Meat Flashcards
main nutrient from meat
protein
meat
beef, lamb, pork
marbling
little flecks of fat appearing throughout the lean meat
grades of beef
prime, choice, good
dry heat methods
fry, roast, boil, barbeque
dry heat
for young tender meat
moist heat methods
braise, stew, pressure cook, crock pot
moist heat
for tough roast
cooking stewing chickens
moist heat
cooking frying chickens
dry heate
parts of cow that are tender
rib and loin along back
curling of meat prevented by
slashingn the fat
required on food label
amount of food, type o food, name and place of business of the manufacturer, list of ingredients
unit pricing
price per ounce, quart, pound, or other unit
UPC
bar code that gives the correct price for the product
sell date
when it has to be off the shelf
use by date
when it isn’t good to eat
staples
items you use on a regular basis
impulse buing
buy items you would not plan on or need
store brands
produced for the store, equal in quality as name brands but less expensive
generic brands
less expensive labels, very plain and not as eye catching
