Tle

• Cured meat


  Meat preserved by salting, smoking or aging. It is preserved meat acted upon by curing agents such as salt, sugar, and sometimes spices and vinegar without refrigeration.

  
• Examples of cured meat

  • Sausage
  • Hotdog
  • Longganisa
  • Tocino
  • Ham
  • Bacon
  • Tapa
• Fresh meat


  Has not undergo chilling, freezing, or any processing treatment. This is the newly slaughtered animal.

  
• Carcass


  A slaughtered animal
• Carabeef


  Meat from the carabao
• Chevon


  Meat from the deer or goat
• Structure of meat


  • Connective Tissue
  • Muscle Fibers
• Fine-grained meat

  Composed of small fibers bound in small fibers

  
• Coarse-textured meat

  Has large fibers

  
• Collagen


  White connective tissue that dissolves or breaks down by long, slow cooking with liquid. Acid helps dissolve collagen.
• Elastin

  Yellow connective tissue and is not broken down in cooking but by removing the elastin, by pounding and by slicing and grinding.
• Trimming

  Improves the appearance of the cut or joints of the meat

  
• Basic coatings you can use with meat

  • flour
  • breadcrumbs

  
• Marinades

  Add flavor to the meat and make it more tender and juicier

  
• Basic components of marinades

  • Acid
  • Oil
  • Herbs/Spices

  
• Oil

  Protects and preserves the food while marinated and when it's being cooked

  
• Acid

  Important as it breaks down the meat and tenderizes it
• Herbs/Spices

  Give a marinade its unique flavor and zest

  
• Asian style marinade that works well on all cuts of pork

  • Teriyaki Marinade

  
• Pork chop marinade

  • Uses a pork rub for the seasoning with vinegar and water to turn it into a marinade
• Mustard-Vinegar Marinade

  • Simple mustard marinade that tenderizes and adds flavor. It works well on pork or poultry.
• Dry-heat Method

  Any cooking technique where the heat is transferred to the food item without using any moisture
• Moist-heat Method

  Any technique that involves cooking with moisture — whether it's steam, water, stock, wine or some other liquid
• Maillard Reaction

  The process by which meat is browned which can only be achieved through dry-heat cooking

  
• Simmering

  Cooking food in liquid, or even just cooking the liquid itself, at a temperature just below the boiling point
• Boiling

  Cooking method where the liquid's temperature reaches 212 degrees
• Braising

  Cooking method in which the item to be cooked is partially covered with liquid and then simmered slowly at a low temperature
• Roasting and Baking

  Cooking an item by enveloping it in hot, dry air, generally inside an oven and at temperatures of at least 300°F and often much hotter
• Grilling and Broiling

  Cooking food on a rack over a heat source, usually a charcoal fire or ceramic briquettes heated by gas flames
• Sautéing

  Cooking method that uses a very hot pan and a small amount of fat to cook the food very quickly
• Steaming

  Cooking method that makes vegetables look appetizing and flavorful
• Deep-frying

  Cooking process that works by completely submerging food in hot liquid
• Centerpiece

  An uncut portion of the main food item in a meat dish presentation

  
• Soup is not a food item in the classical plating arrangement
• Starch

  Placed between 9 to 11 o'clock in a classical plating arrangement
• Garnish

  Arranged artistically in proportion to the cut slices in a platter presentation
• Linens

  Enhance the overall appearance of the dish upon the table
• Meat Preservation

  The process of adding to the length of time that the meat is fresh, healthy and bacteria free for human consumption

  
• Meat Drying

  The process that involves the reduction of 70% of moisture content of meat to about 15%

  
• Salting

  Removes the water from the tissue of the meat and the cells of spoilage organisms that may be present in the meat