1. What are the proper cooking temperatures for: Beef (whole/ground): Pork (whole/ground): Veal (whole/ground): Lamb (whole/ground): Poultry: Seafood:

2. Cooking Methods, Inspection, and Grading
Meat, Poultry, Fish
Cooking Methods, Inspection, and Grading

3. Common Cooking Methods
Moist-heat cooking
cooking methods, principally simmering, poaching, boiling, and steaming, that use water or steam to transfer heat through convection. Used for less tender cuts of meat.
Dry-heat cooking
cooking methods, principally broiling, grilling, roasting and baking, sautéing, pan-frying and deep-frying, that use air or fat to transfer heat through conduction and convection; dry-heat cooking methods allow surface sugars to caramelize. Used for tender cuts of meat

4. Braising
Combination of dry and moist heat cooking methods, used for tough cuts of meat and poultry to make them tender. Start with browning the meat in a small amount of fat. Sear it on all sides. Liquid is then added to the pan to create a moist cooking environment

5. Stewing
Cooking small pieces of less tender cuts of meat, poultry and fish, but covering them completely with a liquid and simmering slowly, usually in a covered pan.

6. Slow-Cooking
Food preparation method that relies on using low-heat for a long amount of time. Food becomes tender as connective tissues break down. An electric pot (slow cooker/crock pot) can be used for slow cooking and is very convenient as it is geared toward one-pot recipes

7. Broiling
Using radiation from a heat source located above the food. The heat for broiling is usually intense in order to sear or to brown the food.

8. Grilling
A cooking method that uses radiation from a heat source below the food. Grilled foods can be cooked over a variety of heat sources and is a healthy way to cook because melted fat from the food drips away during cooking

9. Roasting
Method that cooks food by surrounding it with hot air. During roasting, the food is uncovered so any moisture released can evaporate

10. Sautéing
Quickly cooking an item in a small amount of hot fat, over moderate heat

11. Trimming Excess Fat Keep it lean! (guidelines from MyPlate)
Trim away all of the visible fat from meats and poultry before cooking
Broil, grill, roast, poach or boil meat, poultry or fish instead of frying
Drain off any fat that appears during cooking
Skip or limit the breading on meat, poultry, or fish.
Choose and prepare foods without high fat sauces or gravies

12. Inspection of Meats and Poultry
All meat and poultry produced for public consumption in the US is subject to inspection by the USDA. Inspections certify that products are processed under sanitary conditions and are fit for human consumption

13. Grading
Grading is voluntary for both meat and poultry, however grading of poultry is very common. Grading is a guide to the eating qualities: tenderness, juiciness, flavor, animal’s age, meat’s color, texture, etc

14. Grading - Meats
Beef – USDA Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner
Veal – USDA Prime, Choice, Good, Standard, Utility
Lamb – USDA Prime, Choice, Good, Utility
Pork – USDA No. 1, No. 2, No. 3, Utility

15. Grading - Poultry Birds are graded according to their overall quality
USDA A, B or C