1. Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts
Chapter 53

2. Is this a good source of protein?

3. Define Cut
Cut – a particular section of an animal carcass that is used for food.

4. Meat Labels

5. Marbling and Grading
Marbling – fine streaks and flecks of fat within the lean area of the meat.

6. Poultry Refers to chicken, turkey, duck and other birds.
Can be bought whole, cut up, ground, or in packages of separate pieces.
Names are a clue as to the age…broiler-fryers are young and tender, roasters are older and stewing chickens are the oldest and toughest. The names also suggests the best cooking method.

7. Fish Fish are divided into saltwater and freshwater fish.
It is sold in the following ways: drawn,
dressed, fillets and steaks

8. Legumes, Eggs, Nuts and Seeds
Important sources of protein. These are good alternatives to meats.

9. Proper Cooking Methods

10. Proper Cooking Methods

11. Proper Cooking Methods

12. Proper Cooking Methods