TLE Q4

• Meat-types of meat available in the market are beef, pork, Cara-beef and chevon. Determine the grade and quality of meat to be used for certain meat dish or recipe. Consider the cuts, forms and texture of the meat.
• Marinades A good marinade adds flavor to a meat dish and make it more tender and juicier. Marinades are acid (lemon juice, vinegar, yogurt, and wine) oil and herbs spices. They are used in marinating meat.
• Seasonings They are added early in the cooking process to brighten the flavor of any meat dish. Sugar, salt, fish sauce, pepper are seasonings commonly used in cooking.
• 4. Herbs and Spices Parsley, bay leaf, leeks, celery, peppercorns clovers, garlic and spring of tyme are the herbs and spices used in meat preparation. They should be lightly used, because overusing them will dominate the flavor of the meat dish.
• Vegetables – These add color, flavor and texture to any meat dish. Vegetables may be used as raw or cooked. They are used to garnish the meat dish. They are also added to the meat and cooked in a shortest time to avoid
• Beef is the culinary name of meat for bovines, especially domestic cattle.
• ❖ Heifer- a young female bovine which has not borne a calf
• ❖ Steer – a male cow, castrated when young
• ❖ Cow – a female bovine that has borne more than one calf
• ❖ Stag- a male bovine castrated after maturity
• ❖ Bull – a matured male bovine not castrated.
• Fresh Meat

  Meat sold right after slaughtered and butchered. It has not undergone chilling, freezing or any processing method. It is firm, no odor and somewhat pinkish in color.
• Chilled Meat Meat that has been cooled to a temperature ranging from 1 to 3 Celsius within 24 hours after being slaughtered.
• Frozen Meat Meat that has been chilled and frozen to a temperature of 20 Celsius. Beef and pork can be kept frozen from 4 to 12 months depending on the kind and cut of meat. It is pre-packed and should have expiry date stamped on the package.
• Cured Meat Meat that has been treated with curing agents such as salt, sodium nitrate, sugar, sometimes spices and vinegar. These are preserved meat. Such examples of cured meat are bacon, ham and tocino.
• Processed Meat Meat which has been cooked and requires reheating. Processed meat is preserved by adding chemical preservatives by curing, salting or smoking. These processes modify meat flavor, color and improve its juiciness and tenderness.
• Dried Meat This is known as dehydrated meat
• Tender Cuts These contain lean meat and little collagen. These are the most expensive cuts having the tenderest muscles for they are the least exercised parts of the animal.
• Less Tender Cuts These consist of a more developed connective tissue. They are often ground to break and cut the muscle fibers and connective tissues.
• Tough Cuts These cuts are usually those with muscles which get more exercise while the animal alive. Muscles that exercised more often contain higher quantities of connective tissue.
• Variety Cuts These are the animal glands and internal organs which include liver, kidney, tripe, lungs, tongue and tail. They should be cooked until well done to minimize the danger of transmitting the organism found in them. Common retail cuts of beef