1. Cooking with Proteins
Meat, and Eggs

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

3. 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. 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

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

6. 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

7. 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

8. 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?

9. 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

10. 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

11. Eggs

12. 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?

13. 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

14. 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

15. Egg safety

16. 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?