Meat is categorized into different types including pork, veal, beef, mutton, lamb, venison, chevon, and carabeef, each derived from specific animals. Fresh, chilled, frozen, and cured meats vary based on processing and preservation methods. Different cuts of meat have unique characteristics depending on muscle activity, with tender cuts requiring less cooking time compared to tough cuts, and poultry includes various classifications based on age and breed.

2. Jumbled
Words

3. UMTTNO

4. MUTTON

5. NCVOEH

6. CHEVON

7. IESNNOV

8. VENISON

9. LEAV

10. VEAL

11. OLTRYUP

12. POULTRY

14. MEAT IS USED TO
DESCRIBE ANIMAL
PARTS THAT ARE
EATEN AS FOOD.

15. OFFAL IS THE TERM
USED TO DESCRIBE
THE INTERNAL
ORGANS OF A
BUTCHERED ANIMAL.

16. KINDS OF
MEAT

17. PORK FROM HOG OR PIG

18. VEAL FROM
CALVES OR
YOUNG
CATTLE

19. BEEF
FROM
ADULT
COW

20. MUTTON FROM ADULT SHEEP

21. LAMB
FROM
YOUNG
SHEEP

22. VENISON
FROM
DEER

23. CHEVON FROM GOAT

24. CARABEEF FROM CARABAO

26. FRESH MEAT is a
form of meat
after slaughter
that has not
undergone
chilling.

27. CHILLED MEAT has been kept
cold above freezing point
within 24 hours after
slaughter for it to be sold in
supermarkets and meat
shops

29. FROZEN MEAT is
meat stored in
the freezer. It is
sold in this
appearance and is
as hard as stone.

30. CURED OR PROCESSED MEAT are
meat products that have been
cured with preservative agents.

31. CHARACTERISTICS OF THE DIFFERENT
TYPES OF MEAT CUTS
• Tender cuts are taken from
animal parts that have less
muscle activity and are plump.
• Example: SIRLOIN AND
TENDERLOIN

32. CHARACTERISTICS OF THE DIFFERENT
TYPES OF MEAT CUTS
• Less tender cuts are cuts that
come from the muscle parts
most used by animal.
• HOCKS, CHUCK AND FLANK

33. CHARACTERISTICS OF THE DIFFERENT
TYPES OF MEAT CUTS
•Tough cuts are cuts that
necessitate longer
cooking like bulalo.

36. •Refers to domestic birds
such as chicken, duck (itik),
goose, turkey, pigeon,
squab, and quail.

37. • BROILER OR FRYER
-is a young chicken whose
meat is tender and soft and
skin is smooth.

38. • Roaster
-is usually four to six months
old and chosen for grilling or
roasting.

39. • STAG
-is a male chicken less than 10
months old.

40. • Hen
-is a mature female chicken
bred for more than ten
months.

41. • Cock or rooster
-is a mature male chicken with
rough skin and dark meat.

42. • Jumbo Chicken
-is considered large chicken if
it weighs about 4kg or more.

43. • Peking Duck
-originated from China, is
famous for its tenderness and
delicious meat.

44. • Duck or Itik
-is available in many places in
the Philippines. Its eggs are
made into balut.

46. Live poultry should have
clear eyes. If a chicken is
young, its feathers are
small and its feet fine.

48. Refers to poultry carcass from
which feathers have been
removed: the head, feet, and
innards are still intact

50. Refers to poultry carcass
from which feathers and
innards have been
removed.

52. Are poultry parts packed
in a box or plastic and
are usually frozen or
chilled.