Download Meat Unit Worksheet Name______________________________ I

Meat Unit Worksheet
Name______________________________
I. Nutritional Value of Meat - An excellent source of:
a. ___________________ – complete protein, help to build, maintain, and repair body tissue.
b. _______________ – helps red blood cells carry oxygen to and from cells.
c. ______________________ – helps body use energy, nervous system
ChooseMyPlate recommends ________________________ of protein food per day.
What does one 3 oz. serving of meat look like? _________________________
II. Types of Meat - The edible portion of mammals is called ______________
a. ________________: mature cattle over 1 year old
b. _______________: young beef – less then 3 months old.
c. ______________: meat of swine (pigs)
d. ______________: sheep less than 1 year old
e. ________________________: sheep over 2 years old
f. ________________: edible parts of an animal other than the muscles such as:
______________, ______________, _____________, ____________, etc.
III. Meat Inspection and Grading
1. All meat that is sold must, by law, pass _______________________.
2. Inspection provides assurance to the consumer with confidence that all meat that
is sold is from ____________________ animals, which are processed under
sanitary conditions, and that the meat is _________________ to eat.
3. Beef is ____________________ for quality by the United States Department of
Agriculture (USDA) graders according to set standards.
4. Grades are based on the amount of ________________ and the ____________of
the animal.
What is Marbling? Flecks of fat within the _____________ muscle. The following
grades are based on the amount of marbling and the age of the animal. These quality grades
are an indication of characteristics such as __________________________________________.
There are six grades of beef. But we only see the top three in grocery stores.
Top 3 quality grades:
1. ________________ – most marbling, produced in limited quantities, usually sold
in fine restaurants and meat markets.
2. ____________________ – usually sold in supermarkets
3. ______________________– least amount of marbling, making it leaner than, but
often not as tender, juicy and flavorful as, the other two top grades.
IV. Purchasing Beef - Tips for purchasing beef:
1. Is it __________________________?
2. What’s the ______________________? (hint- read the label on the meat!)
3. What does it look like?
a. Color of the lean part of the beef should be _______________________.
b. How much _____________________ is there?
c. Is the _____________________________½” on steaks and roasts? Fat
covering acts as a _________________________ and helps in retaining juices during cooking.
V. How much to Buy?
• ___________________________ – approximately ¼ pound or 4 oz. per person
• Small amount of bone – _____ to _____ pound per person
• Large amount of bone – about ________ pound per person
VI. Wholesale and Retail Cuts
 After slaughtering, animal carcasses are divided into large pieces call _______________
___________ for easier handling by meat cutters. These cuts are sent to grocery stores.
 At the grocery store, meat cutters divide meats into smaller pieces called ____________
_________. These are the cuts consumers purchase.
VII. What make beef tough or tender? ________________________________ !!!
1. Where the cut comes from on the cow is a major indicator of __________________
or __________ cuts. The ____________________ the muscle is used, the tougher it will be.
The __________________ the animal, the tougher it will be.
2. There are two proteins which are responsible for most of the toughness of meat.
a. _____________________ is found in tendons and in connective tissues in and around
muscles and skin.
b. __________________________ is a component of ligaments.
(____________________ tie muscle to muscle, while ________________ tie muscle to bone).
c. Most animal protein such as pork, veal, lamb, fish, poultry are _________________
___________________. (Think about it- how much effort does a fish have to exert
when swimming in water?) Beef, which is usually slaughtered as __________________
_________________ animals, has parts which are less tender.
d. Less tender beef is produced by animals who are ________________, _____________,
and fed largely on hay or grass. Their muscles tend to be _______________in diameter
and contain ________________ ______________________of collagen and elastin.
Tender Wholesale Cuts
Tough Wholesale Cuts
Rib, short loin, and _____________________
Brisket, _____________, flank, short plate,
and _________________
~ Chuck has both tender and tough cuts, but is mostly tough. ~
• Bone shape is another indicator.
