# data[].attributes.body
Wag nyo na i mind sulat ko mwhehe <;

# data[].attributes.body
10-Galilei

I have learned the difference between Marinate and Marinade‚ the Marinate is a process of soaking meats in a seasoned liquid while Marinade to add flavor and make more tender and juicer.

I realized that so many different kinds of Marinades and components of Marinades.

# data[].attributes.headline
Reflective Journal #4 Marinades           10-Fleming

# data[].attributes.subject
Reflective Journal #4 Marinades           10-Fleming

# data[].attributes.body
I have learned the difference between the words marinate and marinade: marinate is the process, while marinade is the liquid seasoned to marinate fish or meat. I also learned the guidelines for marinating, such as that we should use non-reactive containers, marinate for enough time, and, to avoid contamination, always refrigerate while marinating and never re-use marinades. There are also components of marinades that we usually use, such as acid products, spices and herbs, and fats or oils.

# data[].attributes.body
REFLECTIVE JOURNAL #4
10-GALILEI
05.29.23

I learned on this topic about different marinade methods and how to marinate meat in a safe way to avoid contamination. I also learned about the components of marinade how they function or benefit the meat.

# data[].attributes.body
I have learned about the difference between marinade and marinate where marinade is a liquid to add flavor and make the meat more juicer while marinate is a process where the meat is being soaked in a seasoned liquid. I also learned about the different components of marinades and the different kinds of marinades.

# data[].attributes.body
10- Galilei
I have learned that marinate & marinade are different,in marinate- soaking meats in a seasoned liquid,while in marinade- seasoned liquid added to meat to add flavor

# data[].attributes.body
You may post your reflective journal here.

Please be reminded of the following:
You may post your reflection anonymously but please put your section.

Let us keep this a safe place for sharing your reflections, avoid any unnecessary and disrespectful comments or remarks to others reflection.

Thank you

# data[].attributes.headline
Reflective Journal(Week 3) 10-Galilei A.A.M

# data[].attributes.subject
Reflective Journal(Week 3) 10-Galilei A.A.M

# data[].attributes.body
I Learned that the location of the cut helps to identify the best type of cooking for that cut.

# data[].attributes.body
Grade 10 Confucius

# data[].attributes.body
Grade 10 Confucius

# data[].attributes.body
10-Galilei
I have learned that there are different cuts of meat,so that it can help us choose the part that we want to cook

# data[].attributes.body
REFLECTIVE JOURNAL #3
10-GALILEI

I learned on this topic that every part of meat has a classification of what's
the toughest and what's the softest part. Because of this topic, my knowledge has expanded more about meat: its parts, kind of cut, and what's the best cooking method for different parts of meat.

# data[].attributes.body
10-cofucius
reflective journal#3

# data[].attributes.body
I've learned that in the lesson is the upper portion of pork is soft while the lower portion of the pork is rough because they're are bone in the lower portion that's all

# data[].attributes.body
I have learned that there is a difference when looking for a good quality of meat between pork and beef, it helped me in choosing the right meat for me though choosing the right meat doesnt mean u have that tender one, some parts have toughness and for that we use the meat tendering. Learning the right term such as meat mallet, scoring will go a long way. Though knowing what technque to use, if u dont even know how it is supposed to be done will just ruin ur meat.

# data[].attributes.body
i learned that: the clasification of meat
its important to my life, because: it's can be help me to choose a meat and to choose wisely 🖤

# data[].attributes.body
Reflective Journal #2

I have learned in this week's topic the different classifications of meat and where they came from. There are also selection criterias that I have written for my lecture to help me recognize factors that I should consider in choosing and purchasing a better and healthy meat items/proucts.

# data[].attributes.body
10-FLEMING
Reflective
Journal #2

# data[].attributes.body
In this lesson, i have learned the market forms of meat, and realized that the percentage of the fat in meat is mababa lang at mas marami ang percentage ng water... reason why when we fried the meat is lumiliit ito. I also learned here the parts of the meat, and its connective tissues that are important as it helps para mapalambot ang meat.

# data[].attributes.body
- Classification of Meat

Date: May 16, 2023
Course: TLE 10

Today in our TLE (Technology and Livelihood Education) class, we delved into the topic of meat classification. We explored the three main categories of meat: red meat, poultry, and game meat. This session was particularly interesting as it provided me with valuable insights into the different types of meat and their characteristics.

Red meat, as the name suggests, refers to the meat that is red or dark in color when raw. It typically comes from mammals such as cattle, sheep, and pigs. During the discussion, I learned that red meat is usually higher in myoglobin, a protein that gives it the red color and contributes to its distinct taste. Examples of red meat include beef, lamb, and pork. Red meat is often associated with a rich flavor and is commonly used in various cuisines around the world.

Moving on to poultry, I discovered that it encompasses meat derived from birds, particularly chickens, turkeys, ducks, and geese. Poultry meat, unlike red meat, is white or light in color. Poultry is known for its leaner composition compared to red meat, making it a popular choice among health-conscious individuals. I found it fascinating to learn about the various cuts of poultry meat, such as chicken breasts, wings, and drumsticks, each with its own culinary applications.

Lastly, we discussed game meat, which intrigued me the most. Game meat refers to the meat of wild animals, including deer, rabbit, and wild boar, among others. These animals live in their natural habitats and consume a diverse diet, which influences the unique flavor and texture of their meat. Game meat is often described as more robust and distinct compared to conventional meats. It's interesting to note that game meat has gained popularity as a delicacy and is commonly found in specialty restaurants.

Reflecting on the lesson, I realized that understanding the classification of meat is essential not only for culinary purposes but also for making informed choices about our diet. It is crucial to consider the characteristics of each type of meat, such as taste, nutritional value, and cooking methods, to ensure we meet our dietary needs and preferences.

Overall, today's class provided me with a comprehensive understanding of red meat, poultry, and game meat. I look forward to exploring these classifications further and discovering more about their culinary applications and cultural significance. This knowledge will undoubtedly be valuable as I pursue a career in the culinary arts or any field related to food and nutrition.