Food Studies 30
Unit Four
Protein Foods
Food Studies 30
1
Unit 4
Food Studies 30
2
Unit 4
Unit Four: Protein Foods
The following concept web illustrates the major topics presented in this unit.
Sources of
Protein
Protein and Healthy
Eating
Making Protein
Choices
Principles of cooking meat
Storage
Food Studies 30
3
Preparing and
Cooking Pulses
Unit 4
Food Studies 30
4
Unit 4
Unit Overview
In the previous unit, you learned about all six categories of nutrients. Unit Four will
now focus specifically on protein foods.
In this unit, you will look at different sources of protein and how protein contributes
to a healthy diet. More specific information will also be presented that relates to the
selection, storage, and preparation of protein foods.
Protein is needed for growth and repair of the body. You use proteins to build new
cells and to repair or replace worn out or injured cells.
There is a wealth of information that exists in the area of protein foods. Various
interest groups have produced on-line resources that this unit will draw on for
information. The instructional material for Unit Four is meant to guide you through
the sources of information on protein and help you complete the activities.
Beef Information Centre http://www.beefinfo.org/default.aspx
SaskPork http://www.saskpork.com/html/consumer_info/index.cfm
Chicken Farmers of Canada http://www.chicken.ca
Egg Farmers of Canada http://www.canadaegg.ca and http://www.eggs.ca/
Grading of meats and alternatives
http://www.canadianbeef.info/ca/en/fs/quality/qa_attrib.aspx
http://www.canadianbeef.info/ca/en/fs/quality/default.aspx
Food Studies 30
5
Unit 4
Sources Of Protein
Many animal and plant foods provide proteins. The following diagram illustrates
some of the protein foods of animal origin and plant origin.
Animal Origin
Plant Origin
Pulses
Meat
Meat is the edible portion of
mammals. In Canada the
major meat sources are beef
and pork. Other sources
include lamb, venison (deer,
moose, elk) and specialty livestock such as
bison, llamas and wild boar.
Pulses are the dried edible seeds of legume
plants (lentils, peas and beans) consumed
by humans. Dried pulses were brought to
North America as a portable food sources.
They were easy to carry and non-perishable.
They are also a source of protein.
Fish
Two kinds of fish are most
common, finfish and
shellfish.
Finfish is often just called
fish. These animals have fins and
backbones. Common examples would be
salmon, trout, and pickerel. Can you name
others?
Tofu is an example of a product made from
pulses. It is made from soybeans (soybean
curd).
Nuts and Seeds
Shellfish have shells instead of backbones.
Shrimp, crab and oysters are examples.
Poultry
Nuts and seeds are high in protein. There
are many varieties of nuts and seeds
available these days. Almonds, cashews,
peanuts, walnuts, pumpkin seeds and
sunflower seeds are examples of popular
nuts and seeds.
Poultry refers to any bird
raised for meat. Chicken,
ducks, geese and turkeys
are examples. Poultry also
has specialty livestock like ostrich and emu.
Eggs
Milk
Food Studies 30
6
Unit 4
Protein and Healthy Eating
The meat and alternatives group of the Canada Food Guide is the primary source of
protein. The Food Guide recommends that a healthy eating plan include two to three
servings of meat and alternatives every day. Alternatives include the sources listed
previously, other than meat.
How Much Do You Need?
If you eat the recommended two to three servings from the meat and alternatives
group you are probably eating enough protein. Exact protein needs are based on
your weight, gender, and activity level. The formula below can help you calculate
your needs. Add 15 to 25 additional protein grams to the total if you are a
moderate or regular exerciser.
Estimate Your Daily Protein Needs
Your weight in kilograms x 0.86 = ________________________
(1 kg = 2.2 lbs)
Required grams per day
Food Studies 30
7
Unit 4
Complete and Incomplete Protein
Proteins are made up of amino acids which are necessary for the maintenance of the
human body cell. Your body can manufacture most of the amino acids it requires to
build protein. It can’t, however, produce nine amino acids needed by your body.
These amino acids must come from the food you eat and are called essential
amino acids.
Protein that you eat can either be complete or incomplete. Complete protein
supplies all of the essential amino acids and will support growth and normal
maintenance of body tissues if eaten in correct amounts. Incomplete protein is
missing one or more of the essential amino acids. Incomplete proteins can be
combined to make complete protein sources.
Proteins from animal sources such as fish, poultry, eggs, milk, and meat are
complete proteins while proteins from plant sources such as pulses, nuts, and
cereals/whole grains are incomplete proteins.
When selecting a meat alternative it is important to select the correct combination in
order to make a complete protein. By combining two or more incomplete proteins,
which together provide all the necessary essential amino acids, you have
complementary proteins. The proteins in pulses and grains generally
complement each other in this way. When combined, the two foods provide a
higher quality protein than either would have provided alone.
Food Studies 30
8
Unit 4
Complementary foods do not have to be consumed at the same meal to achieve a
complete protein. Just make sure the complementary proteins are eaten within a
few hours of each other. The following chart outlines some complementary proteins.
Use your resources to create some specific examples of complementary proteins.
Complementary Protein Partners
Pulses
Incomplete Protein +
Complementary
Protein
=
Complete Protein
Seeds and
Nuts
Whole
Grains
Milk is a complete protein, and can supplement any of the
incomplete proteins above.
Food Studies 30
9
Unit 4
Lean Protein Choices
Healthy eating focuses on eating less fat. Except for pulses, most of the foods in
the meat and alternatives group can potentially provide large amounts of fat. For
this reason, it is important to make wise choices regarding the type of protein, the
serving size, and the method of preparation so that you do not eat too much fat.
The nutrients are found mostly in the muscle, while the fat is found
mostly along the sides of the muscle. Streaks of fat also run through
the muscles of animals. This streaking is called marbling. The
more marbling meat has, the more fat it contains.
Protein is a necessary part of healthy eating. Help to control the amount of fat you
eat in protein foods by using some of the following suggestions.

