MEAT WEBQUEST
Foods and Nutrition
Overview
When a person cooks for themselves, or for family, and/or friends, they
want to serve a meat dish that is appealing, very tasty, as well as nutritious.
They do not want to have the freshly-cooked piece of meat resembling shoe
leather! So in order to accomplish this task, it is very important to have a
basic understanding of the principles of meat cookery.
In this assignment, students will be able to:
Identify the structure of beef and the nutrients found in meat
Discuss the factors which determine the tenderness of meat
Determine the location of the cut of meat on the carcass and the
suitable cooking method(s) for any particular cut
Apply this information when either selecting the best buy for the
dollar or cooking meat for a meal
Summarize the facts of beef cookery in a well-constructed web
Resources:
www.beefinfo.org
www.wikipedia.org – search for beef
http://www.recipegoldmine.com/kitchart/kitchart70.html
www.gourmetsleuth.com
http://www.beef.org/
http://www.beefitswhatsfordinner.com/
www.easternmeats.ca/images/cuts_big.jpg
http://www.fsis.usda.gov
http://www.ams.usda.gov/AMSv1.0/Grading
All About Beef Power Point
Foods for Today: Chapter 36 pg. 506
Assignment I: Gathering Information
Using the Internet websites listed on the previous page, please answer the
following questions.
The Structure of Beef
1. Strands of fibrous tissue, called
___________________________ hold together the muscle fibres.
2. The thin tough elastic strands of meat, called
_______________,
soften and turn into gelatin during cooking. They are usually found on
_____________ animals.
3. The thicker strands of meat, called __________________ are
resistant to tenderizing with heat, moisture or other methods.
They are
usually found on _________________ animals. Usually this part is trimmed
away before the meat is cooked.
Inspection and Grading
4. USDA mark the meat with an Inspection
Stamp reading
____________________________. This stamp tells the consumer that
_________________________________________________________
_________________________________________________________.
5. The fat distributed in the lean muscle is called ___________________.
6. The grade of meat is based on _____________, _________________,
and ___________________________________.
7. What are the differences between Prime, Select, and Choice? Explain.
Prime:
Choice:
Select:
Nutrients in Beef
8. Meat contains _______________________ protein because it comes
from an _____________________ source. This type of protein can be
used immediately for ___________ , ________________, and
_______________________________________________________.
9. Meat is also an important source of the ___________vitamins, such as
____________________, ____________________,
__________________________, and _________________________.
These vitamins aid in the _________________________________ and
____________________ . Animal products are the only reliable source
for Vitamin _______.
10. Iron is an essential mineral which is found in meat products. It is
important for
_________________________________________________________
_________________________________________________________
_________________________________________________________
11. Another important mineral which is found in meat products is _______.
Buying Meat
12.
The amount of bone in a cut of beef influences the amount of meat
one buys per person.
One serving = _______ lb. or _____________ g per person of
boneless meat.
One serving = _______ lb. or _____________ g per person or meat
with small amount of bone (steaks, roasts)
One serving = _______ lb. or _____________ g per person of meat
with large amount of bone (spareribs, short ribs).
13. When shopping for meat, consider:
14.
A variety of meat is available in the USA. Complete the following
chart.
Type of meat
Animal source
Age of animal
Color of meat &
fat
Beef
Calf
Pig
Sheep
Sheep
16.
What conclusions can be drawn from knowing the colour of the meat
and the colour of the fat?
17.
List three factors which influence the cost of meat?
Beef Cuts
18. In chart form, list the wholesale cut in the left column, and in the right
column, identify examples of retail cuts which come from each part of the
carcass.
Wholesale Cut
Examples of Retail Cuts
19. Identify the five factors which influence the tenderness of a cut of
meat?
20. How can the shape of a bone indicate the degree of tenderness in a cut
of meat? Explain.
Cooking Beef
21.
What is the main reason meat is cooked?
22.
Explain two rules to follow when cooking meat.
23. Explain the differences between moist heat and dry heat.
24. Give three examples of dry heat methods and three examples of moist
heat methods of cooking meat.
25. How does moist heat tenderize less tender cuts?
26. What are two others ways meat is tenderized? Give examples for each.
27. For which cuts would you use dry heat and which cuts would you use
moist heat to cook the meat successfully?
28. Since meat is considered to be an unsafe food, it is important to know
how to store it properly. Explain how to store the following forms of meat
properly.
Fresh meat
Cured and ready to eat
Frozen meat
Canned meat
Leftover meat
Assignment II: Practical
Application
Now that you have gained
some knowledge on beef
cuts and how to cook them,
it is time to apply that
information to some practical
situations. For each
scenario listed below,
determine which cut of
meat would be a better buy for
the number of people.
