Market Forms Of Meat

Meat that are sold right after slaughter without undergoing chilling or other preservation method.

Meat that has been cooled to a temperature just above freezing point within 24 hours after slaughter. Sold in supermarket and meat shop.

Meat cuts that has been frozen to a temperature of 20°C or 18°C. Imported meat.

Meat that has been treated with a curing agent or solution. Includes beef, ham, tapa, bacon, tocino, and sausages.

Canned meat products prepared, frozen, then heat processed hermetically. Includes corned beef, luncheon meat and other local food preparation.

A piece of French cooking equipment that is used to heat things slowly and gently.

Bean Marie is also known as

It is used to baste meat as it cooks in it's own juices.

Commonly used for rotisserie cooking, grilling, and roasting.

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.

It is a special enameled cast-iron pan with a tight fitting lid used to braise meats.

Braising Pan is also called a ________________.

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.

It is a knife that is made specifically for butchering, processing, and sometimes gutting animals.

It is a long, thin knife used for cutting thin slices of cooked meat.

It is a large, rectangular-bladed knife resembling a cleaver, but much lighter and thinner.

Like other chef's knives, it is an all-purpose knife used for a variety of tasks.

It is a large, rectangular, heavy, and thick-bladed knife used for "cleaving" bone and meat quickly and efficiently.

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 ___________.

It is a brand name for a type of slow cooker, which is a type of electric cooking appliance used for making dips, soups, stews and braised dishes.

It is a thick-walled iron (usually cast iron) cooking pot with a tight-fitting lid.

It is a pan used for frying, searing, and browning foods.

It is used for forming hamburger patties.

It is a large fork used for serving meat.

It is a kitchen appliance for grinding, fine mincing or mixing raw or cooked meat, fish, vegetables, or similar food.

It is a tool used in butcher shops and delicateness to slice meats.

It is used for mixing ingredients.

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.

It is large stainless or aluminum pot that is used to make stocks, broths and soups.

Food can be cooked faster in it since the boiling point of water increases with pressure.

It consists of a pressurized pot which has controlled vent at a specific pressure above atmospheric pressure.

It is a typical for the pressure of venting to be about ________ pounds per square inch above atmospheric pressure.

Pressure Cooker raises the boiling point to about _________.

Otherwise known as prime cuts.

Large cuts of meat from the carcass of the animal.

Smaller cuts of meat

An example is the ham part.

Smaller portions cut from a specific part of the animal.

Include spareribs, pork chop and tenderloin.

Animal glands and other internal organs such as the liver heart and kidney.

Fifth Meat Cut

Sixth Meat Cut

Example part: Liver

Example part: Tenderloin

Example part: Kidney

Example part: Heart

Example part: Ham

Example part: Porkchops

Example part: Lungs

Example part: Spareribs

Meat without undergoing chilling

Sold mostly in public markets or wet markets in our country