Meat (Protein) and Dairy
Products
EAQ: _____________ is a food
that belongs in the meat section of
the five food groups.
Milk and Milk Products
 Milk is: 87% water
9.5% non-fat milk solids
(proteins, vitamins, minerals, lactose)
3.5% milk fat
 Milk is called “Nature’s Most Nearly
Perfect Food” because it contains almost
all nutrients needed for sustaining life.
Milk contains:
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Protein
Fat
Carbohydrate: milk sugar=lactose
Water
Vitamins B and fortified with A&D
Minerals: calcium and phosphorus
 Nutrients missing: vitamin C & fiber
Amount Needed:
 2-3 servings each day are needed from
the milk, cheese, and yogurt group.
Types of Milk
 Pasteurized: milk which has been heated to
destroy harmful bacteria
 Homogenized: milk which has been whipped
to disperse the fat and to prevent the cream
from separating
 Buttermilk: Milk treated with a special
bacteria
 Non-fat dry milk: milk which has all the fat
and water removed
 Evaporated Milk: milk which has ½ of the water
removed and is sealed in a can
 Sweetened Condensed Milk: Whole, pasteurized
milk with part of the water removed and a large
amount (45%) sugar added.
 Low fat Milk: milk that has about ¼ of the fat
removed, making it lower in calories.
 Skim Milk: Milk which has all the fat removed,
making it have about ½ the calories of whole milk.
Types of Cream
 Half and Half: 10-18% milk fat
 Whipping Cream: over 36% milk fat (cool
whip is a non-dairy product)
 Sour Cream: 18% milk fat. Made by adding
lactic acid to light cream
Storage of Milk
 Store milk in a clean place, cold, and
covered.
 Fresh Liquid Milk: bacteria grows quickly in
warm dairy products. Refrigerate in
coldest/darkest part of fridge.
 Evaporated Milk: stored in the pantry shelf
until opened then must be refrigerated for no
more than 3-5 days.
 Dry milk: After water has been added,
refrigerate and treat as fresh milk.
Principles of Cooking With Milk
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Use low to moderate heat.
To prevent film on top from forming, cover
pan with lid.
Thickening the milk with flour or cornstarch
will prevent curdling.
Sour cream should be heated gently and
quickly to prevent it from curdling. Most
recipes add sour cream last, just before
serving.
Say Cheese!!
 Cheese:
 Made from milk by thickening the milk
protein.
 Then the solid portion of the milk
(called curds) is separated from the
liquid (called whey).
 From the solid portion, hundreds of
different cheeses can be produced.
Types of Cheese:
 Natural – made from milk. They differ from
each other because of the kind of milk and
seasoning used.
Unripened cheeses – cottage cheese
and cream cheese
Ripened – Swiss, cheddar, Colby, parmesan
 Processed cheeses – made from natural
cheese which has been melted, pasteurized,
and blended to make a smooth texture. Is
good for cooking. (Ex: American)
 Cheese is best served at room
temperature.
Use moderate heat for heating cheese. Too
high temperature for too long will cause
rubbery, tough cheese.
Kinds of Meat
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Beef = cows over 1 year old
Pork = pigs not more than 1 year old
Lamb or mutton = sheep
Venison = deer
Veal = young calf 3-14 weeks old
Poultry = chicken, turkey, duck, goose
Kinds of Meat
 Fish = a) fin fish – flounder, trout,
catfish
b) shell fish – oysters, shrimp,
crab, lobster, clams, scallops
 Variety Meats = liver, heart, kidney,
tongue, brains, tripe (lining of
stomach), sweetbreads ( organ meats
such as pancreas)
Meat Terms
 Bone – the part we don’t eat
 Muscle – the meat that we eat
 Fat – adds tenderness, flavor, and juice
to meat
 Gristle – the tough, connective tissue
around joints
 Marbling – streaks of fat in meat which
help make the meat tender
 Connective tissue – creamy white
thread-like strands that bind muscle
together
Nutrients
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Protein
Iron
B-vitamins
Fat
Inspection and Grades
 Inspected for wholesomeness
 Grades:
Top Grade = Prime (has most
marbling)
2nd Grade = Choice
3rd Grade = Select
4th Grade = Standard
Handling Meats
 Keep refrigerated or frozen
 Thaw in refrigerator or microwave
 Keep meat separate from other
foods
 Wash working surfaces, including
cutting boards, utensils, and hands
after handling raw meat.
Handling Meats
 Cook thoroughly to
destroy E. Coli
bacteria (160 F.
internal temperature.
Juices should be
clear. Hamburger
meat not pink)
 Refrigerate leftovers
within 2 hours.
 DO NOT EAT RAW
MEAT
Principle of Cooking Meat
 Use low temperature to prevent
toughening
 Cook only until done to prevent dryness
 The tougher the meat, the longer it will
take to cook it until tender
 Tender cuts can be cooked by dry heat
 Less tender cuts must be cooked by
moist heat
Orange Julius
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1- 6oz. can orange juice concentrate, frozen
1c. milk
1c. water
6T. sugar (1/2 c.)
1tsp. vanilla
10-12 ice cubes
Combine all ingredients in a pitcher. Bring
pitcher to supply table, pour into blender
container, cover, and blend about 30 seconds.
Serve immediately.
 Yields 4