Name:________________________________________________Period:_______ Score_______/_______
Food & Nutrition II
Unit 4
Meat, poultry, seafood
PERFORMANCE OBJECTIVE 5
Actively participate in the preparation of meat, poultry, or seafood and use a thermometer to
confirm the product has been heated to the proper internal temperature.
STANDARD 4
Demonstrate food preparation techniques and nutrition of meats, poultry and seafood.
Objective 1: Identify and apply proper internal temperatures of meat, poultry and seafood
according to the food industry standards.
a. Whole meats (seafood, pork, beef, veal, lamb) – 145 degrees
b. Ground meats (pork, beef, veal, lamb) – 155 degrees
c. Poultry (whole or ground) – 165 degrees
Objective 2: Identify and discuss different types of meats.
a. Meat (pork, beef, veal, lamb)
b. Poultry (white meat vs. dark meat)
c. Seafood
Objective 3: Identify appropriate meat cooking methods: dry vs. moist
a. Moist heat cooking for less tender cuts (Braising, Stewing, Slow-cooking)
b. Dry heat cooking for tender cuts (Broil, Grill, Roast, Sauté)
c. Trimming excess fat
Objective 4: Discuss inspection and grading of meat and poultry.
Objective 5: Review the nutrients found in meats and incorporate guidelines from MyPlate.
Meats
Pork
Beef
Veal
Lamb
Pork is the meat of
_______________________
Cuts of Pork:





Beef is the meat of
_______________________
Cuts of beef:









Proper cooking
temperatures:
Whole Cuts:___________
Ground:_______________
Veal is the meat of
_______________________
Cuts of veal:





Lamb is the meat of
_______________________
Cuts of lamb:





