Tle

• French 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 -used for accurate cutting of steaks
• Cleaver –used for cutting through bones
• Compositions of Meat:

  1. Water
  2. Protein
  3. Fat
  4. Carbohydrates
  5. Connective Tissue
• 3 Types of fats:

  1. Juiciness
  2. Tenderness
  3. Flavor
• Muscle fibers - Lean meat is composed of long, thin muscle fibers bound together in bundles
• Fine – grained meat is composed of small fibers bound in small fibers
• Course – textured meat has large fibers
• Two kinds of connective tissue

  1. Collagen - white connective tissue that dissolves or breaks down by long, slow cooking with liquid
  2. Elastin - yellow connective tissue and is not broken down in cooking
• Basic Preparation Methods of Meat

  1. Washing
  2. Skinning
  3. Dicing
  4. Trimming
  5. Slicing
  6. Seasoning
  7. Coating
• Different kinds of meats and its source

  1. Pork
  2. Beef
  3. Lamb
  4. Carabeef
  5. Chevon
  6. Veal
• Pork - meat from domesticated pig
• Beef - meat from cattle over one year old
• Lamb - meats of domesticated sheeps
• Carabeef - meat from carabao
• Chevon - meat from deer/goat
• Veal - flesh of a young calf, 4-5 months old