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tle 10

1. TLE 10 – Cookery

2. Various food preparation ventures have its respective Mise ’ en place techniques in order to make food preparation and cooking easier, quick and effortless. Mise ’ en place is a French term for having all ingredients measured, cut, peeled, sliced, grated and other preparatory procedures before cooking dishes starts. (pronounced “MEEZ-on- plahs ”)

3. TYPES OF KNIVES USES and DESCRIPTIONS APPEARANCE 1. French knife / Chef’s knife The utility knife was originally a fixed blade knife with a cutting edge suitable for carving roast chicken and duck. It is good for chopping smaller foods and vegetables.

4. TYPES OF KNIVES USES and DESCRIPTIONS APPEARANCE 2. Utility Knife It is the most widely used knife in the kitchen generally used for chopping, slicing, and dicing. It has a broad tapered-shape and a fine length sharp edge. Its blade ranges in length from 6-12 inches and measures at least 1 ½ inches at the widest point.

5. TYPES OF KNIVES USES and DESCRIPTIONS APPEARANCE 3. Boning knife A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish.

6. TYPES OF KNIVES USES and DESCRIPTIONS APPEARANCE 4. Slicer Slicers have long, thin blades with either a round or pointed tip. With a more flexible blade than a carving knife, they are used to cut thinner slices of roast, carving and slicing cooked meats and fruits and vegetables.

7. TYPES OF KNIVES USES and DESCRIPTIONS APPEARANCE 5. Butcher Knife Butcher knife is typically found in butcher shops and restaurants. This type of knife has a slight curve which helps with cutting, sectioning and trimming raw meats in the butcher shop.

8. TYPES OF KNIVES USES and DESCRIPTIONS APPEARANCE 6. Scimitar or Steak knife A steak knife is a sharp table knife, used for accurate cutting of steaks. These often feature serrated blades and wooden handles, and are the only sharp knife commonly found at the modern table.

9. TYPES OF KNIVES USES and DESCRIPTIONS APPEARANCE 7. Cleaver A cleaver is a large axe- like knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife and is mostly intended for splitting up large pieces of soft bones and through thick pieces of meat.

10. Meat is a term for the flesh of cattle (beef and veal), sheep (lamb) and pigs (pork). Meat comprise water, protein, fat, and various amounts of minerals and vitamins.

11. Pork It is divided into large sections called primal cuts. These primal cuts are then broken down further into individual retail cuts. Pork is derived from pig and is classified as red meat. However, this meat is less fatty than beef.

12. Beef It is divided into large sections called primal cuts. These beef primal cuts are then broken down further into individual steak and other retail cuts. A “side” of beef is literally one side of the beef carcass that is split through the backbone. Each side is then halved between 12th and 13th ribs into sections called the forequarter and hindquarter. Beef is very popular and is used across the globe. This meat is obtained from cow and is one of the much sought-after types of red meat.

13. Sheep Meat, Mutton (mature) Lamb ( young ) It is also a staple food in some parts of the world and is consumed in many regions. Sheep meat is otherwise known as mutton (meat of mature sheep) or lamb (immature sheep) also classified as red meat.

14. Carabeef It is known as the meat from carabao which is also classified as red meat.  

15. Chevon (adult) Capretto ( young ) Refers to meat from adult goats/deer while capretto is for young goat meat.    

16. Veal It refers to flesh of a young calf, 4 -5 months old. Because of its age, it is considered by some to be the finest meat.