Proper cooking
temperatures:
Whole Cuts:___________
Ground:_______________
Proper cooking
temperatures:
Whole Cuts:___________
Ground:_______________
Poultry
Poultry
Poultry is a term for ____________________ birds bred for eating. Poultry includes __________, ducks,
geese, guineas, pigeons, and __________. Poultry is generally the __________ expensive and most
__________ of all main-dish foods.
Poultry does not have __________ like red meats. Birds store fat in its __________, abdominal cavity, and
the fat __________ near its tail.
The breast and wing flesh of chickens and turkeys is __________ in color than the flesh of their
__________ and __________ due to a higher concentration of __________, a protein that stores oxygen
that is used by the muscles. More active muscles need more myoglobin and are usually __________
than less-active muscles. Because chickens and turkeys generally don’t fly, their breast and wing
muscles have less myoglobin and are __________ in color. Birds that fly only have __________ meat.
Dark meat contains more __________ and connective tissue than light meat and must be cooked
__________.
__________ is the most popular and widely eaten poultry in the __________.
__________ is the second most popular type of poultry eaten in the United States.
Proper Cooking Temperature:
Fish/Shellfish
*Fish are aquatic vertebrates with fins for swimming and gills for breathing
*Shellfish are aquatic invertebrates with shells or carapaces
Fish
Mollusks
Crustaceans
Include both __________ and
Shellfish characterized by soft,
Shellfish that have hard outer
saltwater varieties. They have
unsegmented bodies with no
__________ or shell and jointed
fins and an internal __________
__________ skeleton. Most have
appendages.
of bone and cartilage.
hard outer shells, but some
 Round Fish
don’t.
 Flatfish
How to Cook Chicken to Safe Temperature
1. Pick up your piece of chicken
2. Pick up one meat thermometer.
3. Wash the stem of your thermometer
a. Wash in hot soapy water
4. Get one liquid measuring cup or drinking glass and fill with ice and water. Let it set for a few
minutes until the water is icy cold.
5. Place stem of Thermometer into the ice water.
6. Read the temperature on the thermometer.
a. Record that temperature here_________________
b. Is that temperature + or – 32*F?_________________
c. If YES, you may use the thermometer as is to check the chicken.
d. If NO, see the teacher for help adjusting the screw to calibrate the thermometer.
7. Put Oil into your small skillet.
8. Heat up the oil on Medium High heat until skillet sizzles when a drop of water hits the pan,
before the oil starts to burn or smoke.
9. Put your chicken piece in the skillet on Medium Heat and Cook one side, watching the color
of the meat as it turns from pink to white. Approximately 6-8 minutes.
10. Turn the chicken over and saute another 6-8 minutes on the other side.
11. After 12-15 minutes, or when the chicken looks done, and no pink juices are dripping out, insert
the thermometer into the side of the chicken breast and keep it there for 15 seconds.
12. Read the temperature. What is the temperature reading?___________________
a. What Is the safe internal temperature reading for chicken?___________________
b. Is the temperature reading at least the safe chicken temperature?______________
c. If YES, you may take the chicken out and put it onto a CLEAN and Sanitized cutting
board or plate.
d. If NO, Wash, Sanitize and Dry the thermometer again. Continue cooking the chicken
for a few more minutes. Check the temperature again, until the thermometer reads at
least 165*F for 15 seconds. Every time that you have to check the temperature, you
MUST clean and sanitize your thermometer.
e. Why?____________________________________________________
13. When the chicken has been cooked to a safe temperature, let it cool enough to handle and
then with a clean and sanitized knife, cut the chicken into small diced pieces.
Common Cooking Methods for Meats
Moist-heat Cooking: cooking methods, principally simmering, poaching, boiling, and steaming, that
use water or steam to transfer heat through convection. Used for less tender cuts of meat.
A combination cooking method in which foods are first browned in hot fat, then
covered and slowly cooked in a small amount of liquid over low heat; uses a
combination of simmering and steaming to transfer heat from the liquid and the
air to the foods
A combination cooking method similar to braising but generally involving
smaller pieces of meat that are first blanched or browned, then cooked in a
small amount of liquid that is served as a sauce
Using an electric pot for cooking foods, especially stews, very slowly. Used for
less tender cuts of meat to help break down the tough connective tissues
Dry-heat Cooking: cooking methods, principally broiling, grilling, roasting and baking, sautéing, panfrying and deep-frying, that use air or fat to transfer heat through conduction and convection; dryheat cooking methods allow surface sugars to caramelize. Used for tender cuts of meat.
A dry-heat cooking method in which foods are cooked by heat radiating from
an overhead source
A dry-heat cooking method in which foods are cooked by heat radiating from
a source located below the cooking surface; the heat can be generated by
electricity or by burning gas, hardwood or hardwood charcoals
A dry-heat cooking method that heats food by surrounding it with hot, dry air in
a closed environment or on a spit over an open fire; similar to baking, but the
term is usually applied to meats, poultry, game and vegetables
A dry-heat cooking method that uses conduction to transfer heat from a hot
pan to food with the aid of a small amount of hot fat; cooking is usually done
quickly over high temperatures
Why is it important to trim excess fat from meat?
Inspection and Grading of Meat and Poultry
Inspection: All meat and poultry produced for public consumption in the US is subject to inspection
by the USDA. Inspections certify that products are processed under sanitary conditions and are fit for
human consumption.
Grading: Grading is voluntary for both meat and poultry, however grading of poultry is very common.
Grading is a guide to the eating qualities: tenderness, juiciness, flavor, animal’s age, meat’s color,
texture, etc.
Beef
Veal
Lamb
Pork
Poultry
Bean Chili Macaroni
Yield: 10 servings
1 small Onion (diced)
2 cloves Garlic (minced)
1 tablespoon Vegetable Oil
½ pound Ground Beef (lean)
2 teaspoons Chili Powder
½ teaspoon Cumin (ground)
¼ teaspoon Salt
1 teaspoon Pepper
3 large Tomatoes (diced)
1 can (15 oz) Beans (undrained)
1 cup Elbow Macaroni (uncooked)
Cheese (grated)
1. In a large skillet, sauté onion and garlic in oil; add meat, chili powder, cumin,
salt and pepper; cook meat until browned.
2. Add tomatoes, beans and macaroni; mix well; bring to a boil, cover, and
simmer 30 minutes or until macaroni is tender.
3. Sprinkle top with cheese.
MyPlate Protein
1. What foods are in the protein foods group in MyPlate? ___________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
2. How much protein should we get each day? ___________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
3. What counts as an ounce-equivalent in protein foods? __________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
4. Selection tips __________________________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
5. Why should we make lean or low-fat choices from the protein foods group? ______________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
6. Health benefits of protein ______________________________________________________________________
__________________________________________________________________________________________________
__________________________________________________________________________________________________
High Protein Peanut Butter and Greek Yogurt Fruit Dip
(Recipe adapted from http://www.feelgreatin8.com/)
Ingredients
½ 6 oz container Greek Yogurt (plain, honey, or vanilla)
½ -1 Tbsp peanut butter
If you want more flavor: add honey, vanilla, or cinnamon
Instructions
1. Mix ingredients together and dip apples, bananas, pears, pineapple, or even cinnamon sugar pita
chips!
Smooth Hummus
(Recipe adapted from http://www.inspiredtaste.net/15938/easy-and-smooth-hummus-recipe/)
Ingredients
½ can garbanzo beans, drained and rinsed
2 Tbsp fresh lemon juice, about ½ large lemon
2 Tbsp tahini
¼ tsp minced garlic
1 Tbsp olive oil
¼ - ½ tsp salt
¼ tsp ground cumin
1-1 ½ Tbsp water
Paprika for serving
Instructions
1. In the blender, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of
bowl then turn on and process for 30 seconds.
2. Add the olive oil, minced garlic, cumin and salt to the tahini/lemon juice mixture. Process for 30
seconds, scrape sides and bottom then process for another 30 second.
3. Add the chickpeas and process for 1 minute. Scrape sides and bottom and add remaining
chickpeas and process for 1-2 more minutes or until thick and quite smooth.
4. If the hummus is tool thick, slowly add 1- 1 ½ Tbsp water until the consistency is perfect.
Lab Evaluation
1. What items are considered proteins in these recipes? From plant sources? From animal sources?
2. How many ounce-equivalents were used for the fruit dip recipe?
3. What nutrients are provided by meat/protein foods?
4. Why is iron important?