Kaks

• TLE

  Meat-edible portion of mammals
• Meat


  • Contains muscle, fat, bone, connective tissue and water
• Vitamins in meat


  • Carbohydrates
  • Fat
  • Protein
  • Iron
• Major meat producing animals

  • Cattle
  • Swine
  • Sheep
  • Goat
  • Carabao
  • Horse
  • Dog
• Beef and Veal


  Meat from cattle
• Pork


  Meat from hog
• Lamb and Mutton


  Meat from sheep
• Chevon


  Meat from goat
• Carabeef


  Meat from carabao
• Beef


  • Meat from domesticated mature cattle usually over 12 months
  • Has distinctive flavor and firm texture
  • Usually bright, cherry red in color with creamy white fat
• Classification of cattle


  • Bulls
  • Calves
  • Cow
  • Steers
• Chef's Knife


  Most important knife, used for peeling, trimming, chopping, slicing and dicing
• Slicer


  Long thin blade, used for carving and slicing meats
• Boning Knife


  Used to remove bones from meat, fish and poultry
• Utility Knife


  Used for general work purposes
• Butcher Knife


  Used for cutting, sectioning and trimming raw meat in the butcher shop
• Steak Knife


  Used to cut steak and other firm meat
• Cleaver Knife


  Used for splitting up large pieces of soft bones and slashing through thick pieces of meat
• Different Kinds of Meat Cuts

  • Boneless Cut
  • Boned and Rolled Joints of Meat
  • Thin Strips
  • Cubes of Meat
  • Lean and Extra Lean Cuts
  • Lean Minced Meat
• Composition of Meat


  • Water - 70% of muscle tissue
  • Protein - 25% of muscle tissue, protein coagulates when heated
  • Fat - 5% of muscle tissue, fat contributes in meals
• Types of Connective Tissue

  • Collagen - white connective tissue, dissolves or breaks down by long slow cooking with liquid
  • Elastic - yellow connective tissue, not broken down in cooking
• Bain Marie


  Used to heat things slowly and gently
• Baster


  Baste meat as it cooks in its own juice
• Braising Pan


  Cast iron pan with a tight fitting lid used to braise meat
• Broiler Pan


  A perforated steel pan that rests over a drip pan
• Crock Pot


  Pressure cooks and multi cookers
• Dutch Oven


  Cooking pot with a tight fitting lid
• Meat Fork


  A large fork used for serving meat
• Meat Grinder


  Used for grinding, mincing, or mixing raw or cooked meat
• Meat Slicer


  Used in butcher shops and delicatessens to cut meat
• Meat Tenderizer


  Used by breaking down some of the cellular walls and collagen
• Pressure Cooker


  Makes short work of slow cook dishes
• Stock Pot


  Used for making stock and cooking healthy meals
• Importance of Meat Cuts

  • Cooking Techniques
  • Flavor and Texture
  • Economic Values
  • Culinary Versatility
  • Health and Nutrition
  • Avoiding Food Waste
  • Cultural and Regional Cooking
  • Communication with Butchers and Retailers
• Methods of Preserving Meat

  • Drying
  • Smoking
  • Salting
  • Curing
  • Refrigerating
  • Freezing
  • Canning
• Pork is rich in protein, provides iron, high in zinc and much more