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.

Journal Wednesday 2/4/09

Explain the nutritional role of meats in the diet!

Journal Friday 2/6/09

Please complete a Weekly Review

Miss Jackson will collect journals next Thursday… not today!

Journal Monday 2/9/09

Welcome back! I hope you had a great weekend!

Explain several guidelines on how to select and store meat

Journal for Wednesday 2/11/09 Differentiate the following cuts of meat:

Prime Choice Select

Look on page 509!

Journal for Thursday 2/12/09 Have a safe weekend!

Please complete a Weekly Review Don’t forget to turn in your journals

today!

Journal for Thursday 2/12/09

Summarize the following cooking methods of meat. Broiling Grilling Roasting

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?

Journal for 1/25/2010

List and describe the 6 types of meat Look on page 508

CHAPTER 36: MEAT

PALMER/Foods II

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

Nutrients in Meat

Protein Iron Zinc Phosphorus Thiamin Riboflavin Niacin Vitamin B6 Vitamin B12

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

Matching Nutrients

a. Proteinb. Thiamin c. Phosphorus d. Zinc e. 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?

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

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

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

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

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

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

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

Identifying Meat Cuts—Example Wholesale

Chuck Retail Cuts

Blade roast Short ribs Arm pot roast

Bobby Flay Throwdown: Beef

The Price Label

Identifies Net weight Cost of package Unit price Type of meat Wholesale cut Retail cut

Journal 1/24/2011

What makes meat tenderness vary?

How can you tenderize less tender cuts?

Matching Nutrients

a. Proteinb. Thiamin c. Phosphorus d. Zinc e. 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?

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

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

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

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

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

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

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

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

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

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

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)

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%

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

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

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

Kebob Videos

Basic Kabobs

Bobby Flay Kebabs

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

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

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

Grilling Meat

Tender cuts Kebabs

Meat on skewers with veggies or fruits Process

Heat grill Add meat Let cook

flip/check occasionally

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

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

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

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

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

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