Lesson 1

Prepare And
Cook Meat
 Learning
1. perform
Outcomes
mise’n
2. cook
place meat cuts
3. present and
evaluate meat
4. store
dishes; and meat.
Introduction of
Meat
Meat is a term for
the flesh of cattle
(beef and veal), sheep
(lamb) and pigs
(pork).

Pork
Pork is divided into large sections
called primal cuts. These primal cuts
are then broken down further into
individual retail cuts. Pork is another
choice, as far as meat types are
concerned. Pork is derived from pig
and is classified as red meat. However,
this meat is less fatty than beef.
MEAT
Beef
Beef is very popular and is used
across the globe. This meat is
obtained from cow and is one of
the much sought-after types of red
meat. A “side” of beef is literally
one side of the beef carcass that is
split through
the backbone.
Sheep
Sheep 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 sheep)
also classified as red meat.
 Learning Outcome 1: Perform Mise’en
Place
1Types of Knives2 and their Uses3

1. French knife or chef’s knife 2. Utility knife 3. Boning knife

For general purpose chopping, slicing, Used for carving roast Used for boning raw
and dicing. chicken and duck. meats and poultry.
Learning Outcome 1: Perform Mise’en
Place
4Types of Knives5 and their Uses6

5. Butcher knife
4. Slicer
Used for cutting, sectioning, and
Used for carving and slicing 6. Scimitar or steak knife
trimming raw meats
cooked meats. Used for accurate cutting of steaks.
in the butcher shop.
 7. Cleaver

Used for cutting

through bones.
 Composition of Meat
1. Water – 70% of muscle tissue.
Water Content of Meat and Poultry
2. Protein
20% of muscle tissue. Protein coagulates when it is heated. It becomes firmer and
loses moisture. When protein has coagulated to the desired degree, the meat is said
to be done.

3. Fat 5% of the muscle tissue. The fat in meat contributes to:

A. Juiciness. 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.
B. Tenderness. Marbling separates muscle fibers, making meat easier to chew.
C. Flavor. Fat is the main source of flavor in meat.
4. Carbohydrates
It plays 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, desirable flavor appearance of browned meats would
not be achieved.
 Structure of Meat

• Fine – grained meat is composed of

1. Muscle fibers small fibers bound in small fibers.

Lean meat is composed of long,

• Course – textured meat has large fibers.
thin muscle fibers bound together in
bundles. These determine the
texture or grain of a piece of meat
 2. Connective
tissue
These are network of proteins
that bind the muscle fibers
together. Connective tissue is
tough. Meats are high in
connective tissue if the muscles
are more exercised like meat from
legs and the meat comes from
older animals.
Two Kinds of Connective Tissue
1. Collagen 2. Elastin

white connective tissue that yellow connective tissue and is

dissolves or breaks down by not broken down in cooking.
long, slow cooking with liquid. Tenderizing can be
Moist-heat cooking accomplished only by removing
methods at low temperature are the elastin, by pounding and by
not effective for turning a meat slicing and
high in connective tissue into a grinding.
tender, juicy finished product.
 Basic Preparation Methods of Meat
Washing
1. Skinning 2. Dicing 3. Trimming
Most of the meat you dealt with has been Meat are diced when it is cut into cubes Leave an even thickness of fat
already skinned by the supplier. for various types of casseroles, stems,
curries, and dishes such as steak, kidney
pie and pudding.
4. Slicing
It is the cutting of meat by 6. Coating
5. Seasoning
determining the direction of the The two basic coatings are:
grain, and cut across the grain. It is the addition of salt and white
a. Flour
or black pepper to improve the
b. Bread crumbs
flavor of food.
 Different kinds of meat and its source
1. Pork 4. Carabeef
Meat from domesticated Meat from carabao.
pigs, typically high in fat,
commonly slaughtered one
5. Chevon
year or less of age to ensure
Meat from deer/goat.
tender cuts.
2. Beef
Meat from cattle over one 6. Veal
year old. Flesh of a young calf, 4-5
3. Lamb months old.
Meats of domesticated sheep.
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