G10 Meat Flashcards
is a term for the flesh of cattle (beef and veal), sheep
lamb) and pigs (pork
meat
flesh of catlle
beef and veal
flesh of sheep
lamb
flesh of pigs
pork
water
protein
fat
minerals
vitamins.
knife for for general purpose chopping, slicing, and dicing.
French knife/chef’s knife
knife used used for carving roast chicken and duck.
Utility knife
knife used for boning raw meats and poultry
Boning knife
knife used for carving and slicing cooked meats
Slicer
knife used for cutting, sectioning, and trimming raw meats in the butcher shop
Butcher knife
knife used for accurate cutting of steaks
Scimitar or steak knife
knife used for cutting through bones
Cleaver
composition of meat
water
protein
fat
carbohydrates
70% of muscle tissue
water
20% of muscle tissue
protein