Nutrition & Meat Cookery

manual_spineNutrition and Meat Cookery are integral to the Meat Industry from a consumer point of view. If we are to look at this industry from a “gate to plate” process then the nutritional value of what we offer to the public is important not only to consumers but also to producers in their pursuit of stable and reliable markets. Module 4 offers both industry and consumer information about the nutritional value of meat and meat cooking basics. This module is designed to improve knowledge about meats, meat nutrition, and meat cooking methods.

Nutrition & Meat Cookery Basics:

  • The Human body’s Fuel System
  • Meat: Raw Materials that provide Nutrition
  • Calorie Makers
  • Protien
  • Cholestrol
  • Fat
  • Vitamins & Minerals
  • Cooking & Heat Applications
  • Effects of Heat on Meats
  • Cooking Times & Methods
  • Dry Heat Applications
  • Moist Heat Applications
  • Cooking Ingredients
  • Complimenting Meat Dishes
  • Handling of Cooked Meats & Carving Practices
  • Low Heat Meat Cooking
  • Influencing Factors prior to Cooking
  • Methods for Measuring Doneness of Meats