PPT-Meats Beef and Poultry STANDARD 4

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. 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. 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%. 2015. Meats:. Beef, Veal, Pork and Lamb. 5 classes of beef. Steers:. . castrated male calf; high quality beef and high yield.. Heifer:. . young female that has not birthed a calf; high quality beef but lower yield than steers. Objective. Recognize when poaching is an appropriate cooking method to use.. Moist-Heat and Combination Cooking Methods for Meat and Poultry. Moist heat is able to cook foods more effectively at lower temperatures than dry heat. 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. Objective: 4.02. Quality Standards . The United States Department of Agriculture sets forth quality features for beef, pork and poultry.. The quality features are classified into grades as determined by the USDA.. 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). 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. 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. . From . a cattle Farm . to our . Fork?. What is the beef life cycle?. 1. -farms . & ranches. On farms and ranches, cows are bred and give birth to a calf each . year.. 2-Young calves. For the first . PUPUor eggs may increase your risk of foodborne illnessLOCAL STYLE EDAMAME 12Topped with Hawaiian sea salt served with citrus ponzu sauceCHICKEN POT STICKERS 16With ginger ponzu dipping sauceFRESH M Menu LARGE 16148 12 SLICES1300 Pizza toppings 150 Extra cheese 300Menu Notice Consuming raw or undercooked meats poultry seafood shellfish or eggs may increase Two egg rolls stuffed with c Poultry curtains, also known as poultry house curtains or poultry house sidewall curtains or poultry farm parda are an important component in modern poultry farming. They offer offers numerous benefits for poultry farmers and are designed with specific specifications to optimize the poultry farming environment. 4 thin-style flavored bagels or regular bagels, split. 1/3 cup reduced-fat cream cheese. 2 tablespoons nonpareil capers. 8 thin slices tomato. 4 thin slices red onion, separated into rings. Nonpareil capers (.