How to Buy Food: Lesson Aids for Teachers

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111D 170 546 CR 020 727 srus How to Buy Food: Lesson Aids for Teachers. Agriculture Handbook No. 443. Revised. INS1ITUTIOg Department of Agriculture, hashing ton, D.C. Agricultural Marketing SErVIces. MO DATE Aug 75 14017 55p.; Information in some of the tatles and footnotes may not reprodute w(?11 due to small print AVAILABLE rPCM Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402 (Stock Numher 001-000-03456-1, Catalog Number A1.76:443/2, $1.30)

'DRS PBtC MP01/203 Flus Postage. DESCRIPTORS Adult Education; *Consumer Education; instruction; *Home Economics Education; *Instructional Materials; Meat; Secondary Education

ABS1RAC This teachers guide presents lesson aids on how to buy f=ood for home economics or consumer education in high school or adult education courses. An introductory section explains nov toget the supplementary materials (publications, films, and slides/filmstrips), what the contents and objectives of these materials are, suggestions for Lesson preparation, and backTround materials for the instructor. Topics of the lessons are meat, dairy products, egg, poultry, fresh fruits and vegetables, canned and frozen fruits and vegetables, and more for your money. Each of these lessons contains a list of objectives, materials to use, stiggestions for teaching,. glossary, and quizzes.(CI)

*****1124* * * *** * ****** ***** *** ********* * Reproductions supplied by RS are the best that can be made * * from the original document. * *************** ****** *******0-1 ****** * AGRICULTURE HANDBOOK NO. 443

US_ DEPART; IEPAIDF HEALTH. EDUCATION& map ARE NATIONAL INSTITUTEOF DUCATION THIS DOCUMENT NAS BEEN REPRO- HowtoBuy DUCED EXACTL.Y AS k etelvio FROM THE PE FISON OR ORGANISATION ORIGIN. ATi NG IT POINTS OF VIEW OR ()PINIONS STATED DO NOT NECESSARILY REPRE- SEN T OFF iCIAL NATIONAL iNST h'UTE OF EOLICAT,ON POSITION OP POLICY

LESSON AIDS FOR TEACHERS

AGRICULTURAL MARKETING SERVICE U.S, DEPARTMENT O AGRICULTURE CONTENTS

page page USING THESE LESSON AIDS 1 LESSON AID IVPOULTRY 31 How to Get Materials ...... 1 Objectives 31 Basic Materials 2 Materials to Use . . . .. 31 Supplementary Materials 4 Suggestions for Teaching 31 Lesson Aid Contents 4 Glossary 31 Lesson Aid Objectives 5 Poultry Problem-Solving Suggestions for Lesson Preparation 33 5 Comparative Costs of Chicken Parts 34 Background for the Instructor _ . . .. . 6 Comparative Costs of Turkey Parts 35

LESSON AID IMEAT .. . .. LESSON AID VFRESH FRUITS AND Objectives ...... 8 VEGETABLES Materials to Use .. . .. 8 36 Objectives Suggestions for Teaching 9 36 Materials to Use Glossary . 9 36 Suggestions for Teaching 36 Baa-affled About Lamb?... . 11 Glossary Befuddled About Beef Roasts? . ... . 13 Does Produce Buying Stump You? Bone Up on Steak . .... 15 3386 Posers on Potatoes ...... 39 Cold Facts About Freezing Meat .....17 Fruit and Vegetable Availability.. 40 Cost of Protein Foods . . .. _ . 19,52 LESSON AID IIDAIRY PRODUCTS 20 LESSON AID VI CANNED AND FROZEN Objectives . .. . . 20 FRUITS AND VEGETABLES . 42 Materials to Use...... 20 Objectives 42 Suggestions for Teaching... 20 Materials to Use . 42 Glossary 20 Suggestions for Teaching. ,. 42

Glossary . .. . Do You Know Your Dairy Products? 23 .. . . 42 Check Up On Your Cheeses...... 25 Get Your Fruit Facts Straight . 44 How's Your Vegetable Quotient? 46 LESSON AID 111EGGS 27

Objectives . . 27 LESSON AID VIIMORE FOR YOUR MONEY. 48 Materials to Use...... 27 Objectives 48 Suggestions for Teaching = 27 Materials to Use 48 Glossary ...... 27 Suggestions for Teaching. 48 What Do You Know About Eggs? 29 Glossary . 49 Cost of Eggs Per Pound . 30 ...... Crossword Puzzle . . 50

REVISED AUGUST 1975

For este by the Superintendent el Documents. U.S. Government PrintingOffice Washington. D.C. 20402 - Price 51.30 Stook Number 001-400-03456-1 Catalog Number A 1.76:443/: HOW TO BUY FOOD LESSON AIDS OR TEACHERS

Office of Communication, USDA, Washinigton, D.C. USING THESE LESSON AIDS 20250. When buying a film, allow at least one month These lesson aids can be used within home eco- lordelivery, and make checks payable to USDA nomics or iconsumer education courses or in a sepa- Office of Communication. Prices are listed with titles, te course. They are Eli itoblQ for both high school and adult education courses. Slides /Filmstrips The .ids are intended to be used with the basic materials listed below, as a base for an instruction Slide sets may be purchased from Photography series. The supplementary materials listed after the Division, Office of Communication, USDA, VVashing- basic materials are of a general nature and can be ton, D.C. 20250, at prices listed with titles. Make used at the instructor's discretion. In addition, each checks payable to USDA Office of Communication. lesson aid has a list of supplementary materials that Allow one month for delivery. deal with that specific topic. Ifslide set is available as filmstrip also filmstrip Some pagesin each lessonaidare designed may be bought from Photo Lab,Inc., 3825 Georgia for reproduction by offset, or other copying equip- Ave.. N.W., Washington, D.C. 20011, at price listed. ment, so that the teacher may use them for hand- Allow two weeks for delivery. outs to the students. Ifaudio cassetteisavailable,it may be purchased from USDA when buying slide sets or from Photo Lab, Inc_ when buying filmstrip. How to Get Materials Publications STATE FILM LIBRARIES Unless otherwise mentioned, single copies of all ALA, - -- Cooperative Extension FilmLibrary, Auburn publications listed in this booklet are available free University, Auburn, AL 36830 from the Office of Communication, U.S, Department ALASKADivision of Libraries, Pouch 0, Juneau, AK 99801 of Agriculture. Washington, D.C. 20250. USDA does not sell publications. ARIZ.Bureau of Audio-Visual Services, University Any publications indicated for sale only may be of Arizona, Tucson, AZ 85721 ARK.Coop. Exten. Film Library, Univ, of Arkansas, purchased fromthe Government PrintingOffice, Washington, D.C. 20402, at the price listed. P.O. Box 391, Little Rock, AR 72003 CAOF.U.C, Agr. Exten.. Visual Aids, 1422 South Prices are givenforallpublications, including those available free, because multiple copies must 10th St., Richmond, CA 94804 be purchased from GPO. Discounts of 25 percent COLO.Film Library. Office of Educational Media, are given for orders of 100 or more of any one publi- Colo. State Univ., Fort Collins, CO 80521 cation. CONN.Audiovisual Center. Univ.of Connecticut, Always include publication name and number. Storrs, CT 06268 and your zip code. when ordering. DEL.Coop. Exten. Film Library, Univ, of Delaware, Agr. Hall, Newark DE 19711 Svc..Florida Coop. Films FLA.Notion Picture Exten. Svc.,Univ. ofFlorida,EditorialDepartment, Most films may be borrowed from State filmli- Gainesville, FL 32601 braries (see list on pages 1-2).If the library does CA, FilmLibrary,Coop. Es -ten.Svc.,Univ,of not have the film you want to borrow, write to Infor Georgia, Athens, GA 30601 4-rationDivision,AgriculturalMarketingService, HAWAII-----Film Library, Coop. Exten.Svce, College USDA, Washington. D.C. 20250, for a copy. Films of Tropical Agr., Univ. of Hawaii, 2500 Dole may be purchased from the Motion Picture Division, Street, Rm. 108, Honolulu, HA 96822

