Meat (Protein) and Dairy Products

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Meat (Protein) and Dairy Products

• EAQ _____________ is a food that belongs in the
  meat section of the five food groups.

Have your Five Food Groups Flip Chart Ready to go
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Milk and Milk Products

• Milk is 87 water
• 9.5 non-fat milk solids (proteins,
  vitamins, minerals, lactose)
• 3.5 milk fat
• Milk is called Natures Most Nearly Perfect
  Food because it contains almost all nutrients
  needed for sustaining life.

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Milk contains

• Protein
• Fat
• Carbohydrate milk sugarlactose
• Water
• Vitamins B and fortified with AD
• Minerals calcium and phosphorus
• Nutrients missing vitamin C fiber

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Amount Needed

• 2-3 servings each day are needed from the milk,
  cheese, and yogurt group.

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Types of Milk

• Pasteurized milk which has been heated to
• destroy harmful bacteria
• Homogenized milk which has been whipped
• to disperse the fat and to prevent the cream
  from separating
• Buttermilk Milk treated with a special
• bacteria
• Non-fat dry milk milk which has all the fat
• and water removed

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• Evaporated Milk milk which has ½ of the water
  removed and is sealed in a can
• Sweetened Condensed Milk Whole, pasteurized
  milk with part of the water removed and a large
  amount (45) sugar added.
• Low fat Milk milk that has about ¼ of the fat
  removed, making it lower in calories.
• Skim Milk Milk which has all the fat removed,
  making it have about ½ the calories of whole milk.

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Types of Cream

• Half and Half 10-18 milk fat
• Whipping Cream over 36 milk fat (cool whip is
  a non-dairy product)
• Sour Cream 18 milk fat. Made by adding lactic
  acid to light cream

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Storage of Milk

• Store milk in a clean place, cold, and covered.
• Fresh Liquid Milk bacteria grows quickly in warm
  dairy products. Refrigerate in coldest/darkest
  part of fridge.
• Evaporated Milk stored in the pantry shelf
  until opened then must be refrigerated for no
  more than 3-5 days.
• Dry milk After water has been added,
  refrigerate and treat as fresh milk.

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Principles of Cooking With Milk

• Use low to moderate heat.
• To prevent film on top from forming, cover pan
  with lid.
• Thickening the milk with flour or cornstarch will
  prevent curdling.
• Sour cream should be heated gently and quickly to
  prevent it from curdling. Most recipes add sour
  cream last, just before serving.

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Say Cheese!!

• Cheese
• Made from milk by thickening the milk protein.
• Then the solid portion of the milk (called curds)
  is separated from the liquid (called whey).
• From the solid portion, hundreds of different
  cheeses can be produced.

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Types of Cheese

• Natural made from milk. They differ from each
  other because of the kind of milk and seasoning
  used.
• Unripened cheeses cottage cheese and cream
  cheese
• Ripened Swiss, cheddar, Colby, parmesan

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• Processed cheeses made from natural cheese
  which has been melted, pasteurized, and blended
  to make a smooth texture. Is good for cooking.
  (Ex American)
• Cheese is best served at room temperature.
• Use moderate heat for heating cheese. Too high
  temperature for too long will cause rubbery,
  tough cheese.

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Kinds of Meat

• Beef cows over 1 year old
• Pork pigs not more than 1 year old
• Lamb or mutton sheep
• Venison deer
• Veal young calf 3-14 weeks old
• Poultry chicken, turkey, duck, goose

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Kinds of Meat

• Fish a) fin fish flounder, trout, catfish
• b) shell fish oysters, shrimp, crab,
  lobster, clams, scallops
• Variety Meats liver, heart, kidney, tongue,
  brains, tripe (lining of stomach), sweetbreads (
  organ meats such as pancreas)

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Meat Terms

• Bone the part we dont eat
• Muscle the meat that we eat
• Fat adds tenderness, flavor, and juice to meat
• Gristle the tough, connective tissue around
  joints
• Marbling streaks of fat in meat which help make
  the meat tender
• Connective tissue creamy white thread-like
  strands that bind muscle together

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Nutrients

• Protein
• Iron
• B-vitamins
• Fat

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Inspection and Grades
A

• Inspected for wholesomeness
• Grades
• Top Grade Prime (has most marbling)
• 2nd Grade Choice
• 3rd Grade Select
• 4th Grade Standard

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Handling Meats

• Keep refrigerated or frozen
• Thaw in refrigerator or microwave
• Keep meat separate from other foods
• Wash working surfaces, including cutting boards,
  utensils, and hands after handling raw meat.

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Handling Meats

• Cook thoroughly to destroy E. Coli bacteria (160
  F. internal temperature. Juices should be clear.
  Hamburger meat not pink)
• Refrigerate leftovers within 2 hours.
• DO NOT EAT RAW MEAT

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Principle of Cooking Meat

• Use low temperature to prevent toughening
• Cook only until done to prevent dryness
• The tougher the meat, the longer it will take to
  cook it until tender
• Tender cuts can be cooked by dry heat
• Less tender cuts must be cooked by moist heat

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Orange Julius

• 1- 6oz. can orange juice concentrate, frozen
• 1c. milk
• 1c. water
• 6T. sugar (1/2 c.)
• 1tsp. vanilla
• 10-12 ice cubes
• Combine all ingredients in a pitcher. Bring
  pitcher to supply table, pour into blender
  container, cover, and blend about 30 seconds.
  Serve immediately.
• Yields 4