'Tender cuts' diaporamas de présentation

SUBCHAPTERS

SUBCHAPTERS. Meat Storage Meat Handling. Refrigerator Storage Times. Are affected by temperature lower temperatures increase storage time Are designed to provide the consumer with a safe product which has retained its quality

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Understanding Food

Understanding Food. Chapter 14: Meat. Types of Meats. Beef Cattle are classified according to age and gender . Steers are male cattle that have been castrated while young so that they will gain weight quickly.

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2 pt

Category I. Category II. Category III. Category IV. Category V. 1 pt. 1 pt. 1 pt. 1 pt. 1 pt. 2 pt. 2 pt. 2 pt. 2 pt. 2 pt. 3 pt. 3 pt. 3 pt. 3 pt. 3 pt. 4 pt. 4 pt. 4 pt. 4 pt. 4 pt. 5 pt. 5 pt. 5 pt. 5 pt. 5 pt.

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Meat

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Meat

Meat. Consumption. Red meat consumption has decreased from 145 lb per person in 1970 to 116 lb per person in 2005 Beef consumption decreased from 84 lb in 1970 to 65 lb in 2005 Increase in use of mixtures containing mainly meat, poultry or fish (hamburgers, frozen dinners, chili)

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Meats

Beef and Poultry. Meats. Protein. You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily. Protein is the main nutrient found in meat. The main functions of protein are: Build and repair muscle tissue Replace muscle tissue Make antibodies.

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Outdoor Meals

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Meat, Fish, and Poultry

Meat, Fish, and Poultry. Chapters 36, 37, and 38. Chapter 36: Meat. List the nutrients found in meat Protein, iron, zinc, phosphorous, thiamin, riboflavin, niacin, B6 and B12 Meat is composed of what 3 things? Describe them. Muscle: Made of long, thin cells, sometimes called muscle fibers

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Section 19.5

Section 19.5. Preparing Meat, Poultry, Fish, and Shellfish. Principles of Cooking Meat, Poultry, and Fish . When cuts from animal foods cook, several changes occur in color, flavor, and texture. Color : The red color changes to brown.

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Fats and Proteins

Fats and Proteins. Smoking point? Do not use olive oil to deep-fry Adds flavor, tenderness, crispness Prevents sticking Keep tightly covered; picks up other flavors easily Store properly to prevent becoming rancid. Cooking with fats. Solid fat at room temp Mainly from animal foods.

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Cooking Methods

Cooking Methods. General Terms. Conduction: Method of transferring heat by direct contact. Convection: The movement of molecules through air or liquid. Radiation: Heat is transferred as waves of energy. Moist-heat cooking: Food is cooked in hot liquid, steam, or a combination of the two.

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Pork

Pork. Pork Nutritional Information. Lean cuts of pork are high in protein, low in fat and have more B-vitamins (thiamin, niacin, B6 and B12) than many other types of meat. Pork is considered a lean meat if the fat is trimmed. Meat. Meat is the edible muscle of the animal

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Dry Roasting

Dry Roasting. By: Courtney Molloy. Suitable Cuts. Just because a beef cut has roast in the name does not mean that roasting is a appropriate cooking method. Tender cuts are best for this cooking method such as rib roast, ribeye roast, tenderloin, tri-tip roast, sirloin roast, and rump roast.

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