 You need 4-6 oz. of protein. Bone affects serving size ▪ ¼ lb. boneless meat/person ▪ ½ lb. moderate bone meat/person ▪ 1 lb. large bone (turkey)/person  What are the main functions of protein?

 Meat from a cow  Meat from a calf  Meat from a pig  Meat from a young sheep  Meat from a mature sheep  Meat from chicken, turkey or fowl  Liver, brains or heart  Beef  Variety meats  Veal  Lamb  Poultry  Pork  Mutton

 Where does meat come from?  Meat comes from the muscle of the animal  It is government inspected for wholesomeness

Prime grade beef is the ultimate goodness Best tenderness, juiciness, and flavor. It has lots of marbling flecks of fat within the lean meat to enhance the flavor and juiciness of the meat Choice grade Has less marbling than Prime grade Still preferred by consumers because it is cheaper and still tastes juicy and tender Generally lower-priced grade of beef with Less marbling than Choice. Select beef Cuts are leaner but also less juicy and Flavorful. Which one do you think is the most expensive and sold to restaurants?

 Locomotion (most movement) meats  Really Tough  Support meats  Tender  Most nutritious  Best flavor  Costs the most What is an example of locomotion meats? What is an example of support meats?

 You can produce tenderness in less tender cuts of meat by  Marinating with acid  Pounding  Moist heat cooking  Commercial tenderizers  Grinding  Scoring

 Information on label:  Type of meat  Wholesale cut  Retail cut  Total weight  Cost per pound  Total cost of package  Sell by date

 Steaks are thinner cuts, roasts are a thicker cut  Fresh meats will usually last in the refrigerator for 2 to 4 days.  What is the safest way to thaw frozen meats?  In the refrigerator.  Microwaving  Under cold running water

 A thermometer should be placed in the center of the meat, away from the fat and bone  Undercooked ground beef can result in E. coli  Ground meats – 155 degrees  Seafood, beef, veal, and lamb – 145 degrees  Pork – 160 degrees  All poultry (whole or ground) – 165 degrees  Reheat temperature – 165 degrees

 Trim excess fat  Choose white meat instead of dark meat  Rinse ground meat with warm water after cooking  Use lean cooking methods such as roasting, broiling and grilling  Remove the skin of poultry

 Best for tougher cuts primarily from the front and hind section of the animal  Heavily exercised muscles with more connective tissue

 To cook meat slowly, covered and in a small amount of liquid or steam.

 Cooking meat in a crockpot or pot for many hours

 Tender cuts from the rib and loin are best cooked by dry heat methods  Less tender cuts may be used for dry heat if they have been marinated or tenderized

 To cook with food very close to high heat source  Heat source comes from above Broil

 To cook on a rack with the heat source below

 To cook by dry heat, uncovered, usually in the oven

 To cook in a small amount of fat Is sauté the same as frying?

 Braise  Moist/less tender cuts  Slow cooking  Moist/less tender cuts  Broil  Dry/tender cuts  Grill  Dry/Tender cuts  Roast  Dry/tender cuts  Sauté  Dry/tender cuts

 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