TLE WEEK 1

• 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 carving knife
• Cleaver


  Thick, wide and heavy blade-designed to force their way through meat or poultry bones, width makes 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
• Composition of Meat


  • 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
• Water Content of Meat and Poultry

  • Chicken fryer, whole (Raw 66%, Cooked 60%)
  • White meat chicken, with skin (Raw 69%, Cooked 61%)
  • Dark meat chicken, with skin (Raw 66%, Cooked 59%)
  • Ground beef, 85% lean (Raw 64%, Cooked 60%)
  • Ground beef, 73% lean (Raw 56%, Cooked 55%)
  • Beef, eye of round (Raw 73%, Cooked 65%)
  • Beef, whole brisket (Raw 71%, Cooked 56%)
• Fat 5% of the muscle tissue
• The fat in meat contributes to:

  Juiciness

  Tenderness

  Flavor
• Two Kinds of Connective Tissue

  Collagen and 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 in high connective tissues into a tender, moist, and flavorful meat.
• 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, slicing, and grinding
• Pork - meat from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to endure tender cuts
• Beef - meat from cattle over one year old
• Lamb - meats from domesticated sheep. Its texture is a direct result of what if consumes and the age at which it is slaughtered
• Carabeef - meat from carabao
• Chevon - meat from dear/goat
• Veal - flesh of 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
• Meat - is a term for the flesh of cattle (beef or veal), sheep (lamb), and pig (pork).
• Meat composes of water, protein, fat, and various amount of minerals and vitamins
• Beef is divided into large sections called primal cuts
• washing - the only occasion in which you wash meat is when it comes to blood contact during preparation. After washing, dry the food with thoroughly with absorbent kitchen paper.
• Skinning - most of the meat you dealt with has been already skinned by the supplier
• dicing - meats 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 - improves the appearance of the cut or joint, leave as much of the meat intact as possible, leave an even thickness of fat (how much fat you trim off will depend on the type of meat, preference, and the cooking process to be used), remove as much grisles and sinews aspossible
• slicing - cutting of meat by determining the direction of the grain (the muscle fibers)
• seasoning - 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 or grill after the meat has browned, adding salt before cooking will extract juices of the meat to the surface, and slows down the browning reactions
• flour - coat the meat before cooking, otherwise the flour becomes sticky and unpleasant
• bread crumbs - coat the meat in flour, then egg (egg wash is made of lightly beaten whole egg with a little water/milk) and finally with the bread crumbs