4 IDAHO Audio Visual Center, Univ. of Idaho, Mos- PA.Agr. Exten,Svc.,Pennsylvania State Univ., cow, ID 83843 104 Agr. Adm, Bldg,, Univ. Park, PA 16802 ILL.Visual Aids Svc.,Univ.ofIllinois,Div.of P.R,Agr, Exten. Svc., Univ. of Puerto Rico, Maya- Univ. Exten, 1325 South Oak, Champaign, IL guez Campus, Rio Piedras, PR 00928 61820 R.I.Audio Visual Center-, Univ. of Rhode Island, IND.Audio Visual Center, Purdue UnivStewart Kingston, RI 02881 Center, West Lafayette, IN 47907 .S.C.- Agr. Comm. Dept., Clemson Univ. Exten. Svc., IOWAMedia Resources Center, Iowa State Univ.,. Rrn. 92, Plant & Animal Sri. Bldg., Clemson, Pearson Hall, Ames, IA 50010 SC 29631 KANS.--Coop. Exten.Svc.,FilmLibrary,Kansas S.D.Coop, Exten. Svc., Film Library, South Dakota Stale Univ.,Urnberger Hall, Manhattan, KS State Univ., Brookings, SD 57006 66502 TENN.Teaching Materials Center, Div. of Continu- KY. Audio Visual Svc.,Univ.of Kentucky, Scott ingEd.,Univ.of Tennessee,l(noxville, TN St. Bldg., Lexington, KY 40506 37916 LkCoop. Exten. Svc., Film Library, Louisiana State TEX.Agr. Comm., Texas A&M Univ., Rm. 201, Svc. Univ., Knapp Hall, Univ. Station, Baton Rouge, Bldg., College Station, TX 77843 LA 70803 UTAHAudio Visual Svcs., Utah State Univ., Logan, MAINEInstructionalSystemsCenter,Univ.of UT 84321 Maine, Orono, ME 04473 VT.The Audio Visual Center, Univ. ofVermont, MD.Audiovisual Svc., Univ. of Maryland, Rm. 1, Ira Allen Chapel, Burlington, VT 05401 Annapolis Hall, College Park, MD 20742 VA. MediaSvcs.,VirginiaPolytechnicInstitute, MASS. Krasker Film Library, School of Education, Patton Hall, Blacksburg, VA 24061 Boston Univ., 765 Commonwealth Ave., Boston, WASH.Audio VisualCenter,WashingtonState MA 02215 Univ., Pullman, WA 99163 MICH.Instructional Media Center, Michigan State W.V. --Coop. Exten. Svc., West Virginia Univ., 215 Univ., East Lansing, MI 48823 Coliseum, Morgantown, WV 26506 MINN.Agr, Exten. Svc.,Film Library,Univ.of WISC.Univ. of WisconsinExten. Bureau of Audio Minnesota, St. Paul, MN 55101 Visual Instruction, P.O. Box 2093, Madison, WI MISS.Coop. Exten. Svc., Film Library, Miss. State 53701 Univ., Mississippi State, MS 39752 WYO.Audio Visual Svc., The Univ. of Wyoming, MO.Audio Visual & Comm. Svc., Univ. of Missouri, Laramie, WY 82070 203 Whitten Hall, Columbia, MO 65201 MONT.Carnpus Film Library for Coop. Exten. Svc., Montana State Univ., Bozerna-n,IVIT 59715 Basic Materials NEBR.Univ. of Nebraska, Instructional Media Cen- 1. The "How to Buy Food" series. These pam- ter, 901 N. 17th, Rm. 421, Lincoln, NB 68508 phlets may be used by the instructor as the informa- NEV.Audio Visual Center, University of Nevada, tion base for the course. Each pamphlet provides Reno, NV 89507 how-to-buy information for a particular type of food N.H.Audio Visual Center, Univ. of New Hampshire, for example, beef steaks,poultry,freshfruits, Hewitt Hall, Durham. NH 03824 etc. These pamphlets providein mare detail the N.J.Comm. Center College of Agr. and Environ- information given in the other basic materials. mental Science. Rutgers Univ., New Brunswick, All but one of the pamphlets have been published NJ 08903 in Spanish as well as English. Spanish titles follow N.M.Coop. Exten. Svc.. Film Library, New Mexico English titles in parentheses. StateUriv.,Drawer 3AI,LasCruces, NM How to Buy Beef Roasts (G-146) 250. 88003 (Como Cornprar los Asedos de Caine de Vaca) N.Y.Cornell Univ. Film Library, 31 Roberts Hall, (G -146S) 3cm. Ithaca, NY 14850 How to Buy Beef Steaks (G.145) 250. N.C.Dept. of Agr. Inf., Nor:h Carolina State Univ., (Como Comprar Bistecs) (G-145S)35e. P.O. Box 5037, Raleigh, NC 27607 How to Buy Canned and Frozen Fruits (G-191) Exten. Svc., Film Library, North Dakota 50g. State Univ.,State Univ.Station,Fargo, ND (Como Cornprar la Fruta Enlarada y Congelada) 58102 (G-191S) 50e. OHIOExten, Svc. Film Library, Ohio State Univ., Howto Buy Canned andFrozenVegetables 2120 Fyffe Rd.. Columbus, OH 43210 (0-167) 45e, OKLA.Audio Visual Center, Oklahoma State Univ.. (Como Cornprar talizas Enlatadasy Conge- Stillwater; OK 74074 ladas) (G-157S) 30l% OREG.Audio VisualInstruction,DCE How to Buy Cheese (G-193) 350. P.O. Box 1491, Portland, OR 97207 (Como Cornprar of Queso) (G-193S

