TLE Long Quiz

Shesh

Pork

Meat from hog

Beef

Meat from cow

Veal

Meat from young calf (2 to 3 months old)

Carabeef

Meat from carabao

Chevon

Meat from goat

Lamb

Meat from young sheep (6 - 8 months old)

Mutton

Meat from sheep ( 1 year or older)

Horse Meat

Meat from horse

Dog Meat

Meat from dog

Polar Bear

Meat from Alaska

Kangaroo

Meat from Australia

Whale

Meat from Japan/Norway

Very Lean, Lean, Less Lean, Fat, Very Fat

5 main grades of beef

Bureau of Animal Industry

Meats are graded on request but all meats are inspected and stamped by the ___, indicating that it was found to be wholesome, fresh, free from any disease

15% to 20%

Good ground beef should have a fat content from ___

Ribs and Loins

Beef that are aged to improve flavor and tenderness

Aging

It is done by hanging cuts of beef from 3 to 6 weeks at about 34° to 38°F at high humidity

Grade A and B

Grades of Pork

Age

An important criterion for grading lambs and muttons

Muscular Tissues

This is the lean meat with less connective tissues and fat. It is 75.5% water, 18% protein

Fibers

Muscular tissues consist of threadlike cells called ___. These are comparable in dimensions to our human hair

Fatty Tissues

This is found around and within the muscular tissues. ___ tissues surrounding the muscles are visible or subcutaneous fat

Bones

Ossified tissue that forms the skeleton of the animal

Fresh

The newly-slaughtered animal

Chilled

This meat has been cut and trimmed in wholesale and retail cuts and cooled to a degree of 13°C to maintain its fresh quality 12 to 24 hours after slaughtering

Frozen

This meat has been cut and trimmed in wholesale and retail cuts, then package in moisture-sealed plastic wraps and stored at freezing temperature of -20°C

Cured

Special cuts of meat, mostly fillet style and treated with seasonings and curing solution like praque powder or sodium nitrite to give it a good reddish color at the same time preserve the meat

Processed

This includes both the canned meat products and the ready-to-cook and ready-to-eat meal products found in the frozen section of supermarkets

Subcutaneous Fat

Fatty tissues within the muscles

Muscular

A carcass consists of bones, fat tissues, and ___ tissues

Connective Tissues

The muscular tissues consists of lean meat fat and ____

Loin

Tenderest part of pork and beef

Portion Control

Refers to a definite amount of good food for a definite percentage of profit

Seafood

Refers to aquatic animals used as food

Vertebrates

Generally classified as:
Round fish that lives near seabeds
Flat fish, which iclude sole and plaice
Pelagic fish or ocean fish, which are caught on an open sea and include "fat fish" role mackerel

Fat Fish

Fish that have oil all over their bodies

Lean Fish

Fish with oil concentrated in the liver

Shellfish

Type of seafood that contains a hard shell outside their soft tissues

Crustaceans

Includes crabs, lobsters, and a variety of shrimps.

Chitinous Armor

Crustaceans have hard protective coverings called ___

Mollusk

These types have bodies that are soft and unsegment. One with two shells are called bivalves

Invertebrates

Aquatic animals without backbone

63% to 65%

Fishes have about ___ edible portion, which generally consists of the flesh and skin

35% to 38%

The inedible portion that goes to waste is approximately ___ and includes the skeleton

Fat

Most fish have their ___ stored and reserve for energy

5% to 20%
2% to 5%
Less than 2%

Fat fish contains fat ranging from ___
Medium Fat fish contains fat ranging from ___
Lean Fish contains fat ranging from ___

Myocommata

Connective tissues are also called

Marine Fish

Fish obtained fron salt water

Inland Fish

Fish caught in lakes, rivers, ponds, and other inland bodies of water

Aquaculture

The cultivating of some marine fish in man-made pens

Mariculture

Culturing fish in bodies of salt water such as those in caves and shores

Live Fish

Examples are dalag(mudfish), hito (catfish), tilapia and hipon suahe

Whole or Round

The fish is not alive but the head, fins, tail, and viscerals are still attached

Drawn Fish

Fish that has been eviscerated

Dressed fish

Fish that has been eviscerated, and scales, fins, head, and tail have been removed

Steak

This is a cross section of fish obtained by cutting directing across the dressed fish at right angles to the length of the fish

Split fish

Whole or round fish with scales intact, but a cut has been made down to the backbone from just behind the head towards the tail

Deboned

Process of removing the big and small bones of the fish so all that is left are the flesh and skin

Fillet

The fleshy part of the fish

Butterfly Fillet

Two fillets that are joined together by the underside of the skin

Sticks

These are small and elongated chunks of the same size and thickness cut from the flesh portion of the fish

Cubes

These are the sticks that are cut further into small squares

Live

Usually bought alive

Whole

Shrimps of all kinds and sizes are usually bought ___ but not alive

Shucked

Oysters, clams, and scallops are sometimes sold in the market with their hard shells removed. ___ oysters appear translucent if really fresh

Cooked

Since shellfish do not stay fresh for long, it is better to ___ them as they keep fresh longer

Cooked Meat

Meats of crabs, shrimps, and lobsters are removed from their shells and steamed. It is then packed in vapor-proof plastic packages and sold in the frozen section of supermarkets

Shelled

Most shrimps that are unsold are removed from their segmented shells. The meat is sometimes sprinkled with salt or washed in brine solution to keep it fresh

Cleaning Fish
Cutting
Eviscerating
Rinsing
Slicing

Steps in preparung fish and shellfish

Scaling

The removing of the scales of fishes

Eviscerating

Removing of entrails

Chilling
Refrigeration - 0°C to 5°C
Freezing
Salting

Ways in preserving fish

Sharp Freezing

Refers to freezing in air with natural air circulation or with electric fans. -15°C to -29°C and may take 3 to 72 hours

Quick Freezing

Cooking the fish fron a temp of 0°C to -5°C in less than two hours

Salting

This method uses salt as a preservation medium

Kench/Dry salting

Split fish are salted, then arranged in layers in a jar or pot allowing the liquid to drain freely from the fish

Brine Salting

This involves the immersion of cleaned fish on a brine solution

Drying

The removal of water from the fish either by the sun or wind

Dehydration

The removal of water from fish through the use of artificially heated air, as in the use of oven or machines called mechanical driers

Smoke-curing

Involves salting, drying, heat treatment, and smoking

Pickling/Spicing

Method where fish is treated with vinegar condiment and spices to improve its flavor and lengthen its shelf life

Fish Fermentation

It is the hydrolization of proteins in the tissues of fish

Bagoong and Patis

Byproduct of fermentation

Moist-Heat Method

Fish and shellfish are cooked in liquid or water in some condiments and spices

Dry-Heat Method

Fish and shellfish are cooked in direct heat without the addition of liquid or water or the exudation of moisture from the fish