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Meat

Meat

Meat. Beef, Pork, Veal, Lamb. Nutritional Value of Meat. High in protein Good sources of iron, phosphorus, copper, thiamin, riboflavin, and niacin. Some meat cuts are high in saturated fat. Fat gives meat flavor and appeal. What is Meat?. Definition: Edible portion of mammals

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1.73k views • 39 slides
Meats

Meats

Meats. Identify the differences between beef, pork, and lamb cuts; Diagram and identify the wholesale cuts of beef, pork, and lamb; List retail meat cuts and identify the wholesale cut that it came from; Explain the yield and quality grades of meat;

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960 views • 29 slides
MEATS

MEATS

MEATS. Objectives. Identify the differences between beef, pork, and lamb cuts; Diagram and identify the wholesale cuts of beef, pork, and lamb; List retail meat cuts and identify the wholesale cut that it came from; Explain the yield and quality grades of meat;

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1.05k views • 29 slides
Meat types and cuts

Meat types and cuts

Meat types and cuts. Module focus. Most people buy their meat in the form of cuts, joints or mince. Meat is also bought ready prepared, e.g. sausages, ham, burgers, kebabs. Knowing where meat comes helps you know how to prepare, cook and serve it.

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859 views • 26 slides
Chapter 19 Meat

Chapter 19 Meat

Chapter 19 Meat. Part 3 The Preparation of Food. Revere. Objective. List factors affecting the selection of meats. Types of Meat. Beef comes from cattle over 12 months old. Veal is very young beef. Pork is the meat of swine. Lamb is the meat of young sheep.

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670 views • 21 slides

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