meat

Cards (56)

  • Meat
    The flesh of cattle (beef and veal), sheep (lamb) and pigs (pork)
  • Meat
    • Comprises water, protein, fat, and various amounts of minerals and vitamins
  • Beef primal cuts
    Large sections of beef that are then broken down further into individual steak and other retail cuts
  • Side of beef

    One side of the beef carcass that is split through the backbone
  • Forequarter and hindquarter
    Sections that the side of beef is halved into between the 12th and 13th ribs
  • Pork
    Meat derived from pigs, classified as red meat
  • Sheep meat
    Also known as mutton (meat of mature sheep) or lamb (immature sheep), classified as red meat
  • Types of knives and their uses
    • French knife or chef's knife - for general purpose chopping, slicing, and dicing
    • Utility knife - used for carving roast chicken and duck
    • Boning knife - used for boning raw meats and poultry
    • Slicer - used for carving and slicing cooked meats
    • Butcher knife - used for cutting, sectioning, and trimming raw meats in the butcher shop
    • Scimitar or steak knife - used for accurate cutting of steaks
    • Cleaver - used for cutting through bones
  • Water
    70% of muscle tissue
  • Protein
    20% of muscle tissue, coagulates when heated, becomes firmer and loses moisture
  • Fat
    • 5% of muscle tissue, contributes to juiciness, tenderness, and flavor
  • Nutrient content of meat
    • Protein - high-quality protein is the major constituent after water
    • Fat - content can vary widely
    • Carbohydrates - very little, glycogen is broken down to lactic acid
    • Vitamins - excellent source of certain B vitamins
    • Minerals - excellent source of iron, zinc, copper, phosphorous, and other trace minerals
  • Muscle fibers
    • Determine the texture or grain of a piece of meat, fine-grained meat has small fibers, coarse-textured meat has large fibers
  • Connective tissue

    Network of proteins that bind the muscle fibers together, tough in meats from more exercised muscles and older animals
  • Collagen
    White connective tissue that dissolves or breaks down by long, slow cooking with liquid
  • Elastin
    Yellow connective tissue that is not broken down in cooking, tenderizing can only be accomplished by removing it
  • Different kinds of meat and their source
    • Pork - meat from domesticated pigs
    • Beef - meat from cattle over one year old
    • Lamb - meat of domesticated sheep
    • Carabeef - meat from carabao
    • Chevon - meat from deer/goat
    • Veal - flesh of a young calf, 4-5 months old
  • Entrée
    In the classical menu, the courses after the Grosse piece, divided into cold entrees and hot entrees
  • Degrees of doneness in meat
    • Rare - very soft with jelly like texture
    • Medium Rare - springy and resistant
    • Medium - firm with definite resistance
    • Well Done - hard and rough
  • Market forms of meat
    • Fresh meat - recently slaughtered, not preserved
    • Chilled meat - placed in chiller or slightly cold
    • Cured meat - preserved by salting, smoking or aging
    • Processed meat - preserved by chemical process
  • Primary cuts of meat
    • Beef
    • Veal
    • Lamb
    • Pork
  • Methods of cooking meat
    • Dry heat cooking - roasting, broiling, sautéing
    • Moist heat cooking - braising, steaming, poaching
  • Dry heat cooking
    Cooking technique where heat is transferred to the food without using any moisture, typically involves high heat of 300°F or hotter
  • Roasting and baking
    Forms of dry-heat cooking that use hot, dry air to cook food, brown the surface and develop complex flavors
  • Grilling and broiling
    Dry-heat cooking methods that rely on heat being conducted through the air from an open flame, produce browning reactions on the surface
  • Sautéing and pan-frying
    Dry-heat cooking that uses a very hot pan and a small amount of fat to cook the food very quickly, browns the surface
  • Deep-frying
    Dry-heat cooking that involves submerging food in hot, liquid fat
  • Moist heat cooking
    Cooking techniques that involve cooking with moisture - steam, water, stock, wine or other liquid, at temperatures from 140°F to 212°F
  • Simmering
    Moist-heat cooking where the cooking liquid is between 180°F to 205°F, with bubbles gently rising to the surface
  • Boiling
    Moist-heat cooking where the water reaches its highest possible temperature of 212°F
  • Steaming
    Moist-heat cooking that employs hot steam to conduct the heat to the food
  • Braising and stewing
    Moist-heat cooking where the item to be cooked is partially covered with liquid and then simmered slowly at a low temperature
  • Factors affecting choice of cooking methods in meat
    • Cuts of meat - tender cuts for dry heat, less tender for braising, tougher cuts for moist heat
    • Fat content - high fat meats cooked without added fat, low fat meats cooked with added fat
    • Desired quality - not just tenderness, but also flavor and appearance
  • Basic principles of platter presentation
    • Presentation must have three elements: centerpiece, slices/serving portions, and garnish
    • Food should be easy to handle and serve
    • Simple arrangements are easier to serve and more likely to remain attractive
    • Attractive platters can be made of metals, mirrors, china, plastic or woods
  • Cooking methods
    • Dry heat or moist heat
  • Fat content
    • Meats high in fat are cooked without added fat, such as roasting or broiling
    • Meats low in fat are often cooked with added fat to prevent dryness, like sautéing, pan frying or braising
  • Desired quality
    Tenderness is not the only goal of cooking. To develop flavor and appearance is also one of the objectives to get the desired quality
  • Basic Principles of Platter Presentation
    • Presentation must have three elements
    • The food should be easy to handle and serve, so one portion can be removed without ruining the arrangement
    • Simple arrangements are easier to serve, and more likely to be still attractive when they are half demolished by the guests
    • Attractive platter are made of metals, mirrors, china, plastic or woods, presentable and suitable for use with food
    • It must look attractive and appropriate not only by itself, but among other presentations on the table
  • The 5 Basic Elements of Plating
    1. Create a Framework
    2. Keep It Simple
    3. Balance the Dish
    4. Get the Right Portion Size
    5. Highlight the Key Ingredient
  • Methods of Preserving Meat
    • Drying or dehydration
    • Smoking
    • Salting
    • Curing
    • Refrigerating
    • Freezing
    • Canning
    • Freeze drying