Keep in mind the cut of meat, the amount of bone in the cut, the location of
the cut on the carcass, and the method of cooking. You will also need to
remember the yield per serving in order to calculate the cost per serving, as
well as the conversion of pounds to kilograms!
For example, regular ground beef costs $4.83 per kilogram. If I am needing
to feed four people . . . .
1 lb. = 4 servings 1kg = 2.2 lb.
Set up a ratio.
4/1 lb. = ?/2.2 kg or 4 X2.2 = 8.8 servings/kg
$4.83/kg divided by 8.8 servings/kg =
The answer is .55 cents/kg/serving
A second method would be to first convert the cost/kg to cost/lb.
$4.83/2.2 lb. = $2.19/lb.
4 servings = 1 lb.
$2.19/4 = .55 cents/serving
1.
Mike and Jeff have just moved into their first apartment and have
decided to have a barbecue and invite six friends over for dinner. They
would like to cook steak and baked potatoes as the guests are bringing the
rest of the food. Which kind of steak would you recommend for barbecui ng,
based upon your knowledge of the cuts of meat, cooking methods, and the
cost/serving? Explain your answer clearly.
Rib Eye Steak - $22.12/kg or Eye of the Round Steak - $11.00/kg
2. Susan is going to surprise her family by making stew for dinner for her
family of six. The recipe calls for lean stewing beef. However, she has
found some beef tenderloin in the freezer that she feels she could use
instead. Which meat would you recommend to Susan as the best choice for
the recipe? Hint: Do not just consider the cost per serving! Explain your
answer clearly.
Lean stewing beef - $8.36/kg
Beef Tenderloin - $ 22.00/kg
3. Nancy and Bob are newlyweds and have decided to invite both sets of
parents over for dinner for the first time. They want to make a good
impression, yet at the same time they have to consider their tight budget.
They have narrowed down the menu choices to either serving lasagna or beef
ribs. What choice would you recommend to this couple? How would you
cook both types of meat? Explain your answer clearly.
Lean ground beef - $5.49/kg
Ribs – $7.25/kg
Assignment III: Summary
The last part of this webquest is meant to summarize your knowledge about
beef cookery.
Using Word, PowerPoint, or any other FREE software available, create a onepage web summarizing the main ideas of beef cookery. In completing this
web, you may wish to work in small groups. Gather your ideas first and then
start to web.
The finished product should be visually appealing, and group members should
be prepared to share their web with the rest of the class. Therefore, one
must be prepared to EXPLAIN their web!
Evaluation
Please find attached, on the following page, a copy of the rubric which will
be used to evaluate your understanding of the principles of meat cookery.
It is a group assignment so it is important that all members contribute to
this project.
BEEF COOKERY WEB EVALUATION
NAMES OF GROUP MEMBERS ______________________________________________________________
DATE ______________________________________ CLASS ____________________________________
CATEGORY
CONTENT
ORGANIZATION
MECHANICS
EXCEPTIONAL (4)
Very accurate
WELL DONE (3)
Mostly accurate
Facts were
detailed
A few errors or
omissions
Excellent
explanation of
key points
Good explanation
of key points
Extremely well
organized
Logical, web
easy to follow
Flowed smoothly
from one idea to
another
Organization
enhanced the
effectiveness of
the web
Free of spelling
and grammatical
errors
Well organized
Web fairly easy
to follow
Flowed from one
idea to another
Ideas at times
were unclear
One spelling
and/or
grammatical
error
SATISFACTORY (2)
Somewhat
accurate
More than a few
errors or
omissions
Fair explanation
of key points
Somewhat
organized
Web ideas were
hard to follow
Transitions were
not always
smooth
Ideas were
unclear
Two or more
spelling and/or
grammatical
errors
LACKING (1)
Inaccurate
information
Misleading; gave
the audience the
wrong facts
Little
explanation of
key points
Disorganized;
choppy,
confusing
Web very
difficult to
follow
No smooth
transitions
between ideas
Ideas were not
connected
Spelling and/or
grammatical
errors caused
distraction
PRESENTATION
All members
were well
prepared and
knowledgeable
Excellent pace,
excellent volume
Excellent eye
contact from all
members
TOTAL MARKS -
Most group
members were
prepared and
knowledgeable
Some group
members were
prepared and
knowledgeable
Good pace; good
volume
Fair pace; some
members spoke
too quickly; hard
to hear at times
Good eye contact
from most
members
Some eye
contact from the
members
Group members
winged the
presentation;
little knowledge
evident
Members did not
pace themsel ves;
difficult to hear
No eye contact;
did not look up
during their
presentation
/16
COMMENTS –
______________________________________________________________________________________
______________________________________________________________________________________
______________________________________________________________________________________
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