LESSON 1 PREPARE

AND COOK MEAT

 Introduction of 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. These beef primal cuts or
“primal” are then broken down further
into individual steak and other retail
cuts. A “side” of beef is literally one side
of the beef carcass that is split through
the backbone. Each side is then halved
between the 12th and 13th ribs into
sections called the forequarter and
Pork is divided into large sections called
primal cuts. These primal cuts are then
broken down further into individual
retail cuts.

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. This meat is obtained from cow and is
one of the much sought-after types of red
meat.

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.
Learning Outcome 1 Perform Mise’en
Place
Types of Knives and their Uses

1. French knife or
chef’s knife – for
general purpose
chopping, slicing,
and dicing.
2. Utility knife
– used for carving
roast chicken and
duck.
3. Boning
knife – used for
boning raw
meats and
poultry.
4. Slicer –
used for carving
and slicing
cooked meats.
5. Butcher knife
– used for cutting,
sectioning, and
trimming raw meats
in the butcher shop.
6. Scimitar or
steak knife -
used for accurate
cutting of steaks.
7. Cleaver –
used for cutting
through bones.
Composition of
Meat
1. Water – 70% of
muscle tissue.
2. 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.
3. Fat – 5% of the muscle tissue.
The fat in meat contributes to:
A. Juiciness - Marbling is fat that
is deposited within the muscle tissue.
Surface fats protect the meat from
drying out during cooking. Adding
surface fat is called barding.
B. Tenderness
Marbling separates muscle fibers,
making meat easier to chew.

C. Flavor- Fat is the main

source of flavor in meat.
4. 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.
Memorize the table
about the water
content of meat
Complete the
Table Below
 Structure of Meat
1.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.
2. 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– white connective
A. Collagen
tissue that dissolves or breaks down
by long, slow cooking with liquid.
Moist-heat cooking methods at low
temperature are not effective for
turning a meat high in connective
tissue into a tender, juicy finished
product. Acid helps dissolve
collagen.
B. Elastin – yellow
connective tissue and is not
broken down in cooking.
Tenderizing can be
accomplished only by
removing the elastin, by
pounding and by slicing and
grinding.
Basic Preparation Methods of
Meat
1. Washing
Generally, the only occasion in which you will
have to wash meat is when it comes into
contact with blood during preparation. After
washing, dry the food thoroughly with
absorbent kitchen paper.
2. Skinning
Most of the meat you dealt with has been
already skinned by the supplier.
3. Dicing
Meat are diced when it is cut into cubes for
various types of casseroles, stems, curries, and
dishes such as steak, kidney pie and pudding.
 4. Trimming
Reasons for trimming:
a. Improve the appearance of the cut or joint
b. Leave as much of the meat intact as possible.
c. Leave an even thickness of fat (where fat is to be left).
How much fat you trim off will depend on the type of
meat, preference, and the cooking process to be used.
d. Remove as much gristles and sinews as possible.
5. Slicing
It is the cutting of meat by determining the
direction of the grain (the muscle fibers), and
cut across the grain. This is particularly
important with tougher cuts such as steak, in
which the grain is also quite obvious.You slice
meat with―instead of against―the grain.
6. Seasoning
It is the addition of salt and white or black pepper to
improve the flavor of food.
a. Use white pepper or cayenne pepper on food which you
want to keep attractive with white color.

b. Add salt to roast and grill after the meat has browned.
Adding salt before cooking will extract the juices of the
meat to the surface, and slows down the browning
reactions (which need high temperature and dry heat).
7. Coating
The two basic coatings are:
a. Flour – coat the meat before cooking,
otherwise the flour becomes sticky and
unpleasant.
b. Bread crumbs – coat the meat in flour, then
egg wash (egg wash is made of lightly beaten
whole egg with a little water/milk) and finally
with the bread crumbs.
 Different kinds of meat and its
source
1. Pork – meat from
domesticated pigs,
typically high in fat,
commonly slaughtered
one year or less of age to
ensure tender cuts
2. Beef -meat
from cattle over
one year old
3. Lamb – meats of
domesticated sheep. Its
texture is a direct result of
what it consumes and the
age at which it is slaughtered.
4. Carabeef –
meat from
carabao.
5. Chevon –
meat from
deer/goat.
5. Veal – flesh of a
young calf, 4-5 months
old. Because of its age, it
is considered by some to
be the finest meat.
 Directions : Match Column A with
Column B.
Column A Column B
_____1. Used for cutting through bones. a. Butcher
_____2. Used for carving and slicing knife
cooked meats B. Chef knife
_____3. For general purposes. C. Cleaver
_____4. Carving roast chicken and duck. D. Utility knife
_____5. Used for cutting, trimming raw E. Slicer
meats.
 Column A Column B
_____1. Young calf A. beef
_____2. goat B. carabeef
_____3. Sheep C. veal
_____4. Cattle over one year D. lamb
old E. chevon
_____5. Carabao
Meat Dishes
and Entrees
In the classical menu, the term entrée refers to
the courses after the Grosse piece. Basically,
entrees are divided into cold entrees and hot
entrees. Today, however, the entrees are usually
served as the main dish with suitable vegetable
and salad garnishes. Both hot and cold entrees
are frequently described as simple dishes on
the menu, where they appear in various
categories, such as hot snacks garnishes for
main dishes and specialties of the day.
Four kinds of doneness in meat
1. Rare – when pressed with a finger, the meat is
very soft with jelly like texture.
2. Medium Rare – when pressed with a finger,
meat feels springy and resistant
3. Medium – when pressed with a finger, meat feels
firm and there is a definite resistance.
4. Well Done – when pressed with a finger the meat
feels hard and rough.
Nutrient Content of Meat
Meat consists of water protein and fat, with a few
minerals and some B vitamins.
1. Protein – High-quality protein is the major
constituent of meat after water, accounting for about
20 percent of its weight. Meat contains 7 grams of
protein per ounce.

