Deck

• Different kinds of meat


  • Pork
  • Beef
  • Carabeef or carabao
  • Veal
  • Lamb
• Pork

  Comes from young hogs, about four to six months old, usually pink but may be darker when meat comes from old hog
• Beef


  Comes from mature cattle that are between 15 to 20 months old
• Carabeef or carabao

  Considered by many as a healthy food because it is safe to eat even by people with heart problems
• Veal


  Meat from calves between four and five months
• Lamb


  Meat from young sheep which is less than a year old
• Different types of meat cut


  • Boneless cuts
  • Boned and rolled joints of meat
  • Lean and extra lean cuts
  • Cubes of meat
  • Lean minced meat
  • Thin strips
• Boneless cuts

  Economical and suitable for quick and easy methods
• Boned and rolled joints of meat

  Smaller joints to reduce cooking time and making it easier to carve
• Lean and extra lean cuts

  Trimmed cuts of meat which are lower in fat
• Cubes of meat


  Sold cut into cubes, ready for making stews
• Lean minced meat

  Meat is trimmed of fat and minced
• Thin strips


  Meat is pre-cut into strips
• Guide to meat cuts

  • Cubed steaks
  • Hocks
  • Loin chops
  • Ground pork
  • Spare ribs
• Cubed steaks

  Square or rectangular, made by a machine that tenderizes the meat mechanically
• Hocks


  Cut from picnic shoulder and are similar to shank cross cuts
• Loin chops


  Cut from the sirloin end of loin, the eye muscle and tenderloin is divided by a T-shaped bone
• Ground pork


  Unseasoned and ground from wholesale cuts that are generally in limited in demand
• Spare ribs

  Cut from the side, contain long rib bones with a thin covering of meat on the outside
• Market forms of meat

  • Fresh meat
  • Chilled meat
  • Frozen meat
  • Cured meat
  • Processed meat
• Fresh meat

  Meat that are sold right after slaughter without undergoing chilling or other preservation method
• Chilled meat

  Meat that has been cooled to a temperature just above freezing point within 24 hrs
• Frozen meat

  Meat cuts that has been frozen to a temperature of -20°C
• Cured meat


  Meat that has been treated with a curing agent
• Processed meat


  Canned meat products prepared, frozen, then heat processed hermetically
• Tools, Utensils, and Equipment for meat prep


  • Bain marie
  • Boning knife
  • Braising pan
  • Broiler pan
  • Cleaver
  • Crock pot
  • Hamburger patty mold
  • Meat fork
  • Meat grinder
  • Mixing bowl
  • Meat tenderizer
  • Stock pot
• Bain marie


  Also known as a double boiler or a water bath, French cooking equipment that is used to heat things
• Boning knife

  Narrow bladed knife used to remove the bones and flesh from meat
• Braising pan


  Special enameled cast iron pan with a tight fitting lid used to braise meats
• Broiler pan


  Pan designed to fit under the broiler
• Cleaver

  Large, rectangular, heavy and thick bladed knife used for cleaving
• Crock pot


  Brand name for a type of slow cooker which is a type of electric cooking
• Hamburger patty mold


  Used for forming hamburger patties
• Meat fork


  Large fork used for serving meat
• Meat grinder


  Kitchen appliance for grinding, fine mincing or mixing raw or cooked meat
• Mixing bowl

  Used for mixing ingredients
• Meat tenderizer


  Heavy blunt instrument operated by hand that is used to "tenderize" meat
• Stock pot

  Large stainless or aluminum pot that is used to make stocks, broths, soups
• Techniques in meat tenderizing

  • Slicing the meat
  • Using a dry rub
  • Using marinades
  • Dry heat method
  • Moist heat method
• Dry heat method


  • Roasting
  • Broiling / grilling
  • Barbequing
  • Pan broiling
  • Pan frying
  • Sauteing