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• Slaughter

  To butcher an animal for food
• Carcass


  A dead body of an animal that has been consumed or dressed for consumption
• Primal Cut


  A piece of meat initially separated from the carcass of an animal during butchering

  
• Meat


  The flesh of an animal (especially a mammal) as food
• Types of meat


  • Pork
  • Beef/Veal
  • Carabeef
  • Chevon
  • Lamb/Mutton

  
• Muscle Fibers


  • Long, thin muscle fibers bound together in bundles; 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; this is tough
  • 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
• Market forms of meat

  • Fresh Meat
  • Chilled Meat
  • Cured Meat
  • Processed Meat
• Primary Cuts of Meat

  • Beef
  • Veal
  • Lamb
  • Pork

  
• Types of Knives


  • French knife (or chef's knife)
  • Utility knife
  • Boning knife
  • Slicer
  • Butcher knife
  • Scimitar (or steak knife)
  • Cleaver
• Basic Preparation Methods of Meat


  1. Washing

  2. Skinning

  3. Dicing

  4. Trimming

  5. Slicing

  6. Seasoning

  7. Coating (Flour, Bread crumbs)
• Doneness of Meat


  • Rare
  • Medium Rare
  • Medium
  • Well Done
• Marinade


  Good marinade will add flavor to meat and make it more tender and juicier
• Basic Components of Marinades

  • Acid
  • Oil
  • Herbs/Spices
• Types of Marinades


  • Pineapple Marinades
  • Pork Chop Marinade
  • Jamaican Jerk Marinade
  • Pork Rib Marinade
  • Teriyaki Marinade
  • Pork Chop and Tenderloin Marinade
  • Bourbon Marinade
  • Mustard-Vinegar Marinade
• Effects of Heat to Meat


  • It tenderizes connective tissue if moisture is present, and cooking is slow
  • It coagulates protein. Even meats low in connective tissue can be tough and dry if cooked at excessively high heats for too long
  • High heat toughens and shrinks protein and results in excessive moisture lost
  • Roasts cooked at low temperature shrink less and loss less moisture
  • Moist heat penetrates meat quickly. To avoid over cooking, meat should be simmered, never boiled
• Methods of cooking meat

  • Dry heat cooking (roasting, broiling, sautéing)
  • Moist heat cooking (braising, steaming, poaching)
• Choosing the Right Cooking Technique

  • Tough cuts of meat need to be cooked slowly, at low heat, for a long time, and with plenty of moisture
  • Tender cuts of meat should be cooked using dry heat methods

  
• Dry heat cooking


  Refers to any cooking technique where the heat is transferred to the food item without using any moisture; typically involves high heat, with temperatures of 300°F or hotter
• Maillard reaction


  The process by which meat is browned
• Moist heat cooking


  Includes any technique that involves cooking with moisture — whether it's steam, water, stock, wine or some other liquid; Cooking temperatures are much lower, anywhere from 140°F to a maximum of 212°F

  
• Dry Heat Cooking Methods

  • Roasting & Baking: Browns the surface of the food, which in turn develops complex flavours and aromas
  • Grilling & Broiling: Produces browning reactions on the surface of the food, thus encouraging the development of complex flavours and aromas
  • Sautéing & Pan-Frying:
• Cooking temperatures


  Much lower, anywhere from 140°F to a maximum of 212°F, because water doesn't get any hotter than that

  
• Dry heat cooking: Roasting & Baking


  1. Browns the surface of the food, which in turn develops complex flavours and aromas

  2. 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

  3. Uses a convection oven, which circulates hot air throughout the oven, can enhance the browning reaction
• Dry heat cooking: Grilling & Broiling

  1. Involves cooking food on a rack over a heat source, usually a charcoal fire or ceramic briquettes heated by gas flames

  2. Produces browning reactions on the surface of the food, thus encouraging the development of complex flavours and aromas

  3. Grilling cooks hot and fast, because air is a poor conductor of heat

  4. Require the food to be quite close to the heat source, which in this case, is likely to be an open flame
• Dry heat cooking: Sautéing & Pan-Frying

  1. Uses a very hot pan and a small amount of fat to cook the food very quickly

  2. Sautéing browns the food's surface as it cooks and develops complex flavors and aromas

  3. It's important to heat the pan for a minute, then add a small amount of fat and let it gets hot as well, before adding the food to the pan

  4. Another key is to avoid overloading or overcrowding the pan
• Dry heat cooking: Deep-Frying

  1. Utilizes fat or oil to cook pieces of food

  2. This process works by completely submerging food in hot liquid
• Moist heat cooking: Simmering


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

  2. It is a way to cook food gently and slowly

  3. Bubbles forming and gently rising to the surface of the water, but the water still isn't at a full rolling boil

  4. It's an excellent choice for culinary preparations including stocks or soups, starchy items such as potatoes or pastas, and many others
• Moist heat cooking: Boiling

  1. Happens when the liquid's temperature reaches 212 degrees

  2. Food is completely submerged in water for even heat distribution

  3. The full boil is a vigorous one, where bubbles rapidly and violently break over the entire surface of the water
• Moist heat cooking: Steaming

  1. Requires moist heat

  2. The heat is created by boiling water which vaporizes into steam

  3. The steam brings heat to the food and cooks it

  4. The item to be cooked is then placed in a basket suspended above the liquid and the pot covered
• Moist heat cooking: Braising & Stewing


  A form of moist-heat cooking in which the item to be cooked is partially covered with liquid and then simmered slowly at a low temperature
• Meat preservation


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

  • It helps delay product spoilage
  • It helps extends life of the product
  • It helps improve the quality of the product
• Methods of Preserving Meat

  • Drying
  • Smoking
  • Salting
  • Curing
  • Refrigerating
  • Freezing
  • Canning
  • Freeze Drying
• Drying: Natural sun drying

  1. Natural sunlight is used to reduce the amount of moisture content of meat

  2. Portable solar dyers can provide sanitary means of drying meat

  3. Dryers with screen covers are recommended for outdoor use and lengthens the storage life of meat
• Drying: Dehydration or artificial drying

  1. Oven is used for drying the meat

  2. Dehydration is a more efficient method of removing moisture from meat

  3. Products dried in this way are of higher quality and can be sold at better prices
• Smoking: Cold Smoking


  1. The temperature is held between 26 to 43ºC and the products are smoked over a period of days or weeks

  2. The products thus pick up a strong smoked flavor and are dehydrated as well
• Smoking: Hot Smoking


  1. The temperature is higher, from 71 to 79ºC

  2. The high temperature speed up the drying process, giving the product a mild smoked flavor
• Salting


  • Salt improves the keeping quality of meat
  • It removes the water from the tissue of the meat and the cells of spoilage organisms that may be present in the meat
• Curing


  • Salt, sugar, potassium or sodium nitrate, and other curing elements such as ascorbic acid, phosphate blend, and spices are used to prolong the quality of meat
  • Curing agents also help improve the flavor and appearance of meat and retain its original color
  • Sugar minimizes the hardness of the straight cure process
  • It also makes the product more appetizing and provides energy to the nitrate-reducing bacteria which gives the red color
  • Spices give the desired flavor and aroma