Food study

7. Loin. 8. Flank. 9. Leg. 10. Hind shank. CUTS OF VEAL 1. Neck. 2. Chuck. 3. Shoulder. CUTS OF MUTTON AND LAMB MUTTON This is from sheep at least three years old. It should be fine-grained and pinkish red with hard white fat. LAMB Spring lamb is from an animal eight weeks to three months old. All lamb is less than a year old. The meat differs in color from mutton, but the two are more easily distinguished by the bone. In lamb, this is pinker and ridged or saw-like at the joint of the leg. In mutton, the bone is whiter and smoother and less ridged. 1. Head. 2. Shoulder. 3. Back. 4. Middle cut. 6. Belly. 6. Ham. 7. Rib. 8. Loin. CUTS OF PORK PORK The meat should be fine-grained and firm, and the fat should not be soft. The meat is very pale. All meat requires constant care, as it spoils easily. It should be kept in a cool place and not left wrapped in paper. If placed directly on the ice, much juice is lost. Meat which has become slightly tainted may be washed with water in which a little cooking soda has been dissolved. U. S. Dept. of Agriculture. Farmers' Bulletin No. 39. "Economical Use of Meat in the Home." Farmers' Bulletin No. 34. "Meats : Composition and Cooking." Farmers' Bulletin No. 162. "Experiment Station Work," pp. 9-10. 1. Account for the yellow stain nitric acid leaves, if you spill it on your hands. 2. Does tender or tough meat contain more connective tissue ? 3. If much-used muscle is tougher, which parts of a steer or sheep would you expect to find tough ? Which tender ? 4. Is tender or tough meat likely to be the more juicy? 5. For what reasons should meat be unwrapped before putting it away when it comes from market? 6. Why, before cooking, should meat be wiped with a damp cloth rather than washed ? 7. Which food principle is practically absent in meat ? Mention foods served with meat, which would be particularly adapted to make good the deficiency. ROAST BEEF 175 XXXIV TENDER MEAT ROAST BEEF BROILED BEEFSTEAK AND CORN PUDDING A. PREPARE ROAST BEEF.1 Weigh the beef before and after cooking. Wipe beef and, if necessary, skewer into shape. Dredge all sides with salt, pepper, and flour (Why is this added?). Insert a thermometer with the bulb in the center of the roast. Place fat side up, in a hot oven at 428° F. for fifteen minutes, then reduce the heat to 342° F. and cook until the inner temperature of the meat as shown by the thermometer reaches, if rare is desired, 131° to 149° F. ; if medium, 149° to 158° F. ; if well-done, 158° to 176° F. If meat is quite lean, it may be necessary to add fat to the pan. If very dry, add a little water. This is undesirable, as it may give the beef a "stewed" flavor. Let the thermometer remain in for some time after the meat has been removed from the oven. Explain the change in temperature which takes place. Calculate the length of time necessary for each pound of meat roasted rare, medium, or well-done. Why is the meat put into a very hot oven at first ? Why is the temperature lowered later ? B. Class Experiment. COOKING MEAT. 1. Sprinkle a bit of raw meat with salt. What effect does the salt have upon the juices of the meat? 1 The roast can be cooked rare and used for left-over meat. 2. Take two small pieces of meat.