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• COAGULATES


  Becomes firmer and loses moisture
• GRISTLE


  Tough cartilaginous fibrous meat
• SINEW


  Tough tissue in between muscles
• SLAUGHTER


  The killing of animal for food
• TENDER CUT


  Part of meat that requires less period of cooking
• TOUGH CUT


  Part of meat that requires longer period of cooking
• Meat is a term for the flesh of cattle, sheep and pigs
• Types of Knives and their Uses

  • French knife or chef's knife
  • Utility knife
  • Boning knife
  • Slicer
  • Butcher knife
  • Scimitar or steak knife
  • Cleaver
• French knife or chef's knife


  For general purpose chopping, slicing, and dicing
• Utility knife


  Used for carving roast chicken and duck
• Boning knife


  Used for boning raw meats and poultry
• Slicer


  Used for carving and slicing cooked meats
• Butcher knife


  Used for cutting, sectioning, and trimming raw meats in the butcher shop
• Scimitar or steak knife

  Used for accurate cutting of steaks
• Cleaver


  Used for cutting through bones
• Composition of Meat


  • Water
  • Protein
  • Fat
  • Carbohydrates
• Water


  70% of muscle tissue
• Water Content of Meat and Poultry


  • Chicken fryer, whole
  • White meat chicken, with skin
  • Dark meat chicken, with skin
  • Ground beef, 85% lean
  • Ground beef, 73% lean
  • Beef, eye of round
  • Beef, whole brisket
• Protein


  20% of muscle tissue
• Fat


  5% of the muscle tissue. The fat in meat contributes to juiciness, tenderness, and flavor
• Carbohydrates


  It plays a necessary part in the complex reaction, called the maillard reaction, which takes place when meats are browned by roasting, broiling or sautéing
• Structure of Meat


  • Muscle Fibers
  • Connective tissue
• Muscle Fibers


  Lean meat is composed of long, thin muscle fibers bound together in bundles. Fine-grained meat is composed of small fibers bound in small fibers. Coarse-textured meat has large fibers
• Connective Tissue


  • Collagen
  • Elastin
• Basic Preparation Methods of Meat

  • Washing
  • Skinning
  • Dicing
  • Trimming
  • Slicing
  • Seasoning
  • Coating
• Trimming


  a. Improve the appearance of the cut or joint

  b. Leave as much of the meat intact as possible

  c. Leave an even thickness of fat

  d. Remove as much gristles and sinews as possible
• Coatings


  • Flour
  • Bread crumbs
• Flour


  Coat the meat before cooking, otherwise the flour becomes sticky and unpleasant
• Bread crumbs

  Coat the meat in flour, then egg wash (egg wash is made of lightly beaten whole egg with a little water/milk) and finally with the bread crumbs
• Different kinds of meat and its source


  • Pork
  • Beef
  • Lamb
  • Carabeef
  • Chevon
  • Veal
• Types of Knives


  • NAME
  • USES
• Entrée


  The courses after the Grosse piece, the main difference is that the entries are cut up before being cooked
• 6 Stages of Doneness in Meat

  • Very Rare
  • Rare
  • Medium Rare
  • Medium
  • Medium Well
  • Well
• Very Rare


  • Only thin portion around the edge of meat is fully cooked, red, almost bloody juices ooze out
• Rare


  • The raw, red portion of the meat is small and around is pink, there is good brown outer surface, the meat has full, plump appearance and gives in to pressure, juices are red but not bloody
• Medium Rare


  • The interior portion is rich pink and exudes juice of the same color, the meat is still plump and firm, the amount of gray outer surface has increased
• Medium


  • The interior color of the meat is a modified rose, pink juices are apparent but less, the exterior portion is well-browned, the surface does not appear plump or full, when pressed there is definite resistance
• Medium Well


  • The pink color has completely disappeared, juiceness is still evident, the juices are clear or gray, not pink, there is no plumpness, the meat is firm to touch
• Well


  • The meat is completely gray inside, hard, flinty and shrunken, little or no juice appears on its surface which is brown and dry
• Nutrient Content of Meat


  • Water
  • Protein
  • Fat
  • Carbohydrates
  • Vitamins
  • Minerals