University:
Winston-Salem Forsyth County Schools
Course:
AP Psychology
Academic year:

2014
Views:

224

Pages:

28
Author:

Landyn Montes

Meat, Poultry, Seafood, Legumes Beef  Meat is the edible portion of mammals.  Beef comes from mature cattle over 12 months of age.  After animal carcasses have been halved and quartered, they are cut into smaller pieces called Wholesale cuts for easier handling. Steak= Less than 2” thick Roast=More than 2” thick Chuck Exercise Exercise Brisket and Foreshank Rib Support= Dry Heat Exercise= Moist Heat Short Loin Support Exercise Sirloin Support Round Support Exercise Exercise Short Plate Flank  Meat cutters divide the wholesale cuts into smaller pieces, called Retail Cuts, at the grocery store. Reading a Meat label Other Types of Meat  Veal is very young beef that comes from cattle less than three months of age.  The meat from swine is called Pork and it has a grayish-pink to light rose color. Pork is not graded because it comes from very young animals.  The meat of sheep less than one year old is called lamb.  The edible parts of animals other than muscles, such as liver, kidney, heart and tongue are called variety meats.  Flecks of fat throughout the lean portion of the meat is called marbling. There are three grades of beef: Methods of Dry Heat Cooking  Broiling  Roasting  Panfrying/Stir-frying  Panbroiling Methods of Moist-Heat Cooking  Braising  Cooking in Liquid Internal Temperatures  Ground meats should be cooked to an internal temperature of 155°.  Roasts and steaks should be cooked to an internal temperature of at least 145°. Poultry Types of Poultry  The most common types of poultry eaten in the United States are chicken, turkey, goose, and duck.  Ducks and geese have all dark meat.  Dark meat has more fat than white meat.  Giblets- edible poultry organs, such as the heart and liver. Poultry Grades  Most poultry sold is US Grade A.  Full-fleshed and meaty with well distributed fat.  Grade B and C birds are usually used in processed products. Methods of Cooking Poultry  Roasting  Broiling  Grilling  Frying  Braising  Stewing Fish and Shellfish Choosing Fish  A fresh fish should have a stiff body, tight scales, and firm flesh.  The gills should be red, and the eyes bright and bulging.  A finger pressed into the flesh should leave no indentation.  The outside should have little or no slime and the fish should smell fresh. Cooking Fish  To check for doneness, look to see if the flesh is firm and it flakes easily with a fork.  You should cook fish about 10 minutes for every inch of thickness. Legumes Nutrition  Legumes fit into two of the food groups:    Vegetables Proteins Legumes are good sources of vitamins and minerals such as    Iron Calcium and phosphorus (cell growth, utilize vitamins, and covert food into energy) B vitamins---helps with cell metabolism Kinds of Legumes  Split Peas  Yellow or green. Mild flavor. Used mainly in soups.  Black Eyed Peas  Small, oval, white with black spots. Mild flavor. Many uses. Kinds of Legumes  Lima Beans  Small or large in size. Mild, buttery flavor. Many uses.  Kidney Beans  Large beans. Light or dark red. Hearty flavor. Uses include chili, red beans and rice, and salads. Kinds of Legumes  Navy Beans  Small, white beans. Mild flavor. Many uses, including baked beans and soup.  Garbanzo Beans  Also known as chickpeas. Round with rough texture. Nut-like flavor. Many uses, especially in Middle Eastern Foods. Types of Legumes  Pinto Beans  Small, oval beans with pink dots. Mild flavor. Used for chili, refried beans, and other Mexican foods. Forms of Legumes  Uncooked legumes are sold in plastic bags.  You can also buy canned beans that are already cooked.  Store uncooked legumes in a tightly covered container in a cool, dry place. Preparing Dried Legumes  Sort the Beans   Remove any foreign materials Rinse beans several times to wash off dirt and dust. Preparing Dried Legumes  Soak the Beans    Soak the beans overnight Soaking reduces cooking time and helps prevent the beans from forming gas in the digestive system.  To soak, place beans in a large pot. Add water to cover the beans. Preparing Dried Legumes  Simmer the Beans   Beans should be simmered until they are tender. This will take 1-3 hours, depending on the type of bean. Tofu  Soybeans are used to make tofu.  Tofu is a custard-like product that is very high in protein and low in calories and sodium.  Many vegetarians use tofu as a meat substitute.