Q4 G10 Learning Outcome 1

Learning Outcome 1: Perform Mise'en Place
Types of Knives and their Uses
1. French knife or chef's

knife – for general purpose
chopping, slicing, and
dicing.
2. Utility knife – used for

carving roast chicken and
duck.
3. 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.
Water Content of Meat and Poultry

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
firmar 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
1. Muscle fibers
Lean meat is composed of long, thin muscle

fibers bound together in bundles. These
determine the texture or grain of a piece of
meat.
 Fine – grained meat is composed of

small fibers bound in small fibers.
 Course – textured meat has large
fibers.
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
White connective tissue that dissolves or

breaks down by long, slow cooking with
liquid. Moist-heat cooking methods at low
temperature are not effective for turning a
meat high in connective tissue into a tender,
juicy finished product. Acid helps dissolve
collagen.
2. Elastin
Yellow connective tissue and is not broken

down in cooking. Tenderizing can be
accomplished only by removing the elastin,
by pounding and by slicing and grinding.
Basic Preparation Methods of Meat
Washing
Generally, the only occasion in which you will have to wash meat is
when it comes into contact with blood during preparation. After washing, dry
the food thoroughly with absorbent kitchen paper.
1. Skinning
Most of the meat you dealt with has been already skinned by the
supplier.
2. Dicing
Meat are diced when it is cut into cubes for various types of casseroles,
stems, curries, and dishes such as steak, kidney pie and pudding.
3. Trimming
Reasons for trimming:
a. Improve the appearance of the cut or joint

b. Leave as much of the meat intact as possible.
c. Leave an even thickness of fat (where fat is to be left). How much fat
you trim off will depend on the type of meat, preference, and the
cooking process to be used.
d. Remove as much gristles and sinews as possible.
4. Slicing
It is the cutting of meat by determining the direction of the grain (the

muscle fibers), and cut across the grain. This is particularly important
with tougher cuts such as steak, in which the grain is also quite obvious.
You slice meat with – instead of against – the grain.
5. Seasoning
It is the addition of salt and white or black pepper to improve the flavor
of food.
a. Use white pepper or cayenne pepper on food which you want to keep
attractive with white color.
b. Add salt to roast and grill after the meat has browned. Adding salt
before cooking will extract the juices of the meat to the surface, and
slows down the browning reactions (which need high temperature
and dry heat).
6. Coating
The two basic coatings are:
a. Flour – coat the meat before cooking, otherwise the flour becomes
sticky and unpleasant.
b. Bread crumbs – coat the meat in flour, then egg wash (egg wash is
made of lightly beaten whole egg with a little water/milk) and finally
with the bread crumbs.
Different kinds of meat and its source
1. Pork – meat from

domesticated pigs, typically
high in fat, commonly
slaughtered one year or less of
age to ensure tender cuts.
2. Beef – meat from cattle over

one-year-old.
3. Lamb – meats of domesticated

sheep. Its texture is a direct
result of what it consumes and
the age at which it is
slaughtered.
4. Carabeef – meat from carabao.
5. Chevon – meat from

deer/goat.
6. Veal – flesh of a young calf, 4-

5 months old. Because of its
age, it is considered by some to
be the finest meat.

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Learning Outcome 1: Perform Mise'en Place

Types of Knives and their Uses

1. French knife or chef's

2. Utility knife – used for

3. Boning knife – used for

4. Slicer – used for carving and

5. Butcher knife – used for

6. Scimitar or steak knife –

7. Cleaver – used for cutting

1. Water – 70% of muscle tissue.

Water Content of Meat and Poultry

2. Protein – 20% of muscle tissue Protein

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

Marbling is fat that is deposited within the

Marbling separates muscle fibers, making meat easier to chew

Fat is the main source of flavor in meat.

Lean meat is composed of long, thin muscle

 Fine – grained meat is composed of

Two Kinds of Connective Tissue

White connective tissue that dissolves or

Yellow connective tissue and is not broken

Basic Preparation Methods of Meat

Reasons for trimming:

a. Improve the appearance of the cut or joint

It is the cutting of meat by determining the direction of the grain (the

The two basic coatings are:

1. Pork – meat from

2. Beef – meat from cattle over

3. Lamb – meats of domesticated

4. Carabeef – meat from carabao.

5. Chevon – meat from

6. Veal – flesh of a young calf, 4-

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