TLE QUARTER 4 (2)

• Beef - meat from cattle over one year old
• Lamb - meat from sheep
• Veal - meat from young calf, 4-5 month old
• Chevon - meat from deer/goat
• Pork - meat from domesticated pigs
• Carabeef - meat from carabao
• Water - 70% of muscle tissue
• Protein - 20% of muscle tissue. Protein coagulates when it's heated
• Fat - 5% of the muscle tissue
• Juiciness - marbling is fat that is deposited within the muscle tissue
• Tenderness - marbling separates muscle fibers, making meat easier to chew
• Flavor - fat adds flavor to meat
• Carbohydrates - it plays a necessary part in the complex reaction, called the maillard reaction
• Fresh meat - meat that is recently slaughtered, has not been preserved, frozen.
• Chilled meat - meat that is placed in chiller or slightly cold
• Cured meat - meat by preserved by salting, smoking, or aging.
• Processed meat - meat preserved by chemical process.
• Muscle fibers - lean meat is composed of long, thin muscle fibers bound together in bundles
• 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
• Collagen - white connective tissue that dissolves or breaks down along by long slow cooking with liquid
• Elastin - yellow connective tissue and is not broken down in cooking
• Washing - generally, the only occasion which you will have to wash the meat is when it comes into contact with blood during preparation
• Skinning - most of meat you dealt has been already skinned by the supplier
• Dicing - meat are diced when it is cut into cubes for various types
• Slicing - it is cutting of meat by determining the direction of the grain
• Seasoning - it is the addition of salt and white and black pepper to improve the flavor of food
• Coating - coat the meat with flour then egg wash, and finally with the bread crumbs
• Rare - when pressed with a finger, the meat is very soft with jelly like texture
• Medium - when pressed with a finger, meat feels firm
• Medium Rare - when pressed with a finger, meat feels springy and resistant
• Well Done - when pressed with a finger the meat feels hard and rough
• Dry Heat Cooking - refers to any cooking technique where the heat is transformed to the food item without using any moisture
• Moist Heat Cooking - methods include technique that involves cooking with moisture wether it's steam, water, stock, wine or some other liquid
• Roasting and Baking - forms of dry heat cooking that use hot, dry air to cook food roasting and baking
• Grilling and Broiling - dry heat cooking methods that rely on heat being conducted through air from an open flame
• Sautéing and Pan-frying - sautéing is a form of dry heat cooking that uses a very hot pan and small amount of fat to cook the food very quickly
• Deep-frying - involves submerging food in hot, liquid fat, it might take some time to get used to the idea that it's actually form of dry heat method
• Simmering - the cooking liquid is a bit hotter than poaching from 180°f to 250°f