MODULE 1

• Types of Knives


  • 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 craving 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 bones 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 mincing
• Santoku Knife


  Japanese version of a chef's knife. Perfectly balanced Traditionally shorter than chef 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
• Components of Meat


  • Water
  • Protein
  • Fat
• Water


  70% of muscle tissue
• Protein


  20% of muscle tissue. Protein coagulates when it is heated. It becomes firmer and loses moisture. When protein has coagulated to the desired degree, the meat is said to be done
• Fat


  5% of the muscle tissue. The fat in meat contributes to juiciness, tenderness, and flavor
• Types of Connective Tissue

  • Collagen
  • Elastin
• Collagen


  White connective tissue that dissolves or breaks down by long, slow cooking with liquid. Moist-heat cooking methods at low temperature are not effective for turning a meat high in connective tissue into a tender, juicy finished product. Acid helps dissolve collagen
• Elastin


  Yellow connective tissue and is not broken down in cooking. Tenderizing can be accomplished only by removing the elastin, by pounding and by slicing and grinding
• Different Kinds of Meat

  • Pork
  • Beef
  • Lamb
  • Carabeef
  • Chevon
  • Veal
• 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, 4-5 months old. Because of its age, it is considered by some to be the finest meat
• Basic Preparation Methods of Meat

  • Washing
  • Skinning
  • Dicing
  • Trimming
  • Slicing
  • Seasoning
  • Coating
• 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 (where fat is to be left), 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 (which need high temperature and dry heat)
• Coatings


  • Flour
  • Bread crumbs
• Flour


  Coat the meat before cooking, otherwise the flour becomes sticky and unpleasant
• Bread crumbs


  Coat the meat in flour, then egg wash (egg wash is made of lightly beaten whole egg with a little water/milk) and finally with the bread crumbs