lab guidelines—multicultural project 1. always wear an apron, tie hair back, & wash hands...
TRANSCRIPT
Lab Guidelines—Multicultural Project
1. Always wear an apron, tie hair back, & wash hands thoroughly.
2. Paper towels are for hands, dish towels are for dishes!
3. Use good communication skills.4. Washing dishes: fill a tub with hot water
and soap. Rinse dishes in warm water. Dry thoroughly!
5. Work as a team. Help each other out!6. When finished, wipe down counters with a wet
rag & place all dirty laundry in the washing machine.
Journal Wednesday 2/4/09
Explain the nutritional role of meats in the diet!
Journal Friday 2/6/09
Please complete a Weekly Review
Miss Jackson will collect journals next Thursday… not today!
Journal Monday 2/9/09
Welcome back! I hope you had a great weekend!
Explain several guidelines on how to select and store meat
Journal for Wednesday 2/11/09 Differentiate the following cuts of meat:
Prime Choice Select
Look on page 509!
Journal for Thursday 2/12/09 Have a safe weekend!
Please complete a Weekly Review Don’t forget to turn in your journals
today!
Journal for Thursday 2/12/09
Summarize the following cooking methods of meat. Broiling Grilling Roasting
1/22/09
Lab Reflection: On a separate piece of paper. 1 paragraph discussing how free lab went for you and
your group. What did you like? What would you change? How important is team work & time management? What could you do to make free lab better next time? Brainstorm 10 things you would like to make this semester
JOURNAL: Chapter intro… How many of servings of meat do you consume a day? Why is meat such a major part of our meals & society?
Journal for 1/25/2010
List and describe the 6 types of meat Look on page 508
CHAPTER 36: MEAT
PALMER/Foods II
Introduction
Families plan main meals around meat and then select accompaniments. Pot roast with…. Steak with… BBQ Pork Chops with…
Meat is; Flavorful Versatile Highly nutritious One of the most expensive items in your
food budget
Nutrients in Meat
Protein Iron Zinc Phosphorus Thiamin Riboflavin Niacin Vitamin B6 Vitamin B12
Nutrients in Meat
May be high in saturated fat Raises blood cholesterol
Choose lean meats when possible In the Food Guide Pyramid
Meat, poultry, fish, dry beans, eggs, & nuts group 2,000 calorie diet 5 ½ oz./day
Approximately 2-3 ounces of cooked meat is about the size of your palm
Matching Nutrients
a. Proteinb. Thiamin c. Phosphorus d. Zinc e. Iron
1. ___ helps build, repair, and maintain body tissue. 2. ___ is essential for making hemoglobin, the substance
found in red blood cells that carries oxygen to all body cells.
3. ___ helps enzymes do their work, aids in the immune system, helps wounds heal.
4. ____ works with calcium to build strong bones and teeth. 5. ____ helps with muscle coordination.
6. How many ounces per day of meat should you consume?
To prepare meat sucessfully…. You need to know the following:
1. the physical make up of meat 2. how to shop wisely 3. how to store meat properly 4. how to select the right cooking methods
Physical Makeup of Meat
Meat The edible muscle of
animals Muscle
Tissue made of long, thin cells, sometimes called muscle fibers, that are bound into bundles with thin sheets of protein materials
Connective Tissue Thin sheets of protein
material that bind muscle fiber into bundles
Connective Tissue
Not only does it hold fibers together but also anchors muscle to bone
Several types of connective tissue Collagen
Thin, white, transparent tissue found in tendons, between muscle cells, and between muscles
When cooked in moist heat, collagen softens and turns into gelatin
Elastin Tough, elastic, yellowish connective tissue found
in ligaments and blood vessel walls Cannot be softened by heat and is therefore usually
cut away before cooking To tenderize, you must pound, cut, or grind it
Meats also contain Fat.
2 types: visible fat invisible fat
Visible may sometimes surround the muscle Marbling
Small white flecks of fat in meat
Invisible fat is part of the chemical composition of meat
What is the grain of meat?
