TLE 10 FINALS

• Meat from cattle over one year old.

  Beef
• a staple food in some parts of the world and is consumed in many regions.

  Sheep meat
• PROTEIN in the composition of meat

  20%
• Textured meat has large fibers

  Course
• two kind of coating

  flour and bread crumbs
• This a term for the flesh of cattle (beef and veal), sheep (lamb), and pigs (pork). Meat comprises water, protein, fat, and various amounts of minerals and vitamins.

  Meat
• divided into large sections called primal cuts. These primal cuts are then broken down further into individual retail cuts.

  Pork
• This is also a staple food in some parts of the world and is consumed in many regions. Sheep meat is otherwise known as mutton (meat of mature sheep) or lamb (immature sheep) also classified as red meat.

  Sheep meat
• Fat percentage of the muscle tissue.

  5%
• products are prepared by hermetically sealing (preventing the escape or entry of air)

  Canned Meat
• best for slow roasting, this cut from the lower part of the front half of the lamb tends to be quite fatty, but it’s oh so flavorful

  Breast
• the main source of flavor in meat.

  Fat
• usually leaner cuts, best grilled or fried and work better with high heat.

  Loin
• the back leg of the hog is where we get fresh, smoked, or cured.

  HAM
• meat that is recently slaughtered, has not been preserved, or frozen.

  Fresh meat
• preserved by salting, smoking or aging.

  Cured meat
• A flesh of a young calf, 4-5 months old. Because of its age, it is considered by some to be the finest meat.

  Veal
• kind of doneness that when pressed with a finger the meat feels hard and rough.

  Well done
• 6th) It is the addition of salt and white or black pepper to improve the flavor of food.

  Seasoning
• Meat that is placed in chiller or slightly cold.

  Chilled meat
• The reaction, which takes place when meats are browned by roasting, broiling or sautéing.

  Maillard
• Meat preserved by chemical processed

  Processed meat
• 5th) It is the cutting of meat by determining the direction of the grain (the muscle fibers), and cut across the grain.

  Slicing
• Part of meat cut high in collagen, excellent sources of gelatin and are frequently added to soups and stews.

  Foot
• it is a term for the flesh of cattle, sheep and pigs.

  Meat
• part of the meat helps you identify the less tender cuts

  Flesh
• (Fr. Greek kolla: “glue”) white connective tissue that dissolves or breaks down by long, slow cooking with liquid.

  Collagen
• Flesh of a young calf, 4-5 months old. Because of its age, it is considered by some to be the finest meat.

  Veal
• It is a kind of doneness of meat that when pressed with a finger, the meat is very soft with jelly like texture.

  Rare
• this is the centerpiece of a tray or platter of food.

  Grosse piece
• AKA Silver skin (late 19th century: from elastic)nyellow connective tissue and not broken down in cooking.

  Elastin
• it is a kind of doneness of meat that when pressed with a finger, meat feels firm and there is a definite resistance.

  Medium
• it refers to the courses after the Grosse piece.

  Entrée
• from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to ensure tender cuts.

  Pork Meat
• it is composed of long, thin muscle fibers bound together in bundles.

  Lean meat
• meat from carabao.

  Carabeef
• usually leaner cuts, best grilled or fried and work better with high heat.

  Loin
• coagulates when it is heated. It becomes firmer and loses moisture. When a protein has coagulated to the desired degree, the meat is said to be done.

  Protein
• Marbling is fat that is deposited within the muscle tissue. Surface fats protect the meat from drying out during cooking.

  Juiciness
• Adding surface fat is called

  barding