NUTR 1362 Exam 2

How to measure fruit

3 apples = 1 lb 1 orange= 1/2 cup juice, 1-2 tablesp of zest 1 lemon = 1/4 cup juice, 1/2 -1 tablespoon of zest

Chapter 9 Describe the structural factors that make fish flesh much more tender than beef or poultry (myotomes, myocommata)

3 structural factors contribute to tenderness: 1). Muscle structure Myo = relationship to muscle Myotomes - short muscle fibers Myocommata - large sheet of connective tissue (flaky) 2). Collagen - only 3% in fish (15% in land animals) 3). Low levels of the amino acid - hydroxyproline -Major component of the protein collagen -When cooked low temp, collagen converts to gelatin easier Fish have less of it = more tender

Describe veal

3 wks-3 months; milk fed, milky flavor, palecolor, tender texture; can have restrictedmovement or free-range

Chapter 6. Calculate EP based from AP portion. Define percentage yield

Determine EP: # servings x serving size % Yield - edible amount after preparation Determine AP: EP ÷ % yield

Describe how surimi is made, its nutritional contents, and how it is nutritionally (which nutrients) different that shellfish.

Fabricated Type of Fish -Less popular species; most common type is surimi - "minced meat" -Deboned, minced, treated, mixed with gums, sugars, starch, egg whites, red coloring -Nutritionally different - ↓ omega-3's, ↑salt, ↓ cholesterol

How to measure liquids

Flat surface, eye level, read bottom of meniscus ◦except milk, honey and corn syrup; scrape outviscous liquids ▪ Eggs ◦ 1 large = 2 oz ◦ Less than 1 - homogenize, then divide

Measuring tools for dry

Flat topped cups -spoons for <1/4 C

en papillote

Food cooked in parchment or foil steamed in own juices

Describe and be able to differentiate between each of the different ways that fish can be purchased: whole, drawn, dressed/pan dressed, steaks, fillets, and sticks

For finfish: ⅓ lb steak, fillet/person ½ lb dressed/person ¾ lb whole or drawn/person

Describe proper storage for refrigeration and freezing, how does freezing affect fish's quality and texture

Fresh fish • Best consumed within 1-2 days of purchase • Store in coldest portion of refrigerator, <40°F • Wrap tightly to prevent odors from coming in contact with other foods Frozen fish • Extends keeping time of fish depending on type • Store up to 9 months How does freezing affect fish's quality and texture? Downsides: reduces quality, dryer, tougher, less springy, less flavorful

Differentiate between yellow and red marrow, where you find it, composition of each

Marrow - soft fatty center ◦ Yellow- from long bones (adds flavor) ◦ Red- from spongy center of other bones

Know the importance of a menu and what it dictates

Menu dictates - purchasing food items, equipment, scheduling, labor, and serving style

Understand hormone and antibiotic usage with meat (beef, pork, poulty)

• Antibiotics and/or hormones • Promote growth and health, withheld prior to slaughter • 2012 FDA - recommends antibiotics only be given by aveterinarian, and only when necessary for health • WHO recommends nations to phase out antibiotics • 2013 FDA ruling to phase out indiscriminate use • 2015 FDA issues Veterinary Feed Directive final rule on antibiotic administration Antibiotics ; Hormones Cows- Yes ; Yes Sheep- Yes ; Yes Chicken- Yes ; No Pigs- Yes ; No

Describe preparation, final cooking temperature

Same as with other meats and poultry, Except for... -DON'T OVERCOOK -Short time, low heat -Final cooking temp - 145°F

BBQ

Slow cooked for long time

Define crumbing

To be eating and dropping crumbs on the ground as one travels.

Which organization conducts inspections of fish processing plants?

US Department of Commerce, National Marine Fisheries Service

Describe and identify USDA menu patterns (adult and child program), and hospital menu patterns

USDA menu patterns: - Hit recommended daily intake for: -Fruits and vegetables - Fluid milk - Meat/ Meat alternatives - Grains/bread Hospital menu patterns: Diets: - Standard: For an adult who is not on any dietary restrictions. Goal-Maintain optimal nutritional status -Therapeutic/Selective: Prescribed by physicians as medical nutritional therapy for patients. Goal- As part of a treatment; increase/decrease nutrients for patient needs -Mechanically altered diets (Modified consistency diets): Diet in which the texture of the food/beverage is altered. Goal- To provide food the patient is able to eat

