Types of meat. Poultry.

ALLPPT.com _ Free PowerPoint Templates, Diagrams and Charts

November, the twenty-third
Classwork
Types of meat and poultry.
Warm up:
New vocabu-
lary:
beef — яловичина meatballs – фрикадельки
mutton — баранина bacon — копчена свиняча грудинка, бекон
lamb – молода баранина (ягня) pork belly – свиняча грудинка
pork — свинина fat (beef, pork) – сало (яловиче, свиняче)
veal — телятина salami – салямі
venison — оленина sausage — ковбаса
poultry – м’ясо свійської птиці a steak — стейк
chicken — курка, курча a beefsteak – біфштекс
a chicken breast — куряча грудка beef sirloin – яловича вирізка
a chicken leg — куряча ніжка tongue — язик
a chicken wing — куряче крило ham — шинка, окіст
a chicken thigh – стегно куряче heart — серце
turkey — індичка liver – печінка
duck – качка kidney — нирка
goose – гусак chop — відбивна
partridge – куріпка a burger – бургер
quaіl – перепілка ribs – реберця
rabbit – кролятина patе – паштет
minced meat – м’ясний фарш
ground beef – яловичий фарш
Read and translate the
text.

Meat is flavorful and highly nutritious. Meat is the edible muscle of

animals, typically cattle, sheep and pigs. Meat has three main part: muscle,
connective tissue and fat. Meat is an excellent source of
protein. It is also a major source of iron, zinc, phosphorus, riboflavin, niacin
and vitamins B6 and B12.
Meat belongs to the same food group as poultry, fish, dry beans, eggs and
nuts.
The four most common meats sold are beef, veal, lamb and pork.
A cut is a specific, edible part of meat, such as steak, chop or roast.
Meat is first divided into large wholesale cuts, also called primal cuts.
A wholesale cut is a large cut that is sold to retail stores. A retail cut is a
small cut of meat sold to consumers.
Cuts of meat
Meat Source Characteristics
Beef Cattle more than one year Hearty flavor; firm texture;
old. Bright, deep red color with
creamy white fat
Veal Calves, usually one to three Mild flavor; firm texture, light,
months old. gray-pink color with very little
fat
Baby beef Calves between six and Pink-red color, stronger flavor
twelve months old. than veal
Lamb Sheep less than a year old. Unique, mild flavor; pink-red
color with white fat. Sometimes
covered with a thin membrane.
Mutton Sheep over two years old. Less tender than lamb, stronger
flavor.
Pork Pigs less than a year old. Tender texture; mild flavor; gray-
pink color, soft white fat.
Ground meat and variety meats

Ground meat is popular and relatively inexpensive one of its

best known uses is in hamburgers. It is also an important
ingredient in meat loaf, tacos, sloppy joes and tomato-based meat
sauces. Less tender cuts of meat, along with trimmings, are often
ground.
Ground beef, also called hamburger, is the most popular ground
meat.
A variety meat is a meat consisting of edible organs and
extremities of beef, veal, lamb or pork. Variety meats include liver,
kidney, pigs feet, brains, heart, tongue.
Cooking meat
Cooking affects meat in several ways. When properly cooked,
meat becomes more firm, fat melts and connective tissues soften. As
a result, the meat becomes tender, juice, and flavorful.
Meat cooking methods are grilling, roasting, frying,
pan-frying, broiling, braising, pressure-cooking, slow cooking, mi-
crowaving.

Discuss the following:

1) Explain the three main parts of meat.
2) Describe the nutritional value of meat.
3) Identify and explain the most common grades of beef.
Poultry
Poultry is any bird raised for food. Poultry is nutritious and easy to pre-
pare. It has mild flavor and lends itself to many different recipes and cooking
methods. Poultry is a good source of protein. It also has niacin, vitamins B6
and B12, calcium, phosphorus, iron and other minerals. Poultry usually has
less fat and calories than red meat.
Chicken, turkey, duck and goose are the most common types of poultry.
You can buy whole birds, or you can choose from pre-cut parts, ground poul-
try, internal organs and ready-to-eat products.
 You can roast, fry, sauté, stew,
How to cook poultry grill, broil, pan-fry, deep-fry and
microwave poultry. Cook poultry
at a moderate temperature until
well-done. Poultry will dry out
and become tough if you cook it
for too long or at a temperature
that is too high. If you want to
stuff poultry, you need to cook it
by itself. Use about ¾ cup of
stuffing per pound. Never stuff a
bird and store it to roast later,
because bacteria will grow
inside.
 Ingredients:
Chicken • Boneless, skinless chicken breasts, cut into cubes or strips
• Buttermilk – enough to cover the chicken
bites • Seasoned breadcrumbs – enough to coat the chicken

Cut chicken in cubes or strips and place in bowl filled with

buttermilk. Cover bowl and refrigerate for 30 minutes.
Remove chicken from buttermilk and coat each “bite” with sea-
soned bread crumbs and place on a cookie sheet lined with tin foil
and
sprayed with nonstick spray.
Bake nuggets at 400 degrees until crispy (about 12 minutes); flip
bites over after 6 minutes. These chicken bites may be served hot
or cold.
Make sure everyone washes hands before and after handling
raw chicken!
Honey Mustard Dipping Sauce
• ½ cup low fat mayonnaise
• 2 Tablespoons honey
• ¼ cup yellow or Dijon mustard
Discuss the following:
1) List the nutrients found in poultry.
2) Describe four most popular types of poultry.
3) What are the common forms of poultry?

HOMETASK:
1.Write down the words
2.Write 2 recipes of cooking meat
and poultry