trim visible fat from meat cuts

remove the skin from poultry

watch portion sizes

select lean cuts, and choose lower fat deli meats such as turkey, chicken breast,
and roast beef

if you include high fat choices like nuts, use them in moderation

drain the fat from cooked ground meat or buy lean ground beef

roast, broil, or barbecue meat to allow the fat to drip off
Food Studies 30
10
Unit 4
A protein source is considered lean if it has less than 10 grams of fat in a 100 gram
serving. One lean meat and alternatives serving equals 50 – 100 grams. A 90 gram
(3 ounce) serving of lean, trimmed, cooked meat is about the size of a deck of
playing cards.
Very Lean or Lean Meat And Meat Alternative Choices
Using your resources, fill in the table that follows with very lean and lean sources of
meat and meat alternatives.
Meat
Very Lean Choices
Meat Alternates
Meat
Lean Choices
Meat Alternates
Besides the amount of fat, another consideration is the type of fat that is present.
Be aware of the amount of saturated and unsaturated fat levels. Remember that
healthy eating involves choosing fewer saturated fats.
Food Studies 30
11
Unit 4
Vegetarianism
Some people choose to not eat meat. This is called vegetarianism. There are
different types of vegetarians, and some derive protein from food made from animal
origin (example: cheese, milk, eggs).
To be healthy, vegetarian diets require special planning to include essential nutrients
that are found only in foods of animal origin. It is extremely important that
vegetarians consider these potential nutrient deficiencies. Review what you have
learned about combining complementary proteins.

vitamin B12

vitamin D

calcium

zinc

iron
Following a vegetarian diet doesn’t mean that it is
impossible to obtain these nutrients, it just
requires planning. You may need to find
appropriate plant replacements, or perhaps eat
foods fortified with these nutrients, or take a
supplement.
Food Studies 30
12
Unit 4
Activity One:
Nutrition and Protein
Mark
20
Use the information within the course and from the other reliable
sources you have accessed to answer the following questions.
(5)
(4)
1.
2.
Food Studies 30
True/False: Circle the T beside each statement that is True.
Circle the F beside each statement that is False.
T
F
a. An average person needs at least 250 grams
of protein daily.
T
F
b. The leanness of protein relates only to the
number of calories it contains.
T
F
c. Eating meat is the only way to get complete,
high quality protein in your diet.
T
F
d. Vegetarianism is a fad diet for people worried
about their weight.
T
F
e. Nuts are an incomplete source of protein.
T
F
f. One Grade A large egg provides about ten
grams of total fat.
T
F
g. An egg is a lean protein source.
T
F
h. Eggs contain all nine essential amino acids.
T
F
i. One serving of cooked meat is about the size
of a loonie.
T
F
j. Meat with marbling is leaner than meat
without marbling.
Identify four vitamins or minerals found in protein of animal
origin.
13
Unit 4
(6)
(5)
3.
4.
Explain the difference between the following terms.

