TLE: Reviewer

• Meat


  Parts of animals used as food, including hogs, cows, carabaos, goats, lambs, and horses
• Meat Specialties or Meat Sundries


  Edible organs and glands of animals, including liver, tongue, kidney, heart, brains, lungs, tripe, small intestines, and sweetbread
• Muscular Tissues


  • Lean meat with less connective tissues and fat
  • Fiber is a Muscle tissues consist of threadlike cells
  • Proteins are collagen, elastin, and reticulum
  • Collagen is converted to gelatin during cooking
  • Elastin is the insoluble ligament that is yellowish
  • Reticulum is similar to collagen but has a substantial amount of fatty acids
• Fatty Tissues


  • Found around and within the muscular tissues
  • Visible or Subcutaneous Fat: Fatty tissues surrounding the muscles
  • Intramuscular Fat: Fatty tissues within the muscles
  • Marbling: Appearance resembles the surface of marble
• Bones


  • Ossified tissue that forms the skeleton of the animal
• Market Forms of Meat

  • Live - these are usually bought directly from the farm.
  • Fresh -  this refers to newly slaughtered animals.
  • Frozen - many groceries and supermarkets sell their meat chilled or frozen.
  • Cured Meat - these are slices of pork or beef that are either salted, dried, or both.
  • Processed Meat - this refers to cooked or uncooked frozen meat products.
  • Chilled Meat - this form of meat is mostly sold in supermarkets where different cuts are arranged and labeled in an open chiller.
• Cuts of Meat

  • Primal Cuts - refers to wholesale cuts.
  • Sub primal or secondary cuts - the primal cut is further subducted into secondary cuts.
  • Portioned cuts - these are the specific parts of the animal cut further into smaller portions.
  • Fancy cuts -  these are special cuts that command higher prices than ordinary cuts.
• Knives


  • French knife: Wide curving and pointed blade, 12" long,
  • Roast beef slicer: Long 14" blade that slices completely along with the roast
  • Chef's slicer: 12" long with a pointed blade to dissect around bones or slice cooked meats
  • Butcher's knife: Heavy bladed and pointed knife used for sectioning raw meat or chopping through small bones or cartilage
  • Fruit or salad knife: used for the preparation of fruits and vegetables
  • Paring knife: for paring fruits and vegetables
  • Cleaner: Heavy square-nosed knife used to chop through bones and cartilage
• Pots and Pans


  • Stockpots: Large, round, high walled pots with loop handles for boiling and simmering
  • Saucepots: Large, round pots of medium depth with loop handles for top of the stove cooking where stirring or whipping is required
  • Braziers: Large, heavy, shallow-walled pots with loop handles for searing, braising, and stewing
  • Saucepans: Large, round, shallow, heavy, straight-walled pans with long handles (larger sizes have loop handles) for sautéing or shallow fat cooking
  • Sautoirs: Small, round, shallow pans with sloping sides for quick frying with small amounts of fat, with one long handle
  • Skillets: Heavy iron pans for frying or pan-broiling
  • Frying pans: Pans for light frying
  • Double boilers: Come in two sections, with water meant to go at the bottom section and food in the upper covered section
  • Roasting pans: Large, rectangular, medium-walled pans that come with or without covers
  • Bake pans: Large, rectangular, shallow pans without covers
  • Sheet pans: Rectangular, shallow pans
• Strainers and Sieves


  • Strainers: Perforated metal bowls with long handles and hooks for hanging, used for draining and straining
  • Colanders: Perforated metal bowls with feet and loop handles for draining salad ingredients after washing
  • Sieves: Round metal frames with mesh bottoms of various gauges for sifting dry ingredients such as flour
  • Scoops and dippers: Used for measuring and shaping contents
  • Ladles: Metal cups of known capacity on long handles used for measuring, dipping, stirring, or mixing
  • Meat thermometers: Measure the interior temperature of the meat being cooked
• Different Meat Cuts (Pork)

  • Pigue
  • Kasim
  • Liempo
  • Pork chop
  • Pata
  • Ulo
  • Lomo
  • Spareribs
  • Tongue
  • Heart
  • Kidneys
  • Liver
  • Intestines
  • Blood
  • Panyo-panyo
• Wholesale Cuts and Retail Cuts of Beef

  • Round
  • Sirloin
  • Tenderloin
  • Beef shank
  • Pata
  • Oxtail
  • Ox brain
  • Tongue
  • Intestine
  • Heart
  • Spleen
  • Blood
• Principles in the Selection of Meat

  • Consider the desirable characteristics of each type
  • Every carcass must be inspected and approved by the Bureau of Animal Industry
  • Select the meat cut appropriate to the intended recipe
  • Consider the cost in relation to the edible portion
  • Select meat that is already pre-prepared as it is more convenient and saves time and labor
  • Be meticulous in distinguishing the finish in meat
  • Know how to distinguish the characteristics of muscles
  • Meat from healthy animals is generally odorless unless the odor is a special characteristic of a particular meat
  • Meat with more collagen is more desirable as collagen softens in cooking
• Meat Preparation Techniques


  1. Boning: Removing the bones from meat

  2. Cutting: Requires skill and proper knife

  3. Trimming: Removing extra fat, bones, and connective tissues

  4. Weighing and Portioning: Weighing upon receiving and before cooking

  5. Larding: Inserting strips of fat in loin meat

  6. Tenderizing: Mechanical, marinating, using proteolytic enzymes

  7. Stuffing and Tying: Putting fillings into slabs of meat and tying

  8. Skewering: Cutting meat into cubes for kebabs or barbecue
• Cooking Methods for Meat

  • Moist-heat methods: Boiling, steaming, simmering
  • Dry-heat methods: Roasting, broiling, pan-frying, deep fat frying, baking
• Moist-heat Cooking

  1. Braising: Cooking meat in its own released liquid with little added liquid

  2. Stewing: Boiling meat in liquid until tender

  3. Simmering: Cooking meat in liquid below boiling point until tender

  4. Pressure Cooker: Reduces shrinkage of meat
• Dry-heat Cooking

  1. Broiling or Grilling: Cooking meat over live charcoal

  2. Roasting: Cooking meat in an oven

  3. Baking: Seasoning or marinating meat and baking in an oven
• Storing Meat Cuts and Meat Products

  1. Trim excess fat and bones, rinse, and cut according to recipe

  2. Place in separate plastic bags, label, and seal tightly

  3. Store in freezer or coldest part of refrigerator

  4. Thaw in refrigerator before use

  5. Follow FIFO (first in, first out) rule
• Presenting Cooked Meat


  • Meat has been prepared and cooked in the standard way
  • Use suitable containers for presentation and serving
  • Use garnishing or decorations to enhance the appearance of the dish