2. This category is home to: Beef Poultry Fish Beans Nuts & Seeds

3.  Edible portions of mammals  Mostly muscle tissue of an animal  In the U.S., the major meat- producing animals are cattle, swine and sheep.  Need 2-3 servings (5-7 oz) from the meat group per day.

4.  Veal - a very young beef. Cattle less than 3 months of age.  Pork - meat of a swine. Swine that are 7-12 months old.  Lamb - meat of sheep. Sheep less than 1 year old. Small animal used for meat.  Variety Meats - the edible parts of the animal other than the muscles. EX) liver, heart, kidney, tongue, and sweetbreads.

5.  Using too high a cooking temp can result in cooking losses.  Fat, water and other volatile substances that evaporate from the surface of the meat.  Causes meat to shrink, and decrease in size and weight.

6. Rare Medium Well Done

7.  Frozen meats can be safely frozen indefinitely as long as your freezer maintains a temperature of 0°F or lower  Freeze with as little amount of air able to pass through as possible to prevent freezer burn  if a piece of meat is about to go bad when you freeze it, it's about to go bad when after you thaw it.

8.  3 common ways: 1. Refrigerator - Takes a long time to thaw (one or two days for modest sized meats. Results in an even thaw 2. Cold Water Bath - Place the meat in a leak proof bag and submerge in cold water until defrosted. Change the water every 30 minutes to an hour for the duration of the thaw. 3. Microwave Oven - Follow the directions provided with your microwave oven when defrosting. Meat usually comes out unevenly defrosted, so some parts may be warm. Cook immediately after thawed.

9. DO NOT REFREEZE MEAT THAT HAS BEEN THAWED OUT ALREADY!! The only exception to this is if meat was thawed in a well temperature controlled refrigerator It is safer as a rule though to only thaw meat you know you will be using!

10. 3 components: acid, oil, and herbs The acid helps to partially denature the meat's proteins, opening up "tunnels" in the meat structure where flavor can seep in. However, if marinades are left on too long, the meat dries out. Some meats, such as pork and steak, can marinate for hours. Other less dense cuts of meat, such as chicken breast and most fish, only need to stay in a marinade for a short time.

11. Examples: Examples: Black bean Pinto beans Lima beans Soy beans Kidney beans

12. The actual common name for beans is legumes. A legume is characterized by having a pod that splits down a seam on two sides

13. Inexpensive and great for you! Beans are the best source of foliate and are excellent sources of minerals and vitamins. High in fiber they have good cancer fighting characteristics and have been specifically linked to lower the risk of colon cancer.