TLE 4THQ

• Pork 


  the flesh of a pig used as food
• Chevon


  the meat from a goat
• Veal 


  the meat of a very young cow
• Lamb


  meat from a young sheep under one year of age
• Mutton


  meat of a mature sheep
• Components of Fat in Meat

  Juiciness, Tenderness, Flavor
• Nutritive Value of Meat

  Protein, Fat, Carbs, Vitamin B, Iron, Water
• Different kinds of Meat

  1. Pork
  2. Beef
  3. Carabeef or Carabao
  4. Veal
  5. Lamb
• Beef 


  Cherry red color, white fat, larger size
• Pork


  Pale pink color, white fat
• Lamb


  Darker red color, white fat, small size
• Market forms of Meat

  1. boneless cuts
  2. boned and rolled joints of meat
  3. lean and extra lean cuts
  4. cubes of meat
  5. lean minced meat
  6. thin strips
• Bain Marie


  used to keep food warm over long periods of time
• Baster


  is a tube attached to a rubber bulb used to suck up and squirt cooking liquid from a pan onto roasting meat
• Boning Knife


  knife for chopping, dicing and slicing
• Braising Pan


  can serve as a kettle for cooking soups, stews, chili, rice, pasta and sauce
• Broiler pan


  used to broil foods in the oven such as steaks, roasts or various cut meats. also known as broiler roaster, oven roaster or oven broiling pan
• Butcher's knife


  designed for cutting, slicing and boring meats
• Carving knives


  used for slicing and carving dense meats
• Chinese Chef's Knife


  can perform almost all cutting tasks in kitchen. can be used for mincing, chopping, slicing, grinding and pounding
• Hamburger patty mold
• Meat grinder


  it's in the name
• Meat slicer


  sometimes called food slicer
• Meat tenderizer


  pounds down tough parts of meat to improve its texture
• Stock pot


  suited for boiling ingredients
• Pressure cooker


  can be used to brown, boil, steam, poach, roast, braise, stew, or roast food
• Rare


  1 min. meat is very soft and jelly like texture
• Medium rare

  2 min. meat feels springy and resistant
• Medium


  3 min. meat is firm and there is a definite resistance
• Well done


  5 min. meat is hard and rough
• Fresh meat


  best form
• Chilled meat


  used for preservation. marinated (tocino
• Frozen meat


  cheaper. no freshness anymore
• Cured meat


  preservation. marinated meat (tocino, tapa)
• Processed meat


  not advisable if health conscious
• Chuck


  cow's shoulder
• Brisket


  lower breast or pectoral muscles
• Flank


  abdomen
• Shank


  above the knee
• Marinating

  1. Do think ahead
  2. Do marinate food in the refrigerator
  3. Do marinate in re-sealable plastic bags
  4. Do cover containers containing marinating meats to avoid air-borne illness
  5. Do not use marinade from raw meat or fish as sauce
  6. Do not marinate in aluminum containers or foil