2. Fat –content can vary widely, according to the

grade of meat and its cut.
3. Carbohydrates – Meat contains very
little carbohydrates, glycogen, found in
liver and muscle tissue is present when the
animal is alive, but the glucose that makes
up the glycogen is broken down to lactic
acid during and after slaughter.
4. Vitamins – Meat is an excellent source of certain
B vitamins – thiamin (B., riboflavin (B2), pyridoxine
(B6), vitamin (B12) niacin and some folate. Niacin is
obtained from tryptophan, an amino acid plentiful in
meats and milk.

5. Minerals – Meat is an excellent source of iron,

zinc, copper, phosphorous, and a few other trace
minerals.
Market forms of meat
1. Fresh meat – meat that is recently slaughtered,
has not been preserved, frozen
2. Chilled meat – meat that is placed in chiller or
slightly cold
3. Cured meat – meat preserved by salting,
smoking or aging
4. Processed meat –meat preserved by chemical
process
Marinades
` Good marinade will add flavor to your favorite
meat and make it more tender and juicy. Making a
marinade is very simple. All you need are three basic
components. The first, is an acid, such as lemon
juice, vinegar, yogurt, or wine. The acid is important
as it breaks down the meat and tenderizes it. The
second, is oil. This protects and preserves the food
while marinated and also when it’s being cooked.
The third, is any herb and/or spice. This is what gives
a marinade its unique flavor and zest.
Here are some general guidelines
for marinating:
 Meat and poultry are generally marinated
for 2 hours up to 2 days.
• Seafood and fish should be marinated for
no longer than one hour.
• Use a non-reactive container - steer clear
of aluminum, copper, or cast iron.
Wait for your marinade to cool
down before pouring over the meat
of your choice.
•Always refrigerate your meat
while it's marinating.
• Never reuse marinades!
Types of Marinades
1. Pineapple Marinade - This sweet, fruity
marinade works great on any cut of
pork or chicken. What you get with this
marinade is a great Hawaiian Teriyaki
flavor. Try this marinade when you are
simply placing cut strips of pork or
chicken over rice.
Pork Chop Marinade
This is a great Asian style marinade that
works well on all cuts of pork,
particularly pork chops, reminiscent of a
Teriyaki marinade with a hint of heat
from the chili sauce. You can, if you like,
heat this up with some extra chili sauce
or perhaps a pinch of cayenne.
Jamaican Jerk Marinade
You've heard of Jerk seasonings
and Jerk rubs, well this is a jerk
marinade that gets that jerk
flavor deep into the meat. You
can use this marinade on all
kinds of meat and poultry.
Pork Rib Marinade
BBQ Guru posted this marinade
recipe to the forum. It uses a pork
rub for the seasoning with
vinegar and water to turn it into a
marinade.
Teriyaki Marinade
This marinade will surely add
flavor to whatever you're
grilling. This marinade works
particularly well with pork and
poultry.
Pork Chop and
Tenderloin Marinade
Doug Freeman sent in this
marinade recipe for grilled pork.
You may leave out the liquid
smoke if you are so inclined.
Bourbon Marinade
This is a great, sweet bourbon
marinade that works perfectly on
any food. This is a mild marinade
so you will want several hours
marinating time with it before you
grill.
Mustard-Vinegar
Marinade
This is a simple mustard
marinade that tenderizes and
adds flavor. It works well on
pork or poultry.