2 5 How to Buy Dairy Products (C.201) 250. tiblesA Bilingual Teaching Aid," This booklet has (Como Cornprar ProductosLacteos)(G-201S) simple "How to Buy" information on 31 different 25e. food products with Spanish and English texts on How to Buy Dry Beans, Peas, and Lentils (G-177) facing pages. Each page is perforated and may be 250. removed and duplicated for distribution to class (Como Comprar Habas, Guisantes y Lei-163s en members, (PA-976) 800. .Seco) (G1775) 25e. 3. A "How to Buy Food" poster set. These ten 15- How to Buy Eggs (G-144) 250, by-20-inch two-color posters give simple shopping (Como Cornprar los Huevos) (G-144S) 250, tips for live major food categories: meat, dairy prod- How to Buy Fresh Fruits (G-141) 300. ucts,eggs,poultry,andfruitsandvegetables. (Como Comprar Fruta Fresca) (G-141S) 300. A88.38:G75. $3.75. How to Buy Fresh Vegetables (G143) 350. 4. Separate one-page flyers. Since publication of (Como Cornprar Hortalizas Frescas)(G-143S) the bilingual teaching aid, USDA's Agricultural Mar- 35e. keting Service has prepared separate one-page, re- How to Buy Lamb (G.195) 250. producible "How To Buy" flyers on 15 additional (Como Comprar Cordero) (G-195S) 25e. foods: Applesauce; Bacon; Canned Pears; Canned How to Buy Meat for Your Freezer (G-166) 350- Pineapple; Celery; Corn; Dry Beans, Peas, and Len- (Como Cornprar Came pare Conservar en el Re- tils; Frozen Strawberries; Mixed Nuts in the Shell; frigerador) (G-166S) 35e. Peaches; Pears; Rice; Sweetpotatoes; Tomato Cat- How to Buy Potatoes (G-198) 250. sup, Sauce, Puree, and Paste; and Tomatoes. Also How to Buy Poultry (G-157) 250. available are reproducrole one-page flyers on How (Como Cornprar les Ayes de Corral) (G-157S) 3O'. to Cut Up A Chicken, How to Debone Chicken 2. "How to Buy FoodCorno Comprar los Comes- Breasts, and How to Carve Roast Turkey. Single free

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6 copies of any of these flyers or the complete set are Janetandthe GenieA 281/2.minute,color, available from InformationDivision, AMS, USDA, sound film aimed at high school home economics Washington, D.C. 20250. The individual flyers are students and giving a rundown on grades for various listed under the appropriate lesson aid as "separate kinds of foods, as well as meat and poultry inspec- one-page flyers." tion. The film is entertaining, rather than documen- tary,in approach. Purchase price $150. Supplementary Materials That The Best Will Be OursColor sound film on meat and poultry inspection. Runs about 18 min- 1. Other USDA publications about buying and utes. Examines the establishment and growth of using food. The following list offers a choice to in- USDA's meat and poultry inspection program. Pur- structors who want to supplement the -How to Buy" chase price $125. materials. 4. Crossword puzzle. The crossword puzzle at the Family FareA Guide to Good Nutrition (G-1) back of this booklet may be reproduced for class $1. This booklet provides information on meal man- use. It would be best used at the end of the course. agement, including nutritional information, buying after students have become familiar with the words tips, and recipes. in the glossaries in each lesson aid. Family Food Buying: A Guide for Calculating 5. Other materials. Additional visuals and publi- Amounts to Buy and Comparing Costs (HERR 37) cations pertaining to particular foods are listed with For sale only. 70c. This book can serve as a ref- each lesson aid. erence to help instructors teach students: how much food to buy to provide the number Lesson Aid Contents of servings needed by their families, and to compare the costs of foods in different mar- Each of the first six lesson aids covers a major ket forms (such as frozen, fresh, canned). food category: meat, dairy products, eggs, poultry, Food for Us AllThe 1969 Yearbook of Agricul- and both fresh and processed fruits and vegetables. ture. For sale only. $5.95. This book deals in large The seventhaid, "More for Your Money," cuts part with how to buy food, and was written by USDA across food categories. Depending on the time being commodity specialists. It also includes information allowed for each lesson and for the overall course, on nutrition, cooking, and recipes. the instructor may want to combine two lessons, or Keeping Food Safe to Eat (G-162) 300. This bul- use two or more instruction periods for one lesson. letintells how to protect your family from illness An extra period might be used, for example,ifa caused by harmful bacteria in food. movie is shown or a guest speaker is scheduled. Meat & Poultry Inspection: A Capsule Summary° The "How to Buy- pamphlets and flyers from the (MPI-4). Thisleafletexplains USDA's meat and -How to Buy FoodComo Comprar los Comesti- poultry inspection program. bles" booklet may be followed for the basic lecture Nutritive Value of Foods (G-72) 85¢. This booklet in each lesson. Lectures are not detailed in the les- contains tables listing vitamin, mineral, protein, and son aids, since these materials are intended for a calorie content of a wide variety of commonly used wide variety of audiences_ Each instructor can best foods. judge how to present the materials to any particular Standards for Meat and Poultry ProductsA Con- class. sumer Reference List.° This leaflet tells the mini- Each lesson aid contains: mum percentage of meat or poultry required for a 1. A list of "How to Buy" materials to use. product to be labeled by a particular name. Many 2. A list of additional materials the instructor may popular products are listed. choose from to supplement the lessons. USDA Grade Standards for FoodFlow They Are 3. Suggestions for teaching. Developed and Used (PA-1027) 300. This pam- 4. A glossary of terms and symbols used in the phlet provides the history and background of grade "How to Buy" materials for students to learn before standards. going on to the next lesson. This may be removed Your Money's Worth in Foods (G-183) 500. This and reproduced to distribute to students. book tells how to plan well-balanced meals that fit 5. A quiz or quizzes. These quizzes are meant to your budget. be an aid to teaching. not a test of knowledge. They 2. Consumer Information. This catalog is avail- are not designed to measure a student's knowledge able free from the Consumer Information Center, of the subject, but to stimulate interest. They can be Pueblo, Colorado 81009.Itoffers Federal Govern- given before or after a lesson, or both, so students ment publications of consumer interest,including can see how much they've learned. These also may many of the publications listed in this booklet. be reproduced for students. 3. Films. 6. Tables and charts. In some of the lesson aids, tables and charts are included providing useful buy- Aeailobla fromIntorrno ionDivision, Anlmal and PionH I h inspection Service. USDA, Washington. D.G. -2 ing information. These may be reproduced, too.

