INTRODUCTIO

N
to
 MEAT:
is a term for the
flesh of cattle (beef and veal),
sheep (lamb) and pigs (pork).
 PORK:
MEAT:
-It comprises water, protein,
fat, and various amounts of
minerals and vitamins
 PORK:
derived from pig and is
classified as red meat.
However, this meat is less
fatty than beef.
 BEEF:
obtained from cow and is
one of the much sought-
after types of red meat.
 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
 Types of
Knives and
Their Uses
FRENCH/CHEF’S KNIFE:
– for general purpose
chopping, slicing, and
dicing.
FRENCH/CHEF’S KNIFE:
UTILITY KNIFE:
used for carving roast
chicken and duck.
UTILITY KNIFE:
BONING KNIFE:
used for boning raw
meats and poultry.
BONING KNIFE:
SLICER:
used for carving and
slicing cooked meats.
SLICER:
 BUTCHER KNIFE:
used for cutting, sectioning,
and trimming raw meats in
the butcher shop
BUTCHER KNIFE:
 SCIMITAR/ STEAK KNIFE:
used for accurate cutting
of steaks.
SCIMITAR/ STEAK KNIFE:
 CLEAVER:
used for cutting through
bones
CLEAVER:
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.
(2) PROTEIN:
 (3) FAT:
5% of the muscle tissue
THE MEAT CONTRIBUTES
TO:
A.) Juiciness
B.) Tenderness
C.) Flavor
 (4) CARBOHYDRATES:

it plays a necessary part in

the complex reaction, called
the maillard reaction
MAILLARD REACTION:
-which takes place when
meats are browned by
roasting, broiling or
sautéing.
(4) CARBOHYDRATES:
Structures
of
MEAT
MUSCLE FIBERS:
• FINE
• COURSE
MUSCLE FIBERS:
 CONNECTIVE TISSUE:
These are network of
proteins that bind the muscle
fibers together.
2 KINDS OF CONNECTIVE
TISSUE:
A.) Collagen
B.) Elastin
 COLLAGEN:
– white connective tissue
that dissolves or breaks
down by long, slow cooking
with liquid
COLLAGEN:
 ELASTIN:
yellow connective tissue and
is not broken down in
cooking.
ELASTIN:
 Basic
Preparation
Methods of
 (1) Washing:
derived from pig and is
classified as red meat.
However, this meat is less
fatty than beef.
 (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.
 (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:
2 Basic Coating:
• Flour
• Bread Crumbs
Different Kind
of
Meat and Its
Sources
 (1) PORK:
meat from domesticated pigs,
typically high in fat, commonly
slaughtered one year or less of
age to ensure tender cuts
(1) PORK:
 (2) BEEF:
meat from cattle over one
year old
(2) BEEF:
 (3) LAMB:
meats of domesticated sheep.
Its texture is a direct result of
what it consumes and the age at
which it is slaughtered.
(3) LAMB:
(4) CARABEEF:
Meat from Carabao.
(4) CARABEEF:
 (5) CHEVON:
Meat from deer or goat.
(5) CHEVON:
 (6) VEAL:
flesh of a young calf, 4-5
months old. Because of its
age, it is considered by some
to be the finest meat.
(6) VEAL:
EVALUA
TION
DIRECTION:
Match Column A with
Column B.