T.H.E 4th quarter

• Types of knives and its uses

  • Utility knife
  • Steak knife
  • Carving knife
  • Carving fork
  • Cleaver
  • Paring knife
  • Boning knife
  • Chef's knife
  • Santoku knife
  • Bread knife
• Utility knife


  Mid-sized knives used for miscellaneous cutting. Larger than a paring knife but not as large as a chef's knife
• Steak knife


  Used to slice steaks from whole cuts of meats such as sirloin and rump
• Carving knife


  Long, thin narrow blade with a sharply pointed tip which can slice and separate meat from bone
• Carving fork


  Holds the material being cut in the correct position, used in conjunction with a carving knife
• Cleaver


  Thick, wide, and heavy blade-designed to force their way through meat or poultry bones. Width makes it ideal for pulverising meat, or crushing seeds or garlic
• Paring knife


  Used for intricate work and allow for greater amount of control than a larger knife
• Boning knife


  For removing bone and skinning meat or poultry
• Chef's knife


  Most used kitchen knife- can be used for everything from chopping to slicing fruits and vegetables. Broad blade that curves upwards toward the tip to allow the knife to rock for fine mocking
• Santoku knife

  Japanese version of chef's knife. Perfectly balanced. Traditionally shorter than chef's knife and has less of a rocker
• Bread knife


  Thick-bladed knife used for cutting loaves of bread. Have thick and deep serrated edges to cut through hard and thick crust
• Composition of meat


  • Water (70% of muscle tissue)
  • Protein (20% of muscle tissue, coagulates when heated)
  • Fat (5% of muscle tissue, contributes to juiciness, tenderness, and flavor)
• Two kinds of connective tissue

  • Collagen (long, slow cooking in moisture breaks down into gelatin and water)
  • Elastin (very tough, yellowish connective tissue that cannot be softened by heat, also known as silver skin)
• Different kinds of meat and its source

  • Pork (meat from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to ensure tender cuts)
  • Beef (meat from cattle over one year old)
  • Lamb (meats of domesticated sheep. Its texture is a direct result of what it consumes and the age at which it is slaughtered)
  • Carabeef (meat from carabao)
  • Chevon (meat from deer/goat)
  • Veal (flesh of a young calf, 4 to 5 months old. because of its age, it is considered by some to be the finest meat)
• Meat


  Edible flesh of animals that is eaten as food
• Four kinds of doneness in meat

  • Rare (when pressed with a finger, the meat is very soft with jelly like texture)
  • Medium Rare (when pressed with a finger, meat feels springy and resistant)
  • Medium (when pressed with a finger, meat feels firm and there is a definite resistance)
  • Well Done (when pressed with a finger the meat feels hard and rough)
• Nutrient content of meat

  • Protein (High-quality protein is the major constituent of meat after water, accounting for about 20 percent of its weight)
  • Fat (content can vary widely, according to the grade of meat and its cut)
  • Carbohydrates (Meat contains very little carbohydrates, glycogen found in liver and muscle tissue is present when the animal is alive, but the glucose that makes up the glycogen is broken down to lactic acid during and after slaughter)
  • Vitamins (Meat is an excellent source of certain B vitamins – thiamin)
  • Minerals (Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other trace minerals)
• Market forms of meat

  • Fresh meat (meat recently slaughtered, has not been preserved, frozen)
  • Chilled meat (meat that is placed in chiller or slightly cold)
  • Cured meat (meat preserved by salting, smoking or aging)
  • Processed meat (meat preserved by chemical process)
• Basic preparation methods of meat

  • Washing (Generally, the only occasion in which you will have to wash meat is when it comes into contact with blood during preparation. After washing, dry the food thoroughly with absorbent kitchen paper)
  • Skinning (Most of the meat you dealt with has been already skinned by the supplier)
  • Dicing (Meat are diced when it is cut into cubes for various types of casseroles, stems, curries, and dishes such as steak, kidney pie and pudding)
  • Trimming (Reasons: Improve the appearance of the cut or joint, Leave as much of the meat intact as possible, Leave an even thickness of fat, Remove as much gristles and sinews as possible)
  • Slicing (It is the cutting of meat by determining the direction of the grain (the muscle fibers), and cut across the grain. This is particularly important with tougher cuts such as steak, in which the grain is also quite obvious. You slice meat with-instead of against-the grain)
  • Seasoning (It is the addition of salt and white or black pepper to improve the flavor of food. Use white pepper or cayenne pepper on food which you want to keep attractive with white color. Add salt to roast and grill after the meat has browned. Adding salt before cooking will extract the juices of the meat to the surface, and slows down the browning reactions)
  • Coating (The two basic coatings are: Flour coat the meat before cooking, otherwise the flour becomes sticky and unpleasant. Bread crumbs - coat the meat in flour, then egg wash and finally with the bread crumbs)
• Marinade


