PPT-Meat, Chicken & Fish

Meat Includes Beef Veal Pork Usually tender cuts from young animals Lamb Marbling The flecks of fat in the meat muscle tissue Contributes to moisture amp flavor of the meat Selecting Inspection amp Grading is done by the USDA. PROTEIN-BASED FOODS. Foods I: Fundamentals. Meats. Meats.  . beef, pork, lamb & veal. COOKING:. Before cooking, red meats should have a . bright red color. .. Grey or brownish color means the meat is bad.. MEAT , FISH , AND POULTRY No. L 146 01 31 mg 942 mg 89 mg 4 g 33 g 16 g 237 cal Calcium Sodium Cholesterol Fat Protein Carboh PEPPER,BLACK,GROUND SALT PEPPER,RED,GROUND COOKING SPRAY,NONSTI MEAT , FISH , AND POULTRY No. L 158 00 25 mg 658 mg 119 mg 10 g 40 g 2 g 269 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Issue Measure Weight 82 lbs 1-7/8 lbs 1-5/8 lbs MEAT , FISH , AND POULTRY No. L 146 00 35 mg 981 mg 120 mg 11 g 40 g 16 g 324 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 Issue Measure Weight 82 lbs 2-1/8 Platters. Menu. We believe . that the. . best food . is . made at . home. , that . is . why all . Of our products. . are created . with. . the . passion. . and love you . get . at home.. d.) This is a Shish kebabs. 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 , FISH , AND POULTRY No. L 146 00 35 mg 981 mg 120 mg 11 g 40 g 16 g 324 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 Issue Measure Weight 82 lbs 2-1/8 MEAT , FISH , AND POULTRY No. L 003 01 149 mg 1769 mg 105 mg 17 g 44 g 48 g 533 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories CHEESE,CHEDDAR,LOWFAT,SHREDDED Issue Measur This is a cow.. This is . a . hamburger.. This is a . grilled chicken . breast.. This is . a fried chicken breast.. This is a crispy chicken breast.. This . is . a chicken. .. This is a pig.. This is bacon.. PROTEIN-BASED FOODS. Foods I: Fundamentals. Meats. Meats.  . beef, pork, lamb & veal. COOKING:. Before cooking, red meats should have a . bright red color. .. Grey or brownish color means the meat is bad.. Meat. Includes:. Beef. Veal. Pork- Usually tender cuts from young animals. Lamb. Marbling. The flecks of fat in the meat muscle tissue. Contributes to moisture & flavor of the meat. Selecting. Inspection & Grading is done by the USDA. MENUDAIRY/EGGSFINSHELLTREEWHEAT/PEA-SOYGARLICSESAMESULFITESMILKFISHFISHNUTSGLUTENNUTSSEEDSBEEFAlcatra - Top Sirloin Beef w/Sea SaltBeef Ancho - Prime Rib EyeBone-in Cowboy RibeyeCostela - Beef Short R ChefsTemp is a kitchen appliance company that brings state-of-the-art cooking tools to professional, gourmet, and amateur chefs alike. We service kitchen enthusiasts worldwide and bring high-end cooking technology to the people. We help cooks, food enthusiasts, BBQ lovers and kitchen kings and queens level up their cooking skills. Visit: https://www.chefstemp.com/the-best-meat-thermometers-of-2022/ ! ! Excessive Vitami