Lab Guidelines—Multicultural Project

advertisement
Lab Guidelines—Multicultural Project
1.
2.
3.
4.
5.
6.
Always wear an apron, tie hair back, & wash hands
thoroughly.
Paper towels are for hands, dish towels are for
dishes!
Use good communication skills.
Washing dishes: fill a tub with hot water and
soap. Rinse dishes in warm water. Dry thoroughly!
Work as a team. Help each other out!
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. Protein



b. 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


Muscle


The edible muscle of animals
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,
 Steak,

edible part of meat
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. Protein



b. 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



Choice



Most common sold in supermarkets
Less marbling, still tender & flavorful
Select



Highest & most expensive grade
Well marbled, tender, flavorful
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%
 Ham,
is pork
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



Smoking


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
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,

Cooking in Fat
 Cooking
 Frying,

Pressure-cooking, Braising, Stewing
food in oil or melted fat
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,

 Less
chops, roasts
Cook with dry heat
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


Fresh Beef, Veal, Lamb


170
Ham


145, 160, 170
Fresh Pork


160
160
Leftovers & Casseroles

165
Broiling Meat


Steaks, chops, ham slices, liver, bacon, ground beef
As the fat cooks,
 Melts
and shrinks
 Meat
 Add
curls (so cut the fat to prevent this)
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
Download