1. When seeking to stretch the meat dollar, compare meat prices of comparable advertised items and shop for thr best buys considering the ______ and the ______. (V-145) - PowerPoint PPT Presentation

Loading...

PPT – 1. When seeking to stretch the meat dollar, compare meat prices of comparable advertised items and shop for thr best buys considering the ______ and the ______. (V-145) PowerPoint presentation | free to download - id: 6a372b-YjUyZ



Loading


The Adobe Flash plugin is needed to view this content

Get the plugin now

View by Category
About This Presentation
Title:

1. When seeking to stretch the meat dollar, compare meat prices of comparable advertised items and shop for thr best buys considering the ______ and the ______. (V-145)

Description:

1. When seeking to stretch the meat dollar, compare meat prices of comparable advertised items and shop for thr best buys considering the _____ and the _____. – PowerPoint PPT presentation

Number of Views:0
Avg rating:3.0/5.0
Date added: 23 March 2020
Slides: 63
Provided by: PLAINVIE8
Category:

less

Write a Comment
User Comments (0)
Transcript and Presenter's Notes

Title: 1. When seeking to stretch the meat dollar, compare meat prices of comparable advertised items and shop for thr best buys considering the ______ and the ______. (V-145)


1
1. When seeking to stretch the meat dollar,
compare meat prices of comparable advertised
items and shop for thr best buys considering the
______ and the ______. (V-145)
2
1. When seeking to stretch the meat dollar,
compare meat prices of comparable advertised
items and shop for thr best buys considering the
______ and the ______. Time available for
preparation, tastes of the consumer
3
2. When seeking to stretch the meat dollar, take
advantage of specially priced meats by purchasing
enough for several meals, providing ______.
(V-145)
4
2. When seeking to stretch the meat dollar, take
advantage of specially priced meats by purchasing
enough for several meals, providing
______. Refrigerator or home freezer space is
available
5
3. When seeking to stretch the meat dollar,
compare cost per______ rather than cost per
pound. (V-145)
6
3. When seeking to stretch the meat dollar,
compare cost per______ rather than cost per
pound. serving
7
4. When seeking to stretch the meat dollar, cook
meat on __ temperature to cut down on __ and __,
resulting in less meat to serve. (V-145)
8
4. When seeking to stretch the meat dollar, cook
meat on __ temperature to cut down on __ and __,
resulting in less meat to serve. Low, shrinkage, l
oss of moisture
9
5. When seeking to stretch the meat dollar, use
the liquid in which pot roasts and stews are
cooked to prepare gravy or sauce to serve with
the meat, since the liquid.... (V-145)
10
5. When seeking to stretch the meat dollar, use
the liquid in which pot roasts and stews are
cooked to prepare gravy or sauce to serve with
the meat, since the liquid. provides food
nutrients as well as flavor
11
6. When seeking to stretch the meat dollar,
stretch beef and sausage meats by combining with
___________. (V-145)
12
6. When seeking to stretch the meat dollar,
stretch beef and sausage meats by combining with
___________. Pasta, vegetables or grain such as
rice
13
7. How do you calculate cost per serving? (V-146)
14
7. How do you calculate cost per serving? Divide
the cost per pound of the meat you are buying by
the number of servings you expect to get per
pound.
15
8.When buying uncooked meat, how much boneless
meat should be allowed for each serving? (V-147)
16
8.When buying uncooked meat, how much boneless
meat should be allowed for each serving? 1/4 to
1/3-pound per serving
17
9.When buying uncooked meat, how much bone-in
meat should be allowed for each serving? (V-147)
18
9.When buying uncooked meat, how much bone-in
meat should be allowed for each serving? 1/3-1/2
pound per serving
19
10.When buying uncooked meat, how much boney meat
should be allowed for each serving? (V-147)
20
10.When buying uncooked meat, how much boney meat
should be allowed for each serving? 3/4 to
1-pound per serving
21
11.______ ounces of cooked meat without bones is
considered a serving. (V-147)
22
11.______ ounces of cooked meat without bones is
considered a serving. Three
23
12.When buying spare ribs for a party of eight,
how many pounds would be needed? (V-147)
24
12.When buying spare ribs for a party of eight,
how many pounds would be needed? 3/4 X 8 6
