tle

• Pork


  Comes from young hogs, about four to six months old
• Beef


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


  Considered by many as a healthy food
• Veal


  Calves between four and five months
• Lamb


  From young sheep which is less than a year old
• Boneless cuts


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


  Smaller joints to reduce cooking time
• 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, suitable for quick cooking methods
• Cubed steaks


  Square or rectangular
• Hocks


  Cut from picnic shoulder
• Loin chops


  Cut from the sirloin end of loin
• Spare ribs


  Cut from the side
• Ground pork


  Unseasoned and ground from wholesale cuts
• Fresh Meat


  Sold right after slaughter
• Chilled meat


  Cooled above freezing point for 24 hours
• Frozen meat


  Frozen to a temperature of 20°C
• Cured meat


  Treated with a curing agent
• Processed meat


  Canned meat products
• Bain Marie


  Known as double-boiler or a water bath
• Boning Knife


  Narrow bladed knife used to remove the bones
• Braising Pan


  Special enameled cast-iron pan
• Broiler Pan


  Designed to fit under the broiler
• Cleaver


  Large, rectangular, heavy, and thick-bladed knife
• Crock Pot


  Brand name for a type of slow cooker
• Hamburger Patty Mold


  Used for forming hamburger patties
• Meat Fork


  Large fork used for serving meat
• Meat Grinder


  Kitchen appliance for grinding
• Mixing Bowl


  Used for mixing ingredients
• Meat Tenderizer


  Heavy blunt instrument operated by hand
• Stock Pot


  Large stainless or aluminum pot
• Techniques in Meat Tenderizing

  • Slicing the meat
  • Using marinades
  • Using a dry rub
• DRY-HEAT METHOD

  • Roasting
  • Broiling/Grilling
  • Barbequing
  • Pan-broiling
  • Pan-frying
  • Sautéing
• MOIST-HEAT METHOD

  • Braising
  • Basting
  • Stewing
  • Simmering
• PREPARING MEATS

  • Marinating
  • Barding
  • Larding
  • Jacquarding
  • Tumbling
  • Needling
• Marinating


  Process of soaking meat in a seasoned liquid
• Barding


  Covering the surface of meat with thin slices of pork back fat or bacon
• Larding


  Inserting small strips of pork fat