MEAT, POULTRY, & FISH. Meat – The edible portions of mammals.  Nutritional Value of Meat  High in Protein.  Good source of Iron, Phosphorus, Copper,

Slides:

Advertisements

Similar presentations

Stockman’s Practice Info

Advertisements

Meat, Fish & Poultry: PROTEIN-BASED FOODS Foods I: Fundamentals.

The Poultry Unit.  Goal 1 List tips for buying poultry  Goal 2 Describe how to properly store poultry to maintain its quality  Goal 3 Describe the.

Notes For Poultry Unit Creative Cooking II. Poultry A term used to describe any domesticated bird i.e. turkey, chicken, duck, goose, guinea hen, Cornish.

Today you will learn how to… List factors affecting the selection of meats Describe principles of cooking meat Describe how to store and prepare meats.

Seafood Review Answers to Pre-test. The 6 Nutrients  Protein  Carbohydrates  Fats  Vitamins  Minerals  Water.

Meat, Poultry, Seafood, Legumes

Poultry Chapter 14. Poultry Includes any domesticated bird. Chicken, turkey and duck are the most common.

MEATS H267 Foods Meat producing animals… _______ (beef and veal) _______ (beef and veal) _______ (pork) _______ (pork) _______ (lamb and mutton) _______.

Chapter 36 List the nutritional contributions of meat. Identify the different kinds of meat.

Meat, Fish, and Poultry Foods I Objective 2.05.

Poultry, Fish, and Seafood Similarities Similarities  Muscle tissue  75% H 2 O  20% protein  Connective tissue  Exercise and aging increases amount.

Types of Meat Beef – Cattle, more than 1 year old – Bright red flesh Veal – Calves, 1-3 months old – Mild flavor, light pink color, little fat Lamb – Young.

M EAT S ELECTION AND S TORAGE FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today.

MEAT AND POULTRY FACTS AND TIPS: Amount of bone affects the number of servings. Boneless meat = 4 servings/lb. To retain juices, add salt at end of cooking.

Meats, Poultry and Seafood. Meat Thermometer A thermometer is the best way to ensure properly cooked meat. It should be placed in the center, thickest.

Meat Unit. 1. Where does our meat supply come from? Animal Name of Meat A. Steer Beef B. Young Steer (under 3 mo.) Veal C. Hogs Pork D. Deer Venison E.

Part 3 The Preparation of Food

Meats Chapter 34 Textbook Page 533.

The Poultry Unit.  What is an example of poultry?  What is the main nutrient in poultry?  How many ounces of poultry are in a serving? How many servings.

Meats Types, Nutritional Value, and Cooking Methods.

Meat. Types of Meat Beef Beef –Cattle, more than 1 year old –Bright red flesh Veal Veal –Calves, 1-3 months old –Mild flavor, light pink color, little.

Finfish: have fins and backbones. – They can be lean or fatty. Lean fish have very little fat b/c their flesh is white (aka white fish). Fatty fish.

Beef and Poultry.  You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily.  Protein is the main nutrient found in meat. 

Meat Selection and Storage

Beef and Poultry.  You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily.  Protein is the main nutrient found in meat. 

MEATS ANOTHER BEEFY GOODSTON PRODUCTION. 1.Our meat supply comes from hogs, from which we get pork; cattle, from which we get beef (mature cattle over.

Meats Chapter 19 Page 321. What is Meat? The edible portions of mammals. These mammals contain muscle, fat, bone, connective tissue, and water. Meat provides.

SECTION 19.1 Looking at Meat, Poultry, Fish and Shellfish.

MEAT MEAT What you wanted to know and more! WHY MEAT? Meat is an important component of the food pyramid because it contains significant amounts of several.

Chapter 36 Types of Meat Beef: cattle > one year old Veal: calves usually 1-3 months old Baby Beef: calves between 6-12 month old Lamb: sheep < one year.

Foods Poultry Notes. Poultry Any domesticated bird. The most common in the US are: chicken, turkey, goose, and duck.

Meat. How Much Should I Eat? 2-3 servings, total of 5-7 oz. 2-3 servings, total of 5-7 oz. –About the size of the palm of your hand Good source for iron,

Meat, Poultry, Fish Standard 4.  Pork  Beef  Veal  Lamb Meats.

Meat, Poultry, Fish. Nutritional Value of Meat Meat is a major source of protein. 1 serving = 3 oz. of meat (1 deck of cards)

FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe

Meat and Poultry.

Poultry Chapter 20 Page 336. Poultry Poultry describes any domesticated bird, including chickens, turkeys, ducks, and geese. An average serving of poultry.

Meat and Poultry. What is the main nutrient found in meat? Protein.

 You need 4-6 oz. of protein. Bone affects serving size ▪ ¼ lb. boneless meat/person ▪ ½ lb. moderate bone meat/person ▪ 1 lb. large bone (turkey)/person.

Beef and Poultry.  You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily.  Protein is the main nutrient found in meat. 

POULTRY, MEAT and SEAFOOD

Unit 7: Proteins Family and Consumer Sciences II.

Meat, Poultry, Fish Standard 4.  Pork  Beef  Veal  Lamb Meats.

Food and Fitness Mrs. Swope Columbian High School

Meat, Chicken & Fish.

