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• Fresh Meat


  Meat that is recently slaughtered has not been preserved or 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
• Veal


  Meat derived from calf
• Bone


  Part of meat helps you identify the less tender cuts
• Flesh


  Part of meat has the greatest amount of quality protein
• Carcass


  A slaughtered animal
• Freezing


  Most common method of meat preservation
• Pork


  Meat of swine
• Chevon


  The meat of a deer
• Beef


  The meat of cattle over 1 year old
• Lamb


  Meat of sheep
• Mutton


  Term used for matured meat of a sheep
• Marinades


  An oil-acid mixture which is used to enhance the flavor of meat
• Oil


  Liquid that protects and preserves the food while marinated
• Collagen


  Connective tissue that dissolves or breaks down by long, slow cooking with liquid
• Water


  Consists of 70% of the muscle tissue found in meat
• Protein


  Consists of 20% of the muscle tissue and coagulates when heated
• Fat


  Consists of 5% muscle tissue
• Marbling


  Fat that is deposited within the muscle tissue
• Carbohydrates


  Plays an important role in the complex reaction called Maillard reaction
• Dicing


  Step after skinning the meat
• Slicing


  Step after trimming, particularly important with tougher cuts of meat
• Seasoning


  Step where the addition of salt and white or black pepper to improve the flavor of meat
• Variety cuts


  Taken from the internal organs of animals
• Leg


  One of the cheapest cuts of lamb and mutton
• Sirloin


  A relatively tender beef cut that is taken from the rear back portion of the cattle
• Rib


  Primal cut consists of short ribs, prime rib, or at the front belly of the cattle. Tough meat part of the meat cut requires slow and long cooking temperature
• Brisket


  Cut of meat is taken from the breast of cattle
• Primal cuts


  The divided large sections of a beef
• 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
• Dry heat cooking


  Example are meat roasting, broiling and sauteing. Refers to any cooking technique where the heat is transferred to the food item without using any moisture
• Moist heat cooking


  Example are meat braising, steaming, and poaching
• Deep frying


  Involves submerging food in hot liquid fat
• Steaming


  Technique that employs hot steam to conduct the heat to the food item
• Simmering


  The cooking liquid is a bit hotter than poaching from 180 F to 205 F