Meat (Protein) and Dairy Meat (Protein) and Dairy ProductsProducts

EAQ: _____________ is a food EAQ: _____________ is a food that belongs in the meat section of that belongs in the meat section of

the five food groups.the five food groups.

Milk and Milk ProductsMilk and Milk Products

Milk is: 87% waterMilk is: 87% water

9.5% non-fat milk solids 9.5% non-fat milk solids (proteins, vitamins, (proteins, vitamins, minerals, lactose)minerals, lactose)

3.5% milk fat3.5% milk fat

Milk is called “Nature’s Most Nearly Perfect FoodMilk is called “Nature’s Most Nearly Perfect Food” ” because it contains almost all nutrients needed for because it contains almost all nutrients needed for sustaining life.sustaining life.

Milk contains:Milk contains:

ProteinProtein FatFat Carbohydrate: milk sugar=lactoseCarbohydrate: milk sugar=lactose WaterWater Vitamins B and fortified with A&DVitamins B and fortified with A&D Minerals: calcium and phosphorusMinerals: calcium and phosphorus

Nutrients missing: vitamin C & fiber Nutrients missing: vitamin C & fiber

Amount Needed:Amount Needed:

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

Types of MilkTypes of Milk

PasteurizedPasteurized: milk which has been heated to : milk which has been heated to destroy harmful bacteriadestroy harmful bacteria

Homogenized: Homogenized: milk which has been whipped milk which has been whipped to disperse the fat and to prevent the cream to disperse the fat and to prevent the cream from separatingfrom separating

Buttermilk: Buttermilk: Milk treated with a special Milk treated with a special bacteriabacteria

Non-fat dry milk:Non-fat dry milk: milk which has all the fat milk which has all the fat and water removedand water removed

Evaporated Milk:Evaporated Milk: milk which has ½ of the water milk which has ½ of the water removed and is sealed in a canremoved and is sealed in a can

Sweetened Condensed Milk:Sweetened Condensed Milk: Whole, pasteurized Whole, pasteurized milk with part of the water removed and a large milk with part of the water removed and a large amount (45%) sugar added.amount (45%) sugar added.

Low fat MilkLow fat Milk: milk that has about ¼ of the fat : milk that has about ¼ of the fat removed, making it lower in calories.removed, making it lower in calories.

Skim Milk:Skim Milk: Milk which has all the fat removed, Milk which has all the fat removed, making it have about ½ the calories of whole milk.making it have about ½ the calories of whole milk.

Types of CreamTypes of Cream

Half and Half:Half and Half: 10-18% milk fat 10-18% milk fat

Whipping Cream:Whipping Cream: over 36% milk fat (cool over 36% milk fat (cool whip is a non-dairy product)whip is a non-dairy product)

Sour Cream:Sour Cream: 18% milk fat. Made by adding 18% milk fat. Made by adding lactic acid to light creamlactic acid to light cream

Storage of MilkStorage of Milk Store milk in a clean place, cold, and Store milk in a clean place, cold, and

covered. covered. Fresh Liquid Milk: Fresh Liquid Milk: bacteria grows quickly in bacteria grows quickly in

warm dairy products. Refrigerate in warm dairy products. Refrigerate in coldest/darkest part of fridge.coldest/darkest part of fridge.

Evaporated Milk:Evaporated Milk: stored in the pantry shelf stored in the pantry shelf until opened then must be refrigerated for no until opened then must be refrigerated for no more than 3-5 days.more than 3-5 days.

Dry milk:Dry milk: After water has been added, After water has been added, refrigerate and treat as fresh milk.refrigerate and treat as fresh milk.

Principles of Principles of CookingCooking With Milk With Milk Use low to moderate heat.Use low to moderate heat. To prevent film on top from forming, cover To prevent film on top from forming, cover

pan with lid.pan with lid. Thickening the milk with flour or cornstarch Thickening the milk with flour or cornstarch

will prevent curdling.will prevent curdling. Sour cream should be heated gently and Sour cream should be heated gently and

quickly to prevent it from curdling. Most quickly to prevent it from curdling. Most recipes add sour cream last, just before recipes add sour cream last, just before serving.serving.

Say Cheese!!Say Cheese!!

Cheese: Cheese: Made from milk by thickening the milk Made from milk by thickening the milk

protein. protein. Then Then the solid portion of the milk the solid portion of the milk

(called curds) is separated from the (called curds) is separated from the liquid (called whey). liquid (called whey).

From the solid portionFrom the solid portion, hundreds of , hundreds of different different cheeses can be producedcheeses can be produced..

Types of Cheese:Types of Cheese: Natural – made from milk. They differ from Natural – made from milk. They differ from

each other because of the kind of milk and each other because of the kind of milk and seasoning used.seasoning used.