4 7 Lesson Aid Objectives hibit. The following guide offers a handy way to make a tabletop exhibit. From these lesson aids: 1. Students should learn how to buy food both for A. Obtain the ten "How to Buy" posters. quality and economy. B. Cut illustration board into ten pieces, each 15 x 2. Students should learn how to use the U.S. De- 20 inchesthe same size as the poster. (A 30" partrnent of Agriculture quality grades when shop- x 40" standard-size illustration board can be cut ping for food. This does not mean buying only the to make four panels, Corrugated cardboard or best. Grades identify a range of quality, so that the any other durable material will also work.) shopper may select the quality suitable for the in- C. Place one piece of illustration board on top of an- tended use.It should be emphasized that USDA other, joining the two with a piece of tape at the grades are not an indication of nutritional value. upper and lower corners on one side, as shown Grades describe quality only. Suggestions for Lesson Preparation tape, wrapped around onto To assure adequate preparation, review these bottom panel points before each lesson: 1. Are enough copies available of the appropriate 2 boards pages of "How to Buy FoodComo Comprar los (4-inch pieces of filament or plastic tape work Comestibles "? You may want to hand out flyers cov- well. Masking tape can also be used). Repeat ering the subject for the next class so your students the process to make 5 double panel units. can read them in advance. D. Open one unit of joined panels like a book. Place 2. Are all visual aids and demonstration materials the poster with the words "USDA Grades Help present? You Choose...." face up on the left panel and 3.If a guest speaker has been scheduled, have the black poster "How to Buy. . ." on the right place, and topic lessonbeen the time, of the panel. An easy way to attach the posters to the confirmed? (A phone call the day before might be a panels is to run a wing-fastener through a hole good idea.) at each of the four corners spreading the fas- If you would like to have a specialist speak, you tener on the back side, as shown. (The tape may be able to arrange it with a U.S. Department of hinges will be given extra strength if the fasten- Agriculture inspector or grader. To find the one nearest you, look in the phone book under the U.S. Gov- ernment heading. Then look under U.S. Department of Agriculture, Agricultural Marketing Service, then the appropriate Division (Livestock, Dairy, Poultry, or Fruit and Vegetable). Or write, care of the Divi- sion: Agricultural Marketing Service, U.S. Depart- ment of Agriculture, Washington, D.C. 20250. 4. If film or slides will be shown, is all the necessary eq uiprnent availableprojector, screen, script? ers are put directly through them.) Stagger the (When ordering film, be sure to allow enough time fasteners somewhat, so the left and right panels for delivery.) can be completely closed, like a book. 5. Are the posters pertaining to the particular les- E. Now you're ready to set up your exhibit as in the son displayed? They can be mounted on a bulletin picture below. A 10-foot or two 5-foot tables board or a flip chart, or you can make a tabletop ex- work well.

gm mamma* ll Minn l I ii a ii NOTEVIEmolutniin Background for the Instructor value of farm products that were offered as loan col- lateral. The following provides instructors withback- ground information on USDA's grading services as a To solve the problems, the first step toward estab- whole. lishingofficialnational standards was takenin The instructor may want to offer an orientation 1907, when Congress voted money to the U.S. De- lesson, using the information below along with pub- partment of Agriculture to study U.S. standards for lications and visuals offered under the "Supplemen- farm products, The first official standards were is- tary Materials" listing at the beginning of this book- sued in 1909, for cotton. However, there were still let. no official graders to interpret the standards. The History of Grading The grading service itself had to wait until World War I. Then with the country facing an all-out drive Quality measurement isa comparatively modern to produce more food and fiber, it became apparent development. Man has been measuring sizes and thatthecountry needed anofficialinspection distancesmoreor lessaccuratelysincethe agency that would handle disputes between buyers dawn of recorded history(in ancient Egypt, the and sellers. length of the Pharaoh's foot was an official measure- When this agency was created, it was called the ment), But quality measurement did not appear until Food Products Inspection Service, and its services a few hundred years ago. were available on request for a fee. Producers, ship- Consumers in 13th century England probably got pers, and receivers soon began to appreciate the the benefit of the first real quality standards when practical value of an inspection service operated the king decreed "assizes" for bread. These assizes under uniform procedure in the different markets. were enforced by local officials to make sure that bakers gave full quality and weight in the loaves. Present USDA Grade Standards for Food Under the assize, "simnel loaves" had to be made Today, FederI and State graders work in all 50 from the finest white bread flour. "Treet bread" was States under the coordination of USDA's Agricul- brown bread, probably fairly close to simnel loaf in tural Marketing Service. quality. There was also a "waste! loaf" far inferior to USDA provides food grading servicesofficial the first two types. "Horse bread" was made from certification of the grade of productsfor each beans, and seems to have been sold primarily to un- commodity group (meat, poultry_, eggs, dairy prod- wary travelers at the local inns. The prices of the ucts, and fresh and processed fruits and vegeta- loaves were fixed, and the required weight of each bles). Grading today is voluntary, except wherere- type was varied according to the price of the grain. quired under local ordinances or industry programs, The standards weren't too exact, and local officials and is provided, as it was under the Food Products served as "graders" when there was a dispute, Inspection Service, for a fee. State departments of There were similar assizes for such products as agriculture cooperate in providing grading services. wines, candles, pepper, and many manufactured ar- Although grade standards for each commodity ticles. group were developed independently of each other, Here in America the earliest market standards the purpose of the standards is basically the same: were those brought from England, during the colo- to make buying and selling more efficient by provid- nial period. Most of the colonies had an assize of ing a common language for trading and a means of bread, for instance. establishing prices. But grading as we know it today is unique to the The U.S. grade standards provide a way of classi- 20th century. fying the entire range of quality of a product. Be- To fit into an age of mass production and mass cause some products are naturally more variable marketing, it has become necessary for farm prod- than others, it is necessary to have more grades for ucts to be sorted into uniform groups after they are some products than for others. For example, there produced. The sorting process is what we know now are eight grades for beef, but only three for chicken. as grading. Although quality in general refers to the usefulness, During the early 1800's there were no national of- desirability, and value of a productits marketabil- ficial standardsand the watchword of the day was ity----the precise definition of quality depends on the "buyer beware." Individual firms and trade organiza- commodity. USDA's standards define the require- tions adopted various systems of grading. But each ments of each grade of a product. was different and none was understood throughout USDA grades are used most often at the whole- the country, sale levelbut in many cases they carry through to Buyers and sellers were often miles apart, and the consumer, Grades can be found most often on they needed some way to accurately describe the beef, lamb, turkey, chicken, butter, and eggs. Some quality of their goods before they would agree on the canned and frozen fruits and vegetables also carry price. Lending agencies needed to know the market the USDA grade shield.

