TLE

• French knife or chef's knife for general purpose, chopping, slicing, and dicing.
• Utility Knife - used for carving roast chicken and duck.
• Boning knife -used for boning raw meats and poultry.
• Slicer -used for carving and slicing cooked meats.
• Butcher Knife - used for cutting, sectioning, and trimming raw meats in the butcher shop.
• Scimitar or steak knife -used for accurate cutting of steaks.
• Cleaver - used for cutting through bones.
• Protein - 20% of muscle tissue.
• Fat - 5% of the muscle tissue.
• Juiciness -Marbling is the fat that is deposited within muscle tissue.
• Tenderness -Marbling separates muscle fibers, making meat easier to chew.
• Flavor -Fat is the main source of flavor in meat.
• Carbohydrates it plays necessary part in the complex reaction, called the maillard reaction, which takes place when meats are browned by roasting, broiling as sautéing. Without carbohydrates, desirable flavor appearanes of browned meats would not be achieved.
• Muscle fibers - lean meat is composed of long, thin muscle fibers bound togetter in bundles. These determine the texture or grain af a piece of meat.
• Fine - grained meat is composed of small fibers bound in small fibers.
• Course - textured meat has large fibers.
• Connective tissue - These are network of proteins that bind the muscle fibers together.
• Collagen -white connective tissue that dissolves on breaks down by long, slow cooking with liquid.
• Elastin -yellow cannective tissue and is not broken down in cooking. Tenderizing can be accomplished only by removing the elastin, by providing and by slicing and grinding.
• 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.
• Skimming - Most of the meat you dealt with has been already skimmed by the supplier.
• Dicing - Meat are diced when it is cut for various types of casseroles, stems, curries, and dishes such as steak, kidney pie and pudding.
• Trimming - an additional garnishing.