Unripened cheeses – cottage cheese Unripened cheeses – cottage cheese and cream cheeseand cream cheese

Ripened – Swiss, cheddar, Colby, parmesanRipened – Swiss, cheddar, Colby, parmesan

Processed cheeses – made from natural Processed cheeses – made from natural cheese which has been melted, pasteurized, cheese which has been melted, pasteurized, and blended to make a smooth texture. Is and blended to make a smooth texture. Is good for cooking. (Ex: American)good for cooking. (Ex: American)

Cheese is best served at room Cheese is best served at room temperature.temperature.

Use moderate heat for heating cheese. Too Use moderate heat for heating cheese. Too high temperature for too long will cause high temperature for too long will cause rubbery, tough cheese.rubbery, tough cheese.

Kinds of MeatKinds of Meat BeefBeef = cows over 1 year old = cows over 1 year old PorkPork = pigs not more than 1 year old = pigs not more than 1 year old Lamb or mutton Lamb or mutton = sheep= sheep VenisonVenison = deer = deer VealVeal = young calf 3-14 weeks old = young calf 3-14 weeks old PoultryPoultry = chicken, turkey, duck, goose = chicken, turkey, duck, goose

Kinds of MeatKinds of Meat

FishFish = a) fin fish – flounder, trout, = a) fin fish – flounder, trout, catfishcatfish

b) shell fish – oysters, shrimp, b) shell fish – oysters, shrimp, crab, lobster, clams, crab, lobster, clams,

scallopsscallops Variety Meats Variety Meats = = liver, heart, kidneyliver, heart, kidney, ,

tongue, brains, tripe (lining of tongue, brains, tripe (lining of stomach), sweetbreads ( organ meats stomach), sweetbreads ( organ meats such as pancreas)such as pancreas)

Meat TermsMeat Terms Bone – the part we don’t eatBone – the part we don’t eat MuscleMuscle – – the meat that we eatthe meat that we eat Fat – adds tenderness, flavor, and juice Fat – adds tenderness, flavor, and juice

to meatto meat Gristle – the tough, connective tissue Gristle – the tough, connective tissue

around jointsaround joints Marbling – streaks of fat in meat which Marbling – streaks of fat in meat which

help make the meat tenderhelp make the meat tender Connective tissue – creamy white Connective tissue – creamy white

thread-like strands that bind muscle thread-like strands that bind muscle togethertogether

NutrientsNutrients

ProteinProtein IronIron B-vitaminsB-vitamins FatFat

Inspection and GradesInspection and Grades

Inspected for wholesomenessInspected for wholesomeness Grades:Grades:

Top Grade = Prime (has most Top Grade = Prime (has most marbling)marbling)

22ndnd Grade = Choice Grade = Choice

33rdrd Grade = Select Grade = Select

44thth Grade = Standard Grade = Standard

A+

Handling MeatsHandling Meats

Keep refrigerated or frozenKeep refrigerated or frozen Thaw in refrigerator or microwaveThaw in refrigerator or microwave Keep meat separate from other Keep meat separate from other

foodsfoods Wash working surfaces, including Wash working surfaces, including

cutting boards, utensils, and hands cutting boards, utensils, and hands after handling raw meat.after handling raw meat.

Handling MeatsHandling Meats CookCook thoroughly to thoroughly to

destroy E. Coli bacteria destroy E. Coli bacteria ((160 F. internal 160 F. internal temperaturetemperature. . JuicesJuices should be should be clearclear. . Hamburger meat not Hamburger meat not pink)pink)

Refrigerate leftovers Refrigerate leftovers within 2 hours.within 2 hours.

DO NOT EAT RAW MEATDO NOT EAT RAW MEAT

Principle of Cooking MeatPrinciple of Cooking Meat

Use Use low temperature to prevent low temperature to prevent tougheningtoughening

Cook only until done to prevent drynessCook only until done to prevent dryness The The tougher the meattougher the meat, the , the longer it will longer it will

take to cooktake to cook it until tender it until tender Tender cuts can be cooked by dry heatTender cuts can be cooked by dry heat

Less tender cuts must be cooked Less tender cuts must be cooked by by moist heatmoist heat

Orange JuliusOrange Julius 1- 6oz. can orange juice concentrate, frozen1- 6oz. can orange juice concentrate, frozen 1c. milk1c. milk 1c. water1c. water 6T. sugar (1/2 c.)6T. sugar (1/2 c.) 1tsp. vanilla1tsp. vanilla 10-12 ice cubes10-12 ice cubes Combine all ingredients in a pitcher. Bring Combine all ingredients in a pitcher. Bring

pitcher to supply table, pour into blender pitcher to supply table, pour into blender container, container, covercover, and blend about 30 seconds. , and blend about 30 seconds. Serve immediately.Serve immediately.

Yields 4Yields 4