1st day 4th Q

• Different Techniques in Meat Preparation

  • Removing the bones
  • Cutting
  • Removing the bones, extra fats, and connective tissues
  • Weighing/Portioning
  • Inserting strips of fat
  • Making the meat tender
  • Filling
  • Frying
  • Marinade
• Common Ingredients o Marinade:

  • Soy sauce - Salt content that helps retain moisture
  • Sugar - Enhance browning
  • Acid - Break down tough protein and makes the meat tender
  • Aromatics - Adds flavor, enhances aroma, includes spices, garlic and herbs
  • Oil - Helps distribute aroma and flavor
• Dry Heat Method - Cooking using direct heat
• Dry heat method:

  • Broiling/Grilling - Cooking using direct heat, inihaw
  • Roasting - Whole or large pieces of meat are roasted, Lechon
  • Deep-fat frying - Uses enough good quality fat to submerge the meat to be fried
  • Pan frying - Small amount of fat and the melted fat of the meat are used to cook the meat
  • Pan broiling - The meat is cooked in a heated skillet
• Moist Heat Method - Uses boiling water or steam to conduct heat to the food