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• Market forms of meat

  • Fresh meat
  • Chilled meat
  • Frozen meat
• Tender cuts


  • Taken from animal parts that have less muscle activity and are plump, like sirloin and tenderloin
• Less tender cuts


  • Cuts that come from the muscle parts most used by the animal, like hocks, chuck, and flank
• Tough cuts


  • Cuts that necessitate longer cooking like bulalo
• Types of poultry

  • Broiler or fryer (young chicken with tender and soft meat)
  • Roaster (4-6 months old chicken for grilling/roasting)
  • Stag (male chicken less than 10 months old)
  • Hen (mature female chicken bred for more than 10 months)
  • Cock or rooster (mature male chicken with rough skin and dark meat)
  • Jumbo chicken (large chicken weighing 4kg or more)
  • Peking duck (famous for its tenderness and delicious meat)
  • Duck or itik (available in the Philippines, eggs made into balut)
• Live poultry


  • Should have clear eyes, young chickens have small feathers and fine feet
• Market forms of poultry

  • Whole poultry (carcass with feathers, head, feet, innards)
  • Dressed poultry (carcass with feathers and innards removed, smooth and yellowish skin, plump breast)
  • Choice cuts of poultry (drumsticks, wings, necks, breasts, gizzards, liver)
• Processed meat is meat that has been preserved by methods such as canning, salting, drying, smoking, chilling, freezing, and curing
• Food additives used in meat processing

  • Preservatives
  • Sugar or corn syrup
  • Spices
  • Salt
  • Water
• Emulsifiers


  Substances added to food to prevent separation, like egg and lecithin
• Stabilizers


  Substances added to improve consistency and texture, like guar gum, carrageenan, and gelatin
• Sugar


  Sweet substance from sugarcane or sugar beet, refined sugar is purified, brown sugar has molasses coating
• Methods of processing meat and poultry

  • Canning
  • Sun and air drying
  • Salting and curing
  • Dehydration and smoking
• Types of fish


  • Finfish (vertebrates like bangus, bisugo, catfish, mudfish, tilapia)
  • Shellfish (invertebrates like mollusks - oysters, clams, mussels; and crustaceans - lobsters, shrimps, crabs)
• Parts of a fish

  • Skin and fins
  • Muscle tissues with fats
  • Skeleton (skull, backbone, ribcage)
  • Viscera (organs and genital system)
• Market forms of fish

  • Whole fish
  • Dressed fish
  • Butterfly fillet
  • Fillet
  • Steaks
  • Fish sticks
• Methods of fish and shellfish processing

  • Freezing
  • Smoking
  • Drying or dehydration
  • Curing
  • Canning
• Canning


  • Preserving food by heating it in can or glass containers evenly and hermetically sealing such
• Common canning methods

  • Open-Kettle Method
  • Can-Cooked Method
• Open-Kettle Method


  The sterilized or heat-treated food is placed in sterile jars and completely sealed without any further processing. This method is only applied to sugar preserves, jams, and pickles.
• Can-Cooked Method


  The prepared food is packed in jars or cans. They are either packed cold or thoroughly heated to partially cook the food before processing.
• Canning fruits and vegetables in water has helped make the preparation of delicious and nutritious meals very convenient
• Canning methods for fruits and vegetables

  • Hot pack
  • Cold pack
  • Open-kettle
• Hot pack method


  The fruit is heated in syrup, water, or steam before being packed. The mixture should be close to the boiling point before putting into glass jars or cans.
• Cold pack method


  The raw fruit is placed into containers then it is covered with hot liquid syrup, water, or extracted juice. Raw fruits should be packed tightly to allow shrinkage.
• Open-kettle method


  Hot food is placed in sterilized bottles or containers and sealed without further processing.
• Sugar preservation


  Cooking fruits and vegetables gradually with sugar and in turn the fruit or vegetable juice is replaced by a saturated sucrose syrup
• Fermentation


  The anaerobic oxidation of carbohydrates by microbial enzymes. Fermentation is useful for many kinds of food and beverages (e.g., cheese, bread, vinegar, soy sauce, beer, and wine)
• Pickling


  The preservation of food through soaking and storing such in a vinegar or brine solution. Cucumbers, papayas, and eggs are examples of foods used in pickling. Pickling is usually done to food with bland taste.
• Oily skin


  Skin with too much oil, giving the skin a shiny appearance
• Advantage of oily skin


  • Face will not age fast compared to a dry or normal face
• pH-balanced cleansers


  Cleansers that maintain the skin's natural pH level
• Oil-free moisturizers


  Moisturizers that do not contain oil
• Combination skin


  Skin that is a combination of normal and oily skin, with an oily T-zone (forehead, nose, and chin) and dry cheek and neck
• Sensitive skin


  Skin that is fine and easily irritated when exposed to extreme weather or strong products
• General Facial


  A systematic sequence of skin care and massage for a clean-looking skin, including exfoliation, steam, suction, blackhead and whitehead removal, and mask
• Diamond Peeling


  A gentle exfoliation technique delivered through nature's hardest mineral (diamond), effective for pigmentation, dark spots, fine lines, and acne scars
• Galvanic Collagen Facial


  A treatment that brings back the elasticity of a younger skin, working on the outer skin surface and beyond for the removal of dead skin cells and sebum, increasing blood and lymphatic circulation
• Remodeling and Eye Treatment Facial


  A treatment that includes micro bed and exfoliation, gently removing dead skin cells and draining toxins, applying a lifting massage using a rich blend of geranium and lavender, and a hydrating mask containing collagen and a light textured eye cream around the eyes
• Ultrasonic Scrubber


  A quick and easy cleaning and revitalizing of the skin, using ultrasonic waves to facilitate the removal of dead skin, dark pores, and slackening