Meat

• MUTTON


  The flesh of a mature sheep used for food
• KEBABS


  Cubes of meat marinated and cooked with vegetables usually on a skewers
• SIRLOIN


  A cut of meat and especially of beef from the part of the hindquarter just in front of the round

  
• TENDERLOIN


  A piece of very tender meat from the back of a cow or pig

  
• SHANK


  A cut of meat
• HERMETICALLY


  Completely sealed, especially against the escape or entry of air
• Meat is the flesh or other edible parts of animals usually domesticated cow, swine and sheep used for food including not only the muscle and fat but also the tendons and ligaments
• Carabeef or Carabao


  Considered by many as a healthy food because it is safe to eat even by people with heart problems and those who are allergic to red meat
• Veal


  The meat from calves between four to five months. There are two kinds of veal: one from milk fed calves and other is from those fed on grass

  
• Lamb


  Meat from young sheep which is less than a year old
• Pork


  Comes from young hogs, about four to six months old. It is usually sold by weight and not by age

  
• Beef


  Comes from mature cattle that are between 15-20 month old. Young beef comes from cattle which are 7 to 10 month old with small amount of fat and is less flavorful and juicy than mature beef

  
• Tocino


  A cured meat product from the Philippines, frequently referred to as sweet red pork

  
• Longganisa


  Fresh or smoked sausages made with varying amounts of lean meat and fat, garlic, black pepper, salt, saltpeter, brown sugar, and vinegar
• Corned Beef


  Meat that has been cured in salt water
• Burger Patty


  A flattened one, typically a circular portion of ground beef, legumes, grains, vegetables, or meat substitutes

  
• Beef Jerky


  Strips of lean meat that have been dehydrated to avoid spoiling. Salt is typically added throughout the drying process to prevent bacterial growth

  
• Boneless Cuts


  economical and suitable for quick and easy methods of cooking
• Boned and Rolled Joints


  smaller joints to reduce cooking time and easier to cook
• Lean and extra lean cuts


  trimmed cuts of meat which are lower in fat
• Cube Cut


  for stews kebabs and casserole
• Thin Strips


  pre-cut into strips, suitable for quick cooking method
• Fresh Meat 


  sold right after slaughter, without undergoing chilling or other oreservation methods
• Chilled Meat


  cooled to a temperature above freezing temp
• Frozen Meat


  frozen to a temp of 20 degree celsius
• Cured Meat


  has been treated with curing agent or solution
• Processed Meat


  canned meat products prepared frozen, then heat processed hermetically
• Roasting


  suitable for any tender cut of beef,veal, pork, or lamb
• Broiling or Grilling


  cooking by direct radiant heat
• Barbequing


  usually associated with fund raising activities, parties, or picnic
• Pan-broiling


  an excellent method for small, thin, cuts of steaks or chops
• Pan Frying


  small tender cuts of meat especially lean
• Sauteing 


  dry heat cooking method using high heat and selected for smaller cuts in which heat is conducted by a small amount of fat
• Braising


  also known as pot roasting. generally used for less tender cuts. involves a small amount of liquid
• Basting


  associated with roasting. juice or liquid that comes out from the meat being cooked is spooned over the roast frequently while its being roasted
• Stewing


  recommended for less tender cuts of meat. similar to braising except meat is covered in liquid and generally cut in small pieces
• Simmering


  associated with specific tougher cuts of meat that need to be tenderized through long, slow, moist cooking
• Food, by nature is perishable. They spoil due to the growth of bacteria, fungi, and yeast.
• Preservation


  It helps the perishable foods to extend their shelf life and be available all year long.
• Drying


  1. Removal of moisture or water in food

  2. Oldest method of preservation