6 9 Grade labelingisnot required bylaw, even The U.S. Department of Commerce's National Ma- though the product has been officially graded or in- rine and Fisheries Service has a voluntary program spected. However,for most commodities,if an which provides grade standards and grading serv- official grade name or grade shield has been used, ices for fishery products similar to those provided by the product must have been officially graded or in- USDA for other foods. spected. The only exception is for fresh fruits, vege- Regulatory standards are set by both USDA and tables, and a few other products, such as honey, the Food and Drug Administration of the U.S. De- where the practice of grade labeling without official partment of Health, Education, and Welfare. USDA inspection has existed through the years. Even with has established minimum meat content require- these products, it is illegal to use an official grade ments for federally inspected meat and poultry prod- falsely. ucts, and complete standards of identity for three products: chopped ham, corned beef hash, and oleo- margarine. The Difference Between Grading FDA also has standards of identity, which, like and Meat and Poultry Inspection USDA's, establish what a given food product is---for The term "inspection" has, through long usage, example, what a food must be to be labeled "pre- come to mean different things for different commod- serves." Both FDA and USDA standards of identity ities. For fruits and vegetables, as well as for grain, provide for the use of optional ingredients in addi- it means, essentially, inspection for grade. tion to the mandatory ingredient, that make a prod- Although most farm products are not required by uct what it is. law to be graded, or, in the case of fruits, vegeta- Minimum standards of quality have been set by bles, and grain, to be "inspected for grade," USDA FDA for a number of canned fruits and vegetables to administers an inspection program for meat and supplement standards of identity. These are regula- poultry which is mandatory. tory minimum standards for such factors as tender- Federal inspection is required for meat and poul- ness, color, and freedom from defects. Foods not try sold across State lines and for meat and poultry meeting these standards must be distinctively la- going into intrastate commerce in those States that beled. do not have a State inspection program equal to the (When USDA grade standards are developed for a Federal program. product for which FDA has a standard of minimum This inspection program isfor wholesomeness quality, the requirements for the lowest grade level and proper labeling. To pass inspection, meat and USDA sets are at least as high as the FDA minimum. poultry products must be from healthy birds or ani- USDA grade standards for canned tomatoes, for ex- mals which were handled or processed under strict ample, are U.S. Grades A, B, and C. U.S. Grade C is sanitary conditions. The products must not be adul- comparable to FDA's standard of minimum quality.) terated, and must be truthfully packaged and la- Another regulatory type of FDA standard is the beled. standard of fill of container which tells a packer how Remember: USDA meat and poultry inspection is full a container must be to avoid deception. for wholesomeness; USDA grading, or "inspection Under the Public Health Service Act, FDA also de- for grade," is for quality. Meat and poultry inspec- velopssanitationstandards,whicharerecom- tion is mandatory; grading, and inspection for grade, mended for adoption by State and local govern- is voluntary. All meat and poultry must be inspected ments, for prevention of foodborne diseases. before being graded. The most familiar and widely adopted standards deal with production, processing, and distribution of "Grade A" milk. In contrast to USDA quality grade Other Federal Food Standards standards for food, the standard for Grade A milk is In addition to USDA grade standards for quality, largely a standard of wholesomeness. The Grade A other food standards are set by USDA and other Fed- designation on fresh milk means thatit has met eral agencies. Some are voluntary; others are regula- State or local requirements, which usually follow tory. provisions of FDA model ordinances.

7 OBJECTIVES Visual Aids From this lesson: "A Mark of Quality"This 131/2-minute color film 1. Students should learn what USDA grades mean explains the meaning of grades of beef and how the on beef and lamb, and how they can help the stu- grading system works. Purchase price $75, dent get the right type of meat for a particular use. "How to Buy Beef"(C-123) Available either as a 2. Students shouldlearnabout cutsofbeef, slide set ($13) or a filmstrip ($5.50), this set tells lamb, and pork; how to cook them; which yield how to buy beef by grade and cut. Audio cassette more; which to use for different recipes and different available with both slides and filmstrip. $3. occasions; which to use for maximum flavor; and which to use for maximum economy. Tables The Cost of Protein Foods (p. 19 & p. 52) MATERIALS TO USE Pamphlets Supplementary Material How to Buy Beef Roasts Beef and Veal in Family MealsA Guide for Con- How to Buy Beef Steaks sumers (G-118) 450, This pamphlet gives buying, How to Buy Lamb storing, and cooking tips for beef and veal. Recipes How to Buy Meat for Your Freezer are included. Hamburger Questions and Answers.* This flyer an- Flyers swers questions on labeling and content of ground beef and handling at home. (from PA976How to Buy Food) Lamb in Family MealsA Guide for Consumers (G- How to Buy Beef 124) 300. This pamphlet gives buying, storing, and How to Buy Chuck Roasts and Steaks cooking tips for lamb. Recipes are included. How to Buy Ground Beef Pork in Family MealsA Guide for Consumers (G- How to Buy Ham 160) 350. This pamphlet gives buying, storing, and How to Buy Lamb cooking tips for pork. Recipes are included. How to Buy Pork Quick Tips on Meat & Poultry Care and Labels.* How to Buy Porterhouse, T-Bone, and Club Steaks This flyer tells how to keep meat and poultry prod- How to Buy Rib Roasts ucts clean and safe and explains labeling require. How to Buy Round Steaks and Roasts ments. How to Buy Rump and Sirloin Tip Roasts Quick Tips on Meat & Poultry Storage & Cookery.* How to Buy Sirloin Steaks This flyer gives temperatures for cooking and stor. How to Cook Beef age and other tips on food safety. Summertime Foods Questions and Answers.* This (separate one-page flyers) flyer gives special information on keeping meat and How to Buy Bacon poultry safe for barbecues and picnics.

