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Meat and Poultry Identification

Meat and Poultry Identification

30. Meat and Poultry Identification. Objective. Understand the elements that compose meats and how they impact the texture of the meats. Meat Composition. Cuts of meat and poultry are a combination of muscle, connective tissue, fat, and sometimes bone. Muscle. continued.

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1.9k views • 166 slides
General Meat Carcass Information

General Meat Carcass Information

General Meat Carcass Information. Beef, pork, lamb and goat animals that are processed before 2 years of age typically yield higher quality meat. Older animals are also processed, but quality of meat is usually lower.

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410 views • 41 slides
Meat Basics Creative Cooking II

Meat Basics Creative Cooking II

Meat Basics Creative Cooking II. Nutritional Component of Meat. Water = 75% Protein = 20 % Fat = 5% Shrinkage : Occurs when meat loses water as it cooks Marbling : Fat within muscle tissue Fat Cap : fat that surrounds muscle tissue. Barding: Wrapping lean meat with fat.

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828 views • 35 slides
Cuts of Meat

Cuts of Meat

Cuts of Meat. Objective 3.02: Recall retail and wholesale cuts of meat. Meat Carcass Information. Beef, Pork, Lamb, and goat animals that are processed before 2 years of age typically yield higher quality meat. Older animals are processed, but meat quality is usually lower. . Processing.

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5.78k views • 25 slides
Beef and Veal Fabrication and ID Sessions 6 and 7

Beef and Veal Fabrication and ID Sessions 6 and 7

Beef and Veal Fabrication and ID Sessions 6 and 7. Agenda Ingredient and Materials Knowledge Goal. Quiz Review Beef and Veal Definitions Breeds and Primals : Using the NAMP Standards Standards of Quality Handling and Storage Fabrication Cutting Steaks Following Seams Using the Grinder.

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380 views • 25 slides
Chapter 6 Meat, Poultry, and Seafood

Chapter 6 Meat, Poultry, and Seafood

Chapter 6 Meat, Poultry, and Seafood. Grades of Meat. Meat inspection is mandatory in the United States. It ensures that meat is wholesome and that the processing facilities and equipment meet food safety standards. Grading is voluntary.

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1.25k views • 23 slides
Chapter 6 Meat, Poultry, and Seafood

Chapter 6 Meat, Poultry, and Seafood

Chapter 6 Meat, Poultry, and Seafood. Grades of Meat. Meat inspection is mandatory in the United States. It ensures that meat is wholesome and that the processing facilities and equipment meet food safety standards. Grading is voluntary.

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239 views • 23 slides
Lamb

Lamb

Lamb. Lamb. Meat of sheep slaughtered when they are less than one year old Spring lamb is young lamb that has not been fed grass or grains Because lamb is slaughtered at an early age they are almost always tender Lamb has a distinctive and strong flavor.

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668 views • 21 slides
Meat Cookery

Meat Cookery

Meat Cookery. - CS1(SS) Foster. Learning Objectives. Identify the common characteristics of the different types of meat Discuss the different methods of preparation for different types and cuts of meats Explain the sanitation considerations associated with each meat. Cuts of meat.

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379 views • 20 slides
Who wants to be a millionaire

Who wants to be a millionaire

Who wants to be a millionaire. Baking is a cooking technique that: Uses dry heat in a closed environment Large amounts of coil Requires liquid to reach halfway up the protein or vegetable. Grilling is the cooking technique that: Places a heat source directly above the product

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247 views • 18 slides
Live Animal Evaluation Swine

Live Animal Evaluation Swine

Live Animal Evaluation Swine. Nick Nelson Blue Mt. Community College ANS 231 Originated by Kenneth Geuns Michigan State University Revised 2009. Swine Evaluation: Fat Indicators. Ham/ Loin Junction. Loin Edge. Shoulder. Seam of Ham. Elbow Pocket. Flank. Jowl.

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350 views • 16 slides

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