Meat  Offal-  a term used to describe the internal organs of animals. Such as the liver, kidney and heart. It includes protein, iron, vitamin A and C.

Slides:

Advertisements

Similar presentations

Meatandeducation.com 2011 This is meat. Meat is an important food commodity which provides nutrients essential for health. A variety of different textures,

Advertisements

EGGS.

Kitchen & Larder Intermediate Lesson plan

Meat, Fish & Poultry: PROTEIN-BASED FOODS Foods I: Fundamentals.

Today you will learn how to… List factors affecting the selection of meats Describe principles of cooking meat Describe how to store and prepare meats.

Meat Basics Creative Cooking II. Nutritional Component of Meat Water = 75% Protein = 20 % Fat= 5% Shrinkage: Occurs when meat loses water as it cooks.

Meat © PDST Home Economics. Meat Meat is the flesh or muscular tissue of animals and birds.

1 kg pork cut into cubes 250 ml (1 cup) dry red wine 1-2 tbsp. crushed coriander Salt Freshly ground black pepper 1 cinnamon stick 6 tbsp. sunflower or.

NZQA Unit Standard COOKERY [Slide 15] Prepare and present meat in the hospitality industry.

Meat types and cuts meatandeducation.com 2011.

Meat © PDST Home Economics Classification Carcass = beef, veal, mutton, lamb, pork, ham, bacon. Poultry = chicken, turkey, duck, goose. Game = deer,

Chapter 36 List the nutritional contributions of meat. Identify the different kinds of meat.

Meat Flesh of animals, birds and their edible internal organs © PDST Home Economics.

Food Safety Week - Food hygiene quiz

Chapter 37 Foods for Today

TRADITIONAL POLISH FOOD Kacper Rozenberg Krzysztof Falana Class V a.

Meat (Protein) and Dairy Products EAQ: _____________ is a food that belongs in the meat section of the five food groups.

Monday Breakfast : s crambled eggs with four eggs. 2 breakfast: a roll Dinner : tomato soup with pasta, rissole, p otatoes. Supper : dumplings with meat,

© British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 11 bbq fenzy.

O 2 lbs pork belly o 1 bunch spinach o 3 tbsp fish sauce o 1 bunch string beans, cut in 2 inch length o 2 pieces medium sized tomato, quartered o 3 pieces.

Eating economically meatandeducation.com Place these items in order of cost per kilogram (cheapest to most expensive) Oranges Frozen peas Cornflakes.

Part 3 The Preparation of Food

Meat and poultry AnimalMeatAnimalMeat Pigsham, gammon, pork & bacon Poultrychicken, turkey, goose & duck Sheeplamb & muttonGamepartridge & pheasant Cowsbeef.

FISH. Match up the correct definition with the word. 1.These are protected by a hard external shell. Lobster, crab, prawns, shrimps, cockles, mussels.

Traditional English dishes have had competition from other dishes over the years. Despite this, if you visit England, you can still be served up the traditional.

Meat © PDST Home Economics. What is Meat? Meat refers to the flesh of animals and birds and to their edible internal organs.

Culinary: Moist Heat Cooking Methods

The following recipes are Low fat recipes.. Swiss Roll: Fatless sponge Ingredients: 2 Eggs 50g Caster Sugar 50g Self Raising Flour 2-3 tbsp Jam Extra.

Hungarian foods. Fisherman's broth Szeged style Row materials: 500 g (1 lb) carp fillets, 500 g (1 lb) pike-perch fillets, 500 g (1 lb) catfish fillets,

Beef and Poultry.  You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily.  Protein is the main nutrient found in meat. 

 What are the 4 major components in beef and what % do they make up.

Soups Blue Book: Ch. 22 Trivia: Which artist is famous for this piece?

MEATS ANOTHER BEEFY GOODSTON PRODUCTION. 1.Our meat supply comes from hogs, from which we get pork; cattle, from which we get beef (mature cattle over.

Meat Animals- Pork, beef, venison, lamb Poultry-turkey, duck, chicken, goose Offal- kidney, liver, tripe, tongue are the three main sources of meat.

MEAT MEAT What you wanted to know and more! WHY MEAT? Meat is an important component of the food pyramid because it contains significant amounts of several.

Meat is the skeletal muscle of mammals Only a few mammals are usually used for food on a regular basis Beef Lamb and Pork are the most common ones Veal.

© Livestock & Meat Commission for Northern Ireland 2015 Know your meat.

SOUPS When might you Eat a soup? How can you buy Soup? Flavours of soup ???WINTER-main meal.

diy Bruschetta – Ciabatta Recipe taken from Ingredients: 500g Strong white bread flour, plus extra for dusting.

