tle Flashcards
70% of muscle tissue
Water
20% of muscle tissue. Protein coagulates when it is heated. It becomes firmer and loses moisture. When a protein has coagulated to the desired degree, the meat is said to be done.
protein
Marbling is fat that is deposited within the muscle tissue. Surface fats protect the meat from drying out during cooking. Adding surface fat is called barding
Juiciness
5% of the muscle tissue. The fat in meat contributes to:
Fat
Marbling separates muscle fibers, making the meat easier to chew.
Tenderness
Fat is the main source of flavor in the meat.
Flavor
play a necessary part in the complex reaction, called the Maillard reaction, which takes place when meats are browned by roasting, broiling, or sautéing. Without carbohydrates, the desirable flavor appearance of browned meats would not be achieved
Carbohydrates
is a term for the flesh of cattle (beef ond veol), sheep(lomb), and pigs(pork)
meat
comprises water, protein, fat, ond various amounts of minerals and vitamins,
Meat
is divided into large sections called primal cuts.
beef/pork
is divided into large sections called primal cuts. These primal cuts are then broken down further into individual retails cuts. Pork is derived from pig and is classified as red meat
Pork
is very popular and is used across the globe. This meat is obtained from cows and is one of the much sought-after types of red meat.
Beef
meat is also a staple food in some parts of the world and is consumed in many regions. Sheep meat is otherwise known as mutton (meat of mature sheep) or lamb (immature lamb) also classified as red meat.
sheep
is a kitchen tool with a cutting edge or blade used for cutting or slicing. A knife is made according to its specific uses, and it comes in various types, shapes, and sizes. Of all the different kitchen tools and utensils, knives are the most essential ones.
knife
A knife used for cutting, sectioning, and trimming raw meats in the butcher shop
butcher knife
A long knife with serrated edges that resembles the cutting edges of saws. It allows you to slice through bread and carve it without leaving crumbs.
bread knife
A tool used for boning raw meats and poultry.
boning knife
This type of knife can handle almost any cutting task with utmost precision. It smaller than any other knives.
paring knife
This type of knife is ideal for cutting through bones
cleaver
A knife ideal for general purposes, like chopping, slicing, and dicing
chef’s knife or french knife
This type of knife is known as a steak knife used to cut steak accurately.
scimitar
is used to cut cooked meat
slicer
