1. Lab Guidelines—Multicultural Project 1. Always wear an apron, tie hair back, & wash hands thoroughly. 2. Paper towels are for hands, dish towels are for dishes! 3. Use good communication skills. 4. Washing dishes: fill a tub with hot water and soap. Rinse dishes in warm water. Dry thoroughly! 5. Work as a team. Help each other out! 6. When finished, wipe down counters with a wet rag & place all dirty laundry in the washing machine.

2. Journal Wednesday 2/4/09  Explain the nutritional role of meats in the diet!

3. Journal Friday 2/6/09  Please complete a Weekly Review  Miss Jackson will collect journals next Thursday… not today!

4. Journal Monday 2/9/09  Welcome back! I hope you had a great weekend!  Explain several guidelines on how to select and store meat

5. Journal for Wednesday 2/11/09  Differentiate the following cuts of meat:  Prime  Choice  Select  Look on page 509!

6. Journal for Thursday 2/12/09  Have a safe weekend!  Please complete a Weekly Review  Don’t forget to turn in your journals today!

7. Journal for Thursday 2/12/09  Summarize the following cooking methods of meat.  Broiling  Grilling  Roasting

8. 1/22/09  Lab Reflection: On a separate piece of paper.  1 paragraph discussing how free lab went for you and your group. What did you like? What would you change? How important is team work & time management? What could you do to make free lab better next time? Brainstorm 10 things you would like to make this semester  JOURNAL: Chapter intro… How many of servings of meat do you consume a day? Why is meat such a major part of our meals & society?

9. Journal for 1/25/2010  List and describe the 6 types of meat  Look on page 508

10. CHAPTER 36: MEAT PALMER/Foods II

11. Introduction  Families plan main meals around meat and then select accompaniments.  Pot roast with….  Steak with…  BBQ Pork Chops with…  Meat is;  Flavorful  Versatile  Highly nutritious  One of the most expensive items in your food budget

12. Nutrients in Meat  Protein  Iron  Zinc  Phosphorus  Thiamin  Riboflavin  Niacin  Vitamin B6  Vitamin B12

13. Nutrients in Meat  May be high in saturated fat  Raises blood cholesterol Choose lean meats when possible  In the Food Guide Pyramid  Meat, poultry, fish, dry beans, eggs, & nuts group 2,000 calorie diet  5 ½ oz./day Approximately 2-3 ounces of cooked meat is about the size of your palm

14. Matching Nutrients a. Proteinb. Thiaminc. Phosphorusd. Zince. Iron  1. ___ helps build, repair, and maintain body tissue.  2. ___ is essential for making hemoglobin, the substance found in red blood cells that carries oxygen to all body cells.  3. ___ helps enzymes do their work, aids in the immune system, helps wounds heal.  4. ____ works with calcium to build strong bones and teeth.  5. ____ helps with muscle coordination.  6. How many ounces per day of meat should you consume?

15. To prepare meat sucessfully….  You need to know the following:  1. the physical make up of meat  2. how to shop wisely  3. how to store meat properly  4. how to select the right cooking methods

16. Physical Makeup of Meat  Meat  The edible muscle of animals  Muscle  Tissue made of long, thin cells, sometimes called muscle fibers, that are bound into bundles with thin sheets of protein materials  Connective Tissue  Thin sheets of protein material that bind muscle fiber into bundles

17. Connective Tissue  Not only does it hold fibers together but also anchors muscle to bone  Several types of connective tissue  Collagen Thin, white, transparent tissue found in tendons, between muscle cells, and between muscles When cooked in moist heat, collagen softens and turns into gelatin  Elastin Tough, elastic, yellowish connective tissue found in ligaments and blood vessel walls Cannot be softened by heat and is therefore usually cut away before cooking To tenderize, you must pound, cut, or grind it

18. Meats also contain Fat.  2 types:  visible fat  invisible fat  Visible may sometimes surround the muscle  Marbling Small white flecks of fat in meat  Invisible fat is part of the chemical composition of meat

19. What is the grain of meat?  Grain  Lengthwise direction of muscle If cut across the grain, you break up the muscle fibers, making it easier to chew Most meats sold in retail markets are cut across the grain

