1. Meats

2. Storing Meat can be stored in the refrigerator for 1-4 days safety.
Only buy meat products that are tightly wrapped.
Can be stored in freezer under 0 degrees
Cooked poultry -- 4 months
Uncooked poultry parts -- 9 months
Uncooked whole poultry months
Cooked meat -- 2 to 3 months
Uncooked roasts -- 4 to 12 months
Uncooked steaks or chops -- 4 to 12 months
Uncooked ground meat -- 3 to 4 months

3. Defrosting Refrigerator Water Microwave Why not on the counter?
24 hours for every 5 pounds
Water
Don’t use hot water
Change water every 30 minutes
Microwave
Use “defrost” button
Doesn’t cook the food on the edges
Why not on the counter?

4. Cooking Methods Dry Heat Methods Braising Stewing Roasting Broiling
Moist Heat Methods
Dry Heat Methods
Braising
Stewing
Roasting
Broiling
Grilling
Pan-frying
Stir-frying

5. Moist Heat Methods Braising Stewing
Brown meat on both sides in a small amount of oil
Add some sort of liquid (broth, water, juice)
Cover tightly and simmer over low heat or put in oven at 325 degrees.
Stewing
Brown meat on all sides in small amount of oil in a pan on the stove
Cover with liquid, add herbs and seasoning
Bring to boil, reduce heat to low

6. Dry Heat Methods Roasting Broiling Grilling
Preheat oven, place roast in a roasting pan
Season, insert ovenproof meat thermometer
Do not add water or cover
Broiling
Set oven to broiling
Season, place on broiler pan
Cooking time depends on size of meat
Grilling
Season meat, place on grill, turn occasionally

7. Dry Heat Methods Pan-frying Stir-frying
Heat small amount of oil in heavy, nonstick pan
Season meat, do not add water do not cover
Stir-frying
Cut into thin strips
Heat small amount of oil in large nonstick pan
Continuously turn beef until cooked thoroughly

9. Using a Meat Thermometer
Poultry - insert it in the inner thigh area near the breast of the bird, but not touching bone.
Red meat, roasts, steaks or chops - insert in the center of the thickest part, away from bone, fat, and gristle.
Ground meat and poultry - place in the thickest area of meat loaf; insert sideways in thin items such as patties.
Casseroles and egg dishes - insert in the center or thickest area.