Describe safe preparation and storage techniques

• Do not wash, pat dry • Do not stuff poultry OR if you do, make sure to reach 165°F internal temperature • Same cooking methods as other meats • Alton Brown Brining • Leave skin on for cooking, then remove

How to measure sugar

◦ Granular - 1 lb = 2 C ◦ Brown - 1 lb = 2 ¼ C - press / compact ◦ Understand light vs dark brown ◦ Confectioner's - 1 lb = 4½ C

Pan types (baking)

◦ Shiny - reflects heat for cookies or cakes, light soft crust ◦ Dull - absorbs heat - browner, crisper ◦ Glass - heats food more rapidly, decrease temp by 25°F

How to measure fat

◦Butter/margarine- 1 lb=2Cup ; 1 stick = 1/2 Cup ◦Shortening- weighs less; 1 lb = 2 1/2 Cups ◦Oils- liquid ◦Solids- press into measuring cup, flatten to remove air or water

Moist heat

◦Heat transferred to food by water, liquid or steam ◦Can result in destruction of flavor compounds, texture, vitamins, and/or minerals ◦ Softens and tenderizes plant cellulose and fibrous meat proteins ◦ Liquid can contribute to flavor, color, texture, or appearance ◦ Methods - scalding, poaching, simmering, stewing, braising, boiling, parboiling, blanching, steaming

Define meniscus.

the curved upper surface of a liquid in a tube

Approximately how much or "rule of thumb" chicken or turkey would you purchase to serve per person

• Amounts as Purchased = % yield low = A decrease in EP Chicken = ½ lb/person Turkey = 1 lb/person

How to measure flour

1 lb white= 4 Cups If not sifted, remove 2 tablespoons. Whole grain- stir, no sift, Weighing is more accurate

Describe the nutrient content of fish and explain why fish are said to have a greater nutritional value than other sources of protein.

-High protein -Lower fat; ↓saturated fat, ↑omega-3 fatty acid (polyunsaturated) -More Vitamin A & D if higher fat content (for example, cod liver oil) -Iodine - natural -Calcium if bone eaten (salmon, sardines) -Shellfish - ↑ cholesterol

Why do several shellfish have to be purchased alive?

-Highly perishable -Must purchase live, (produce autolytic fluids) or already processed

Describe if antibiotics and hormones are allowed in raising poultry

-No hormones are allowed -Antibiotics can be used but... if animal is sick then it will be given antibiotics

Identify nutrient content of meat; high and low in which nutrients

-Protein (Ounce of meat or fish has ~7 grams of protein) -Fat ( Varies - marbling) -Cholesterol (Varies, 3 oz 65-80mg) -Carbohydrates (Very little) -Water ( ~75%) -Vitamins (Thiamin, riboflavin, niacin, B12 folate, B6) -Minerals (Zinc, iron, copper, phosphorus)

Describe gaping and how it occurs

-Separation of fish flesh into flakes -Occurs as steak or fillet ages -Can also be caused by rough handling -Processing before rigor mortis

Why cook?

-destroys microorganisms --changes molecular structure -softens food for easier digestion, tenderizes plant cellulose and fibrous meat proteins -makes nutrient more available -improves flavoring-(browning) -alters texture, taste, odor and appearance

How do we cook?

-various heating methods -various cooking utensils -various amounts and types of ingredients -taste and skill of cook

Moist Heat: 1 ▪ Scalding 2 ▪ Poaching 3 ▪ Simmering 4 ▪ Braising (Lg) /Stewing (small pieces) 5 ▪ Boiling 6 ▪ Parboil 7 ▪ Blanch 8 ▪ Steaming

1) Scalding: 150°, large relatively still bubbles on top and sides of pan ◦ Ex. milk 2) Poaching: 160° - 180°, small bubbles, food partially or fully immersed ◦ Ex. eggs, fish 3) Simmering: 180°, gently rising bubbles ◦ Ex. keep meat tender 4) Braising (Lg) / Stewing (small pieces): involve simmering; use small amount of liquid, brown meat first 5) Boiling: 212°F, water bubbles rapidly, for tough vegetables, meat, pasta/grains, beans 6) Parboil: boiling for only a few minutes (partial cooking) 7) Blanch: boiling a few seconds to remove skins; denature enzymes for storage; or sets color 8) Steaming - 212°F or higher, food placed ABOVE boiling water ◦ Vegetables - improves texture, color, taste,nutrients preserved

Define the four types of heat transfer. 1. Conduction 2. Convection 3. Radiant Heat 4. Induction

