lols 2

• Entree


  The courses after the gross piece, divided into cold entrees and hot entrees
• Today, entrees are usually served as the main dish with suitable vegetable and salad garnishes
• Both hot and cold entrees are frequently described as simple dishes on the menu where they appear in various categories such as hot snack, garnishes for main dishes, and specialties of the day
• Main gross piece


  Prepared in single large pieces, requires different methods of preparation compared to entrees which are cut up before being cooked
• Nutrient content of meat

  • Water
  • Protein
  • Fat
  • Minerals
  • B vitamins
• Protein in meat


  High quality protein is the major constituent of meat after water, accounting for about 20% of its weight
• Fat in meat


  The fat content can vary widely according to the grade of meat and its cut
• Meat contains very little carbohydrates, as the glucose that makes up the glycogen is broken down to lactic acid during and after slaughter
• Vitamins in meat


  • Thiamin
  • Riboflavin
  • Pyridoxine
  • Vitamin B12
  • Niacin
  • Folate
• Niacin is obtained from tryptophan, an amino acid plentiful in meats and milk
• Minerals in meat


  • Iron
  • Zinc
  • Copper
  • Phosphorus
  • Other trace minerals
• Degrees of doneness in meat

  • Rare
  • Medium rare
  • Medium
  • Well done
• Rare


  Meat is very soft with jelly-like texture when pressed with a finger
• Medium rare


  Meat feels springy and resistant when pressed with a finger
• Medium


  Meat feels firm and there is a definite resistance when pressed with a finger
• Well done


  Meat feels hard and rough when pressed with a finger
• Market forms of meat

  • Fresh meat
  • Frozen/chilled meat
  • Cured meat
  • Processed meat
• Fresh meat


  Meat that is recently slaughtered and has not been preserved
• Frozen/chilled meat


  Meat that is placed in the chiller and is slightly cold
• Cured meat


  Meat preserved by salting, smoking, or aging
• Processed meat


  Meat preserved by chemical process