complete proteins and complementary proteins

essential amino acids and essential fatty acids

whole grains and pulses
Matching: There are many ways in which plant proteins can
be combined to form a complete protein. Some of the examples
of combinations are listed in Column A. In the space provided
in front of each item in Column A, write the letter of the correct
food example from Column B.
Column A
Column B
_______ milk and rice
_______ beans and whole grains
_______ pulses and whole grains
_______ nuts and whole grains
_______ pulses and nuts
a. peanut butter
sandwich made with
whole wheat bread
b. baked beans served
with a slice of whole
wheat bread
c. lentil soup and
whole wheat
crackers
d. rice pudding
e. lentil and pecan
cookies
Food Studies 30
14
Unit 4
Making Protein Choices
There are several choices consumers can make regarding protein. To make wise
decisions start by looking at the labeling of protein foods and how the different
choices vary in nutrition, tenderness, and cost.
Labeling
When purchasing protein always read the label. Labels contain valuable information
regarding the protein you are buying. One important piece of information is the
type of protein. Meats and poultry are identified by a cut. Cuts refer to the part of
the animal from which the meat comes. For marketing, meat is first divided into
large wholesale cuts. These wholesale cuts are divided into smaller retail cuts
which you find in the grocery store.
Wholesale cut information is useful since it indicates the degree of tenderness and
appropriate cooking method. On a label, the type of meat is listed first (example:
beef, pork), followed by the wholesale cut and then the retail cut. The price of meat
depends partly on the cut. Tender cuts are in demand, so their price is high. Other
cuts are less in demand, so their price is lower.
Depending on the source of the protein, the label may or may not indicate a grade.
Grading is voluntary for some forms of protein.
For example, in Canada, you will generally find poultry graded with the grade
(Canada A, B, utility, or C), but it can also be sold as ungraded. Most common in
our grocery stores would be Grade A (a meaty bird with a good covering of fat, free
of pinfeathers, and free from appearance defects), or utility (a Grade A or B quality
bird, but with a part missing) poultry. These quality grades do not judge the
poultry’s tenderness or flavour.
For other meats, being aware of grading systems that may have been used can help
you determine eating quality. The grade also affects price. Higher grades cost
more than lower ones. You can refer to the resources listed in the Unit 4 Overview
to find what grades are commonly used for meats and meat alternatives in Canada.
Food Studies 30
15
Unit 4
Cost
Meats are costly food items. The price of meat includes the parts you eat and those
you don’t eat. Fat and bone that you throw away raise the cost per serving of the
cut of meat.
The cost per serving is the price you pay to serve one person at one meal. Buying
by the cost per serving rather than the price per kilogram can help you determine
which meat product is a better buy. A boneless roast may cost more per kilogram
but less per serving.
Calculate the cost per serving by using the two following method.
Method :
cost___________ X suggested serving size
Quantity (number of grams)
For example, if a kilogram jar of peanut butter cost $3.99, and each
suggested serving of peanut butter is 57 grams.
Quantity: 1 kilogram = 1000 grams
Now use the formula:
$3.99
X 57 g = $0.23
1000 g
This guide outlines the amount of unprepared protein needed to produce one
serving.
Ground meat
Boneless pork or beef roast
Roast, with bone
Steak or chops, with bone
Whole chicken
Chicken legs or breast
Peanut butter
Processed meat
Eggs
Food Studies 30
100 grams
115 grams
135-160 grams
200 grams
310 grams
75 grams
57 grams
90 grams
2 eggs
16
Unit 4
To help you cut your protein costs, consider some of the following suggestions.

Frozen meat, fish, and poultry products are sometimes cheaper than fresh
products.

Processed meats are usually high in fats, salt, calories, and price but not so high
in protein.

Substitute less expensive meats for the ones called for in a recipe.

Cut your own beef cubes for stew from less expensive meat.

Cut your own steaks from roasts.

Reduce the amount of meat called for in
a recipe and add more vegetables, grains, or pulses to make
the dish go a little further.

Tender cuts are often more expensive than less tender cuts. Knowing how to
cook less tender cuts can help you save
money.

Marinade less tender cuts.

Processing provides convenience but increases the cost of meat. For instance,
sausage and ready-to-eat meats often cost more per unit than fresh cuts.

Boneless meat and poultry is generally more expensive than cuts sold with the
bone. You may be able to save money by removing the bones yourself. Check
the cost per serving.