1). Conduction- Heat transferred from flame/coil➝ pan➝ food ◦Energy transferred via direct contact ◦ Best with copper, glass, dark/dull pans 2). Convection - heated water/air expand, low density, moves to surface; cooler water/air moves to bottom; creates circular movement ◦ Energy transferred via mass motion of molecules 3). Radiant heat -broiling, grilling, microwave; energy waves produced (radiation, infra-red, heat) ◦ Energy transferred via electromagnetic radiation 4). Induction - electric coil under ceramic surface; alternating current flows through the coil to produce a magnetic field, which then generates other smaller current ◦ Must use iron-containing cookware ◦ Does not produce a hot surface, no pacemaker or defibrillator

Explain muscle composition of fish (% collagen, amino acid hydroxyproline) and how it compares to other meat, hydroxyproline content?

1). Muscle structure Myo = relationship to muscle Myotomes - short muscle fibers Myocommata - large sheet of connective tissue (flaky) 2). Collagen - only 3% in fish (15% in land animals) 3). Low levels of the amino acid - hydroxyproline: Major component of the protein collagen -When cooked low temp, collagen converts to gelatin easier Fish have less of it = more tender

Mixing Techniques for Baked Goods: 1 ▪ Conventional/Creaming 2 ▪ Sponge/Meringue 3 ▪ Single stage/Quick mix 4 ▪ Muffin 5 ▪ Pastry 6 ▪ Biscuit

1. Conventional/Creaming - used for cakes - 3 steps - cream, add eggs, add dry 2. Sponge/Meringue - sugar and egg whites beaten, fold into batter 3. Single stage/Quick mix - dry and liquid together at once 4. Muffin - dry and liquid mixed separately, then combined 5.Pastry - blend ; fat cut into flour 6. Biscuit - all dry ingredients mixed, fat cut in, then liquid

Discuss how the following factors affect meat tenderness: 1.cut 2.age 3.heredity, 4.diet 5.marbling 6.slaughter conditions.

1. Cut • Exercised muscles tougher • Loin and rib area most tender 2. Age - older = tougher 3. Heredity - Angus, Wagyu 4. Feed/ Diet (method of finishing) • Grain - higher fat, tender • Grass - higher omega-3 content (Conjugate Linoleic Acid), might be a cancer fighter 5. Marbling is basis of grading *USDA PRIME: Heavy marbling, looks like snowflakes but is evenly distrusted *USDA CHOICE: Moderate marbling, in delicate lacy streaks that is less evenly distributed than in Prime *USDA SELECT: Spotty marbling, scattered like rice grains 6. Slaughter conditions; • Slaughterhouse stress • Fear, fasting, temperature extremes, exercise • Decreases oxygen, increases anaerobic oxidation • Results in glycogen converting to lactic acid, which affects (decreases) pH • ↑ acid = ↓ pH, which reduces quality of the meat

Define these terms: 1.kosher meat 2.organic meat 3.variety meat 4.processed meat 5. mechanically deboned 6.restructured meat

1. Kosher • Jewish dietary laws • Meat from cattle, sheep, and goats (not swine) --Slaughtering method: •Rabbi present, single stroke of knife • Blood drained, arteries, and veins removed 2. Organic fed only grain, grass or milk, no hormones, antibiotics (only if sick) 3. Variety • Variety meats - organs, offal, sundry specialty • Organ • Kidney • Liver • Brain • Sweetbreads • Testicles • Muscle • Tongue • Tripe • Heart • Other - chitterlings, pigs and calves feet 4. Processed - changed from its original fresh cut 5. Mechanically deboned- physical break down of muscle and connective tissue • Grinding • Cubing • Pounding • Needling → 6. Restructured is a catch-all term to describe a class of imitation beef steaks made from smaller pieces of beef fused together by a binding agent. Its development started from the 1970s

Chapter 7 Describe the components of meat: 1. muscle tissue 2.connective tissue (collagen, elastin) 3.adipose tissue 4.bone