20. Types of Meat  Beef  Cattle more than one year old  Hearty flavor; firm texture; bright, deep red color  Veal  Calves, usually one to three months old  Mild flavor; firm texture; light gray-pink color  Lamb  Sheep less than a year old  Unique, mild flavor; bright, pink-red color  Mutton  Sheep two years or older  Pork  Pigs less than a year old Tender texture; mild flavor; gray-pink color

21. Identifying Meat Cuts  Cut  specific, edible part of meat Steak, chop, roast  Wholesale cuts  AKA primal cuts  Sold to retail stores Round, sirloin, short loin, rib, chuck, flank, short plate, brisket, fore shank  Retail cuts  Cuts of meat for sale

22. Identifying Meat Cuts—Example  Wholesale  Chuck  Retail Cuts  Blade roast  Short ribs  Arm pot roast

23. Bobby Flay Throwdown: Beef

24. The Price Label  Identifies  Net weight  Cost of package  Unit price  Type of meat  Wholesale cut  Retail cut

25. Journal 1/24/2011  What makes meat tenderness vary?  How can you tenderize less tender cuts?

26. Matching Nutrients a. Proteinb. Thiaminc. Phosphorusd. Zince. Iron  1. ___ helps build, repair, and maintain body tissue.  2. ___ is essential for making hemoglobin, the substance found in red blood cells that carries oxygen to all body cells.  3. ___ helps enzymes do their work, aids in the immune system, helps wounds heal.  4. ____ works with calcium to build strong bones and teeth.  5. ____ helps with muscle coordination.  6. How many ounces per day of meat should you consume?

27. Judging Meat Tenderness  What makes meat tenderness vary?  More muscle movement the more developed the muscle is and less tender  Amount of marbling  Bone Shapes  Less tender meat  Grind, pound, cut Tenderizes by cutting elastin  Acids (marinade) Tomatoes, sour cream, juice vinegar

28. Inspection  Federal Meat Inspection Act  Requires that all meat shipped across state lines be inspected for wholesomeness marked with a round, purple stamp. More than likely will not see on the retail cuts

29. Grading  USDA Voluntary program  Standards  Marbling  Age of the animal  Texture and appearance of the meat Prime Highest & most expensive grade Well marbled, tender, flavorful Choice Most common sold in supermarkets Less marbling, still tender & flavorful Select Least marbling and least expensive Sometimes sold as store brand  Pork is not graded

30. Types of Meat - Ground Meat  Less tender cuts of meat & trimmings  45% beef produced is made into hamburger  Regulations  Can not have more than 30% fat by weight  May have seasonings, but no extenders or binders  Prepackaged ground beef is red on the outside and slightly bluish on the inside When meat is exposed to air, oxygen causes it to turn red

31. Types of Meat - Variety Meats  The edible organs and extremities of beef, veal, lamb, and pork  Used extensively in Europe Chitterlings (pig intestines) Tripe (stomach lining of cattle) Liver Heart Brains Pig feet Sweetbreads tongue  Most produced in USA are exported

32. Types of Meat - Processed Meats  Meats that have been changed by various methods to add flavor and to help preserve them  35% of meat produced in the USA 75% is pork  Ham, bacon, sausage & cold cuts Processed slices of cold meat & poultry  Three methods of processing  Curing  Smoking  Cooking Sometimes more than one method is used

33. Methods of Processing  Curing  Pickled Soaking meat in sugar, salt, sodium nitrate, potassium nitrate, ascorbic acid, water Pumping the solution into the meat  Dry No water is added Rubbed onto surface of the meat  Smoking  Liquid smoke used for flavoring  Cooking  RTE  Pasteurization increases shelf life of the meat

34. Convenience Forms  Canned meat entrees  Beef stew, spaghetti & meatballs  Frozen entrees  Roast beef  Meatloaf  Boxed meals  Cost more than the same foods prepared from scratch at home  Higher in sodium

35. Buying Meat  Best value for your money  How much meat you need based on the number of people to be served and whether you want leftovers  Buy only the amount you need  Choose lean cuts Won’t have to trim off extra fat  Compare cost/serving  Tight budget  Buy less tender cuts and cook properly

