Prepare and Cook

Meat
Introduction of Meat
What is knife?
1. French knife or chef’s knife – for general

purpose chopping, slicing, and

2. Utility knife – used for carving roast
chicken and duck.
3. Boning knife – used for boning raw
meats and
poultry.
Boning knife – used for boning raw
meats and
poultry.
4.Slicer – used for carving
and slicing cooked meats.
5. Butcher knife – used for cutting,
sectioning, and trimming raw meats
in the butcher shop.
6. Scimitar or steak knife -
used for accurate cutting of
steaks
7. Cleaver – used for cutting
through bones.
COMPOSITION OF MEAT
1.Water – 70% of muscle tissue.
Product Name Percentage Water

Raw Cooked

Chicken fryer, whole

66% 60%

White meat chicken, with skin

69% 61%

Dark meat chicken, with skin

66% 59%

Ground beef, 85% lean

64% 60%

Ground beef, 73% lean

56% 55%

Beef, eye of round

73% 65%

Beef, whole brisket

71% 56%
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.
 Activity 2

Elaborate the composition

of meat. (10pts)