–T-bone, rib bone, wedge bone – _____________ cuts
–Round bone, blade bone –
______________ cuts
Ground Beef
• It must be at least _________% lean: _______% fat
• Ground __________________: 80 to 85% lean / 15 to 20 % fat
• Ground __________________: 85 to 90% lean / 10 to 15% fat
• Ground __________________ : 90 to 92% lean / 8 to 10% fat
Also listed as “lean” and “extra lean.” Look for the percentage of fat, which must
be listed on the label.
~ Hamburger vs. Ground Beef ~
Hamburger has added _____________.
• Use all hamburger or ground meat of any kinds within ____ to ____ days.
• Why is ground beef more likely to have harmful bacteria than a steak or roast?
VIII. Tenderizing those tough cuts of meat
•
_____________________________
•
Chemically (papain in meat tenderizer)
•
Marinating (Italian ___________________________, etc.)
•
Cutting at an angle, against the _________________
•
Cooking in with a ____________ _______________ cooking methods

Grinding (________________ beef)
IX. How Foods Cook
• ____________________________________: transferring heat by direct heat
• _______________________________: movement of molecule through air or liquids
• _______________________________: heat is transferred as waves of energy. Heat
flows evenly from the source in every direction.
What is heat’s effect on Food?
• ____________________, _____________________, _______________________, and
_____________________________
• _________________ Reaction – browning occurs when heat provokes a series of
chemical reactions between certain sugars and proteins.
X. Dry Heat Cooking Methods- use these for cuts of meats which are tender
• Definition: cooking food uncovered without ____________ _____________________.
• Best for ________________________ cuts of meat and poultry.
• Food browns and develops a crisp tender crust, yet stays moist and tender inside.
•
Includes cooking with fat. Why? ______________________________________
__________________________________________________________________.
a. Roasting- done in ______________
b. Broiling- direct heat, done in ___________ using the broiler and pan.
c. Grilling- direct heat, done over a ________________.
d. Pan-broiling- uses natural fat or very little ___________ fat.
e. Pan-frying or Sautéing- uses a little more __________
f. Stir-frying- little added fat, much _____________, used for Oriental recipes.
After viewing the videos on dry heat cooking methods, what points do they have in
common?
a. temperature of meat before cooking is ______________________________
b. what are some common seasonings used?____________________________
c. amount of heat applied when starting the cooking _____________________
d. Do you ever add water or use a tight lid on the pot?____________________
e. how long to wait between the end of cooking and when served __________
f. best doneness for most tenderness and juiciness______________________
XI. Moist Heat Methods- use these for cuts of meat which are tougher
• Definition: foods cooked in hot ______________, steam, and/or both.
• Moisture allows heat-transfer by both conduction and convection.
Long cooking times allow meat to ___________________ and develop _____________.
Common moist heat methods of cooking for meat:
a. Stewing- __________ cooking times with _______________ of liquid.
b. Braising-long cooking times with a ______________ amount of liquid.
c. Pressure cooking- cooking at a higher ________________________, which
shortens the cooking time. (You must have a pressure cooker to do this!)
After viewing the videos on stewing, braising, and pressure cooking, what conclusions
can you draw about these moist heat cooking methods?
a. Before cooking meat, remove what parts? __________________________________
b. Often the meat is dredged (rolled) in __________________ before it is cooked in oil.
This is to help the meat to ____________________ and develop the flavors.
c. Common seasonings include ____________________________________________
d. Common liquids added_________________________________________________
e. Why is the meat cooked for a long time first, and then the vegetables added? ____
____________________________________________________________________
f. Is the pot covered? _________ Once it boils, how much heat is used?____________
g. Common vegetables used: ______________________________________________
A mirepoix (French) is common combination of what 3 veggies? ________________
h. Why is a small amount of tomato paste added? _____________________________
i. What is “deglazing the pan?” ____________________________________________
j. Why does a pressure cooker cook faster? As pressure rises, temperature _________
XII. Meat Temperatures
• Rare = _________ degrees
• Medium = _____________ degrees
• Well Done = _____________ degrees
• Always cook ground beef to well-done