Outcome 1: Preparing and cooking meat

• Meat-is 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.
• Beef- is divided into large sections called primal cuts.
• Each side is then halved between the 12th and 13th ribs into sections called the forequarter and hindquarter
• Pork is another choice, as far as meat types are concerned. Pork is derived from pig and is classified as red meat. However, this meat is less fatty than beef.
• Beef- is very popular and is used across the globe
• Sheep meat 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
• 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