. Public school methods . ercises. 18. Meats. Meats form the most expensive part ot thedaily food of the average American family. Muscle fiber,or lean meat, is themost nutritious and themost highly , cuts whichcontain the largest pro-portion of lean meat aremore expensive thanthose containing a largeproportion of fat, gristleand bone. The mostexpensive cuts are thosecontaining the largestproportion of the tender muscle fiber. These are from theloin and rump. You should become familiar with the differ-ent cuts and their relative value, before giving lessons onmeats. Lean meat co
. Public school methods . ercises. 18. Meats. Meats form the most expensive part ot thedaily food of the average American family. Muscle fiber,or lean meat, is themost nutritious and themost highly , cuts whichcontain the largest pro-portion of lean meat aremore expensive thanthose containing a largeproportion of fat, gristleand bone. The mostexpensive cuts are thosecontaining the largestproportion of the tender muscle fiber. These are from theloin and rump. You should become familiar with the differ-ent cuts and their relative value, before giving lessons onmeats. Lean meat contains fibrin, gelatin and albumin. Thepurposes of cooking meat are to make the fiber more tender,to improve the flavor and to liberate the juices. In prepar-ing exercises upon cooking meats, particular attention shouldbe given to the cooking of the inexpensive cuts, many ofwhich are more nutritious than those of a higher price. Theprocesses described below pertain to those meats, poultryand fish which are in general use:. cuts of beef, retail (chicagomethod) I, neck; 2, chuck; ,?, prime of rib; 4, porter-house; 5, sirloin; 6. rump; 7, round; 8, flank;9, plate; 10, shank; 11, shin.
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Keywords: ., bookcentury1900, bookdecade1910, bookidpublicschool, bookyear1913