1. Muscle Tissue • Muscle = protein • If used for movement = tougher Contains two proteins: ◦ Actin ◦ Myosin 2. Connective Tissue • Ligaments and tendons • 2 main types: Collagen and Elastin --Collagen - gels with moist heat; ↑ flavor; ↑ toughness; ↑with age --Elastin - no softening with cooking; mostly found in neck and shoulders 3. Adipose Tissue •Under skin • Cover fat - surrounds organs, muscles • Marbling - due to intramuscular fat; ↑ flavor and juiciness • Grain feeding (finishing diet) prior to slaughter: ↑ marbling • Type of feed influences adipose composition • Saturated = hard fat • Polyunsaturated = soft fat • White fat = younger, yellow fat = older and results from more carotenoids from feed • Hormones: promote absorption and metabolism of nutrients, ↑ fat and weight • Antibiotics to decrease boating and risk of acidosis 4. Bone • Identifies meat cuts, age • ↑ bone = ↓ % yield, ↑ AP price • Bones weigh more than muscle • Marrow - soft fatty center of bone • Yellow from long bones (adds flavor) • Red from other bones

Pressure cook

257F to boil, increases temp without boiling, faster cooking

Describe style of meal service: 1. Russian 2. Family 3. French 4. English 5. American style

1. Russian-•Most formal - also known as European •Individual service with highly trained waiters •Serve and clear from the left (as you stand behindthem); beverages from the right •Service plates or place places (charger) plate part ofeach place setting •Many courses: appetizer, soup, fish, palate cleanser,entrée, salad (last) •Drinks refilled; all place settings removed; waiterscrumb the table; dessert served, then finger bowl 2. Family-Food brought out from the kitchen in larger serving dishes •Guest serve themselves from the serving platters or bowls •Food is passed clockwise around the table •Table settings are removed before dessert, which is served bythe host/ hostess or brought to table already portioned ind. •Req for some daycare centers 3. French-Also very formal, individualize table side service •Food brought out on a cart (guerdon), cooking completed on a small heater (rechaud) •Highly trained cooks and waiters •Food cooked and served at tableside = increased labor costs •Slower service 4. English-•Formal intimate gathering •Waiters serve courses • Or meat may be portioned outby host/hostess, handed to cohost who serves sides •Small group of people - 6 to 85. 5. American style-•Meal plated andserved from kitchen •No serving dishes •Most U.S. restaurants •Faster service

Describe and identify all mixing techniques listed in slides: 1 ▪ Stir 2 ▪Beat 3 ▪Blend 4 ▪Bind 5 ▪Cream 6 ▪Whip 7 ▪ Fold

1. Stir - mix using circular motion 2. Beat - moved vigorously back and forth 3. Blend - mixed thoroughly until one 4. Bind - adhere 5. Cream - fat and sugar beaten, light airy texture 6. Whip - air incorporated 7. Fold - gently incorporate

Chapter 8 Describe how poultry is classified and the various species of birds that are sold in the US

1.) *Chicken: Sex, Age, Class •Cornish game hen- Either F or M, 5-6 weeks, •Boiler or fryer- Either F or M, under 10 weeks, •Roaster- Either F or M, under 12 weeks, •Capon- Unsexed male , under 4 months, •Hen, Fowl ,Baking or Stewing chicken- Female only, over 10 months; •Cock or Rooster- Male only, over 10 months 2.) Turkey: Sex, Age, Class •Fryer-roaster- Either F or M, under 12 weeks •Young Hen- Female, under 6 months, •Young Tom-Male, under 6 months •Yearling Hen-Female, under 15 months •Yearling Tom-Male, under 15 months •Mature or old Turkey-Either F or M, over 15 months 3.) Duck: Sex, Age, Class •Duckling-Either F or M, under 8 weeks, •Roaster Duck- Either F or M, under 16 weeks •Mature or Old- Either F or M, over 6 months 4&5). Goose and Guinea: Young- either Old- either 6.) Pigeons: Squab-Either Pigeon- either

Methods of Dry Heat: 1. baking 2. roasting 3. broiling 4. grilling 5. frying Describe nutritional factors concerning each method.

1.) Baking: - hot air 212-500°F, average 350°F ◦ Position of oven rack - middle -Pan color/type: ◦ Shiny - reflects heat for cookies or cakes, light soft crust ◦ Dull - absorbs heat - browner, crisper ◦ Glass - heats food more rapidly, decrease temp by 25°F ◦ When opening the door to check - heat and moisture lost 2) Roasting: - for meat (baste every 20 min), poultry, vegetables. ◦Usually rec to sear meat 3) Broiling: food under intense heat source, ◦for tender meat, poultry, fish 4.) Grilling: food above heat source 5.) Frying: cooking in fat, which lubricates; transfers heat; and provides flavor, browning, and crispness -Medium to high heat: ◦ Sautéing - little fat ◦ Stir-frying - a little more fat ◦ Pan broiling: hot pan, no added fat and pouring off as it accumulates. ◦If not poured off = pan-frying Pan Frying: ◦ More fat, high heat: deep frying➝ fat absorption

Distinguish and describe between the various purchasing options to include: 1. supermarkets 2.warehouse stores 3.Co-ops, 4.CSA 5.Food Service vendors. What type of purchasing options do large scale FSO's utilize?