36. Storing Meat  Refrigerated  Place meat in plastic bag  Keeps the juices from dripping on other food  Proper storage length  Variety meats store 24 hours  Ground meat stores 48 hours  Fresh meats use within 3-5 days  For longer storage, freeze  Read label directions for canned meat

37. Cooking Meat  Meat becomes tender, juicy, & flavorful  More firm  Fat melts  Connective tissue softens  Carefully control temperatures & time  Overheating cause meat to shrink  Tough & dry  difficult to digest  Few nutrients loss  B vitamins are lost in juice (use in gravy, soups, sauces)

38. Preparation  USDA requires safe handling instructions  Rinse meat under cold water and pat dry with a paper towel  Trim any visible fat, using a sharp knife & cutting board Easier to trim when meat is very cold or partially frozen Thaw frozen raw meat prior to cooking to save time & preserve quality If cooking frozen: increase cooking time 50%

39. Marinating  Added flavor and tenderizing  Choose at least one acidic ingredient  Vinegar, yogurt, fruit juice  Add cooking oil, herbs & spices  Pour marinade over meat, cover, & refrigerate  Do not marinate for more than 24 hours  Do not use aluminum pans

40. Cooking Methods  Moist-Heat Cooking  Cooking food in hot liquid, steam, or combination of the two. Simmering, Pressure-cooking, Braising, Stewing  Cooking in Fat  Cooking food in oil or melted fat Frying, Pan-broiling, Deep-fat frying, Stir-frying  Dry-Heat Cooking  Cooking food uncovered without added liquid or fat Roasting, Broiling, Grilling

41. Choosing a Method for a Cut  Tenderness determines cooking method  Tender cuts Steaks, chops, roasts Cook with dry heat  Less tender cuts Arm shoulder chops, short ribs Cook with moist heat methods Breaks down collagen in the meat

42. Kebob Videos  Basic Kabobs Basic Kabobs  Bobby Flay Kebabs Bobby Flay Kebabs

43. Stages of Doneness  Cooking times depend on the cooking method and the cut of meat.  Check for doneness about 10 minutes before the end of the expected cooking time  Medium rare  Medium  Well done

44. To Test for Doneness  The point at which meat has cooked enough to make it flavorful and safe to eat.  If undercooked, food borne illness is a high risk  Use a meat thermometer  Insert into thickest part Ground Meat 160 Fresh Beef, Veal, Lamb 145, 160, 170 Fresh Pork 170 Ham 160 Leftovers & Casseroles 165

45. Broiling Meat  Steaks, chops, ham slices, liver, bacon, ground beef  As the fat cooks,  Melts and shrinks Meat curls (so cut the fat to prevent this)  Add flavors if you wish Seasonings

46. Grilling Meat  Tender cuts  Kebabs  Meat on skewers with veggies or fruits  Process  Heat grill  Add meat  Let cook flip/check occasionally

47. Roasting Meat  Use large, tender cuts of meat  Loin, rib, leg roasts  Follow these steps;  Meat fat side up on pan  Season  Insert meat thermometer  Roast at 325*F w/o preheating oven Do not add water Do not cover the pan  Remove 5 degrees prior to doneness  Let stand for 15-20 minutes

48. Frying Meat  Chops, hamburgers, ham slices, bacon, liver  Cook uncovered in a skillet preheated to medium  Turn occasionally so that both sides brown  Do not cover the skillet  Season the meat after browning

49. Braising Meat  Large, less tender cuts of meat  Pot roast and Swiss steak  Gives flavor to tender cuts  Pork chops  Process  Pat meat dry so that it may brown Slowly on all sides, using as little fat as needed to prevent sticking  Once browned, add liquid to cover ¼ in. of bottom  Simmer on low heat until meat is tender at 325*F

50. Pressure-Cooking Meat  Large, less tender cuts of meat  Cooks the meat in moist heat and tenderizes it under high pressure within a relatively short time  Refer to owners manual

51. Slow-Cooking Meat  Low temperature for long period of time  Use less tender cuts of meat  Prepare all ingredients in the AM  Return in the PM for a meal!  If you ever open the lid, cooking time lengthens

52. Microwaving Meat  Choose cuts of uniform size  Microwaves do not cook evenly  During standing time…  Cover with foil  Check with a thermometer  May look unappetizing  Add sauce or gravy