1. Unit 7: Proteins Family and Consumer Sciences II

2. Objectives 1.Match types of meats to their descriptions. 2.Identify the principle nutrients contained in proteins. 3.Identify factors to consider in the purchase of proteins. 4.Identify proper storage of protein guidelines. 5.Match common meat cooking methods to their descriptions.

3. Objectives 6.Identify rules to remember in cooking meats. 7.Identify non-meat protein sources. 8.Prepare a protein dish. (Job Sheet)

4. Key Terms cut specific portion of meat amino acid organic acids that work together to make the essential parts of the protein molecule

5. Key Terms nutrient substance in food that furnishes body fuel, provides materials for the building and/or maintenance of body tissue, and acts to regulate body processes serving of meat 2 to 3 ounces of cooked, boneless, edible lean meat

6. Key Terms legume seed podded plants that open along both sides when they have ripened tender cut least-exercised portion of the animal, usually located along backbone and upper ribs

7. Key Terms less tender cut most-exercised portion of the animal, depending upon animal’s age and condition

8. Types of Meats Beef – meat of mature cattle, usually six months of age or more Exotics – meat of less common animals such as emu, bison, ostrich, bear, and alligator

9. Types of Meats Fish – meat of fish with fins and gills Lamb – meat of sheep less than one year old Mutton – meat of sheep over one year old Pork – meat of swine Poultry – meat of fowl

10. Types of Meats Shellfish – meat from aquatic animals without a backbone Variety meats – organs of meat animals Veal – meat of immature cattle Wild game – meat of animals not raised domestically

11. Principle Nutrients Contained in Proteins Protein Fats Iron Phosphorus Copper Thiamin Riboflavin Niacin

12. Factors to Consider in the Purchase of Proteins Nutritive value Personal and family preference Quality of the protein Use of the protein Number of servings from the cut and/or pound

13. Factors to Consider in the Purchase of Proteins Cost per serving and total money budgeted for protein or food Proper packaging Storage facilities available Origin of the protein Sale items

14. Proper Storage of Protein All kinds of protein spoil quickly and should be stored carefully Refrigerate or freeze fresh meats as soon as possible after purchasing Meat stored in the refrigerator should be placed in the coldest part and used within one or two days

15. Proper Storage of Protein Meat stored in the freezer should be stored at 0° or below Thaw meats in the refrigerator, in cold water, or by defrosting in the microwave

16. Proper Storage of Protein Wrap meats in moisture-resistant material before freezing for longer than a week It may be necessary to rewrap meat stored in the freezer to avoid dehydration or freezer burn

17. Proper Storage of Protein Follow storage instructions given on labels of processed and canned products Store canned and dried products in a cool, dry place Refrigerate or freeze leftovers immediately

18. Common Meat Cooking Methods Dry heat methods – Roasting – Broiling – Pan-broiling – Frying – Grilling

19. Common Meat Cooking Methods Moist heat methods – Braising – Stewing/simmering – Microwaving

20. Rules to Remember in Cooking Meats Tenderize less tender cuts Use the correct cooking method for the cut/type of meat Use low cooking temperatures when possible Cook meat only until it reaches the desired degree of doneness

21. Non-Meat Proteins Eggs Cheese Cottage cheese Dried beans, peas, or lentils Meat analogs Peanut butter Shelled peanuts Tofu

22. Unit Review Differentiate in the following meats by defining and listing one example of each: Beef Veal Pork Lamb Mutton Poultry Exotics Wild game

23. Unit Review What nutrients are found in proteins? Why are the number of servings per cut/pound an important item to consider when purchasing a protein? How could the origin of the protein impact your purchase? Where should you store canned or dried proteins?

24. Unit Review What are the appropriate methods of thawing a frozen meat? When you bring home a package of meat that will be frozen for several months, in what kind of packaging should it be frozen? What is the difference in broiling and pan- broiling? What is the difference in frying and grilling?

25. Unit Review What is the difference in roasting and braising? How long do you cook a protein? What temperatures are preferred for cooking protein and why? List examples of non-meat proteins

26. End of Unit 7