1.) Supermarkets: •Evolved since 1980's - "Super-Sized" •1900 - individual retailers→ departments→ non-food items→ services Consumer considerations: -Cons • Advertising •Slotting fees for shelf space • Prices -Pros: • Trade allowances • Cleanliness • Convenience of location • Availability • Fast checkout 2.) Warehouse stores: •Limited aesthetics •Membership required •Bulk •Less expensive ? •Original shipping containers •Bag your own items 3.) Co-Ops: •Membership required •Middle retailer cut out •Bulk items •Members contribute time •May offer limited selection 4.) CSA •CSA group - subscription or for a number of weeks; you work some •Delivery or pick up from CSA group •Weekly/bi-weekly •Add-ons to buy •Farm to institution or individual home(the organization works with several local farmers to coordinate deliveries of items grown) 5. Food Service •Commercial food services utilize food distributors (order on line and they deliver): •Sysco •U.S Foodservice •Food brokers •ISA, Inc.

Describe what affects tenderness of the meat

1.Slaughter conditions 2.Cut 3.Age of animal 4.Diet 5.Marbling 6.Aging 7.Tenderizing techniques/ processes

What qualities should be considered when selecting fish?

1.Sniff test "Fresh fish" 2.Aroma 3.Bulging, jetblack eyes 4.Tight scales 5.Firm flesh 6.Stiff body 7.Red gills 8.Belly free of swelling or gas

Cooling

Decreases molecular movement

List the factors that classify beef

Beef cattle • Classified by age and sex/gender Veal: 3 wks-3 months; milk fed, milky flavor, pale color, tender texture; can have restricted movement or free-range Calves: 3-8 months; baby beef - 8-12 months Steer: male, Castrated, gain weight quickly; no more than 4 years Bulls: Male, Not typically eaten in the U.S. Heifers/cows: (female cows that have not yet given birth) Not as desirable, some prime cuts

Discuss light or darkness of poultry. What determines color?

Dark meat- • More myoglobin • Iron in myoglobin helps oxidize PUFAs • Goes bad faster • Higher in fat • Thigh, leg, drumstick White meat- • Less myoglobin • Lasts longer • Bred to have whiter meat, limit movement • Breast, wing What determines color? % of myoglobin determines color

What are the USDA grades for poultry and on what criteria are they based

Grades: A. B. or C Based on: 1. Shape (carcass) 2.Fleshing (meat on body) 3.Fat (distribution) 4.Blemishes (pin feathers, discolor) 5.Broken bones, tears in skin

Measuring tools for liquid

Graduated cylinder w lip for pouring

Dry heat

Heat transferred by air, radiation, fat, metal

EP, AP and % Yield Example problem

I want to serve 5 servings of 5oz steak. EP- # servings x serving size 5 servings x 5oz. = 25 oz SECOND, find "as purchased" amount, e.g. how much you need to purchase to accurately serve that amount post-cooking/prep. % Yield - edible amount after preparation Steak yield % = 60 Determine AP: EP ÷ % yield- 25 oz /.60 = 41.6 oz To find in pounds, divide # of oz by 16, since there are 16 oz in 1 pound. 41.6 / 16 = 2.6 lbs ROUND UP to 3 lbs Purchase 3lbs of steak to serve 5, 5oz servings.

Heating

Increases molecular movement

Discuss the factors that affect the pigment of fish flesh, slow-twitch and fast-twitch muscle, higher fat content and how this determines flesh color, flounder, salmon, tuna

Pigments - based on how the fish move to stay alive White - high concentration "fast twitch" muscle fibers, (used for quick bursts and cruising) Ex: tilapia, flounder Red - high concentration "slow twitch" muscle fibers (used for endurance swimming) Ex: salmon Pink - both, ex: tuna Other Factors -Fat content (Dark = ↑ fat content) -Myoglobin -Farmed vs. wild

Define storage requirements for meat and preparation techniques

Preparation: -Dry, don't rinse. trim. tenderize. cook at correct temp and for the right amount of time, salt after cooking. -Storage: wrap in foil, freezer plastic bags, or freezer paper. -Temperature < 0. -Time :6-12 months- beef 3 months- ground meat Do not refreeze-decreases quality

Describe how purchased poultry can be processed; 1. dressed 2 .ready to cook 3. convenience parts 4. ground 5. formed Which type is mostly purchased in the US?

