PPT-Chapter 16 Cooking Meats and

Game Roasting Baking and Barbecuing Roasting meat can be costly so it is important to review the procedures thoroughly Barbecuing is lowtemperature roasting with smoke Jus is unthickened. Meat Thermometer. A thermometer is the best way to ensure properly cooked meat.. It should be placed in the center, thickest part of the meat, away from the fat and bone.. Internal Temperatures. Whole Meats (Seafood, pork, beef, veal, lamb). The unauthorized reproduction or distribution of this copyrighted work is illegal. Criminal copyright infringement, including infringement without monetary gain, is investigated by the FBI and is punishable by up to five years in federal prison and a fine of $250,000.. match. it is used to make sauces, cook vegetables, soups. Lids fit tightly to accelerate cooking. It is used to make stews, soups, casseroles, roasts with long cooking times. FRYING PAN. It is used to prevent steam. It is ideal for scrambling and shallow frying. In the Food Pyramid…. This category is home to: . Beef. Poultry. Fish. Beans. Nuts & Seeds . What is Meat?. E. dible portions of mammals. M. ostly muscle . tissue of an . animal. In the U.S., the major meat-producing animals are cattle, swine and sheep.. Understanding Meats and Game. The Definition of Meat. Meat. Muscle tissue. The flesh of domestic animals and of wild game animals.. The largest expense item of a food-service operation.. Composition, Structure, and . Cooking . Meat is cooked for four basic reasons. :. to . make it safe to eat, . easier . to chew. ,. easier . to digest, and . more . favourable. . . One thing to remember is that cooking denatures protein and the longer meat is cooked, the more liquid is squeezed out. The B vitamins, one of meat's nutritional specialties, are carried off in the juices along with soluble fats and minerals. If the juices are used for braising or sauces, die nutritional decline will be slight.. Meat. refers to the edible flesh of animals. is animal flesh that is eaten as food. Composition:. Meat consist of :. Water – 75%. Protein – 19%. Intramuscular fat – 2.5 %. Carbohydrates – 2.3%. The unauthorized reproduction or distribution of this copyrighted work is illegal. Criminal copyright infringement, including infringement without monetary gain, is investigated by the FBI and is punishable by up to five years in federal prison and a fine of $250,000.. MEATS. Beef and Poultry. Have you ever been shopping for meat before?. http://. www.youtube.com/watch?v=X9yXrfwzpLQ. Meat Terms. Carcass- body of the animal with the skin or hide , entrails and other extremities removed. Glorious Meats!. What is the main nutrient found in meats?. 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. Meat Thermometer. A thermometer is the best way to ensure properly cooked meat.. It should be placed in the center, thickest part of the meat, away from the fat and bone.. Internal Temperatures. Whole Meats (Seafood, pork, beef, veal, lamb). Meat. Beef, Pork, Veal, Lamb. Choices of “Meat”. Beef, Veal, Pork, and Lamb are classified as *Red Meat*. Based on the amount of myoglobin. Myoglobin is a chain of protein w/153 amino acids found in the hemoglobin of muscle. . Meat. Beef, Pork, Veal, Lamb. Choices of “Meat”. Beef, Veal, Pork, and Lamb are classified as *Red Meat*. Based on the amount of myoglobin. Myoglobin is a chain of protein w/153 amino acids found in the hemoglobin of muscle. . Demonstrate food preparation techniques and nutrition of meats, poultry and seafood. .. Objective . 1: . Identify and apply proper internal temperatures of meat, poultry and seafood according to the food industry standards..