TLE

• Cured meat


  Meat preserved by salting, smoking or aging. It is preserved meat acted upon by curing agents such as salt, sugar, and sometimes spices and vinegar without refrigeration.

  
• Fresh meat


  Has not undergo chilling, freezing, or any processing treatment. This is the newly slaughtered animal.

  
• Carcass


  A slaughtered animal
• Carabeef


  Meat from the carabao
• Chevon


  Meat from the deer or goat
• Connective tissue


  Network of proteins that bind the muscle fibers together. This is tough.
• Collagen


  White connective tissue that dissolves or breaks down by long, slow cooking with liquid. Acid helps dissolve collagen.
• Elastin


  Yellow connective tissue and is not broken down in cooking but by removing the elastin, by pounding and by slicing and grinding.
• Medium rare meat


  Feels springy and resistant

  
• Trimming


  Improves the appearance of the cut or joints of the meat

  
• Marinades


  Add flavor to the meat and make it more tender and juicier

  
• Basic components of marinades

  • Acid
  • Oil
  • Herbs/Spices

  
• Acid


  Important as it breaks down the meat and tenderizes it
• Oil


  Protects and preserves the food while marinated and when it's being cooked
• Herbs/Spices


  Give a marinade its unique flavor and zest

  
• Pork Chop Marinade


  • A great Asian style marinade that works well on all cuts of pork
• Pork Rib Marinade


  • Uses a pork rub for the seasoning with vinegar and water to turn it into a marinade

  
• Mustard-Vinegar Marinade


  • A simple mustard marinade that tenderizes and adds flavor. It works well on pork or poultry

  
• Dry-heat Method


  Any cooking technique where the heat is transferred to the food item without using any moisture
• Moist-heat Method


  Any technique that involves cooking with moisture — whether it's steam, water, stock, wine or some other liquid
• Maillard Reaction


  The process by which meat is browned which can only be achieved through dry-heat cooking

  
• Simmering


  Cooking food in liquid, or even just cooking the liquid itself, at a temperature just below the boiling point
• Boiling


  Cooking method where the liquid's temperature reaches 212 degrees
• Braising


  Cooking method in which the item to be cooked is partially covered with liquid and then simmered slowly at a low temperature
• Roasting and Baking


  Cooking an item by enveloping it in hot, dry air, generally inside an oven and at temperatures of at least 300°F and often much hotter
• Grilling and Broiling


  Cooking food on a rack over a heat source, usually a charcoal fire or ceramic briquettes heated by gas flames
• Sautéing


  Cooking food in a very hot pan with a small amount of fat to cook the food very quickly
• Steaming


  Cooking method that makes vegetables look appetizing and flavorful
• Deep-frying


  Cooking process that works by completely submerging food in hot liquid
• Centerpiece


  An uncut portion of the main food item in a meat dish presentation
• Soup is not a food item in the classical plating arrangement
• Starch


  Food item placed between 9 to 11 o'clock in a classical plating arrangement
• Garnish


  Element arranged artistically in proportion to the cut slices in a platter presentation
• Linens


  Element that will enhance the overall appearance of the dish upon the table
• Meat Preservation


  The process of adding to the length of time that the meat is fresh, healthy and bacteria free for human consumption

  
• Drying


  Process that involves the reduction of 70% of moisture content of meat to about 15%

  
• Salting


  Process that removes the water from the tissue of the meat and the cells of spoilage organisms that may be present in the meat
• Freezing


  Meat is preserved at a temperature of 10ºC and below to deactivate enzymes and bacteria

  
• Sun drying


  Natural sunlight is used to reduce the amount of moisture content of meat
• Curing


  Process that uses salt, sugar and other curing elements to prolong the good quality of meat