Nutrients
complex carbohydrates
Cut this direction when using a knife
away from yourself
category of cooking methods used for tender cuts of meat
dry heat
type of knife used to cut bread
bread knife
the edible tissue from animals such as cows, sheep, pigs, and game animals
meat
one of the body's best energy sources; should be limited to 25-30% of daily caloric intake
fats
occurs when bacteria is transferred from one food to another through the use of unclean utensils, dishes or other items or by combining contaminated food with uncontaminated
cross-contamination
meat is cooked directly above the heat source
grilling
large triangular blade that is used for chopping, cubing, dicing and mincing
chef's knife or French knife
comes from cows
beef
saturated fat
begin on this speed when using a mixer or blender
characteristics of doneness for a well-done piece of beef
reddish-pink center and brown exterior
internal temperature of 145 degrees F
knife used for slicing and peeling
paring knife
meat produced from young sheep
lamb
vitamin that helps to build strong bones and teeth and can help to speed repair of body tissue
Vitamin A
the temperature a refrigerator should stay in
35-40 degrees F
small pieces of meat are covered in liquid and cooked in a tightly covered pot
stewing
means to chop finely
mince
thin white strips of fat throughout the meat
marbling
Types of foods that lost nutrients, vitamins, and minerals lost during processing and are then restored
enriched
the temperature danger zone
40-140 degrees F
meat is cooked on the stovetop in a relatively small amount of hot fat
pan-frying
to cut into small cubes about a 1/4 inch or smaller using the slicing technique
dice
average serving size of meat
3 oz