Quizzes Baa-affled About Lamb? (p. 11) Befuddled About Beef Roasts? (p. 13) Bone Up on Steak (p. 15) Available from Wm-motion Division, APHIS, DSO's, Washington, Cold Facts About Freezing Meat (p. 17) D.C. 20250.

8 SUGGESTIONS FOR TEACHING InspectionAll meat must be inspectedfor wholesomeness. 1,Bring,for example, two steaks that are the It may bear a USDA inspection same cut, one USDA Prime, the other USDA Choice stamp(liketheoneshown or Good, to illustrate the difference in grades. (Par- here)or a Stateinspection ticularly point out degrees of marbling.) If the steaks stamp. The mark is placed on can be cooked, students can compare eating quality. wholesale cuts, so you may not The wider the difference in grade, the more notice- see itin retail stores. able the difference will be. MarblingFlecks of fat within the lean ofa cut of 2. Prompt studentsto use their knowledge of meat. Enhances juiciness and flavor. meat grades and cuts when shopping. Organize a Pan broilTo cook meat slowlyina lightly visit to the supermarket to examine different cuts greased frying pan or griddle, turning occasionally. and grades. You might arrange with the supermarket Meatiscooked uncovered without added liquid, to have the butcher give a cutting demonstration. and fatis removed asit accumulates. 3. Two or more lesson periods could be devoted Panfry --To cook meat in preheated fryingpan in to this topic, since itis so extensive and since meat small amount of fat. Meat is cooked uncovered at accounts for so much of the food dollar. moderate temperature. 4. Reproduce the -Cost of Protein Foods" tables PrimeUSDA's highest qual- (p. 19 and p. 52) to hand out to students. Discuss ity grade for beef and lamb. which protein foods cost more or less, and which Meat in this grade is very tend- provide the best buys in protein. er, juicy, and flavorful. QuarterHalf of a side of beefeither foreor hind quarter. Retail cutsThese are the cuts of meat thatyou findinretailstores, such as sirloin steaks, lamb chops, spareribs, etc. Roast(also called dry roastingor oven roast- GLOSSARY ing) To cook meat uncovered, without adding water, You may want to reproduce this glossary for your in shallow baking pan in oven. students.It can serve as a useful reference both SideHalf acarcass, including fore and hind during the lesson series and afterwards. quarters. StandardThe fourth quality grade for beefit General terms has a high proportion of lean meat andvery little fat.It'sfairly tender, but usually mild inflavor. BraiseTo cook meat in a small amount of liquid This grade is in few retail stores. at a low temperature, covered tightly, either on the UtilityA lower quality grade of beefor lambs stove top or in the oven. Pot roasts and Swiss steak seldom. if ever, sold as retail cuts. are cooked by braising. Wholesale cutsThese cuts are usually bought BroilTo cook meat in oven broiler,with oven from locker and freezer provisioners and others who regulator set at broil, and with no addedliquid. sell meat wholesale. A beef short loin and a leg of ChoiceThis USDA quality Iamb are examples. grade for beef and lamb, the Yield gradesThese USDA second highest,isthe grade USD4 grades measure the percentage mostwidelysold atretail CHOICE of lean meat a carcass contains. stores. Choice grade meats are They are designated Yield Grade tender, juicy, and flavorful. 1 through Yield Grade 5. Yield CommercialThis USDA quality gradeisthe Grade 1 denotes the highest highest grade of beef from mature animals. Beef of yield. this grade is not tender and is usually not sold in retail stores. Beef cuts CullThe lowest quality grade for lamb seldom if ever sold as retail cuts. Bottom roundOne ofthreecuts frombeef GoodThis USDAquality round steak. (The other two are top round and grade of beef and lamb is not eye-of-round.) Itis not as tender as top round and as tender, juicy. and flavorful should be cooked with moist heat. May also be asthe higher grades (Prime called outside round. and Choice), but is a good buy BrisketThis is a less tender cut of beef which because itis lean but still fair- must be pot roasted or stewed.Itis often cured ly tender. and sold as corned beef.

9 Chuck arras This cut of beef can be identified by cut from the front end of the loin, it is often called a the round arm bone. It makes an excellentpot club steak. roast and is also sold as steak in some stores;it's Top roundOne of three cuts from beef round a less tender cut, best braised or used as Swiss steak (the others are bottom round and eye-of- steak. Also called arm roast or round bone chuck. round). This is the tenderest of the three muscles. Chuck bladeA cut of beef whichis sold either Also called inside round. assteak or as aroast.It's an economical cut with several m uscles of -varying tenderness, Lamb cuts Club steakThis beef steakis cut frorn the short Blade chops(also arm shoulder chops) These loin, like the porterhouse and T-bone, but ithas no cuts from the lamb shoulder roast are good for tenderloin portion. It'sa small steak, goodforin- broiling, pan broiling, or panfrying. div idual sorvings- Rib steaks are often sold as club BreastThe Iamb breast, which contains the rib steaks. bones and breast bone, is economical. Often this Eye-of-round--A cut frorn the beef round,not as cut is boned and rolled or boned for stuffing. A less ten der as top round. Sometimes sold as part ofthe tender cut. bottom round. Crown roastA circular lamb roast from the rib Flank steakA boneless beef steakwith very (or rack) area formed to resemble a crown. little fat. Usually considered a less tender cut which English chops(double chops) A doubleloin should be cooked withmoistheat. However, it is Iamb chop. often used forLondon broil," in which case it is Lamb cubes for kebabs .(shish kebabs) Cubes broiled andslicedvery thin forserving. of boneless lamb usually cut from the shoulder or PorterhouseA steak from the short loincon- leg and skewered. tainsloinand tenderloin sections. Thetenderloin Leg of lamb, American-styleWith this cut, the section is larger than in a T -bone steak. Often higher shank bone is removed and the shank meat is folded priced than other bone-i n steaks, back into a pocket on the inside. Fibeye roastThe meaty. boneless heart ofthe Leg of lamb, French-styleThis cut of lamb has beef standing rib roast- Ithas an excellent flavor a small amount of meat trimmed from the end of and is superbly tender in the higher grades. the shank, and the exposed bone can be decorated Fibeye steak----Steakcut from the same area as after roasting. the ribeye roast.orretintes called Delmonico steak. Leg steakLean meaty slices of lamb cut from Fib roastThis beef roast is unexcelled for ten- the center area of the leg. Identifiable by the round derness and flavor.It'seasy to prepare, carve, and leg bone. Also called lamb cutlet. serve.Iti s soldbone-in or boneless. Bone-in, it is Loin chopA lamb chop identifiable by the T- calleda standing rib roast- bone. Furry roastThis is avery flavorful beefcut Rib chopsCut from the lamb rib, these chops from the wholesale round;less tender than therib are delicious broiled, pan broiled, or panfried. roa st, Itcontains considerable bone, but may be RibletsEconomy Iamb cuts made fromthe bought boned and rolled, breast by cutting between the rib bones. ShanksBeef shanks are generally soldcut-up Rib roast(or rack of lamb) Usually a restau- stew meat or ground. rant item for two, cut from the rib.

