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• 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.
• Water – 70% of muscle tissue.
• Protein – 20% of muscle tissue. Protein coagulates when it is heated. It becomes firmer and loses moisture. When protein has coagulated to the desired degree, the meat is said to be done.
• Fat – 5% of the muscle tissue. The fat in meat contributes to: juiciness, tenderness, flavor.
• Carbohydrates – it plays a necessary part in the complex reaction, called the maillard reaction, which takes place when meats are browned by roasting, broiling or sautéing.
• Without carbohydrates, desirable flavor-appearance of browned meats would not be achieved.
• Muscle fibers Lean meat is composed of long, thin muscle fibers bound together in bundles. These determine the texture or grain of a piece of meat.
• Fine – grained meat is composed of small fibers bound in small fibers.
• Course – textured meat has large fibers.
• Connective tissue These are network of proteins that bind the muscle fibers together. Connective tissue is tough.
• Meats are high in connective tissue if the muscles are more exercised like meat from legs and the meat comes from older animals.
• two kinds of connective tissue: collagen, elastin
• Collagen – white connective tissue that dissolves or breaks down by long, slow cooking with liquid.
• Elastin – yellow connective tissue and is not broken down in cooking.
• basic preparation methods of meat:

  1. washing
  2. skinning
  3. dicing
  4. trimming
  5. slicing
  6. seasoning
  7. coating
• Pork – meat from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to ensure tender cuts
• Beef -meat from cattle over one year old
• Lamb – meats of domesticated sheep. Its texture is a direct result of what it consumes and the age at which it is slaughtered
• Carabeef – meat from carabao.
• Chevon – meat from deer/goat
• Veal – flesh of a young calf, 4-5 months old. Because of its age, it is considered by some to be the finest meat.
• four kinds of doneness in meat

  1. rare
  2. medium rare
  3. medium
  4. well done
• nutrient content of meat:

  1. protein
  2. fat
  3. carbohydrates
  4. vitamins
  5. minerals
• Protein – High-quality protein is the major constituent of meat after water, accounting for about 20 percent of its weight.
• market forms of meat:

  1. fresh
  2. chilled
  3. cured
  4. processed
• Marinades - Good marinade will add flavor to your favorite meat and make it more tender and juicy
• methods of cooking meat;

  1. dry heat cooking
  2. moist heat cooking
• Dry heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture.
• Moist heat cooking methods include any technique that involves cooking with moisture — whether it's steam, water, stock, wine or some other liquid.