chef's knife, general purppose chopping,slicing, and dicing, boning knife, boning raw meats, butcher knife, used for cutting, sectioning, and trimming raw meats in the butcher shop, cleaver, used for cutting through bones, scimitar, used for accurate cutting of steaks, protein, 20% of the muscle tissue, carbohydrates, necessary for maillard reaction, maillard reaction, complex reaction that take place when meat is roated, broiled, or sauteed, marbling, fat that is deposited within the muscle tissue, barding, adding surface fat to protect meat from drying out during cooking, connective tissue, network of protein that binds muscle fiber together, collagen, white connective tissue that dissolves or breaks down by long, slow cooking with liquid, elastin, yellow connective tissue and is not broken down in cooking, seasoning, the addition of salt or black pepper to improve the flavor of food, water, it compose the 70% of the muscle tissue

perform mise en place

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