1. Meat (Protein) and Dairy Products EAQ: _____________ is a food that belongs in the meat section of the five food groups.

2. Milk and Milk Products  Milk is: 87% water 9.5% non-fat milk solids (proteins, vitamins, minerals, lactose) 3.5% milk fat  Milk is called “Nature’s Most Nearly Perfect Food” because it contains almost all nutrients needed for sustaining life.

3. Milk contains:  Protein  Fat  Carbohydrate: milk sugar=lactose  Water  Vitamins B and fortified with A&D  Minerals: calcium and phosphorus  Nutrients missing: vitamin C & fiber

4. Amount Needed:  2-3 servings each day are needed from the milk, cheese, and yogurt group.

5. Types of Milk  Pasteurized: milk which has been heated to destroy harmful bacteria destroy harmful bacteria  Homogenized: milk which has been whipped to disperse the fat and to prevent the cream from separating  Buttermilk: Milk treated with a special bacteria  Non-fat dry milk: milk which has all the fat and water removed

6.  Evaporated Milk: milk which has ½ of the water removed and is sealed in a can  Sweetened Condensed Milk: Whole, pasteurized milk with part of the water removed and a large amount (45%) sugar added.  Low fat Milk: milk that has about ¼ of the fat removed, making it lower in calories.  Skim Milk: Milk which has all the fat removed, making it have about ½ the calories of whole milk.

7. Types of Cream  Half and Half: 10-18% milk fat  Whipping Cream: over 36% milk fat (cool whip is a non-dairy product)  Sour Cream: 18% milk fat. Made by adding lactic acid to light cream

8. Storage of Milk  Store milk in a clean place, cold, and covered.  Fresh Liquid Milk: bacteria grows quickly in warm dairy products. Refrigerate in coldest/darkest part of fridge.  Evaporated Milk: stored in the pantry shelf until opened then must be refrigerated for no more than 3-5 days.  Dry milk: After water has been added, refrigerate and treat as fresh milk.

9. Principles of Cooking With Milk  Use low to moderate heat.  To prevent film on top from forming, cover pan with lid.  Thickening the milk with flour or cornstarch will prevent curdling.  Sour cream should be heated gently and quickly to prevent it from curdling. Most recipes add sour cream last, just before serving.

10. Say Cheese!!  Cheese:  Made from milk by thickening the milk protein.  Then the solid portion of the milk (called curds) is separated from the liquid (called whey).  From the solid portion, hundreds of different cheeses can be produced.

11. Types of Cheese:  Natural – made from milk. They differ from each other because of the kind of milk and seasoning used. Unripened cheeses – cottage cheese and cream cheese Ripened – Swiss, cheddar, Colby, parmesan

12.  Processed cheeses – made from natural cheese which has been melted, pasteurized, and blended to make a smooth texture. Is good for cooking. (Ex: American)  Cheese is best served at room temperature. Use moderate heat for heating cheese. Too high temperature for too long will cause rubbery, tough cheese.

13. Kinds of Meat  Beef = cows over 1 year old  Pork = pigs not more than 1 year old  Lamb or mutton = sheep  Venison = deer  Veal = young calf 3-14 weeks old  Poultry = chicken, turkey, duck, goose

14. Kinds of Meat  Fish = a) fin fish – flounder, trout, catfish b) shell fish – oysters, shrimp, crab, lobster, clams, scallops b) shell fish – oysters, shrimp, crab, lobster, clams, scallops  Variety Meats = liver, heart, kidney, tongue, brains, tripe (lining of stomach), sweetbreads ( organ meats such as pancreas)

17. Meat Terms  Bone – the part we don’t eat  Muscle – the meat that we eat  Fat – adds tenderness, flavor, and juice to meat  Gristle – the tough, connective tissue around joints  Marbling – streaks of fat in meat which help make the meat tender  Connective tissue – creamy white thread-like strands that bind muscle together

18. Nutrients  Protein  Iron  B-vitamins  Fat

19. Inspection and Grades  Inspected for wholesomeness  Grades: Top Grade = Prime (has most marbling) 2 nd Grade = Choice 3 rd Grade = Select 4 th Grade = Standard A+

20. Handling Meats  Keep refrigerated or frozen  Thaw in refrigerator or microwave  Keep meat separate from other foods  Wash working surfaces, including cutting boards, utensils, and hands after handling raw meat.

21. Handling Meats  Cook thoroughly to destroy E. Coli bacteria (160 F. internal temperature. Juices should be clear. Hamburger meat not pink)  Refrigerate leftovers within 2 hours.  DO NOT EAT RAW MEAT

22. Principle of Cooking Meat  Use low temperature to prevent toughening  Cook only until done to prevent dryness  The tougher the meat, the longer it will take to cook it until tender  Tender cuts can be cooked by dry heat  Less tender cuts must be cooked by moist heat

23. Orange Julius  1- 6oz. can orange juice concentrate, frozen  1c. milk  1c. water  6T. sugar (1/2 c.)  1tsp. vanilla  10-12 ice cubes  Combine all ingredients in a pitcher. Bring pitcher to supply table, pour into blender container, cover, and blend about 30 seconds. Serve immediately.  Yields 4