Try a meatless meal. Pulses are relatively inexpensive compared to most other
protein sources. They can be purchased canned (drain
and rinse before using) or to save even more, they can
be purchased dried (many need to be soaked before
cooking).
Food Studies 30
17
Unit 4
Tenderness
Meat tenderness is a desirable quality and, therefore, it is another consideration
when shopping for meat, poultry, and fish. You will see later in this unit that
tenderness can affect your choice of cooking method.
A cut of meat contains four basic types of tissue: muscle tissue, connective tissue,
fat, and bone. When it comes to tenderness, the most important factor is muscle
tissue. Muscles receiving little exercise are the most tender. Therefore, the location
of the meat in the animal indicates tenderness. Fat content can also have an effect
on tenderness. Meat that has more marbling is more tender.
Wholesale meat cuts have distinctive bone shapes. You can use bone shape as a
method to identify meat cuts and tenderness. For example, the rib or T-shaped
bones indicate tender meat.
Food Studies 30
18
Unit 4
Activity Two:
Buying Protein Foods
Mark
25
Use the information within the course and the resources identified in
Unit 4 to answer the following questions.
(6)
1.
Identify one wholesale cut and two retail cuts from the charts
given in the resources in Unit Four for each meat listed below.
Type of Meat
Example Of A
Wholesale Cut
Beef
Examples Of Retail Cuts
1.
2.
Pork
1.
2.
(3)
2.
Food Studies 30
Identify three factors that determine the cost of foods from the
meat and alternatives food group.
19
Unit 4
(3)
3.
List three tips for selecting protein to help limit the amount of
fat consumed.
(9)
4.
Compare the grading systems used for each of the following
protein sources.
Protein
Source
Highest Grade
Other Grades
Basis For Grades
Beef
Poultry
Eggs
Please note that pork is not graded because the meat is more
uniform in quality.
Food Studies 30
20
Unit 4
(1)
5.
All grades of meat have the same nutrients, except for fat. Give
an example of when you could use a lower grade of meat or
poultry for a recipe.
(3)
6.
Discuss the Canadian government’s role in regulating the
marketing and sale of meat.
Food Studies 30
21
Unit 4
Activity Three:
Cost Of Protein Servings
(14)
Mark
14
It is important to obtain the most nutrition for your food dollar spent.
Calculate the cost per serving of the following protein foods. Use the
procedure described in the instructional material for Unit Four. You
will need to visit a grocery store to determine the current cost of each
item. Show all your calculations in the space provided on both
sides of the page.
Food
Item
Cost
Suggested
Serving Size
Quantity
(in grams)
Cost Per Serving
(as determined by
chart in course)
Peanut
Butter
Wieners/
Hot Dogs
Roasting
Chicken
Food Studies 30
22
Unit 4
Food
Item
Cost
Suggested
Serving Size
Quantity
(in grams)
Cost Per Serving
(as determined by
chart in course)
Boneless
Beef Or
Pork Roast
Beef Or
Pork Roast
With Bone
T-Bone
Steak
Egg
Food Studies 30
23
Unit 4
Storage
Fresh meat, poultry, and fish spoil very quickly. Preserve their
freshness by keeping them in the refrigerator or freezer.
Processed meat can be stored for a longer time than fresh meat.
After you purchase fresh meat and poultry, store it in the coldest
part of the refrigerator or package it and store in the freezer.
You can keep dried pulses for a very long time if they are in
tightly covered containers in a cool, dry place. The longer they
are kept, however, the drier they become and even after soaking
they may take longer to cook and remain slightly chewy after
cooking. Plan to use them within a year. Once they are cooked, pulses are like
other protein foods and should be kept refrigerated for three to four days, or frozen
for up to six months.
Information in the Unit Four resources outlines some specific storage requirements
for different protein foods.
Principles of Cooking Meat
Cooking makes protein tender, tasty, appealing, and easier to digest. In order to
achieve a desirable product, care must be taken in choosing an appropriate cooking
method and temperature, and checking for doneness.
Choosing a Cooking Method
The best way to cook a cut of meat depends on how tender
the cut is, personal preferences, and the time you have
available to cook the meat. Remember that meat consists of
muscle tissue, connective tissue, fat, and bone. These four
factors influence how tender a cut of meat is. Tender meats
have the greatest number of cooking options. These cuts
can be cooked with dry heat, such as broiling, roasting, or
frying. Less tender cuts of meat need to be tenderized
during cooking. There are different ways to tenderize meat
if it is required.
Food Studies 30
24
Unit 4

Mechanical
Grind, pound, or cut meat (across the grain). These
methods break the connective tissue.

