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Types and Preparation of Meat

This document provides an introduction to different types of meat including beef, pork, and sheep meat. It discusses the composition of meat including water, protein, and fat content. It also describes various cuts of meat and different knives used for preparing meat along with basic preparation methods such as washing, skinning, dicing, and slicing. The key types of meat and their sources are identified as pork, beef, lamb, carabee, chevon, and veal.

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3K views20 pages

Types and Preparation of Meat

This document provides an introduction to different types of meat including beef, pork, and sheep meat. It discusses the composition of meat including water, protein, and fat content. It also describes various cuts of meat and different knives used for preparing meat along with basic preparation methods such as washing, skinning, dicing, and slicing. The key types of meat and their sources are identified as pork, beef, lamb, carabee, chevon, and veal.

Uploaded by

BiZayangAmaZona
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

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
[Link] 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

[Link] Fibers

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


bundles.

[Link] 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 [Link] considered to be the
finest meat.

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
Beef and pork is divided into large sections called primal cuts.These primal cuts are then broken down into individual ste
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-
PORK Pork is another choice, as far as meat types are concerned. It is derived from pig however, this meat is less fatty c
SHEEP MEAT It is also a staple food in some parts of the world and is consumed in many regions. Otherwise known as mutton(
PERFORM MISE’EN PLACE LEARNING OUTCOME 1
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.

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