Transcript Meat is cooked, uncovered, in a skillet without fat Broiling

PROTEINS
Sources of Protein
Animal Sources-complete proteins
Meat: 3 oz equals the size of a deck of cards.
Fish/Poultry: 3 oz
Eggs: 1 equals one oz.
Plant Sources-incomplete proteins
Peanut butter: 1 Tbsp equals one ounce
Beans: 1/4 cup equals one oz.
Servings: need 5 ½ oz. a day.
What is your favorite?
Meat→
Beans
Legumes→
Peanut butter
Eggs
HAVE YOU HAD YOUR
MEAT GROUP TODAY?
Nutrients in Meat
B vitamins, Protein and Iron
Amino acids are the building blocks of proteins
Protein gives us energy and build/maintain our cells.
Protein sources are all nutritious, but vary in FAT
content.
Ways to reduce fat
Eat protein sources
with less saturated fat
– Lean meats: fish, light
poultry
– Rinse or drain fat off
ground meat for less
calories/trim fat off
meat.
– Choose plant sources
of proteins
Combine incomplete
proteins.
Buying and cooking Meat
Wholesomeness: Okay or safe to eat
GRADES of BEEF- the grades of meat
indicates juiciness and tenderness.
Prime, choice, and select
Wholesale vs Retail
GRADES
Prime: grade of beef which contains the greatest
degree of marbling*
*marbling: small flecks of fat throughout the lean are called
marbling.
Tender meat usually has less connective tissue.
Choice- The grade most frequently found in
retail stores.
– Contains sufficient marbling for taste and tenderness
– Less costly than prime
Select- Less marbling than choice. Select cuts
of beef may not be as tender or juicy as Choice.
– Lowest priced grade of beef
Storing Meat
Store in refrigerator or freezer.
– TO FREEZE
Use specially coated freezer wrapper
Aluminum foil
Heavy-duty plastic bags.
When thawing meat, do so in the microwave or
refrigerator but NEVER at room temperature.
Always make meat the last purchase before
returning home.
Cooking meat
Remember the 40°-140°
rule!!
Bacteria grows most
rapidly between these
temperatures. ALWAYS
make sure cold food stays
COLD and hot food stays
HOT
COOK GROUND MEAT
to 160°
FISH - cooking time is
shorter because fish are
more tender to start with.
Doneness guide: BEEF
Storing
Check dates and packaging before
purchasing fresh meat.
When buying eggs, open carton to check
for damage.
Avoid cross contamination-WASH
SURFACES
BEEF CHARTS
Meat Cookery Methods
Frying: Meat is cooked in a small amount of fat or deep fat
Braising: Meat is browned slowly before cooking in liquid
Pan-Broil: Meat is cooked, uncovered, in a skillet without fat
Broiling: Meat is cooked using a direct flame or under a heat
element
Roasting: Meat is placed in a shallow pan, uncovered, in a
slow oven
Loin, Rib, and Sirloin are better for dry heat cooking.