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• Meat


  The flesh or other edible parts of an animal used for food, including not only the muscles and fat but also the tendons and ligaments
• Types of meat


  • Beef (from cattle)
  • Lamb (from sheep)
  • Pork (from pig)
  • Carabeef (from carabao)
  • Chevon (from goat and deer)
• Meat is composed of 70% water, 20% protein, 5% fat, carbohydrates, vitamins, and minerals
• Protein in meat


  • It coagulates when heated, becoming firmer and losing 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
• Carbohydrates in meat


  • Without it, the desirable flavor-appearance of browned meats would not be achieved
• Meat structure


  • Muscle fibers - determine the texture or grain of a piece of meat
  • Connective tissue - a network of proteins that bind the muscle fibers together, can be tough
• Types of connective tissue in meat

  • Collagen - white, dissolves or breaks down by long, slow cooking with liquid, acid helps dissolve
  • Elastin - yellow, not broken down in cooking but by removing, pounding, and slicing/grinding
• Market forms of meat

  • Fresh meat - recently slaughtered, not preserved or frozen
  • Chilled meat - placed in chiller or slightly smoked
  • Cured meat - preserved by salting, smoking or aging
  • Processed meat - preserved by chemical process
• Types of knives used for meat

  • French knife (or chef's knife) - for general chopping, slicing, and dicing
  • Utility knife - for carving roast chicken and duck
  • Boning knife - for boning raw meats and poultry
  • Slicer - for carving and slicing cooked meats
  • Butcher knife - for cutting, sectioning, and trimming raw meats
  • Scimitar (or steak knife) - for accurate cutting of steaks
  • Cleaver - for cutting through bones
• Primal cuts of meat


  • Primal cuts are then broken down into individual steak and other retail cuts
• Basic preparation methods of meat

  • Washing - when meat comes into contact with blood
  • Skinning - most meat is already skinned by supplier
  • Dicing - cutting meat into cubes
  • Trimming - to improve appearance, leave as much meat as possible, even thickness of fat, remove gristle and sinews
  • Slicing - cutting across the grain of the muscle fibers
  • Seasoning - adding salt and pepper to improve flavor
  • Coating - with flour or breadcrumbs
• Degrees of doneness in meat


  • Rare - very soft, jelly-like
  • Medium rare - springy and resistant
  • Medium - firm with definite resistance
  • Well done - hard and rough
• Marinade


  A mixture of acid (e.g. lemon juice, vinegar), oil, and herbs/spices that adds flavor and tenderizes meat
• Types of marinades


  • Pineapple - sweet, fruity, great for pork and chicken
  • Pork chop - Asian style, with hint of heat
  • Jamaican jerk - uses Jamaican spices
  • Pork rib - uses pork rub
  • Teriyaki - adds flavor to pork and poultry
  • Pork chop and tenderloin - may include liquid smoke
  • Bourbon - sweet, mild marinade
  • Mustard-vinegar - simple, tenderizes pork or poultry
• Effects of heat on meat

  • Tenderizes connective tissue if moisture is present and cooking is slow
  • Coagulates protein, even low connective tissue meat can be tough if cooked at high heat for too long
  • High heat toughens and shrinks protein, results in excessive moisture loss
  • Roasts cooked at low temperature shrink less and lose less moisture
  • Moist heat penetrates meat quickly, meat should be simmered, never boiled
• Dry heat cooking


  Cooking techniques that transfer heat to food without using moisture, typically involves high heat (300°F or hotter), allows for browning and Maillard reaction
• Dry heat cooking methods

  • Roasting & baking
  • Grilling & broiling
  • Sautéing & pan-frying
  • Deep-frying
• Moist heat cooking


  Cooking techniques that involve cooking with moisture (steam, water, stock, wine), lower temperatures (140-212°F)
• Moist heat cooking methods

  • Simmering
  • Boiling
  • Steaming
  • Braising & stewing
• Never reuse marinades
• Always refrigerate meat while it's marinating
• Wait for marinade to cool down before pouring over meat
• Communication


  Sending and receiving a message through various forms
• Communication


  A process of sharing and conveying messages or information from one person to another
• Nature of communication


  • Communication is a process
  • Communication involves 2 or more people
  • Communication can be written or spoken (verbal) and non-verbal
  • Communication is like a cycle, starts with one person to another
• Step-by-step process of communication

  1. Verbal Communication

  2. Non-Verbal Communication
• Elements of Communication


  • Sender
  • Message
  • Encoding
  • Channel
  • Receiver
  • Decoding
  • Feedback
  • Barrier (internal & external)
  • Context
• Sender


  The source of a message
• Message


  The information conveyed by the speaker
• Encoding


  The process of converting the message into words, actions, or other forms that the speaker understands
• Channel


  Medium of communication
• Decoding


  The process of interpreting the encoded message of the speaker by the receiver
• Receiver


  Recipient of the message
• Feedback


  The response or reactions provided by the receiver
• Barrier


  Factors that affect the flow of communication
• Context


  Where communication takes place
• Process of Communication


  1. Generating information/ideas

  2. Encoding - converting the message to words

  3. Message is sent

  4. Message is received

  5. Decoding - the receiver interprets the message

  6. Feedback
• Functions of Communication


  • Control
  • Social Interaction
  • Motivation
  • Emotional Expression
  • Information Dissemination
• Control


  Communication functions to control behavior