TLE 2

• Butcher – a person who slaughters animals for food
• Entrees – main course
• Marinade – an oil-acid mixture used to give flavor and to tenderize meat.
• Processed food – meat processed by curing ingredients
• Plump – fleshy
• Simmer – to cook very gently in water just below the boiling point
• Slaughter – to butcher an animal for food.
• Tender cut– part of meat that requires less period of cooking
• Thaw – to change from a frozen solid to a liquid by gradual warming.
• Tough cut– part of meat that requires longer period of cooking
• Rare – when pressed with a finger, the meat is very soft with jelly like texture.
• Medium Rare – when pressed with a finger, meat feels springy and resistant
• Medium – when pressed with a finger, meat feels firm and there is a definite resistance.
• Well Done – when pressed with a finger the meat feels hard and rough.
• Protein – High-quality protein is the major constituent of meat after water, accounting for about 20 percent of its weight. Meat contains 7 grams of protein per ounce.
• Fat –content can vary widely, according to the grade of meat and its cut.
• Minerals – Meat is an excellent source of iron, zinc, copper, phosphorous, and a few other trace minerals.
• Vitamins – Meat is an excellent source of certain B vitamins – thiamin (B., riboflavin (B2), pyridoxine (B6), vitamin (B12) niacin and some folate. Niacin is obtained from tryptophan, an amino acid plentiful in meats and milk.
• Fresh Meat – meat that is recently slaughtered, has not been preserved, frozen
• Chilled Meat – meat that is placed in chiller or slightly cold
• Cured Meat – meat preserved by salting, smoking or aging
• Processed Meat –meat preserved by chemical process.