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Meats Overview

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Culinary Arts. Meats Overview. Bellwork. Answer the follow question in your notebook or on a sheet of paper. What meats do you enjoy eating? How do you like them to be prepared? Be Prepared to Share Your Answers. Objectives. Define terms related to meats. - PowerPoint PPT Presentation
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Meats

MeatsOverview

Culinary Arts

1BellworkAnswer the follow question in your notebook or on a sheet of paper.What meats do you enjoy eating? How do you like them to be prepared?

Be Prepared to Share Your Answers

ObjectivesDefine terms related to meats. Restate the main nutrient received from meat and its functions in the body.Identify names of meat obtain from different animals.State the difference between tender and less tender cuts of meat.Identify methods for tenderizing meats.Identify information provided on a meat label.Determine safe methods for thawing and cooking meats.

TerminologyTender Cuts of Meat- Cuts of meat obtained from the least exercised part of the animal.

Less Tender Cuts of Meat- Cuts of meat obtained from the area of the animal receiving the most exercise.

Veal- Meat from a calf.

TerminologyMarbling- Marbling, also called intramuscular fat, refers to white flecks and streaks of fat within the lean sections of meat.

Marinade- A seasoned, often acidic, liquid used to tenderize meat. The process of soaking foods in this liquid is called marinating.

ProteinYou need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily.Protein is the main nutrient found in meat.The main functions of protein are:Build and repair muscle tissueReplace muscle tissueMake antibodies

Livewell360.com

What is the major nutrient obtained from eating meat and the nutrients functions in the body?PROPERTY OF PIMA COUNTY JTED, 20102

2. Whiteboards/Slatesstudent writes answer or solution to a question posed by the teacherteacher solicits all students to show at the same timeteacher gives feedback to the students7The Animal and the MeatMeat from a steer is called beefMeat from a calf is called vealMeat from a pig is called porkMeat from a young sheep is called lambMeat from a mature sheep is called muttonMeat from chicken, turkey or fowl is called poultryLiver, brains or heart is referred to as variety meats or offal

Match the Meat to the AnimalBeefCalfVealLiver, brains or heartPorkYoung SheepPoultryChicken, turkey or fowlLambPigMuttonMature SheepVariety MeatsSteer

Match the Meat to the Animal-KEYBeefCalfVealLiver, brains or heartPorkYoung SheepPoultryChicken, turkey or fowlLambPigMuttonMature SheepVariety MeatsSteer

MeatsMeat come from the muscle of the animal.It is government inspected for wholesomenessLocomotion meatsToughSupport meatsTenderMost nutritiousBest flavorCosts the most

MeatsMarbling is the small amount of fat throughout the meat which provides tenderness, flavor and moistness. Marbling is so named because the streaks of fat resemble a marble pattern.

Marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. In general, the more marbling it contains, the better a cut of meat is.12Methods to Tenderize MeatsYou can produce tenderness in less tender cuts of meat byMarinating with acidPoundingMoist heat cookingCommercial tenderizersGrindingScoring

Meat LabelingMeat labelKind of meatPrimal wholesale cutRetail cut

Thawing MeatsSteaks are thinner cuts while roasts are a thicker cutFresh meats will usually last in the refrigerator for 2 to 4 days. The safest way to thaw frozen meats is in the refrigeratorNext best way is by microwaving OR under cold running water

Name two safe methods for thawing meat.PROPERTY OF PIMA COUNTY JTED, 20102

2. Whiteboards/Slatesstudent writes answer or solution to a question posed by the teacherteacher solicits all students to show at the same timeteacher gives feedback to the students16

Cooking MeatsA thermometer is the best way to ensure properly cooked meat.A thermometer should be placed in the center of the meat, away from the fat and bone.Cooking methodsDry heatMoist heatUndercooked ground beef can result in E. coli.

Serving MeatsBoneless meat provides 4 servings per poundSome bone or fat provides 2 to 3 servings per poundLarge amount of bone or fat provides 1 to 2 servings per pound

ClosureWhat is one tip to follow when cooking meats?PROPERTY OF PIMA COUNTY JTED, 20102

2. Whiteboards/Slatesstudent writes answer or solution to a question posed by the teacherteacher solicits all students to show at the same timeteacher gives feedback to the students19

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