  A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices)
• Acid in marinade


  It helps break down the connective tissue in meat, which can slightly tenderize the meat and allow deeper penetration
• Connective tissues


  • Collagen (Long, slow cooking in the presence of moisture breaks down collagen by turning it into gelatin and water. Therefore this is the best method of for turning a meat high in connective tissue into a tender fastv piece of meat)
  • Elastin (A very tough, yellowish connective tissue that can not be softened by heat. Also known as Silver Skin, should be removed before cooking)
• Herb and/or Spice in marinade

  It provides a deep flavor on which other flavors can be built
• Types of marinades


  • Bourbon marinade (A sweet bourbon marinades with mild marinating time before grilling. Consists of brown sugar, oil, mustard, worcestershire sauce, and bourbon)
  • Pineapple marinade (A sweet and fruity marinades with power of pineapple and cider vinegar into the meat)
  • Teriyaki marinade (A chicken, steaks, or any meats that marinades for at least 2 hours before grilling. Combination of soy sauce, sugar, mirin, ginger, and garlic. Some recipes add red chili flakes for spice, cornstarch for thickness, or honey as a finishing sweetener)
  • Pork chop marinade (A blend of garlic, herbs, olive oil, soy sauce, brown sugar and Dijon mustard that produces pork marinade)
  • Jamaican jerk marinade (Made with fiery scotch bonnet peppers and a blend of piquant seasonings)
  • Pork & tenderloin marinade (Has ingredients like peanut oil and soy sauce that give it a great flavor)
  • Mustard-vinegar marinade (Simple mustard marinade tenderizes the flavor, can also be used in vegetables or tofu or seitan)
• The two methods of cooking meat

  • Dry heat cooking (Any cooking technique where heat, with temperature of 300*F or hotter, is transferred to the food without using any moisture)
  • Moist heat cooking (Any technique that involves cooking with moisture, whether it is steam, water, stock or some other liquid)
• Examples of dry heat cooking methods

  • Roasting and Baking (method where hot air from an oven, open flame completely surrounds the food, cooking it evenly on all sides, while baking is done in an enclosed space such as oven, not over direct flame)
  • Grilling and Broiling (these types of cooking procedure require the food to be close to the source of heat, such as an open flame)
  • Sautéing and Pan-frying (sautéing involves the use of a very hot pan and small amount of fat to brown the food and cook it quickly)
  • Deep-frying (involves the submerging of food in hot, liquid fat)
• Examples of moist heat cooking methods

  • Simmering (this method, described as less intense than boiling, uses the heat of the liquid to gently cook food)
  • Boiling (this method is cooking food at a relatively high temperature in water or other water-based liquid)
  • Steaming (this method works by boiling water that vaporizes into steam; it is the steam that carries heat into the food to cook it)
  • Braising and Stewing (the main difference between the two method is that braising usually uses whole, larger cuts of meat and the least amount of added liquid, while stewing requires food to be cut into uniform pieces and completely submerged in liquid)
• Factors affecting choice of cooking methods in meat

  • Cuts of meat (Roasting, broiling and grilling are suitable for tender cuts like ribs and loins. Braising is well suited for less tender cuts from leg or round)
  • Fat content (Roasting or broiling is suitable for meats high in fat. Sautéing, pan frying or braising may be used for meats low in fat)
  • Desired quality (To get the desired quality of meat, tenderness and developing flavor and appearance should be the objectives or goal of cooking)
• Which of the following is the most common method of preserving meat?

  drying / refrigerating
•  This type of meat cut requires long and slow cooking temperature

  tough
• the meat of deer

  chevon
• meat of sheep


  lamp
• It is the ultimate abstract form of food presentation, best compared with the style of painting

  Free Form
• The fat that is deposited within the muscle tissue is called

  marbling
•  What type of container should not be used for marinating foods

  metal
• Which plating trends can include sculptures, and foods build up in layers to create height?

  Vertical, Horizontal or Angled forms
• What is the required temperature to preserve meat in hot smoking?

  71 to 79ºC
• Which of the following Latin word and meaning does marinade originate?

  marinus – of the sea
•  Which of the following part of the meat has the greatest amount of quality protein?

  ligament
• Which connective tissue is not broken down in cooking?

  elastin