Grain Lengthwise
direction of muscle If cut across the
grain, you break up the muscle fibers, making it easier to chew
Most meats sold in retail markets are cut across the grain
Types of Meat
Beef Cattle more than one year old Hearty flavor; firm texture; bright, deep red
color Veal
Calves, usually one to three months old Mild flavor; firm texture; light gray-pink color
Lamb Sheep less than a year old Unique, mild flavor; bright, pink-red color
Mutton Sheep two years or older
Pork Pigs less than a year old
Tender texture; mild flavor; gray-pink color
Identifying Meat Cuts
Cut specific, edible part of meat
Steak, chop, roast Wholesale cuts
AKA primal cuts Sold to retail stores
Round, sirloin, short loin, rib, chuck, flank, short plate, brisket, fore shank
Retail cuts Cuts of meat for sale
Identifying Meat Cuts—Example Wholesale
Chuck Retail Cuts
Blade roast Short ribs Arm pot roast
Bobby Flay Throwdown: Beef
The Price Label
Identifies Net weight Cost of package Unit price Type of meat Wholesale cut Retail cut
Journal 1/24/2011
What makes meat tenderness vary?
How can you tenderize less tender cuts?
Matching Nutrients
a. Proteinb. Thiamin c. Phosphorus d. Zinc e. Iron
1. ___ helps build, repair, and maintain body tissue. 2. ___ is essential for making hemoglobin, the substance
found in red blood cells that carries oxygen to all body cells.
3. ___ helps enzymes do their work, aids in the immune system, helps wounds heal.
4. ____ works with calcium to build strong bones and teeth. 5. ____ helps with muscle coordination.
6. How many ounces per day of meat should you consume?
Judging Meat Tenderness
What makes meat tenderness vary? More muscle movement the more developed
the muscle is and less tender Amount of marbling Bone Shapes
Less tender meat Grind, pound, cut
Tenderizes by cutting elastin Acids (marinade)
Tomatoes, sour cream, juice vinegar
Inspection
Federal Meat Inspection Act Requires that all meat
shipped across state lines be inspected for wholesomeness marked with a round,
purple stamp. More than likely will not
see on the retail cuts
Grading
USDA Voluntary program Standards
Marbling Age of the animal Texture and appearance of the meat
Prime Highest & most expensive grade Well marbled, tender, flavorful
Choice Most common sold in supermarkets Less marbling, still tender & flavorful
Select Least marbling and least expensive Sometimes sold as store brand
Pork is not graded
Types of Meat - Ground Meat Less tender cuts of meat & trimmings
45% beef produced is made into hamburger Regulations
Can not have more than 30% fat by weight May have seasonings, but no extenders or binders
Prepackaged ground beef is red on the outside and slightly bluish on the inside
When meat is exposed to air, oxygen causes it to turn red
Types of Meat - Variety Meats
The edible organs and extremities of beef, veal, lamb, and pork Used extensively in Europe
Chitterlings (pig intestines) Tripe (stomach lining of cattle) Liver Heart Brains Pig feet Sweetbreads tongue
Most produced in USA are exported
Types of Meat - Processed Meats Meats that have been changed by various
methods to add flavor and to help preserve them 35% of meat produced in the USA
75% is pork Ham, bacon, sausage & cold cuts
Processed slices of cold meat & poultry Three methods of processing
Curing Smoking Cooking
Sometimes more than one method is used
Methods of Processing
Curing Pickled
Soaking meat in sugar, salt, sodium nitrate, potassium nitrate, ascorbic acid, water
Pumping the solution into the meat Dry
No water is added Rubbed onto surface of the meat
Smoking Liquid smoke used for flavoring
Cooking RTE Pasteurization increases shelf life of the meat
Convenience Forms
Canned meat entrees Beef stew, spaghetti & meatballs
Frozen entrees Roast beef Meatloaf Boxed meals
Cost more than the same foods prepared from scratch at home
Higher in sodium
Buying Meat
Best value for your money How much meat you need based on the
number of people to be served and whether you want leftovers
Buy only the amount you need Choose lean cuts
