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Incorporated: An Icon in Humane Education

PLT College provides information on various forms and preparation of meat. Fresh meat is sold right after slaughter without preservation, while chilled meat is cooled below freezing within 24 hours. Frozen meat is frozen to 20 degrees. Cured meat uses curing agents and processed meat is canned after preparation and freezing and heat processing. The document also lists and describes 21 common tools used in meat preparation, including boning knives, meat grinders, meat slicers, and stock pots.

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Alljhon Dave Joshua Magno
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47 views

Incorporated: An Icon in Humane Education

PLT College provides information on various forms and preparation of meat. Fresh meat is sold right after slaughter without preservation, while chilled meat is cooled below freezing within 24 hours. Frozen meat is frozen to 20 degrees. Cured meat uses curing agents and processed meat is canned after preparation and freezing and heat processing. The document also lists and describes 21 common tools used in meat preparation, including boning knives, meat grinders, meat slicers, and stock pots.

Uploaded by

Alljhon Dave Joshua Magno
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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PLT COLLEGE

INCORPORATED
An Icon in Humane Education

MARKET FORMS OF MEAT

Fresh Meat – meat that are sold right after slaughter without undergoing chilling or other
preservation.
Chilled Meat – meat that has been cooled to a temperature just above freezing point within
24hours after slaughter.
Frozen Meat – meat cuts that has been frozen to a temperature of 20 degree.
Cured Meat – meat that has been treated with a curing agent or solution.
Processed Meat – canned meat products prepared, frozen, then heat processed hermetically.

TOOLS, UTENSILS, AND EQUIPMENT FOR MEAT PREPARATION

1. Bain Marie – it is also known as a double boiler or a water bath, the bain marie is a piece of
French cooking equipment.
2. Baster - it is used baste meat as it cooks in its own juices. Commonly used for rotisserie
cooking, grilling and roasting.
3. Boning Knife – it is a narrow-bladed knife used to remove the bones and flesh from meat.
4. Braising Pan – it is special enameled cast-iron pan with a tight fitting lid used to braise meats.
5. Broiler Pan – it is a pan that is designed to fit under the broiler.
6. Butcher’s Knife – a knife that is made specifically for butchering, processing and sometimes
gutting animals.
7. Carving Knife – it is a long, thin knife used for cutting thin slices of cooked meat.
8. Chinese Chef’s Knife – it is a large rectangular bladed knife resembling a cleaver, but much
lighter and thinner.
9. Cleaver – it is a large rectangular , heavy and thick bladed knife used for cleaving bone and
meat quickly.
10. Chopping Board - it is a durable board used to place material on to be cut. It is used in the
kitchen for preparing food.
11. Crock Pot – it is a brand name for a type of slow cooker, which is a type of electronic cooking
appliances.
12. Dutch Oven – It is a thick-walled iron
13. Frying Pan – It is a pan used for frying, searing and browning.
14. Hamburger Patty Mold – used for Forming hamburger patties.
15. Meat fork - a large fork used for serving meat.
16. Meat grinder – kitchen appliances for grinding fine mincing or mixing raw or cooked meat, fish
and vegetable or similar food.
17. Meat Slicer – it is a tool used in butchering shops and delicateness.
18. Mixing bowl – used for mixing ingredients.
19. Meat Tenderizer – it is heavy blunt instrument operated by hand that is used to “tenderized”
meat.
20. Stock pot – it is large stainless or aluminum pot that is used to make stocks, broths and soups.
21. Pressure Cooker – food can be cooked faster in a pressure cooker since the boiling point of
water increase with pressure.

Prepared by:

ROCHELLE GAY A. PARAAN


Subject Teacher

Checked and verified by:

HERBERT PAUL JAVIER, LPT


JHS, Coordinator

Noted by:

JOEL B. DOLADOL
School Principal

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