Meat and Meat Alternates

Slide 1:Meat and Meat Alternates

Module Three Healthy Cuisine for Kids

Slide 2:Objectives:Meats and Meat Alternates

Apply the DGA messages to the role of meat and meat alternates in a healthy diet. State the nutrient requirements in child nutrition meal patterns and program standards related to meats and meat alternates. Describe the contribution of meats and meat alternates to the appeal and acceptability of the menu.

Slide 3:Apply the correct methods for selecting and handling meats and meat alternates to ensure high quality and safe products. Describe the application of culinary techniques, basic skills, and cooking methods needed in preparing meats and meat alternates to produce nutritious and appealing products consistent with the nutrition principles of the DGA.

Objectives:Meats and Meat Alternates, continued

Slide 4:Objectives:Meats and Meat Alternates, continued

6. Identify ways to use meats and meat alternates speed scratch products to reduce labor without sacrificing product quality. Describe various methods of enhancing the flavor of meats and meat alternates. Describe appropriate garnishes for meats and meat alternates.

Slide 6:Meats and Meat Alternates

Meats Beef Pork Poultry Fish Meat Alternates Cheese Eggs Cooked dry beans and peas Peanut and other seed butters Tofu

Slide 7:Sources of Complete and Incomplete Protein

Meats are from animals and provide complete protein. Meat alternates, except cheese and eggs, are from plants and provide incomplete protein.

Slide 8:Contributions of Nutrients in Meat, Poultry, Fish, Eggs, and Nuts Group

Major Protein Vitamins Niacin Vitamin B6 Minerals Zinc Substantial Vitamins Thiamin Riboflavin Vitamin B 12 Minerals Potassium Iron Magnesium Copper Phosphorus Linoleic Acid

Slide 9:Nutrient Contribution From Meat Alternates

Legumes Protein Minerals Vitamins Fiber Cheese, Eggs, Nuts Protein Minerals Vitamins Fat

Slide 10:Complementary Proteins

Refried beans on a corn tortilla with a little cheese Black beans and rice Black-eyed peas and cornbread Hoppin’ John (black-eyed peas and rice) Succotash (corn and lima beans) Black bean salad with peanut butter sandwich Hummus and pita bread

Slide 11:Meat Alternates Help Supply Shortfall Nutrients

Shortfall nutrients for children are calcium, magnesium, potassium, and fiber. Meat alternates, such as legumes and grains are good sources of fiber and contain significant amounts of other shortfall nutrients.

Slide 12:Other Meat AlternatesEggs and Cheese

Eggs belong to the meat group and are used in cooking and baking breakfast main dishes salads and sandwiches Cheese belongs to the milk group, and is used in cooking and baking main dishes salads and sandwiches

Slide 13:Functions of Eggs

Slide 14:Applying the DGA toMeats and Meat Alternates

Consume a variety of foods within and among the basic food groups while staying within energy needs. Control calorie intake to manage body weight. Increase daily intake of fruits and vegetables, whole grains, and nonfat or low-fat milk and milk products.

Slide 15:Applying the DGA toMeats and Meat Alternates, continued

Choose fats wisely for good health. Choose carbohydrates wisely for good health. Choose and prepare foods with little salt. Keep food safe to eat.

Slide 16:Critical Control Point (CCP)

A critical control point (CCP) is an essential step to control, prevent, eliminate, or reduce a food safety hazard to an acceptable level. Loss of control at this point may result in a health risk. Type of delivery system, food product purchased, and cooking method influences the CCP in the preparation/delivery process.

Slide 17:Critical Control Limits (CCL)

The Critical Control Limits (CCL) describe a standard for controlling the CCP. The CCLs are minimum or maximum times and temperatures that must be met to keep food safe at the CCP. Always use most recent FDA Code, state regulations, and local ordinances to set CCL.

Slide 18:Rules for Preparing and Storing Food

1. Start with clean wholesome foods from reliable sources. 2. Hold all frozen food at 0?F or lower during delivery and storage. 3. Hold all dry foods, such as beans and peas in a dry, cool, and dark well-ventilated area.

Slide 19:Rules for Preparing and Storing Food, continued

4. Scrub and sanitize cutting boards, knives, and electric slicers immediately after using to cut all meats, fish, or poultry. 5. Hold potentially hazardous foods out of the danger zone (41?F to 135?F). 6. Thaw frozen meat in the refrigerator at 41?F or below.

Slide 20:Rules for Preparing and Storing Food, continued

7. Place foods such as meat, poultry, fish, and milk products in coolers immediately upon delivery. 8. Avoid cross contamination of foods during preparation, storage, and service. 9. Keep hot foods hot and cold foods cold. 10.Never serve questionable food; if in doubt throw it out!

Slide 21:Characteristics of Quality Meat and Meat Alternates

Appearance How does it look? Texture or Consistency How does it feel in your mouth? Flavor and Seasoning How does it taste? Temperature when Served Is the temperature right?

Slide 22:Knowing Your Job

Have essential basic knowledge and skills, Know quality standards for preparing and evaluating the finished product, Know how to do your job correctly, Have a clear picture of the purpose of the CNP and, Understand that customer service includes both the food you serve and the way you serve it.

Slide 23:Basic Skills in Preparation

Practice effective work habits. Use standardized recipes and procedures. Weigh or measure all ingredients. Use flavorings and seasonings appropriately. Follow the recipe exactly.

Slide 24:Basic Skills in Preparation, continued

Select the appropriate cooking/preparation methods and equipment. Use equipment correctly. Mise en Place – be organized and manage your time effectively to produce final products for “just-in-time” service. Follow food safety procedures.

Slide 25:Preparing Meat For Cooking

Remove all visible fat. Add appropriate seasonings/flavorings to replace flavor lost when fat was removed. Do not add salt unless the recipe calls for it. Over time, gradually reduce the amount of salt in recipes, and replace with other seasonings.

Slide 26:Preparing Meat For Cooking, continued

4. Follow directions on recipe for time and temperature. 5. Prepare meat products as close to the time of service as possible, and ensure that food is held at the appropriate temperature for safety and to retain quality.

Slide 27:Processed Main Dish Products

Have special storage requirements Contain directions on package that must be followed exactly Should be cooked for “just in time” service Are more expensive than when prepared from scratch---includes labor and seasonings Must be held correctly on serving line

Slide 28:What Happens When Meat, Poultry, and Fish Are Cooked?

The texture is changed. The flavor is changed. The appearance/color is changed. Bacteria in the raw product are killed.

Slide 29:Principles of Meat Cookery

Always make sure the meat, poultry, and fish products are thoroughly cooked by using a thermometer to test the internal temperature. Establish standards for cooking meat, poultry, and fish products that are consistent with your State and local ordinances.

Slide 30:Principles of Meat Cookery, continued

3. Cook meat, poultry, and fish at a constant moderate temperature to obtain a tender product. 4. Cook foods as close to serving time as possible to minimize nutrient loss and ensure quality of product.

Slide 31:Healthy Cooking Methods

Dry-heat methods include roasting or baking, broiling, sautéing, and stir-frying. Moist-heat methods that use steam or liquid to cook foods are braising and stewing. A combination of dry and moist heat methods where the meat is seared then placed in liquid to cook.