meats overview
DESCRIPTION
Culinary Arts. Meats Overview. Bellwork. Answer the follow question in your notebook or on a sheet of paper. What meats do you enjoy eating? How do you like them to be prepared? Be Prepared to Share Your Answers. Objectives. Define terms related to meats. - PowerPoint PPT PresentationTRANSCRIPT
MeatsOverview
Culinary Arts
Bellwork
Answer the follow question in your notebook or on a sheet of paper.
What meats do you enjoy
eating? How do you like them to be prepared?
Be Prepared to Share Your Answers
Objectives Define terms related to meats. Restate the main nutrient received from meat
and its functions in the body. Identify names of meat obtain from different
animals. State the difference between tender and less
tender cuts of meat. Identify methods for tenderizing meats. Identify information provided on a meat label. Determine safe methods for thawing and
cooking meats.
Terminology
Tender Cuts of Meat- Cuts of meat obtained from the least exercised part of the animal.
Less Tender Cuts of Meat- Cuts of meat obtained from the area of the animal receiving the most exercise.
Veal- Meat from a calf.
Terminology
Marbling- Marbling, also called intramuscular fat, refers to white flecks and streaks of fat within the lean sections of meat.
Marinade- A seasoned, often acidic, liquid used to tenderize meat. The process of soaking foods in this liquid is called marinating.
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
Livewell360.com
What is the major nutrient obtained from eating
meat and the nutrients functions in the body?
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The Animal and the Meat Meat from a steer is called beef Meat from a calf is called veal Meat from a pig is called pork Meat from a young sheep is
called lamb Meat from a mature sheep is
called mutton Meat from chicken, turkey or
fowl is called poultry Liver, brains or heart is
referred to as variety meats or offal
Match the Meat to the Animal
Beef CalfVeal Liver, brains or heartPork Young SheepPoultry Chicken, turkey or
fowlLamb PigMutton Mature SheepVariety Meats Steer
Match the Meat to the Animal-KEYBeef CalfVeal Liver, brains or heartPork Young SheepPoultry Chicken, turkey or
fowlLamb PigMutton Mature SheepVariety Meats Steer
Meats
Meat come from the muscle of the animal. It is government inspected for
wholesomeness Locomotion meats
Tough Support meats
Tender Most nutritious Best flavor Costs the most
Meats
Marbling is the small amount of fat throughout the meat which provides tenderness, flavor and moistness. Marbling is so named because the streaks of fat resemble a marble pattern.
Methods to Tenderize MeatsYou can produce tenderness in less
tender cuts of meat by Marinating with acid Pounding Moist heat cooking Commercial tenderizers Grinding Scoring
Meat Labeling
Meat label Kind of meat Primal
wholesale cut
Retail cut
Thawing Meats
Steaks are thinner cuts while roasts are a thicker cut
Fresh meats will usually last in the refrigerator for 2 to 4 days.
The safest way to thaw frozen meats is in the refrigerator
Next best way is by microwaving OR under cold running water
Name two safe methods for thawing meat.
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Cooking Meats
A thermometer is the best way to ensure properly cooked meat.
A thermometer should be placed in the center of the meat, away from the fat and bone.
Cooking methods Dry heat Moist heat
Undercooked ground beef can result in E. coli.
Serving Meats Boneless meat
provides 4 servings per pound
Some bone or fat provides 2 to 3 servings per pound
Large amount of bone or fat provides 1 to 2 servings per pound
ClosureWhat is one tip to follow
when cooking meats?
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