Meat, Chicken & Fish Objective 7.05 Chapters 19, 20, & 21.

Meat Nutrition and Foods 2011.

Food and Fitness Mrs. Swope Columbian High School

Meat, Poultry and Seafood

Meat Beef and Pork Chapter 34.

Meat, Poultry, and Seafood

Meat, Fish & Poultry: PROTEIN-BASED FOODS

Meat Chapter 19.

Notes to complete the study sheet

Meat, Poultry and Seafood

Meat, Poultry and Seafood

Cooking with Proteins Meat, and Eggs.

Meats, Poultry, and Fish Chapter 23.1.

Meat, Poultry and Seafood

Beef and Poultry Meats.

Beef and Poultry Meats.

Presentation transcript:

MEAT, POULTRY, & FISH

Meat – The edible portions of mammals.  Nutritional Value of Meat  High in Protein.  Good source of Iron, Phosphorus, Copper, Thiamin, Riboflavin, and Niacin.  Watch fat content – can be high in saturated fat. Although fat does give off flavor.  1 serving = 3 oz. of meat A deck of cards.

Beef…  From cattle 12 months or older.  Bright red, firm texture, white fat.  Carcasses are classified by…  Age of animal  Sex of animal  Ground Beef vs. Hamburger  GB = Contains only fat originally attached to the meat.  Hamburger = Extra fat is added during grinding.

Veal  Very young beef.  Less than 3 months of age.  Very little fat  Quite a bit of connective tissue, but very tender.  Light pink color and delicate flavor.

Pork  Meat of swine.  Typically 7-12 months old.  Grayish pink to light rose color.  Tender – due to age.  Sold fresh, cured, or smoked.  Ham: Pork leg.  Bacon: Smoked pork belly.  Canadian Bacon: Pork loins.

Lamb  Meat from sheep less than one year old.  “Yearling Lamb” = Lamb 1-2 years of age.  Tender and delicate in flavor.  Pinkish-red in color with white fat.  Lamb is the smallest animal used for meat

Selecting Meats  Meat is inspected both live and dead.  USDA oversees the grading.  Grading  Prime – Restaurants/Hotels  Choice – Retail Stores  Select – Retail Stores (Less $)  Marbling – flecks of fat throughout the lean portion. More marbling the higher the cost & flavor.

Meat Labeling  3 Part Format  Kind of meat. (Beef)  Name of wholesale cut. (Chuck)  Name of retail cut. (Blade Roast)  BEEF CHUCK BLADE ROAST  Other Information  Net weight.  Price per Pound.  Price you Pay.

Storing & Cooking Meat  Storing  Store in the coldest part of the refrigerator.  Use within 3-4 days.  Freeze for 6-9 months.  Cooking  Medium Rare – 145˚F  Medium – 160˚F  Well Done - 170˚F

Poultry…Nutritional Value  Poultry – Any domesticated bird.  Good source of…  Protein, Phosphorus, Iron, Thiamin, Riboflavin, Niacin  Fat  Depends on variety of bird. Older birds have more fat.  Much of the fat is located just below the skin – remove the skin to reduce intake.

Buying & Storing Poultry  Buying  Frozen, Fresh, Processed  Storing  Refrigerate 2-3 days.  Freeze 6-8 months.  NEVER thaw and refreeze!!!  Proper storage prevents the growth of Salmonellae bacteria.

Purchasing Poultry  Grading  Grade A – Full flesh & meaty, few blemishes & pinfeathers. (Retail)  Grades B & C – (Not Retail)  Buying  Cost depends on cut of poultry and amount of bones.  Boneless = More expensive.

Thawing & Cooking Poultry  Thawing Poultry  Refrigerator  Sink of cold water – change water every 30 minutes.  Cooking Poultry  Low and slow!  Too long of a time at high temps will leave meat dry and tough.  Breast - 170˚F  Thighs, Wings, Whole Bird - 180˚F

Fish & Shellfish Classification  Finfish – Have fins & backbones.  Lean Fish – Little fat in flesh. Flesh is white (“White Fish”)  Fat Fish – Fattier flesh. Yellow, Pink, or Gray flesh.  Shellfish- Have shells instead of backbones.  Mollusks – Soft bodies & partially or fully covered hard shells.  Crustaceans – Covered by firm shell & have segmented bodies.

Nutritional Value…Fish/Shellfish  1 ounce fish/shellfish = 1 ounce meat/beans for MyPyramid  Excellent source of…  Complete Protein  Slightly higher in minerals than red meat.  High in Mono- and Polyunsaturated Fats (Good Fats)

Selecting Fish & Shellfish  Fresh, Frozen, Canned  Fish  Stiff body, tight scales, bright eyes, NO odor.  Shellfish  Odorless if fresh.  Can purchase with or without shells.

Storing Fish & Shellfish  Please remember…  Wrap fish or shellfish tightly with waxed paper (if available).  Refrigerate only 1-2 days.  Fish & Shellfish may be frozen, but use ASAP.

Cooking Fish & Shellfish  Cooking Fish  Cook for a short time – WATCH!  The flesh should be firm, fish will flake easily.  Should look translucent – opaque.  Cooking Shellfish  Cook for a short time at a moderate temperature.  Overcooking = Toughness  Follow specific directions for particular shellfish. (Clams, Oysters, Etc.)