Shoulder roast--(or shoulder clod) 1 i5is a bone- Saratoga chopsBoneless lamb chops from the less meaty beef roast fromt )tit,ide of the chuck. inside shoulder muscles. It has a well-developed flavor and no bone. Shenk halfThe lower half of a leg of lamb. The SirloinAlargebeef steak, great broiledfor upper half is called the sirloin half. family or pony fare. Or alarge roast suitablefor ShanksAn economical cut of lambthe lower dry roasting. part of the fore or hind legbest prepared by sim. Sirloin tip(or ro and tip) Th isi s a boneless beef rnering in liquid or braising. roast or steak, cut from the wholesale round, less Shoulder roastThe square cut lamb shoulder tender than a regular sirloin. roast (bone-in)is identified by the arm and blade T-boneThis beef steakis similar to the porter- bones and is considered an economical cut of lamb. housesteakexceptthat ithas a smaller amount The boned and rolled shoulder roast is convenient of tenderloin_ toserve and is sold boned, rolled, and tied. Both Tenderloin (Filet mignon) This i s the most tender roasts are suitable for oven roasting or braising. of all beef steaks_ Ithas no bone and very little fat. Sirloin chops(or sirloin steaks) Cut from the Top loiri--This beef steak, sometimes called New sirloin section of the lamb leg, these chops can be York strip or Ka nsas Citysteak, is sold with the broiled, pan broiled, or panfried. boricin or boneless. It is the same asthe large Sirloin half'(or butt half) The upper half of a muscle in the porterhouse and Tbone steaks. When leg of lamb. A delicious oven roast.

10 International favorite, gourmet's delight, hearty b. higher in quality than USDA prime. family mealIamb is all of these and more! It can c.tender, juicy, and flavorful. suit your stylewhether it be leg of Iamb, shish ke- d. best when cooked in moist heat. babs, or lamb stew. Many homemakers pass lamb by 6. Most cuts of Iamb (in both USDA Prime and when planning meals. If you're one of them, now is Choice grades) are tender. the time to take a good look at the possibilities for a.True. Iamb. Check up on your lamb knowledge; then head b. False.

for the supermarket. And get ready for compliments 7. The less tender lamb cutsbreast, riblet ,neck, from even your fussiest eaters. and shanks a.are not flavorful. MULTIPLE CHOICE b.can be braisedslowly_to make tender 1. Lamb is from young animals, so it is dishes. c.are low in quality. a.not very nutritious. d.are poor buys. b.tender and delicately flavored. 8. French-style leg of lamb c,not graded by the U.S. Department of Agri- a.has the shank bone removed, culture. b.has a small amount of meat trinirned from 2. You can judge the quality of Iamb by the shank bone. a.pinching it. c.is the same as American leg of lamb. b.the price per pound. O. is not sold in the United States. using the USDA quality grades. d.none of the above. 9. Lamb roasts (bone-in) usually should be cooked 3. Lamb is inspected by State or Federal inspectors a. 20 minutes per pound. a.because inspection is required by law. b.until the internal temperature is 250 de- b.to make sure that itis clean, wholesome, grees F. and truthfully labeled. c.at an oven temperature of 300-325 de- c.both of the above. grees F. untilinternaltemperatureis 4. USDA Prime Iamb is the highest quality but USDA 175-180 degrees F. Choice is the grade most commonly found in the su- d_ two days before serving. permarket. Shish kebabs are a.True. a.cubes of boneless lamb. b.False. b.usually cut from the shoulder or leg. 5. USDA Choice lamb is c.good skewered, marinated, then broiled, a.the same quality as USDA Prime. d.all of the above.

11 ANSWERS leanthan Prime, but still is very high quality. Like Prime lamb, Choice lamb chops and roasts are very 1. (b) Tender and delicately flavored. Available in tender, juicy, and flavorful and are suited to dry- alarge variety of cuts, lamb is naturally delicate, heat cooking. tasty, and tender because it's from animals usually 6. (a) True. Most lamb cutsincluding shoulder less than one year old. Lamb is also quite nutritious. cutsare tender and can be oven roasted, broiled, A serving of lamb provides a high amount of protein or pan-broiled. Lamb's tenderness is a big reason for and significant quantities of vitamin B-1, vitamin its popularity and versatility_ . B-2, iron, and calcium. Lamb is graded for quality 7.(b) Can be braised slowly to make tender by highly trained graders under USDA's Agricultural dishes. Even the breast,riblets, neck, or shank Marketing Service grading program. Like other meat make excellentand tenderlamb dishes when grad ing, lamb grading is a voluntary service pro- they are braised slowly. These cuts are not only very vided to rneat packers and to others who request it tasty but are often very good buys. and pay for it, 8. (b) Has a small amount of meat trirnrned from 2. (c) Using the USDA quality grades. Each lamb the shank bone. French-style leg has a sma ll amount grade is a measure of a distinct quality level. When of meat trimmed from the shank, so the exposed a lamb carcass isgraded, a purple, shield-shaped grade mark containing the letters USDA and the bone can be decorated after roasting. The Ameri- can-style leg differs from the French-style in that the grade name= --such as Prime or Choiceis applied. shank bone has been removed and the shank meat At least one grad e mark should appear on most lamb folded back into a pocket on the inside and fastened cuts that have been officially graded. Both of the above. All meat must be in- with skewers. 3 (c) 9. (c) At an oven temperature of 300-325 degrees spected for wholesomeness by State orFederal F. until internal temperature is 175-180 degrees F. inspectors. Learn to recognize both the inspection marka circleand the quality grade marka 10. (d) All of the above. Shish kebabs are cubes of boneless lamb usually cut from the shoulder or shield. Remember, they mean different things. The leg and skewered. A favorite way to prepare them is inspection ma rk tells you that the meat is clean and wholesome. The grade mark tells you the quality to marinate the cubes for several hours; then put them on skewers to charcoal broil or oven broil. of the meat. 4. (a) True, USDA Prime is the highest of the five lamb q ua lity grades, followed by Choice, Good, Util- SCORING ity, and Cull. The two lower grades are seldom if Give yourself five points for each right answer. ever sold as retail cuts. USDA Choice is the grade 40-50 Excellent. Lamb is your style! most widely sold at retail. 30-40 Good. But put the finishing touches on 5.(c) Tender, juicy, and flavorful. Choice grade your lamb knowledge. Read "How to Buy Lamb." lamb has slightly less marblingflecks of fat in the Below 30 Fair. You're baa-affled .

