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).

Comprises of water , fat and various amounts of

minerals and vitamins.

The flesh of an animal used as food.(MERRIAM

WEBSTER)
 Beef and pork is divided into large sections called primal
cuts.These primal cuts are then broken down into individual
steak (beef) and other retail cuts(beef and pork).

 PORK , BEEF, AND SHEEP meats are classified as red

meat.
 BEEF

 Is very popular and is used around the globe.

 A kind of meat that is obtained from cow and is one of the much
sought-after types of red meat.
 PORK

 Pork is another choice, as far as meat types are concerned.

 It is derived from pig however, this meat is less fatty compared to

beef.
 SHEEP MEAT

 It is also a staple food in some parts of the world and is consumed

in many regions.

 Otherwise known as mutton(meat of mature sheep) or

lamb(immature sheep).
LEARNING OUTCOME 1

PERFORM MISE’EN
PLACE
 TYPES OF KNIVES &THEIR
USES

 FRENCH KNIFE OR CHEF’S KNIFE

-for general purpose chopping,slicing,and dicing.

 UTILITY KNIFE

-used for carving roast chicken and duck.

 BONING KNIFE

-used for boning raw meats and poultry.

 BUTCHER KNIFE

-used for cutting,sectioning,and trimming raw meats in the butcher

shop.
 SLICER

-used for carving and slicingcooked meats.

 SCIMITAR or STEAK KNIFE

-used for accurate cutting of steaks.

 CLEAVER

-used for cutting through bones.

PRODUCT NAME PERCENTAGE WATER
RAW COOKED
Chicken fryer, whole 66% 60%
White meat , with skin 69% 61%
Dark meat , with skin 66% 59%
Ground beef , 85% lean 64% 60%
Ground beef , 73% lean 56% 55%
Beef , eye of round 73% 65%
Beef , whole brisket 71% 56%
 C O M P O S I T I O N O F M E AT

 WATER-70% of muscle tissue.

PROTEIN- 20% of muscle tissue.
 FAT-5% of the muscle tissue.
THE FAT IN MEAT CONTRIBUTES TO:
• Juiciness
• Tenderness
• Flavor
 CARBOHYDRATES

STRUCTURE OF MEAT

1.Muscle Fibers

-Lean meat is composed of long thin fibers bound together in

bundles.

2.Connective Tissue

-These are network of proteins that bind the muscle fibers

together.
 2 KINDS OF CONNECTIVE TISSUE

 COLLAGEN

-white connective tissue that dissolves or breaks down by long , slow

cooking with liquid.

 ELASTIN

-yellow connective tissue and is not broken down in cooking

 BA S I C P R E PA R A T I O N M E T H O D S O F
M E AT

 WASHING
 SKINNING
 DICING
 TRIMMING
 SLICING
 SEASONING
 COATING
 DIFFERENT KINDS OF MEAT AND IT’S
SOURCE

 PORK-meat from domesticated pigs, typically high in fat, commonly

slaughtered one year or less of age to ensure tender cuts.
 BEEF-meat from cattle over one year old.
 LAMB-meats of domesticated sheep.
 CARABEEF-meat from carabao.
 CHEVON-meat from deer/goat.
 VEAL-flesh of a young calf, 4-5 months old.Also considered to be the
finest meat.