Market Forms of Meat

 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.
 Cleaver – used for cutting through bones.
Different kinds of meat and its 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. Its texture is a direct result of what it consumes and the
age at which it is slaughtered.
 Carabeef – meat from carabao.
 Chevon – meat from deer/goat.
 Veal – flesh of a young calf, 4-5 months old. Because of its age, it is considered by some to be
the finest meat.
Four kinds of doneness in meat

1. Rare – when pressed with a finger, the meat is very soft with jelly like texture.
2. Medium Rare – when pressed with a finger, meat feels springy and resistant
3. Medium – when pressed with a finger, meat feels firm and there is a definite resistance.
4. Well Done – when pressed with a finger the meat feels hard and rough.
Market forms of meat
 Fresh meat – meat that is recently slaughtered, has not been preserved, frozen
 Chilled meat – meat that is placed in chiller or slightly cold
 Cured meat – meat preserved by salting, smoking or aging
 Processed meat –meat preserved by chemical process
Marinades
Good marinade will add flavor to your favorite meat and make it more tender and juicy. Making
a marinade is very simple. All you need are three basic components. The first, is an acid, such as lemon
juice, vinegar, yogurt, or wine. The acid is important as it breaks down the meat and tenderizes it. The
second, is oil. This protects and preserves the food while marinated and also when it‘s being cooked.
The third, is any herb and/or spice. This is what gives a marinade its unique flavor and zest. Feel free to
experiment by grouping one or more ingredients from each component.
Methods of cooking meat
1. Dry heat cooking, such as roasting, broiling, or sautéing.

2. Moist heat cooking, like braising, steaming, or poaching.
Using the appropriate cooking method for the type of food being prepared is a major part of the
culinary arts. Tough cuts of meat like beef brisket or lamb shank need to be cooked slowly, at low heat,
for a long time, and with plenty of moisture. Prepared properly, these cuts can be incredibly tender and
delicious. On the other hand, dry-heat methods typically involve very high temperatures and short
cooking times. A piece of brisket cooked in this way — on a grill, let's say would be tough, chewy and
largely inedible. Interestingly enough, a beef tenderloin steak cooked using a slow, moist-heat method
such as braising would also turn out tough, chewy and inedible
Simmering is an excellent choice for culinary preparations including stocks or soups, starchy items such
as potatoes or pastas, and many others
Variety cuts pertains to the internal organs that are taken away from animals
Tender cuts like ribs and loins that are used for roasting, broiling and grilling in a variety of meat dishes.
Centrepiece the uncut portion of the main food item
300 degrees Fahrenheit temperature best used in dry heat cooking
Braising method is a best choice for cuts of meat that are tougher or from older animals
Grilling produces browning reactions on the surface of the food, thus encouraging the development of
complex flavours and aromas.
Drying process of storing meat involves the reduction of the original 70% of water content of the meat
to about 15%?
In keeping your food item safe for consumption, 2 to 10 degree Celsius is the required temperature in
storing meat in a refrigerator.
Bacteria are all around us, but they are so small that they cannot be seen by the naked eye. There are
hundreds of different kinds of bacteria. Some harmless bacteria are useful and necessary such as
those essential in preparing cheese. Other bacteria are essential in agriculture and industry.
However, many types of bacteria are dangerous and cause diseases if allowed to multiply and be
transmitted to humans.
Food contaminated with bacteria can make people sick. Some of the common illnesses are
salmonellosis, perfringens poisoning, staphylococcal poisoning, and botulism.
Sanitation is the best preventive measure against food-borne diseases. Sanitation means keeping
bacteria out of food through personal hygiene and proper handling procedures. It also means
keeping the food at proper temperatures so bacteria already present do not have much chance to
multiply.
Bacteria enter food in two ways. Some are naturally present in food when you buy it. Others get in
because of careless handling when food is prepared and served. Bacteria cannot travel by
themselves; they are carried about by people, animals, and insects as well as objects. Bacteria
thrive on food, moisture, and the right temperature in order to grow. With careless handling these
growing conditions can occur in any kitchen

Market Forms of Meat

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Market Forms of Meat

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 French knife or chef‘s knife – for general purpose chopping, slicing, and dicing

 Utility knife – used for carving roast chicken and duck.

Different kinds of meat and its source

Four kinds of doneness in meat

Market forms of meat

Methods of cooking meat

1. Dry heat cooking, such as roasting, broiling, or sautéing.

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