MEAT Flashcards
dressed body of animals that is ready for cutting up?
CARCASS
Divided into two large sections?
PRIMAL CUTS
flesh of cattle/cow (beef and veal), sheep(lamb/mutton), and pigs(pork).
Meat comprises water, protein, fat and various vitamins and minerals?
MEAT
fat that deposited within the muscle tissue?
MARBLING
adding surface fat is called?
BARDING
white connective tissues that dissolve or breaks down by long, slow cooking with liquid.?
COLLAGEN
yellow connective tissues and not broken down in cooking?
ELASTIN
content may vary widely according to the grade of meat and its cut (5%)
FAT
addition of salt and pepper to improve flavor?
SEASONING
cutting of meat by determining the direction of the grain?
SLICING
for general purpose like chopping, slicing and dicing
FRENCH KNIFE
used for carving roast chicken and duck
UTILITY KNIFE
used for boning raw meats and poultry
BONING KNIFE
used for carving and slicing cooked meats
SLICER
used for cutting, sectioning and trimming raw meats
BUTCHER KNIFE
used for accurate cutting of steak
SCIMITAR OR STEAK KNIFE
used for cutting through bones
CLEVER KNIFE
from mature sheep
MUTON
from immature sheep
LAMB
meat from domisticated pigs, commonly slaughtered one year or less of age.
PORK
from cattle over one year old
BEEF
from domisticated sheep
LAMB
From carabao
CARABEEF
From deer or goat
CHEVON
flesh of a young calf, 4-5 months old, considered by some to be the finest meat
VEAL
