Cooking with Proteins Meat, and Eggs

Nutritional Notes Protein for growth and repair of the body Iron for healthy red blood cells B vitamins for a healthy nervous system

Some meats contain high levels of fat Some meats contain high levels of fat. However, meat can be a part of a healthy diet by following these guidelines Eat meat in moderation- serving size is 2-3 oz. Eat a variety of proteins Choose lean meat Trim fat before cooking Use low-fat cooking method/ or drain fat during cooking

4 kinds of meat Beef- comes from mature cattle over 1 year old Veal- young cattle from 3 months old Lamb- young sheep Pork- pigs or hogs

Cuts of Meat http://www.youtube.com/watch?v=X9yXrfwzpLQ Wholesale cuts-large cuts of animals Retail cuts- small cuts found @ the store Marbling- layers of fat within the meat- more fat-more tender meat

Grades of Meat Higher grade= higher price and better flavor Prime Choice Select or good Check the “sell by” date and look for a good look- don’t buy if there is an odor or odd coloring

Storing Meat Store in coldest part of refrigerator in original packaging. Place meat on plate or in plastic bags to catch drippings Do not store above ready to eat foods Use within a couple days or freeze the meat

Meat Information Thaw meat safely What are some ideas on how to do this? Trim the fat off the meat before cooking High temperatures kill bacteria on the meat Meat that has an internal temperature of 160 degrees is safe to eat How do we know if a meat has reached this?

Cooking with Meat Tender cuts include beef rib, loin, and sirloin; all cuts of pork, and ground meat can be cooked by dry heat methods Broiling, grilling, and roasting Less tender cuts such as chunk, stew meat, and brisket are tougher due to the amount of connective tissue There are many methods of cooking

Cooking less tender meat Cook slow using moisture (stewing) Pound or score the meat. Scoring is cutting slits through the meat. This helps to tenderize the meat Soak in marinade. A marinade contains an acid and seasonings (the acid helps tenderize meat) There are powders you can buy to also tenderize meat

Eggs

Nutritional Notes Protein used to repair body cells B vitamins Vitamin A and D Phosphorus Iron Yolk contains fat and cholesterol What are the functions of these nutrients?

Buying/ Storing Eggs Comes as medium, large, and extra large sizes (recipes normally use large) Comes in different grading (AA and A are highest) Do not buy broken, or cracked eggs Store in refrigerator until ready to use Use within 5 weeks

The talent of breaking eggs Do not break over the mixing bowl Break into another bowl and inspect for foul smells or appearances If egg shell falls into bowl use clean utensil to fish out Do not use the shell to separate eggs as this can cause bacteria on the outside of the egg to contaminate the inside

Egg safety http://www.youtube.com/watch?v=8yWLJl3fp1o

On your own learn about other proteins What signs indicate quality in fresh or frozen poultry? How do you keep poultry safe to eat? Name at least 3 ways. How do you know if chicken is cook properly? What are the advantages of including fish and shellfish in your diet? How do you store fresh fish? How about shellfish? How can you tell if fish is properly cooked?