LESSON 2

Prepare and Cook

Meat
 PORK
DIFFERENT
BEEF
KIND OF
LAMB
MEAT AND
CARABEEF
ITS
CHEVON
SOURCE
VEAL
PORK
M EAT F RO M
D O M ES TIC ATED PIG S,
TY P I CA LLY H IG H IN FAT,
C O M M O N LY
S LA U G H TERED O NE Y EA R
O R ESS O F A GE TO ENSU RE
TEN D ER CU TS
BEEF
ME AT F RO M CAT T L E
OVER ONE YEAR OLD

CAT T L E = BA K A
BE E F = K A RN E N G
BA K A
LAMB
ME AT S O F
D O ME S T I CAT E D S H E E P.
I T S T E X T U RE I S
D I RE CT RE S U LT O F
WH AT I T CO N S U ME S
A N D T H E A G E AT
WH I CH I T I S
S L A U G H T E RE D
CARABEEF
B U FFA LO MEAT IS K N O W N B Y
VA RIO U S N A MES IN D IFFER EN T
C O U N TRIES. IN SO ME PLA C ES IT
IS K N O W N A S R ED B EEF, O R
B U FF IN IN D IA A N D N EPA L; IN
O TH ER C O U N TR IES, IT IS
K N O W N A S C A RA B EEF, A
PO RTMA N TEA U O F "C A RA B A O "
A N D "B EEF", O R IG IN A LLY
C O IN ED IN PH ILIPPIN E EN G LISH
IN TH E 1 9 7 0 S TO D ISTIN G U ISH
TH E MEAT O F WAT ER
B U FFA LO ES.
CHEVON
MEAT FR O M D EER / G O AT.

C H EV O N (G O AT MEAT) IS A LO W-
FAT RED MEAT A N D TH U S MAY
B E A N EX C E LLEN T SO U R CE O F
LEA N IN TH E PR EPA RATIO N O F
LO W-FAT MEAT PR O D U CTS.
VEAL
FLESH O F Y O U N G C A LF, 4 -5
MO N TH S O LD . B ECA U SE O F ITS
A G E, IT IS CO N SID ERED BY
SO ME TO BE TH E FIN EST MEAT.
FOUR KINDS OF R AR E
M E DI UM RARE
DONENESS IN M E DI UM
MEAT W E L L DONE
RARE
WHE N PR E SSE D W IT H
A FINGE R , T H E ME AT
IS VE RY SO FT W IT H
JEL LY L IK E T E X T U R E
MEDIUM
RARE
WHEN PRESSED
WITH A FINGER ,
MEAT FEELS
SPR INGY AND
RESISTANT
MEDIUM
WHEN PRESSED
WITH A FINGER ,
MEAT FEELS FIRM
AND THERE IS A
DEFIN ITE
RESISTANCE
WELL DONE
WHEN PRESSED
WITH A FINGER ,
THE MEAT FEELS
HAR D AND
ROU GH
 PROTEI N
NUTRIENT FAT
CONTENT OF CARBOHYDRATES
VITAM I NS
MEAT MINERALS
PROTEIN
H I G H Q U A L I T Y P RO T E I N I S T H E
MA JO R CO N S T I T U E N T O F ME AT
A F T E R WAT E R, A CCO U N T I N G
F O R A BO U T 20 P E RCE N T O F I T S
WE I G H T. ME AT CO N TA I N S 7
G RA MS O F P RO T E I N P E R O U N CE .
FAT
CO N T E N T CA N VA RY WI E LY O N
T H E G A RD E O F ME AT A N D I T S
CU T. FAT MAY A F F E CT
JU I CI N E S S BY E N HA N CI N G T H E
WAT E R- H O L D I N G CA PA CI T Y O F
ME AT, BY L U BRI CAT I N G T H E
MU S CL E F I BE RS D U RI N G
CO O K I N G , BY I N CRE A S I N G T H E
T E N D E RN E S S O F ME AT.
CARBOHYDRATES
ME AT C ONTAINS VE RY L IT T L E
C AR B OHYDR AT E S. T HIS IS
B E C AUSE T HE PR INC IPAL
C AR B OHYDR AT E FOUND IN
MUSCL E , T HE C OMPL E X SUGAR
GLYC OGE N, IS B ROKE N DOWN IN
T HE CONVE R SION O F MUSC L E TO
ME AT. L IVE R IS AN E XC E PT ION,
C ONTAINING UP TO 8 PE R CE NT
C AR B OHYDR AT E S.
VITAMINS
ME AT I S A N E X CE L L E N T
S O U RCE O F CE RTA I N B
V I TA MI N S A N D S O ME F O L AT E
N I A CI N I S O BTA I N E D F RO M
T RY P TO P H A N , A N A MI N O A CI D
P L E N T I F U L I N ME AT A N D MI L K
MINERALS
ME AT I S A N E X CE L L E N T
S O U RCE O F I RO N , Z I N C,
CO P P E R, P H O S P H O RU S , A N D A
F E W O T H E R T RA CE MI N E RA L S .