PLT COLLEGE

INCORPORATED
An Icon in Humane Education

MARKET FORMS OF MEAT

Fresh Meat – meat that are sold right after slaughter without undergoing chilling or other
preservation.
Chilled Meat – meat that has been cooled to a temperature just above freezing point within
24hours after slaughter.
Frozen Meat – meat cuts that has been frozen to a temperature of 20 degree.
Cured Meat – meat that has been treated with a curing agent or solution.
Processed Meat – canned meat products prepared, frozen, then heat processed hermetically.

TOOLS, UTENSILS, AND EQUIPMENT FOR MEAT PREPARATION

1. Bain Marie – it is also known as a double boiler or a water bath, the bain marie is a piece of
French cooking equipment.
2. Baster - it is used baste meat as it cooks in its own juices. Commonly used for rotisserie
cooking, grilling and roasting.
3. Boning Knife – it is a narrow-bladed knife used to remove the bones and flesh from meat.
4. Braising Pan – it is special enameled cast-iron pan with a tight fitting lid used to braise meats.
5. Broiler Pan – it is a pan that is designed to fit under the broiler.
6. Butcher’s Knife – a knife that is made specifically for butchering, processing and sometimes
gutting animals.
7. Carving Knife – it is a long, thin knife used for cutting thin slices of cooked meat.
8. Chinese Chef’s Knife – it is a large rectangular bladed knife resembling a cleaver, but much
lighter and thinner.
9. Cleaver – it is a large rectangular , heavy and thick bladed knife used for cleaving bone and
meat quickly.
10. Chopping Board - it is a durable board used to place material on to be cut. It is used in the
kitchen for preparing food.
11. Crock Pot – it is a brand name for a type of slow cooker, which is a type of electronic cooking
appliances.
12. Dutch Oven – It is a thick-walled iron
13. Frying Pan – It is a pan used for frying, searing and browning.
14. Hamburger Patty Mold – used for Forming hamburger patties.
15. Meat fork - a large fork used for serving meat.
16. Meat grinder – kitchen appliances for grinding fine mincing or mixing raw or cooked meat, fish
and vegetable or similar food.
 17. Meat Slicer – it is a tool used in butchering shops and delicateness.
18. Mixing bowl – used for mixing ingredients.
19. Meat Tenderizer – it is heavy blunt instrument operated by hand that is used to “tenderized”
meat.
20. Stock pot – it is large stainless or aluminum pot that is used to make stocks, broths and soups.
21. Pressure Cooker – food can be cooked faster in a pressure cooker since the boiling point of
water increase with pressure.

Prepared by:

ROCHELLE GAY A. PARAAN

Subject Teacher

Checked and verified by:

HERBERT PAUL JAVIER, LPT

JHS, Coordinator

Noted by:

JOEL B. DOLADOL
School Principal