pounds 1 X 8 8 pounds 6-8 pounds
25
13. If preparing 12 servings of boneless rump
roast at a cost of 1.49 per pound, what is the
cost per serving? (V-146)
26
13. If preparing 12 servings of boneless rump
roast at a cost of 1.49 per pound, what is the
cost per serving? 1.49 /4 .37 1.49/ 3 .50 .37
- .50 per serving
27
14. How many pounds of liver would be required to
prepare 10 servings? (V-147)
28
14. How many pounds of liver would be required to
prepare 10 servings? 10 x 1/4 2.5 10 x 1/3
3.33 2.5-3.3 pounds
29
15. How many pounds of whole poultry would be
needed to prepare 6 servings? (V-147)
30
15. How many pounds of whole poultry would be
needed to prepare 6 servings? 3/4 x 6 4.5 1 x 6
6 4.5-6.0 pounds
31
16. When buying fully cooked meats, how much
should be allowed? (V-148)
32
16. When buying fully cooked meats, how much
should be allowed? One or two two-ounce links or
slices are usually considered a serving.
33
17.Can money be saved by the consumer when buying
meat by the carcass, side or quarter? (V-145)
34
17.Can money be saved by the consumer when buying
meat by the carcass, side or quarter? The
potential savings will depend on the cost per
pound of the edible cuts of meat after trimming,
wrapping and adding the cost of energy used for
freezing. Keep in mind, that ground meat stew
meat and meat for braising will cost the same
price per pound as roasts and steaks.
35
18.Which is the better buy sides, quarters or
subprimals? (V-150)
36
18.Which is the better buy sides, quarters or
subprimals? This depends on the price per pound
of each. However, keep in mind that subprimals
are often boneless and have been trimmed. The
price per pound of the subprimal may be higher,
but the cost per serving for a specific cut may
be less.
37
19. A _____ cut refers to the large portions that
result from the initial carcass disassembly
required to break the carcass into more easily
handled portions. (V-151)
38
19. A _____ cut refers to the large portions that
result from the initial carcass disassembly
required to break the carcass into more easily
handled portions. primal
39
20. Name the beef primals.(V-151)
40
20. Name the beef primals. Chuck, rib, loin,
round, plate, flank, brisket, foreshank
41
21. Name the pork primals.(V-151)
42
21. Name the pork primals. Picnic shoulder,
Boston shoulder, loin, leg (ham), side
43
22. Name the lamb primals.(V-151)
44
22. Name the lamb primals. Neck, shoulder, rib,
loin, leg, foreshank, breast, flank, hindshank
45
23. Name the veal primals.(V-151)
46
23. Name the veal primals. Shoulder, rib, loin,
sirloin, leg, shank, breast, flank
47
24. When the primal cut is divided into smaller
sections, usually by separating out major
portions, ____ result.(V-151)
48
24. When the primal cut is divided into smaller
sections, usually by separating out major
portions, ____ result. subprimals
49
25. What are examples of beef subprimals? (V-151)
50
25. What are examples of beef subprimals? Top
round, whole tenderloin, ribeye
51
26. Are primal or subprimal cuts of meat ever
sold directly to the consumer?(V-152)
52
26. Are primal or subprimal cuts of meat ever
sold directly to the consumer? Yes, some retail
markets offer subprimal cuts of meat which are
shipped vacuum packaged from the processor. Some
primal cuts may also be offered during special
sales.
53
27. There are usually ___ ___ in buying the
entire subprimal cut of meat.(V-153)
54
27. There are usually ___ ___ in buying the
entire subprimal cut of meat. Substantial savings
55
28. Most subprimals are ______.(V-153)
56
28. Most subprimals are ______. boneless
57
29. The surfaces of subprimal beef cuts in vacuum
packages are dark due to ____________.(V-154)
58
29. The surfaces of subprimal beef cuts in vacuum
packages are dark due to ____________. Elimination
of air in the package.
59
30. Fresh meat in vacuum sealed packages is dark
in color until_______. As soon as the wrapper is
removed it will change to its normal _______
color. (V-154)
60
30. Fresh meat in vacuum sealed packages is dark
in color until_______. As soon as the wrapper is
removed it will change to its normal _______
color. The surface is exposed to air bright red
61
31. There may be an ________ which will disappear
after the meat is removed from the vacuum
package. (V-154)
62
31. There may be an ________ which will disappear
after the meat is removed from the vacuum
package. Unusual odor
About PowerShow.com