Style - degree to which it has been cleaned or processed 1. Dressed - blood, feathers, craw/crop removed 2.Ready to cook - no blood, feathers, head, feet,giblets (may or may not be put back in carcass) 3. Convenience - cut into parts to sell, ~70% sold Processing 4. Ground - with or without skin, breast preferred, %fat varies → 5. Formed: •Whole - pieces still recognizable •Comminuted - nuggets, patties, chopped •Emulsified - very small pieces, mixed with fat and water

Use by date, Sell by date, expiration date

Use By or Best By •Freshness or quality assurance date —The last day the product will be of optimum quality. It is NOT a safety date. Sell By Date (Pull date)—•The suggested date for retailers to remove the product from the shelf. It is NOT a safety date. The last day a store will sell an item, even though the food may be safe for consumption for a little while longer. •Dairy and other perishable and semi-perishableitems have a pull date that indicates the last day a store should sell the item. Such items are often priced very low and are a good buy if used within a short period of time. Expiration date •The last day a food should be consumed. •Certain products that will "expire," such as baking powders, yeast packages, and refrigerated dough's, need to show expiration dates to let consumers know whether they are still capable of making baked products rise.

Which federal legislation governs the inspection of poultry for wholesomeness

Wholesome Poultry Act 1968

cooking

application of heat to food

Discuss the methods or characteristics for determining the doneness of the baked chicken or turkey, and final cooking temperature

• Dry or moist cooking methods - age determines method • Younger bird either dry or moist • Older, tougher meat - moist • Determining doneness: • Internal temperature of 165°F • Dark meat takes longer, so place thermometer in thickest part of the thigh • Color change - golden brown • Juices run clear is a myth!! • Bone showing at tip of leg • Wiggle drumstick, moves easily at joint

What are the precautions that should be taken when handling and storing poultry

• Handle and store carefully to prevent bacterial contamination • Camplyobacter jejuni and Salmonella • Refrigerate (on bottom shelf) • Fresh - store at <40°F, up to 3 days • Purchase in vapor-proof wrapping • Keep on bottom shelf, colder, drip loss • Frozen • Whole - 0°F 6-12 months • Cooked leftovers - 4 months

Understand difference between mutton and lamb

• Lamb - age of < 14 months • Mutton - age of > 14 months - tougher, stronger flavor, darker meat, less desirable

Describe the relationship between exercise, connective tissue, and the tenderness of meat

• Muscle = protein • more movement means leaner = tougher • Connective tissue • Ligaments and tendons • 2 main types 1. Collagen - gels with moist heat; more flavor; ↑ toughness; ↑with age 2. Elastin - no softening withcooking; mostly found in neckand shoulders

Describe how adipose tissue is different than in the meat we discussed in chapter 7

• Not marbled throughout like beef • Found in the skin and under the skin and outside of muscle vs. intramuscular

Describe a cycle menu, and what determines its length

•Cycle menus - it loops back / repeats after the last day •1 week - short stays, room service •3 week cycles improve cost control •4 week cycles less monotonous •Institutions - Nursing homes and long-term care

Describe considerations in making purchases to keep cost down in a FSO What food item costs the most?

•Understanding food costs: Meat- *Most expensive menu item* •Limit portion size •Use as ingredient in other dishes •Less tender cuts are usually less expensive •Larger pieces are usually less expensive •Add more plant protein alternatives -legumes or eggs Fish- •Frozen/canned are less expensive •Shellfish are more expensive •Farm raised vs wild •Mercury concerns Dairy- •Non-Fat Dried Milk powder sometimes less expensive •Cheese •Block cheese is cheaper than sliced, grated, or shredded •Aged more expensive •Processed cheese is only 51% cheese and 49% other Grains/Bread- •Processing increases costs •Dry cereal - consider cost of packaging, size (bulk vs. convenience) •Seasoned grains and pastas •Buy bulk •Always check unit pricing Fruits and vegetables- •Consider how you will use •Fresh, frozen, canned, dried •Seasonality affects price •Brand, grade •Marketing What food item costs the most? Meat.

Describe unit price and how you utilize it

•Unit price (compare) •Cost per serving