TLE FOURT QUARTER

• pes of Knives and their Uses .French knife or cnef's knife- for general purpose chopping,slicing,and dicing. 2.Utility knife-used for carving roast chicken and duck. 3.Boning knife-used for boning raw meats and poultry. 4.Slicer- used for carving and slicing cooked meats. 5.Butcher knife-used for cutting,sectioning, and trinming raw meats in the butcher shop. 6.Scimitar or steak knife- used for accurate cutting of steaks. 7.Cleaver-used for cuting through bones.
• Composition of Muscle Tissue

  • Water - 70%
  • Protein - 20%
  • Fat - 5%
• 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%)
• Protein


  Coagulates when heated, becomes firmer and loses moisture. When protein has coagulated to the desired degree, the meat is said to be done.
• Fat in Meat


  • Contributes to juiciness, tenderness, and flavor
  • Marbling separates muscle fibers, making meat easier to chew
  • Surface fat protects meat from drying out during cooking
• Carbohydrates


  Play a necessary part in the Maillard reaction, which takes place when meats are browned by roasting, broiling or sautéing. Without carbohydrates, the desirable flavor-appearance of browned meats would not be achieved.
• 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
  • Coarse-textured meat has large fibers
• Connective Tissue


  • Network of proteins that bind the muscle fibers together
  • Meats are high in connective tissue if the muscles are more exercised or the meat comes from older animals
• 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 high in connective tissue into a tender, juicy finished product. 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 and by slicing and grinding.
• Composition of Muscle Tissue

  • Water - 70%
  • Protein - 20%
  • Fat - 5%
• Protein


  Coagulates when heated, becomes firmer and loses moisture. When protein has coagulated to the desired degree, the meat is said to be done.
• Fat in meat


  • Contributes to juiciness (marbling and surface fat)
  • Contributes to tenderness (marbling separates muscle fibers)
  • Contributes to flavor (main source of flavor)
• Carbohydrates play a necessary part in the Maillard reaction, which takes place when meats are browned by roasting, broiling or sautéing. Without carbohydrates, the desirable flavor-appearance of browned meats would not be achieved.
• Muscle fibers


  • Lean meat is composed of long, thin muscle fibers bound together in bundles. These determine the texture or grain of a piece of meat.
  • Fine-grained meat is composed of small fibers bound in small fibers.
  • Coarse-textured meat has large fibers.
• Connective tissue


  • Network of proteins that bind the muscle fibers together.
  • Connective tissue is tough. Meats are high in connective tissue if the muscles are more exercised like meat from legs and the meat comes from older animals.
• 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 high in connective tissue into a tender, juicy finished product. 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 and by slicing and grinding.
• 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%
• Carcass


  All slaughtered animal
• Meat


  The flesh of cattle, sheep, pigs and elk
• Meat


  • Comprises water, protein, fat, and various amounts of minerals and vitamins
• Beef primal cuts


  1. Divided into large sections

  2. Broken down further into retail cuts

  3. A "side" of beef is one side of the beef carcass split through the backbone

  4. Each side is then halved between the 12th and 13th ribs into the forequarter and hindquarter
• Pork primal cuts


  1. Divided into large sections

  2. Broken down further into individual retail cuts
• Different kinds of meat and their source

  • Pork - meat from domesticated pig
  • Beef - meat from a mature cattle
  • Veal - meat of an immature cattle
  • Lamb - meat of an immature sheep
  • Mutton - meat of a mature sheep
  • Carabeef - meat from carabao
  • Chevon - meat from deer/goat
  • Lapan - meat of a rabbit
  • Equin, Cheval, Caballo - meat of a horse
  • Venison - meat of a deer
• Basic preparation methods of meat

  1. Washing

  2. Skinning

  3. Dicing

  4. Trimming

  5. Slicing

  6. Seasoning
• Washing


  The only occasion in which you will have to wash meat is when it comes into contact with blood during preparation. After washing, dry the food thoroughly with absorbent kitchen paper.
• Skinning


  Most of the meat you dealt with has been already skinned by the supplier
• Dicing


  Meat is diced when it is cut into cubes for various types of casseroles, stews, curries, and dishes such as steak, kidney pie and pudding.
• Trimming


  • Reasons: a) Improve the appearance of the cut or joint, b) Leave as much of the meat intact as possible, c) Leave an even thickness of fat (where fat is to be left), d) Remove as much gristle and sinews as possible
• Slicing


  It is the cutting of meat by determining the direction of the grain (the muscle fibers), and cut across the grain. This is particularly important with tougher cuts such as steak, in which the grain is also quite obvious. You slice meat with-instead of against-the grain.
• Seasoning


  It is the addition of salt and white or black pepper to improve the flavor of food. a) Use white pepper or cayenne pepper on food which you want to keep attractive with white color, b) Add salt to roast and grill after the meat has browned. Adding salt before cooking will extract the juices of the meat.
• Carcass


  All slaughtered animal
• Meat


  The flesh of cattle, sheep, pigs and elk
• Meat comprises water, protein, fat, and various amounts of minerals and vitamins
• Beef primal cuts


  Large sections of beef that are then broken down further into retail cuts
• Side of beef


  One side of the beef carcass that is split through the backbone
• Forequarter and hindquarter


  The two sections that each side of beef is halved into
• Pork primal cuts


  Large sections of pork that are then broken down further into individual retail cuts
• Different kinds of meat and their sources

  • Pork - domesticated pig
  • Beef - mature cattle
  • Veal - immature cattle
  • Lamb - immature sheep
  • Mutton - mature sheep
  • Carabeef - carabao
  • Chevon - deer/goat
  • Lapan - rabbit
  • Equin, Cheval, Caballo - horse
  • Venison - deer