Moist Heat Cooking
Cook meat in a liquid. The liquid softens the connective
tissue.

Chemical
Food acids such as fruit juices, vinegar, wine, beer, and soya sauce
soften connective tissue in meat. These foods are used in
marinades. Piercing the meat helps the marinade.
to penetrate the meat. Powdered meat tenderizer sprinkled on the
surface of meat also breaks down the connective tissue.
Checking Doneness
Doneness indicates that the cut has cooked long enough for the necessary changes
to take place so it is a pleasure to eat. There are varying degrees of doneness but
all cuts must be cooked long enough so they are safe to eat.
Protein foods achieve doneness through cooking. Doneness is determined through
factors such as internal temperature, colour, time, and texture.
Internal temperature must be determined by using
a meat thermometer. This method is used when
roasting or microwaving cuts of meat more than 5
cm (2 in) thick. To be safe to eat, the internal
temperature of meat and poultry should reach 71°
C (160° F). If you use other cooking methods,
thinner cuts, or do not have a meat thermometer,
test for doneness by checking the inside colour.
The breast meat in poultry, for example, should be
cream or white in colour.
Refer to the several websites that are referred to in Unit Four for specific
information about cooking different protein foods. You will also find several meat
recipes. Activity Five requires you to examine cooking methods and ingredients.
Food Studies 30
25
Unit 4
Preparing and Cooking Pulses
Except for lentils and split peas, pulses need to be soaked before cooking.
1. Pick over pulses. Discard foreign matter. Rinse. Drain.
2. Soak using one of the following methods.
a. Overnight Soak – for every 250 ml (1 cup) of beans or whole peas, add
750 ml (3 cups) of water. Let stand twelve hours or overnight. Drain soaking
water and cook according to the recipe you have chosen.
b. Quick Soak – for every 250 ml (1 cup) of beans or whole peas, add 750 ml
(3 cups) of water. Slowly bring to a boil and boil gently for two minutes.
Remove from the heat, cover, and let stand one hour. Drain and cook.
Pulses can be cooked on top of the stove, in the oven, in a slow cooker, in a
pressure cooker, or in the microwave oven. They do not cook quickly; they need to
be simmered in water or other liquids in order to have time to become tender. Add
acidic ingredients (like tomatoes or lemon juice) and salt after the softening process
has begun.
For lentils and split peas, rinse well and drain. Place in a cooking pot and add twice
the amount of water. Cover, bring to a boil, and then reduce heat and simmer for
the appropriate amount of time.
For more information about pulses and preparing meat alternatives, you can check
out the following Web sites: www.saskpulse.com or www.homefamily.net
Food Studies 30
26
Unit 4
Activity Four:
Storing And Cooking Protein
Mark
27
Use the information in the course as well as the Unit Four resource websites
to answer the questions within this activity.
(15)
Part A.
1.
2.
If a meat is cooked using a dry-heat method, this means
that it is ***.
____
____
a.
b.
____
c.
____
d.
Braising
Stewing
Pot roasting
Each of the above
a.
b.
c.
d.
Tongs
A fork
A skewer
A meat thermometer
Most pork cuts should be roasted at an oven temperature
of *** to produce a tender and safe product.
____
____
____
____
Food Studies 30
a.
b.
c.
d.
*** should be used for turning meat while barbecuing to
ensure you do not lose important juices.
____
____
____
____
4.
dehydrated
cooked uncovered without the addition of
a liquid
cooked until the internal temperature is
200° C (400° F)
cooked from a frozen state
*** is a moist-heat method of cooking meat.
____
____
____
____
3.
Multiple Choice: Select the best answer to complete
each of the following statements and place a check ()
beside it.
a.
b.
c.
d.
70° C (160° F)
160° C (325° F)
190° C (375° F)
200° C (400° F)
27
Unit 4
5.
Regular ground beef contains *** fat compared to lean
ground beef.
____
____
____
____
6.
8.
____
____
a.
b.
____
____
c.
d.
carve it immediately
let it cool entirely at room temperature and
then carve it
slice it with the grain of the meat
cover it with foil and let stand for 10-15
minutes before carving
a.
b.
c.
d.
produce connective tissue
cause trichinosis
cause freezer burn
dry out the meat and make it tough
Aging of beef ***.
a.
b.
c.
d.
improves tenderness
can be safely done in a home refrigerator
increases the grade of the meat
increases the degree of toughness
Ground beef made from a specific cut of meat (example: round,
sirloin) and not blended with any other trimmings is called ***
beef.
____
____
____
____
Food Studies 30
at the beginning of cooking
that needs tenderizing
during the last minutes of cooking
just before the meat is removed from the grill
Overcooking meat tends to ***.
____
____
____
____
10.
a.
b.
c.
d.
After removing a meat roast from the oven you should ***.
____
____
____
____
9.
more
less
the same amount of
no
Sauces or glazes should be generously added to
barbecued meat ***.
____
____
____
____
7.
a.
b.
c.
d.
a.
b.
c.
d.
seasoned
extra lean
premium ground
certified
28
Unit 4
11.
12.
Fresh meat purchased from a grocery store is prepared for
freezer storage***.
____
a.
____
b.
____
____
c.
d.
Moist-heat cooking methods are good choices for preparing less
tender cuts of meat because ***.
____
____
____
____
13.
Food Studies 30
these cuts contain more marbling
it prevents charring
they soften connective tissue
they contain a lot of fat
a.
b.
c.
d.
using the same methods as meat
in fifteen minutes
without the addition of water or other liquids
on the stovetop, in the oven, in a slow cooker, in a
pressure cooker, or in the microwave oven
When using a moist-heat cooking method, the meat/liquid
mixture should be ***.
____
____
____
____
15.
a.
b.
c.
d.
Pulses are cooked ***.
____
____
____
____
14.
by keeping it in the Styrofoam tray and plastic wrap
it is purchased in
if it is wrapped in brown paper, plastic freezer bags,
or heavy-duty aluminum foil
when air has been added to the package
when mould begins to grow on the meat
a.
b.
c.
d.
boiling
simmering
uncovered
stirred every five minutes
Quick soaking and marinating ***.
____
____
a.
b.
____
____
c.
d.
mean the same thing
are cooking methods used to make a meat dish go
further
are used to tenderize protein foods
both use an acidic food
29
Unit 4
Part B.
(6)
1.
Short Answer
Complete the following chart that summarizes
how to determine doneness of different meats.
Factors To Consider When Evaluating Doneness
Meat
Type
Internal Temperature
Beef
Colour
Rare
Rare
Medium
Medium
Well-Done
Well-Done
Ground
Meats
Pork
Poultry
Food Studies 30
30
Unit 4
(3)
2.
Explain how to use a meat thermometer to determine the
internal temperature of meat.
(3)
3.
Identify one of the interest groups that produced the
websites referred to in Unit Four.
Do you think it is a reputable organization that can provide
accurate information about protein? Explain why.
If you wanted to obtain more information or recipes for cooking
protein, list the name of an agency or organization, along with a
contact address, phone/fax number, or Internet/e-mail address
you could use.
Food Studies 30
31
Unit 4
Activity Five:
Recipe Analysis
(14)
Mark
14
From the recipes included within the website links in Unit Four, or
from other recipe sources, find a recipe that meets the requirements
that follow. Write or print out a copy of each recipe and attach it to
the assignment.
1.
2.
3.
Food Studies 30
uses a chemical method to tenderize meat

