Learning Outcome 1:

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 borning 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 Water Content of Meat and Poultry

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.