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Fats and Proteins

Fats and Proteins. Smoking point? Do not use olive oil to deep-fry Adds flavor, tenderness, crispness Prevents sticking Keep tightly covered; picks up other flavors easily Store properly to prevent becoming rancid. Cooking with fats. Solid fat at room temp Mainly from animal foods.

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Fats and Proteins

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  1. Fats and Proteins

  2. Smoking point? • Do not use olive oil to deep-fry • Adds flavor, tenderness, crispness • Prevents sticking • Keep tightly covered; picks up other flavors easily • Store properly to prevent becoming rancid Cooking with fats

  3. Solid fat at room temp Mainly from animal foods Saturated Fat

  4. Hold in body heat Shock absorber Carries vitamins A,D,E,K Formation of body cells 10% of daily calories Saturated Fat

  5. Liquid at room temp From plant resources Jobs same as saturated but don’t carry cholesterol Unsaturated Fat

  6. White, waxy fat made by the body and part of every cell Only in ANIMAL foods Body does not need extra because body makes enough Extra causes clogged arteries and high blood pressure Needed to make sex hormones and bile acids Cholesterol

  7. Contains ALL amino acids needed by the body Beef, bison, pork, veal, mutton, lamb, fish, poultry, variety meats liver, kidney, heart, tongue, sweetbreads(thymus gland), tripe (stomach), brains, chitterlings (cleaned intestines) Complete Protein

  8. Build and repair cells Make enzymes, hormones, antibodies Help transport iron and oxygen Provide energy (12% of daily calories) Complete Protein Functions

  9. Contains some of the amino acids needed by the body; needs to be eaten in combinations to make a complete protein Grains/dairy or grains/legumes or legumes/dairy Incomplete Protein

  10. Destroys harmful bacteria • Improves flavor • Makes easier to digest Cooking with Proteins

  11. Collagen broken down during cooking; can be aided with chemicals • Meat tenderizers, marinades, • Elastin not broken down during cooking but can be mechanically • Pounding, grinding, cubing, etc • Overcooking and cooking at too high a temperature causes toughness Tenderizing Techniques

  12. Look for marbling – streaks of fat thru meat • By bone (pg 239) - • Tender – t-bone, rib, hip (pin, wedge, flat) • Not as tender – round, neck (blade) • By name (pg 236) – • Parts of animal not exercised (across back) are the most tender – loin, rib • Exercised parts need some kind of tenderizing – some more than others – arm, chuck, shank, flank Choosing meat cuts

  13. Meat Labelstype of meat, wholesale, retail, price/lb, total weight, total price, sell by date,

  14. Roasting – large tender cuts; cook fat side up; allow to sit 10-15 min before cutting • Broiling/grilling – direct flame; thin cuts like steaks/chops; season after browned to seal in juices • Panbroiling – like broiling but in skillet on stovetop; pour off fat that accumulates • panfrying – in skillet w/o pouring off accumulated fats; stir-frying Dry cooking methodsfor tender cuts

  15. Use less tender cuts of meat • Braising – brown outside the cook in small amount of liquid with tightly covered lid; low heat • Stewing – meat covered in simmering liquid Moist cookingmethodsfor less-tender cuts

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