Presentation on theme: "Meat (Protein) and Dairy Products EAQ: _____________ is a food that belongs in the meat section of the five food groups."— Presentation transcript:
Meat (Protein) and Dairy Products EAQ: _____________ is a food that belongs in the meat section of the five food groups.
Milk and Milk Products Milk is: 87% water 9.5% non-fat milk solids (proteins, vitamins, minerals, lactose) 3.5% milk fat Milk is called “Nature’s Most Nearly Perfect Food” because it contains almost all nutrients needed for sustaining life.
Milk contains: Protein Fat Carbohydrate: milk sugar=lactose Water Vitamins B and fortified with A&D Minerals: calcium and phosphorus Nutrients missing: vitamin C & fiber
Amount Needed: 2-3 servings each day are needed from the milk, cheese, and yogurt group.
Types of Milk Pasteurized: milk which has been heated to destroy harmful bacteria destroy harmful bacteria Homogenized: milk which has been whipped to disperse the fat and to prevent the cream from separating Buttermilk: Milk treated with a special bacteria Non-fat dry milk: milk which has all the fat and water removed
Evaporated Milk: milk which has ½ of the water removed and is sealed in a can Sweetened Condensed Milk: Whole, pasteurized milk with part of the water removed and a large amount (45%) sugar added. Low fat Milk: milk that has about ¼ of the fat removed, making it lower in calories. Skim Milk: Milk which has all the fat removed, making it have about ½ the calories of whole milk.
Types of Cream Half and Half: 10-18% milk fat Whipping Cream: over 36% milk fat (cool whip is a non-dairy product) Sour Cream: 18% milk fat. Made by adding lactic acid to light cream
Storage of Milk Store milk in a clean place, cold, and covered. Fresh Liquid Milk: bacteria grows quickly in warm dairy products. Refrigerate in coldest/darkest part of fridge. Evaporated Milk: stored in the pantry shelf until opened then must be refrigerated for no more than 3-5 days. Dry milk: After water has been added, refrigerate and treat as fresh milk.
Principles of Cooking With Milk Use low to moderate heat. To prevent film on top from forming, cover pan with lid. Thickening the milk with flour or cornstarch will prevent curdling. Sour cream should be heated gently and quickly to prevent it from curdling. Most recipes add sour cream last, just before serving.
Say Cheese!! Cheese: Made from milk by thickening the milk protein. Then the solid portion of the milk (called curds) is separated from the liquid (called whey). From the solid portion, hundreds of different cheeses can be produced.
Types of Cheese: Natural – made from milk. They differ from each other because of the kind of milk and seasoning used. Unripened cheeses – cottage cheese and cream cheese Ripened – Swiss, cheddar, Colby, parmesan
Processed cheeses – made from natural cheese which has been melted, pasteurized, and blended to make a smooth texture. Is good for cooking. (Ex: American) Cheese is best served at room temperature. Use moderate heat for heating cheese. Too high temperature for too long will cause rubbery, tough cheese.
Kinds of Meat Beef = cows over 1 year old Pork = pigs not more than 1 year old Lamb or mutton = sheep Venison = deer Veal = young calf 3-14 weeks old Poultry = chicken, turkey, duck, goose
Kinds of Meat Fish = a) fin fish – flounder, trout, catfish b) shell fish – oysters, shrimp, crab, lobster, clams, scallops b) shell fish – oysters, shrimp, crab, lobster, clams, scallops Variety Meats = liver, heart, kidney, tongue, brains, tripe (lining of stomach), sweetbreads ( organ meats such as pancreas)
Meat Terms Bone – the part we don’t eat Muscle – the meat that we eat Fat – adds tenderness, flavor, and juice to meat Gristle – the tough, connective tissue around joints Marbling – streaks of fat in meat which help make the meat tender Connective tissue – creamy white thread-like strands that bind muscle together
Inspection and Grades Inspected for wholesomeness Grades: Top Grade = Prime (has most marbling) 2 nd Grade = Choice 3 rd Grade = Select 4 th Grade = Standard A+
Handling Meats Keep refrigerated or frozen Thaw in refrigerator or microwave Keep meat separate from other foods Wash working surfaces, including cutting boards, utensils, and hands after handling raw meat.
Handling Meats Cook thoroughly to destroy E. Coli bacteria (160 F. internal temperature. Juices should be clear. Hamburger meat not pink) Refrigerate leftovers within 2 hours. DO NOT EAT RAW MEAT
Principle of Cooking Meat Use low temperature to prevent toughening Cook only until done to prevent dryness The tougher the meat, the longer it will take to cook it until tender Tender cuts can be cooked by dry heat Less tender cuts must be cooked by moist heat
Orange Julius 1- 6oz. can orange juice concentrate, frozen 1c. milk 1c. water 6T. sugar (1/2 c.) 1tsp. vanilla 10-12 ice cubes Combine all ingredients in a pitcher. Bring pitcher to supply table, pour into blender container, cover, and blend about 30 seconds. Serve immediately. Yields 4