M E A T

K N I V E S
C O M P O S I T I O N
S T R U C T U R E
PREPARE AND COOK MEAT
• PERFORM MISE’EN PLACE
At the end the discussion the students are
expected to:
A. Identify the different kinds of meat and
its source.
B. Present the composition and structure of
meat through a poster.
C. Integrate the importance of different
types of knives in daily life especially in meat
preparation through answering questions.
Different
Types of
Meat and its
source
Pork
Beef
Lamb
Carabeef
Chevon
Veal
Composition
of Meat
Structure of
Meat
1.Muscle Fiber
– Lean meat is consist –
of one or more
muscles which is
made up of many
bundles of muscle
fibers.
2. Connective Tissue
–Surround
the fibers
and unites
them in
bundles.
 Collagen Elastin
-color is white – yellowish portion
- Break apart in hot -is not broken
water down while
cooking
Typesof
Knives
French/Chef’s Knife

- for
general
purposes.
Utility Knife
-used for carving
roast chicken and
duck.
Boning Knife
-used in boning raw
meats and
poultry
Slicer
-used in carving
and slicing
cooked meat.
Butcher Knife
-used in cutting,
sectioning,
trimming raw
meats.
Scimitar /Steak Knife
-used in accurate
cutting of steaks.
Cleaver
-used for cutting
through bones.
Thank
You!

On your notebook, answer the following
questions
1. List down the four (4) kinds of doneness
of meat.
2. What are the different market forms of
meat?
3. What is marinade?