TLE 4TH QUARTER

Cards (31)

  • 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