PDF-Meat/Meat Alternate

D34 Scrambled EggsMain Dishes Special Tip cup dried whole eggs and 2 qt cup water in place of eggsFor 100 servings use 3 lb 2 oz 1 gal Calories702 gCarbohydrate 165 g507 g157 gCholesterol2. MEAT MINCERS MEAT DESCRIPTION MEAT MINCER PRODUCTION PER HOUR : 50 kg / h S U PPLIED WITH S.STEEL TRAY AND PUSHER S.STEEL STRUCTURE * OPTION - ACCESSORIES – FUNNELS , BLADES , PLATES TR 8 1 milk. 1 fruit/vegetable. 1 grains/breads. 1 meat/meat alternate (optional). For breakfast to . be a reimbursable meal, it must contain . three. different food . items. . Offer Versus Serve. A . minimum of . D-26 Macaroni and CheeseMain Dishes Variation:A. Macaroni, Cheese, and Ham 4, use 5 lb 12 oz (1 gal 1 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%. D-26 Macaroni and CheeseMain Dishes Variation:A. Macaroni, Cheese, and Ham 4, use 5 lb 12 oz (1 gal 1 Kind . of meat. Primal wholesale cut. Retail . cut. Sell By date. The weight . Unit price (cost per pound). Price. Handling of meat. Steaks are thinner cuts while roasts are a thicker cut. Fresh meats will usually last in the refrigerator for 2 to 4 days. . 1 milk. 1 fruit/vegetable. 1 grains/breads. 1 meat/meat alternate (optional). For breakfast to . be a reimbursable meal, it must contain . three. different food . items. . Offer Versus Serve. A . minimum of . The Meal Pattern. Adult Care Component. Print Meal Pattern for Adults. Guidance Memorandum 12A. : . https. ://. dpi.wi.gov/community-nutrition/cacfp/adult-care/memos. . MEAL COMPONENTS. Serving Size. 2012-2013 New Meal Pattern. Grade Groupings K-5 and 6-8. Offer vs. Serve. Clarification. This is not how the kids get their food. This is giving them the ability to deny up to 2 components. Goals. To reduce food waste. The Meal Pattern. Child Care Component . Print Meal Pattern 1-18 Year Olds. Guidance Memorandum 12C:. . http://. dpi.wi.gov/community-nutrition/cacfp/child-care/memos. MEAL COMPONENTS. AGE GROUPS. Creditable & Non-Creditable Foods. 2012-2013 New Meal Pattern. Grade Groupings K-5 and 6-8. Offer vs. Serve. Clarification. This is not how the kids get their food. This is giving them the ability to deny up to 2 components. Goals. To reduce food waste. Child Nutrition Program Administration . Daily Alternate Meals. Professional Standards for State and Local Nutrition Program Personnel Final Rule . Contributes . 1 Training Hour . towards the Professional Standard training requirements. Meat color is very important because it affects consumer purchase decisions. Research continues to find ways to improve the length of time a product stays “bright red” in the meat case. The protein responsible for meat color is myoglobin. Protein. The proteins in meat coagulate on heating. At around 60°C the protein begins to denature and the muscle fibres become firmer. . After 60°C the fibres shrink and the meat juices are squeezed out. .