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TLE 4TH QUARTER
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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
More
water content
in RAW
meat
than in
COOKED
meat. Most of the water
evaporate
upon cooking.
Protein
-
20
of muscle tissue.
Protein
coagulates when it is
heated.
It becomes
firmer
and loses
moisture.
Fat
-
5
of the muscle tissue
Marbling
- fat that is
deposited
within the
muscle
tissue.
Barding
- adding
surface fat
Flavor
- fat is the main source of
flavor
in the meat.
Carbohydrates
- play a necessary part in the
complex
reaction.
Maillard reaction
- takes place when meats are
browned
by
roasting
,
broiling
, or
sautéing.
Lean meat
is composed of
long
,
thin
muscle fibers bound together in bundles. These determine the
texture
or
grain
of a piece of meat
Fine-grained meat
is composed of
small fibers
bound in
small fibers.
Course
-
textured
meat has
large
fibers
Connective tissue
- bind the
muscle fibers
together
Collagen
-
white
connective tissue that
dissolves
or
breaks
down by
long
,
slow
cooking
Acid
helps dissolve
collagen
Elastin - yellow connective tissue that is not broken down in cooking
Pork - meat from domesticated pigs
Beef
-
meat
from
cattle
over
1
year old
Veal
- flesh of a young calf,
4-5
months old. Considered as one of the
finest
meat.
Lamb
- meats of domesticated
immature
sheep
Mutton
- meat of domesticated
mature
sheep
Carabeef
- meat from
carabao
Chevon
- meat from
goat
Venison - meat from deer