TLE

• The 2 types of cooking method are 1. Dry heat method and 2. Moist-heat method
• fine - grained meat composed of small fibers bound in small fibers
• course - textured meat has large fibers
• structure of meat are 1. muscle fiber 2. connective tissue
• collagen - white connective tissue that dissolves or breaks down by long slow cooking with heat
• Elastin - yellow connective tissue and is not broken down in cooking
• water - 70%
• Protein - 20%
• Fat - 5%
• The fat in the meat contributes to juiciness, tenderness and flavor
• carbohydrates - it plays a necessary part in the complrx reaction called the "maillard reaction"
• Pork - meat from domesticated pigs
• beef - meat from cattle over one year
• lambs - meats of domesticated sheep
• carabeef - meat from carabao
• chevon - meat from deer/goat
• Veal - flesh of young calf
• preparation methods of meat are 1. washing, 2. skinning 3. dicing, 4. trimming, 5.slicing, 6.seasoning 7. coating
• 7 grams of protein per ounch
• minerals - iron, copper, zinc, phosphorous
• fresh meat - recently slaughtered
• chilled meat - placed in chiller o slightly cold
• cured meat - preserved by salting, smoking or aging
• processed meat - preserved by chemical process
• doness in meat - rare, medium rare, medium, well done
• highest quality ( PRIME) - Abundant marbling
• Great quality (choice) - moderate marbling
• good quality (select) - slight marbling
• in french entrecote is a premium cut of beef used for steaks and roasts
• tendercuts like ribs and loin cuts are used for roasting, broiling and grilling
• least tendercuts from shanks, breasts, brisket, and flank are cooked by moist-heat
• less tendercuts from the leg or around abre used for braising
• tougher cuts from thr chuck or shoulder are usually brased
• ground meat and cubed usually made from trimmings can be cooked by dry heat or moist heat
• marinating - enhance flavor, tenderize meat, short -term preservation
• wet marinating - immersing a piece of meat in a liquid
• dry rubs - made of dried herbs and spices
• wet rubs - the paste
• acidic marinades - wine or vinegar, tomato or citrus juices
• enzyme marinades papain or bromelain in fruits such as kiwi, papaya leaves or fruit, pineapples