Prepare and Cook Meat Part 3

04
MARKET FORMS OF
MEAT
1.Fresh meat - meat that are sold right after slaughter
without undergoing chilling or other preservation
Method.
2. Chilled meat - meat that has been cooled to a

temperature just above freezing point within 24 hours
after slaughter.
3. Frozen meat - meat cuts that has been frozen to a

temperature of 20°C.
4.Cured meat - meat that has been treated with a
curing agent or solution.
5. Processed meat - canned meat products prepared

frozen, then heat processed hermetically.
05
TOOLS, UTENSILS, AND
EQUIPMENT FOR MEAT
PREPARATION
Brain Marie – It is also known as a double-boiler or a water
bath, the bain marie is a piece of French cooking equipment
that is used to heat things slowly and gently.
Baster - It is used to baste meat as it cooks in its

own juices. Commonly used for rotisserie cooking
grilling and roasting.
Boning Knife - It is a narrow-bladed knife used to

remove the bones and/or flesh from meat. The blade
is stiff when used for beef and pork, but a flexible blade is
more
useful for poultry and fish.
Braising Pan - It is a special enameled cast-iron pan
with a tight-fitting lid used to braise meats. Also called
a brazier, braiser, or a rondeau.
Broiler Pan - It is a pan that is designed to fit

under the broiler. Usually, a rack is suspended
over a reservoir to both elevate the meat and
catch the drippings.
Butcher's Knife – It is a knife that is made specifically

for butchering, processing, and sometimes gutting
animals.
Carving Knife - It is a long, thin knife used for cutting thin
slices of cooked meat.
Chinese Chefs Knife - It is a large, rectangular

bladed knife resembling a cleaver, but much lighter
and thinner. Like other chef's knives, the Chinese
chef's knife is an all-purpose knife used for a variety of tasks.
Cleaver - It is a large, rectangular, heavy, and thick-

bladed knife used for "cleaving" bone and meat quickly
and efficiently.
Chopping/Cutting Board -It is a durable board used
to place material on to be cut. It is used in the kitchen
for preparing food. Kitchen cutting boards are often
made of wood or plastic.
Crock Pot - It is a brand name for

type of slow cooker. which is a type of electric cooking
appliance
used for making dips, soups, stews, and braised dishes.
Dutch Oven -It is a thick-walled iron

(usually cast-iron) cooking pot with a tight-fitting lid.
Frying Pan/Skillet - It is a pan used for frying, searing
and browning foods.
Hamburger Patty Mold - It is used for forming hamburger

patties.
Meat Fork - It is a large fork used for serving meat.

Meat Grinder - It is a kitchen appliance for grinding.
fine mincing or mixing raw or cooked meat, fish,
vegetables, or similar food.
Meat Slicer -It is a tool used in butcher shops and

delicateness to slice meats.
Mixing Bowl - It is used for mixing ingredients.

Meat Tenderizer – It is a heavy blunt
instrument operated by hand that is used to "tenderize“
meat by breaking down some of the cellular walls and
collagen.
Stock Pot – It is a large stainless or aluminum pot that

is used to make stocks, broths, and soups.
Pressure Cooker - Food can be cooked faster in
a pressure cooker since the boiling point of water
increases with pressure. The pressure cooker
consists of a pressurized pot which has controlled
vent at a specified pressure above atmospheric
pressure. It is typical for the pressure of venting to be about
15 pounds per square inch above atmospheric pressure. That
raises the boiling point to about 121 °C or 257°F.
06
Techniques in meat
Tenderizing
Tenderizing meat gives more preparation options. By tenderizing
the meat, you will be able to cook tougher cuts of meat using the
same methods you would use for prime cuts. Below are the three
methods for tenderizing meat which always results in flavorful,
juicy, tender, on-gamey meat.
Slicing the Meat
● Tough cuts of meat are usually tough due to the connective tissue
and muscle fiber in the meat of the animal. One excellent way to
break this down is to cut the meat into about 1-inch slices and
pound it with a meat mallet until it is about 1/8-inch thick. At this
point, you could season it , cut it into strips, lightly stir fry it for
various dishes.
Using Marinades
● Marinate the meat for several hours using a combination for the
marinade of acid (vinegar, lemon juice, or wine),oil, and herbs and
spices of your choice. Not only does this add flavor to the meat, the
acid will break down the connective tissue and muscle fiber in the
meat. To use is method, combine ingredients in a non-reactive
bowl, cover and refrigerate to up 24 hours. You could also put the
ingredients in a zip top bag and refrigerate.
Using a dry rub
● It is also a fantastic way in which to tenderize meat as well as
extract major flavor from the meat, there are endless combinations
of herbs and spices that can be used. To use this method , combine
spices and rub vigorously into the meat, cover, and refrigerate
overnight to allow the spices to permeate flavor into the meat and
to tenderize the meat.
Thanks!
Do you have any questions?
[email protected]
+9563362052
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04

2. Chilled meat - meat that has been cooled to a

3. Frozen meat - meat cuts that has been frozen to a

5. Processed meat - canned meat products prepared

Baster - It is used to baste meat as it cooks in its

Boning Knife - It is a narrow-bladed knife used to

Broiler Pan - It is a pan that is designed to fit

Butcher's Knife – It is a knife that is made specifically

Chinese Chefs Knife - It is a large, rectangular

Cleaver - It is a large, rectangular, heavy, and thick-

Crock Pot - It is a brand name for

Dutch Oven -It is a thick-walled iron

Hamburger Patty Mold - It is used for forming hamburger

Meat Fork - It is a large fork used for serving meat.

Meat Slicer -It is a tool used in butcher shops and

Mixing Bowl - It is used for mixing ingredients.

Stock Pot – It is a large stainless or aluminum pot that

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