Transcript unit-7

Unit 7:
Proteins
Family and Consumer Sciences II
Objectives
1. Match types of meats to their descriptions.
2. Identify the principle nutrients contained in
proteins.
3. Identify factors to consider in the purchase of
proteins.
4. Identify proper storage of protein guidelines.
5. Match common meat cooking methods to
their descriptions.
Objectives
6. Identify rules to remember in cooking meats.
7. Identify non-meat protein sources.
8. Prepare a protein dish. (Job Sheet)
Key Terms
• cut
specific portion of meat
• amino acid
organic acids that work together to make the
essential parts of the protein molecule
Key Terms
• nutrient
substance in food that furnishes body fuel,
provides materials for the building and/or
maintenance of body tissue, and acts to
regulate body processes
• serving of meat
2 to 3 ounces of cooked, boneless, edible lean
meat
Key Terms
• legume
seed podded plants that open along both
sides when they have ripened
• tender cut
least-exercised portion of the animal, usually
located along backbone and upper ribs
Key Terms
• less tender cut
most-exercised portion of the animal,
depending upon animal’s age and condition
Types of Meats
• Beef – meat of
mature cattle,
usually six months of
age or more
• Exotics – meat of
less common
animals such as emu,
bison, ostrich, bear,
and alligator
Types of Meats
• Fish – meat of fish with
fins and gills
• Lamb – meat of sheep
less than one year old
• Mutton – meat of sheep
over one year old
• Pork – meat of swine
• Poultry – meat of fowl
Types of Meats
• Shellfish – meat from aquatic
animals without a backbone
• Variety meats – organs of
meat animals
• Veal – meat of immature
cattle
• Wild game – meat of animals
not raised domestically
Principle Nutrients Contained in
Proteins
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Protein
Fats
Iron
Phosphorus
Copper
Thiamin
• Riboflavin
• Niacin
Factors to Consider in the Purchase
of Proteins
• Nutritive value
• Personal and family
preference
• Quality of the protein
• Use of the protein
• Number of servings from
the cut and/or pound
Factors to Consider in the Purchase
of Proteins
• Cost per serving and
total money budgeted
for protein or food
• Proper packaging
• Storage facilities
available
• Origin of the protein
• Sale items
Proper Storage of Protein
• All kinds of protein spoil quickly and should be
stored carefully
• Refrigerate or freeze fresh meats as soon as
possible after purchasing
• Meat stored in the refrigerator should be
placed in the coldest part and used within one
or two days
Proper Storage of Protein
• Meat stored in the freezer
should be stored at 0° or
below
• Thaw meats in the
refrigerator, in cold water, or
by defrosting in the
microwave
Proper Storage of Protein
• Wrap meats in
moisture-resistant
material before freezing
for longer than a week
• It may be necessary to
rewrap meat stored in
the freezer to avoid
dehydration or freezer
burn
Proper Storage of Protein
• Follow storage instructions
given on labels of processed
and canned products
• Store canned and dried
products in a cool, dry place
• Refrigerate or freeze
leftovers immediately
Common Meat Cooking Methods
• Dry heat methods
– Roasting
– Broiling
– Pan-broiling
– Frying
– Grilling
Common Meat Cooking Methods
• Moist heat methods
– Braising
– Stewing/simmering
– Microwaving
Rules to Remember in Cooking Meats
• Tenderize less tender cuts
• Use the correct cooking
method for the cut/type of
meat
• Use low cooking temperatures
when possible
• Cook meat only until it reaches
the desired degree of
doneness
Non-Meat Proteins
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Eggs
Cheese
Cottage cheese
Dried beans, peas, or
lentils
Meat analogs
Peanut butter
Shelled peanuts
Tofu
Unit Review
Differentiate in the following meats by defining
and listing one example of each:
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Beef
Veal
Pork
Lamb
Mutton
• Poultry
• Exotics
• Wild game
Unit Review
• What nutrients are found in proteins?
• Why are the number of servings per
cut/pound an important item to consider
when purchasing a protein?
• How could the origin of the protein impact
your purchase?
• Where should you store canned or dried
proteins?
Unit Review
• What are the appropriate methods of thawing
a frozen meat?
• When you bring home a package of meat that
will be frozen for several months, in what kind
of packaging should it be frozen?
• What is the difference in broiling and panbroiling?
• What is the difference in frying and grilling?
Unit Review
• What is the difference in roasting and
braising?
• How long do you cook a protein?
• What temperatures are preferred for cooking
protein and why?
• List examples of non-meat proteins
End of Unit 7