TLE (Finals Test)

• Meat

  • Is animal flesh that is eaten as food.
  • Refers to the animal parts used as food.
• Carcass

  • Consists of muscular tissues, fatty tissues, and bones.
• Cow

  • beef
• Hog/Swine

  • Pork
• Goat

  • Chevon
• Sheep/Young Sheep

  • Lamb
• Older Sheep 1 year older (over 2 years old)

  • Mutton
• Young Cattle/ Cow

  • Veal
• Pork

  • Comes from young hogs or pigs. The meat is light pink with amount of soft white fat. The skin is smooth and fresh.
• Beef

  • Comes from an adult cow. Beef is bright red, firm, and fine-grained flesh. Outer surface is brownish with smooth texture. Fat is visible in sirloin or tenderloin.
• Carabeef or Carabao

  • Is considered by many as healthy food because it is safe to eat even by people with heart problems and those who are allergic to red meat. Contains less calories, less fat, and less cholesterol than most meats, including poultry.
• Veal

  • Comes from calves of young cattle. It has grayish pink flesh, has little or no fat and has a less amount of connective tissues.
• Lamb

  • Is the flesh of young sheep. It has lean and firm flesh with fine texture of grain. Fat is equally distributed, flaky, and white in color.
• Chevon

  • From goats. It has lean meat and yellowish fat. Is the meat of the domestic goat. White that come from young goats can be called capretto, cabrito, or kid.
• Bureau of Animal Industry

  • Inspected stamped mark
• Water

  • 70% of Water Tissue
• Protein

  • 20% of Muscle Tissue
• Fat

  • 10% of Muscle Tissue
• Juiciness

  • Fat deposited
• Tenderness

  • Marbling
• Fat

  • Main source of flavor
• Carbohydrates

  • Called the mallard reaction when meats are browned
• Marinating

  • Soaking the meat in a mixture of acidic ingredients like vinegar, citrus juice, or yogurt can break down tough muscle fiber.
• Brining

  • Soaking the meat in a salt water.
• Pounding

  • Using a meat mallet or a rolling pin to physically break down tough muscle
• Using a meat tenderizer

  • Has sharp blades or needles can piece the meat making it more tender
• Cooking techniques

  • Slow cooking methods like braising or stewing at low temperatures for a long time can break down muscle.
• Using Enzymes

  • Certain fruits like papaya and kiwi contain enzymes that can tenderize meat. Adding these fruits to a marinade can help tenderize the meat.
• Tenderness

  • is a quality of meat gauging how easily it cuts or chew.
• Slicing the meat

  • Tough cuts of meat are usually tough due to connective tissue and muscle fiber in the meat of the animal.
• Using Marinades

  • Marinate the meat for several hours using a combination for the marinade of acid, oil, and herbs and spices.
• Using a dry rub

  • Combine spices and rub vigorously into the meat, cover, and refrigerate overnight to allow the spices to permeate flavor into the meat and to tenderize the meat.
• Soy Sauce

  • Helps retain moisture of the meat
• Sugar

  • Enhance browning
• Acid

  • Breaks down tough proteins. It makes it tender.
• Aromatics

  • adds flavor, enhance aroma and include spices, garlic, and herbs
• Oil

  • Helps distributes aroma and flavor
• Mise-en-place

  • “Everything in place”
• Fresh meat

  • Meat that is newly slaughtered.
• Chilled meat

  • Meat that has been cooled to a temperature just above freezing point.