Won’t have to trim off extra fat Compare cost/serving
Tight budget Buy less tender cuts and cook properly
Storing Meat
Refrigerated Place meat in plastic bag
Keeps the juices from dripping on other food Proper storage length
Variety meats store 24 hours Ground meat stores 48 hours Fresh meats use within 3-5 days For longer storage, freeze
Read label directions for canned meat
Cooking Meat
Meat becomes tender, juicy, & flavorful More firm Fat melts Connective tissue softens
Carefully control temperatures & time Overheating cause meat to shrink Tough & dry difficult to digest
Few nutrients loss B vitamins are lost in juice (use in gravy,
soups, sauces)
Preparation
USDA requires safe handling instructions Rinse meat under cold water and pat dry
with a paper towel Trim any visible fat, using a sharp knife &
cutting board Easier to trim when meat is very cold or
partially frozen Thaw frozen raw meat prior to cooking to save
time & preserve quality If cooking frozen: increase cooking time 50%
Marinating
Added flavor and tenderizing Choose at least one acidic ingredient
Vinegar, yogurt, fruit juice Add cooking oil, herbs & spices Pour marinade over meat, cover, &
refrigerate Do not marinate for more than 24 hours Do not use aluminum pans
Cooking Methods
Moist-Heat Cooking Cooking food in hot liquid, steam, or
combination of the two. Simmering, Pressure-cooking, Braising, Stewing
Cooking in Fat Cooking food in oil or melted fat
Frying, Pan-broiling, Deep-fat frying, Stir-frying Dry-Heat Cooking
Cooking food uncovered without added liquid or fat Roasting, Broiling, Grilling
Choosing a Method for a Cut Tenderness determines cooking
method Tender cuts
Steaks, chops, roasts Cook with dry heat
Less tender cuts Arm shoulder chops, short ribs
Cook with moist heat methods Breaks down collagen in the meat
Kebob Videos
Basic Kabobs
Bobby Flay Kebabs
Stages of Doneness
Cooking times depend on the cooking method and the cut of meat.
Check for doneness about 10 minutes before the end of the expected cooking time Medium rare Medium Well done
To Test for Doneness
The point at which meat has cooked enough to make it flavorful and safe to eat.
If undercooked, food borne illness is a high risk Use a meat thermometer
Insert into thickest part Ground Meat
160 Fresh Beef, Veal, Lamb
145, 160, 170 Fresh Pork
170 Ham
160 Leftovers & Casseroles
165
Broiling Meat
Steaks, chops, ham slices, liver, bacon, ground beef
As the fat cooks, Melts and shrinks
Meat curls (so cut the fat to prevent this) Add flavors if you wish
Seasonings
Grilling Meat
Tender cuts Kebabs
Meat on skewers with veggies or fruits Process
Heat grill Add meat Let cook
flip/check occasionally
Roasting Meat
Use large, tender cuts of meat Loin, rib, leg roasts
Follow these steps; Meat fat side up on pan Season Insert meat thermometer Roast at 325*F w/o preheating oven
Do not add water Do not cover the pan
Remove 5 degrees prior to doneness Let stand for 15-20 minutes
Frying Meat
Chops, hamburgers, ham slices, bacon, liver
Cook uncovered in a skillet preheated to medium Turn occasionally so that both sides brown Do not cover the skillet
Season the meat after browning
Braising Meat
Large, less tender cuts of meat Pot roast and Swiss steak
Gives flavor to tender cuts Pork chops
Process Pat meat dry so that it may brown
Slowly on all sides, using as little fat as needed to prevent sticking
Once browned, add liquid to cover ¼ in. of bottom
Simmer on low heat until meat is tender at 325*F
Pressure-Cooking Meat
Large, less tender cuts of meat Cooks the meat in moist heat and
tenderizes it under high pressure within a relatively short time
Refer to owners manual
Slow-Cooking Meat
Low temperature for long period of time Use less tender cuts of meat Prepare all ingredients in the AM Return in the PM for a meal! If you ever open the lid,
cooking time lengthens
Microwaving Meat
Choose cuts of uniform size Microwaves do not cook evenly
During standing time… Cover with foil Check with a thermometer
May look unappetizing Add sauce or gravy