TLE 4TH QUARTER

• 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