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
5% of muscle tissue
fat
protein _ when it is heated. it become firmer and loses moisture. When protein has _ to the desired degree, the meat is said to be done,
coagulated
The fat in meat contributes to:
Juiciness
Tenderness
Flavor
takes place when meats are browned by roasting, broiling or sauteing
maillard reaction
plays a necessary part in the complex reaction called maillard reaction
carbohydrates
determine the texture or grain of a piece of meat
muscle fibers
composed of long, thin muscle fibers bound together in bundles
lean meat
grained meat is composed of small fibers bound in small fibers
fine
textured meat has large fibers
course
network of proteins that bind the muscle fibers togethe
connective tissue
white connective tissue that dissolves or breaks down by long, slow cooking with liquid
Collagen
yellow connective tissue and is not broken down in cooking(silver skin)
elastin
basic preparation method of meat
washing skinning dicing trimming slicing seasoning coating