British Turkey Recipes Teacher: Uchevatova V.V.. Roast Turkey With Parsley And Lemon Stuffing 25 g (1 oz) butter 2 medium onions, skinned and finely chopped.

Meat and Poultry.

Moist-Heat Cooking Methods

Meat and Poultry. What is the main nutrient found in meat? Protein.

 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.

MEAT. Structure  Meat is the flesh of animals reared for food. E.g. cows, goats, pigs.  Meat is composed of bundles of muscle fibres joined by strong.

Red Meat Classwork for Thursday. Reminder… You are responsible for completing your work If you do not complete your work, you will not work in the kitchen.

Basic Cooking Techniques

Meat, Chicken & Fish Objective 7.05 Chapters 19, 20, & 21.

Red Meat Classwork for Monday.

Meat Nutrition and Foods 2011.

Meat, Poultry, and Seafood

Meat, Fish & Poultry: PROTEIN-BASED FOODS

Culinary Arts and Hospitality II Objective 6.04 Rebecca Benners

Understanding and embedding food science Part 1

Food Safety Week - Food hygiene quiz

Sweet & Sour Chicken Ingredients: Equipment: Method: 75g chicken

How to cook meat! By Kayla Yeo.

Quick fire questions Which foods should be prepared on the flowing colour boards in a commercial kitchen – red, green, black, white, yellow and blue (6)

Fish and meat Introduction page – click on the words you want to replace.

Chili con Carne Peel and chop onion and pepper

Basic Cooking Techniques

Presentation transcript:

Meat  Offal-  a term used to describe the internal organs of animals. Such as the liver, kidney and heart. It includes protein, iron, vitamin A and C.  Red meat-  this includes lamb, beef and pork.  Poultry-  this includes chicken, turkey and duck. This is a good source of protein, as well as being low in fat.  Meat products-  these are foods made form the remnant of meat, i.e.. Sausages, burgers, porkpie. Quite often other ingredients are added to allow the meat to go further.  A meat probe is often used to check the temperature of meat in the centre, this will ensure that it is cooked throughout, and will prevent food poisoning. It is used extensively in the catering industry.

Accompaniments for meat.  Depends on the meat.  Beef-  usually served with Yorkshire puddings and horseradish sauce.  Lamb-  served with mint sauce.  Pork-  served with apple sauce and chipolata sausages.  Chicken-  served with bacon rolls and sausages, stuffing and bread sauce  Turkey-  served with cranberry sauce.

Storage of meat:  1) Always buy meat that is in date, and full of colour.  2) Store in refrigerator.  3) Cover to prevent smells and dripping.  4) Uncooked beef, pork and sausages will keep in a fridge for 3 days. Liver needs to be eaten on day of purchase.  5) Frozen meat can be kept for varying lengths of time, depending on what it is.  Cuts of meat;  Cheaper cuts of meat tend to be tougher, and therefore need to be cooked for a long period of time at a low temperature. I.e. steaming or casseroling.

Nutritive value of meat;  Meat contains Protein, Iron and B group vitamins.  Definitions:  Marbling: fat particles in meat which give a marble affect.  Connective tissue: Substance connecting meat to bone and fat.  Marinade: used to tenderise meat. Liquid is used to absorb into meat.  Braising: Slow cooking for cheap cuts of meat.  Tenderising meat:  Marinades, bashing out muscle fibres with a meat mallet, chopping meat small or mincing. Slow cooking, moist method.

GAME  This includes pheasant, rabbit and pigeon. This is killed by shooting it.  They are given time to hang, to improve the flavour game is famous for. This also allows it to become more tender.

Meat in the catering industry:  When could a carvery service be offered? And why would a service of this nature be of use in certain catering establishments?  What meats could be offered on this service?

Mincemeat recipes;  Lasagne  Bolognese  Cannelloni  Select one to cook next week.

FFLAO LNGIMRAB EMAT PBORE TYPOLUR EAMGNDEMRAIA TNRDEEISNGRI CNNTCVIOEE SSUETI RSIBANGI Work out the following anagrams to do with meat

Sweet and sour chicken  Ingredients  200g chicken breast, chopped.  1 onion  1 large tin pineapples 2 tbsp white wine vinegar  1 green pepper, chopped  ½ pint chicken stock  2 tbsp corn flour  1 tbsp brown sugar  Method  1) peel and finely chop onion, add to frying pan with chicken, add a little oil.  2) once cooked, add chopped pepper, pineapples and juice, white wine vinegar.  3) thicken with corn flour and add stock.  4) Leave to simmer on stove.

Meat activity.  Using resources provided, complete an informative factsheet on meat in pairs. Include the following:  Types of meat  Nutritional value  Storage  Dishes made using a variety of meats