CONCEPT MAP

Key Concepts: Key Vocabulary:

Cut

Marbling

Tenderness

Collagen

Elastin

Wholesale cut

Retail cut

Variety meats

U.S.D.A.

Prime

Choice

Select

Cured

Trichinosis

Marinating

Identify nutrients in meat

Identify the types, cuts, and forms of meat

Topic:

Meats

Beef, Lamb, Veal, Pork

Understand the purpose of inspection and grading of meats

Identify the signs of quality when selecting meat

Understand the principals of meat cookery

Identify processed meat products

Understand and use proper

storage techniques for meat

Examples:

Enduring Understanding (s): _________________________________________________

Essential Question (s): _______________________________________________________

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