2Beef Meat is the edible portion of mammals. Beef comes from mature cattle over 12 months of age.After animal carcasses have been halved and quartered, they are cut into smaller pieces called Wholesale cuts for easier handling.
3Steak= Less than 2” thick Roast=More than 2” thick Support= Dry Heat Exercise= Moist HeatRibShort LoinSirloinChuckRoundSupportSupportExerciseSupportExerciseExerciseExerciseExerciseShort PlateFlankBrisket and Foreshank
4Meat cutters divide the wholesale cuts into smaller pieces, called Retail Cuts, at the grocery store.
6Other Types of MeatVeal is very young beef that comes from cattle less than three months of age.The meat from swine is called Pork and it has a grayish-pink to light rose color. Pork is not graded because it comes from very young animals.The meat of sheep less than one year old is called lamb.The edible parts of animals other than muscles, such as liver, kidney, heart and tongue are called variety meats.
7Flecks of fat throughout the lean portion of the meat is called marbling. There are three grades of beef:
8Methods of Dry Heat Cooking BroilingRoastingPanfrying/Stir-fryingPanbroiling
9Methods of Moist-Heat Cooking BraisingCooking in Liquid
10Internal Temperatures Ground meats should be cooked to an internal temperature of 155°.Roasts and steaks should be cooked to an internal temperature of at least 145°.
12Types of PoultryThe most common types of poultry eaten in the United States are chicken, turkey, goose, and duck.Ducks and geese have all dark meat.Dark meat has more fat than white meat.Giblets- edible poultry organs, such as the heart and liver.
13Poultry Grades Most poultry sold is US Grade A. Full-fleshed and meaty with well distributed fat.Grade B and C birds are usually used in processed products.
14Methods of Cooking Poultry RoastingBroilingGrillingFryingBraisingStewing
16Choosing FishA fresh fish should have a stiff body, tight scales, and firm flesh.The gills should be red, and the eyes bright and bulging.A finger pressed into the flesh should leave no indentation.The outside should have little or no slime and the fish should smell fresh.
17Cooking FishTo check for doneness, look to see if the flesh is firm and it flakes easily with a fork.You should cook fish about 10 minutes for every inch of thickness.
19Nutrition Legumes fit into two of the food groups: Vegetables Proteins Legumes are good sources of vitamins and minerals such asIronCalcium and phosphorus (cell growth, utilize vitamins, and covert food into energy)B vitamins---helps with cell metabolism
20Kinds of Legumes Split Peas Black Eyed Peas Yellow or green. Mild flavor. Used mainly in soups.Black Eyed PeasSmall, oval, white with black spots. Mild flavor. Many uses.
21Kinds of Legumes Lima Beans Small or large in size. Mild, buttery flavor. Many uses.Kidney BeansLarge beans. Light or dark red. Hearty flavor. Uses include chili, red beans and rice, and salads.
22Kinds of Legumes Navy Beans Garbanzo Beans Small, white beans. Mild flavor. Many uses, including baked beans and soup.Garbanzo BeansAlso known as chickpeas. Round with rough texture. Nut-like flavor. Many uses, especially in Middle Eastern Foods.
23Types of Legumes Pinto Beans Small, oval beans with pink dots. Mild flavor. Used for chili, refried beans, and other Mexican foods.
24Forms of Legumes Uncooked legumes are sold in plastic bags. You can also buy canned beans that are already cooked.Store uncooked legumes in a tightly covered container in a cool, dry place.
25Preparing Dried Legumes Sort the BeansRemove any foreign materialsRinse beans several times to wash off dirt and dust.
26Preparing Dried Legumes Soak the BeansSoak the beans overnightSoaking reduces cooking time and helps prevent the beans from forming gas in the digestive system. To soak, place beans in a large pot. Add water to cover the beans.
27Preparing Dried Legumes Simmer the BeansBeans should be simmered until they are tender.This will take 1-3 hours, depending on the type of bean.
28Tofu Soybeans are used to make tofu. Tofu is a custard-like product that is very high in protein and low in calories and sodium.Many vegetarians use tofu as a meat substitute.