Two Kinds of Connective Tissue

 Collagen - white connective tissue that dissolves or breaks down by long slowcooking
with liquid. Moist - heat cookingmethods at low temperature are not effective for
turning a meat high in connective tissue into a tender juicy finished product. Acid
helps dissolve collagen
 Elastin - yellow connective tissue and is not broken down in cooking. Tenderizing can
be accomplished only by removing 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, curies,
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 (themusde fibers), and
cut across the grain.
6. Seasoning
It is the addition of salt and white or black pepper to improve the flavor of food.
7. Coating
The two basic coatings are:
a. Flour- coat the meat before cooking, otherwise the flour becomes sicky and unple
asant.
b. Bread crumbs- coat the meat in flour, then egg wash (egg wash is made of lightly
beaten whole egg with a litte water/milk)and finally with the bread crumbs.
Different Kinds of Meat and Its Source
 Pork- meat from domesticated pigs. Typically high in fat.

Beef - meat from cattle over one year old.

 Lamb - meat from domesticated sheep

Carabeef- meat from carabao.

 Chevon- meat from deer/goat.

 Veal-flesh of a young cal, 4-5 months old. Because of its age, it isconsidered by
some to be the finest meat.
THANKYOU
-DELABREEEEEEYL