nutrition assignment
Heat Transfer and Protein

Part 1: Heat and Cooking

Read through this recipe and then answer the questions that follow:

Swiss steak
Ingredients:
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil
1 large onion, thinly sliced
2 garlic cloves, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth

Directions:
Preheat the oven to 325 degrees F.
Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

Add enough vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned, adding additional oil as needed.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.
1. Identify the primary method of heat transfer used in each cooking step. If there is no cooking you do not need to list the step.

2. Identify when the cooking process employs a dry or moist method of cooking.

3. Is the cut of meat use for this recipe from a muscle of attachment or of locomotion?
4. What type of tenderization is used in this recipe?

Part 2: Meat & Poultry
1. List 3 different protein sources from various meats or poultry.
2. For each example, define the cut of meat/poultry, what kind of muscle i.e., muscle of locomotion or attachment, appropriate cooking method and storage information. A partial example is provided. Do not use the example for your assignment. Eliminate/delete that row before handing in your assignment.
Cut of meat and animal source Muscle of Locomotion or Attachment Appropriate cooking method or other process to produce a tender product Storage – How, length of time and why
Example: Beef flank steak Locomotion Type of cooking method: moist or dry Other method of tenderization if needed, if not needed say not needed Store refrigerated include length of time and why: do the same for frozen

Cooking Method:

Tenderization:
Refrigerator:

Freezer
Cooking Method:

Tenderization:
Refrigerator

Freezer
Cooking Method

Tenderization
Refrigerator

Freezer

Part 3: Seafood
Go to your local grocery store and document the various ways you can purchase seafood. In other words, in what forms do you find seafood? Fresh, frozen, canned, vacuum packed, etc. Please indicate the name and location of the store you visited to get this information.
Find at three fish or shellfish and fill in the information requested in the following table.
Name of Fish or Shell fish Include any information such as wild, farm raised, location of origin etc. that the package or signs provide How was it offered? Fresh, frozen, etc. Cost per pound (If per package calculate the per pound cost) What cut: filet, steak, stick, whole, etc. or for shellfish was it with or without shell and if a size was indicated include that as well
Part 4: Dairy
1.Find an example of three types of cheese according to moisture content and fill in the following table
Category of cheese Name of cheese Grams Fat per serving Grams Sat fat per serving Country where cheese was made; country where cheese first originated if different from where made, for example, one can find Swiss cheese made in the US, but that’s not where it was first made

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