recipe name

where recipe was found

identify the ingredient(s) used to soften the connective tissue
uses a moist-heat method to tenderize meat

recipe name

where recipe was found

identify the moist-heat method used
uses a dry-heat method to cook meat

recipe name

where recipe was found

identify the dry-heat method used
32
Unit 4
4.
5.
6.
7.
Food Studies 30
uses a mechanical method to tenderize meat

recipe name

where recipe was found

identify the mechanical method used
uses a less tender (economical) cut of meat

recipe name

where recipe was found

identify the cut of meat used
can be prepared in thirty minutes or less

recipe name

where recipe was found

identify one factor that makes the recipe quick to prepare
uses a meat alternative to help the meat dish go further

recipe name

where recipe was found

identify the meat alternative ingredient(s)
33
Unit 4
Unit Summary
The concept web presented at the start of the unit will remind you about the
important topics discussed in Unit Four.
As you leave this unit, look back on some of the major topics that you have learned
about. Think as well about how you could apply your learning in your daily life.
The following concept web illustrates the major topics presented in this unit.
Sources of
Protein
Protein and Healthy
Eating
Making Protein
Choices
Principles of cooking meat
Storage
Food Studies 30
34
Preparing and
Cooking Pulses
Unit 4
Food Studies 30
35
Unit 4