12 Whether you want a meat entree fit for a gourmet b.the rib section. or a hearty he-man meal, beef roasts can fill the bill. c.the loin section. These nutritious meats in all cuts and quality grades d.all of the above. provide good eating ifproperly prepared. Use dry e.none of the above. heat for the rn ore tender cuts and the higher grades 6. Names given beef cuts sometimes vary from store and use moist heat for the less tender cuts and the to store and in different parts of the country. lower grades. You may already know that, but just a.Yes. how much do you know about beef roasts? Try this b.No. quiz and find out. 7. USDA graders, highly trained in determining quality, grade a.whole carcasses. MULTIPLE CHOICE b.wholesale cuts. c.retail cuts. 1. Beef varies in quality more than other kinds of d.both a and b, meat (such as lamb or pork). e.both b and c. a.Yes. B. All meat is graded. b. No. a.Yes. 2. The USDA grade mark for meat is a b.No. a. circle. D, Most often cured and sold as corned beef is the b.shield. a.shoulder clod. c.triangle. b.shoulder arm. 3. The USDA beef grade most widely sold at retail is c.brisket. a. USDA Prime. d.sirloin tip. b.USDA Choice. e.heel of round. c.USDA Good. 10. You're planning an extra-special dinner. Which d. USDA Standard. roast would you choose to serve? e. USDA Commercial. a.USDA Prime rump roast. 4. "Ma rlof ing" in beef means b.USDA Prime sirloin tip. a.a wider, thicker fat band. c.USDA Prime blade chuck. b.meat nearest the bone. d. USDA Prime rib roast. c.flecks of fat within the lean. 11. Less tender cuts of beef area waste of money. d.brighter red color. a.Yes. e.none of the above. b.No. 5. The more tender cuts of beef are generally taken 12, "Prime Rib' listed on a restaurant menu is al- from ways USDA Prime in quality. a.the less-used muscles a long the back of the a.Yes. an im.al_ b.No. ANSWERS Buy Beef Roasts." 7, (d) Both a and b. When the carcass or whole- 1.(a) Yes. But you don't have to learn to judge sale cut is graded, a purple shield-shaped mark con- beef quality for yourself. USDA grades are a reliable guide to meat qualityits tenderness, juiciness, taining the letters USDA and the grade name is ap- and flavor. The grades are based on nationally uni- plied with a roller. Then when the carcass or whole- form Federal standards of quality and are applied by sale cut is divided into retail cuts, one or more of USDA graders. Therefore, a USDA Choice rib roast, the grade marks will appear on most of these cuts. for example, will provide the same good eating no B. (b) No. Meat grading is a voluntary service pro- rnaner where or when you buy it. vided by AMS to meat packers and others who re- 2. (b) Shield. The shield-shaped grade mark con- quest it and pay a fee for the service. So not all taining the letters USDA and the name of the grade, meat is graded although a large percentage of it is. such as Prime, Choice, etc., can be found on most 9. (c) Brisket. Definitely a less tender cut, brisket cuts of graded meat. A round mark is used by USDA should be cooked with moist heat in a II grades. to show that the meat has passed inspection for 10.(d) USDA Prime ribroast. Unexcelled for wholesomeness. State-inspected meat may bear a tenderness and flavor, easy to prepare, carve, and different inspection mark, depending on the State. servethe rib roast is the favorite for company fare. 3. (b) USDA Choice, Each USDA beef grade is a 11. (b) No. Less tender cuts are often a good buy. measure of a distinct level of quality. Choice grade Such cuts include shoulder arm chuck roasts, bot- is produced in the greatest volume and many retail- tom round and eye-of-round roasts, and brisket. ers have found that this level of quality pleases most Cook these with moist heat in any grade. The most of their customers, tender cuts are no more nutritious than less tender cuts. 4. (c) Flecks of fat within the lean. Marbling en- 12. (b) No. Prime rib often is used to refer to the hances both flavor and juiciness. The degree of mar- primal cut, and it means it is taken from the rib sec- bling is one of the quality factors considered by tion of the carcass. Thus the term "prime rib" is a USDA graders. name frequently used to identify the roast and not 5. (d) All of the above. Cuts from the less-used necessarily a reference to quality. Actually, "prime muscles along the back of the animalthe rib and rib roast" served in restaurants could be any quality loin sectionswill always be more tender than grade. If you buy a rib roast marked USDA Prime, those from the active muscles such as the shoulder you can be assured of the highest quality. (chuck), flank, and round. The most tender cuts make up only a small portion of the beef carcass and they are in greatest demand. Therefore, they command a highe7 price than other cuts. SCORING 6. (a) Yes. The terns used do not always mean Give yourself five points for each correct answer. the same thing. For example, a "cross cut rib roast" 50-60 Excellent. You really know your beef may be cut from the blade portion of the chuck in roasts. some parts of the countryin others it may be from 40-50 Good. You know the beef you buy pretty the shoulder arm portion of the chuck. It is not the well, but you could stillprofit from "How to Buy cut from the rib roast, as you might assume from the Beef Roasts." name. Your best guide is standard terminology for Below 40Fair. To balance your food-buying cuts, such as blade chuck, rib roast, rump roast, as budget better, you would find it valuable to study used by many stores, and as described in "How to "How to Buy Beef Roasts,"

14 Steak! Most people loveit.But it takes some 6. A flank steak, a rib steak, and a shoulder arm know-how to come up with the broiled-to-perfection steak differ in tenderness because cut of meat most of us envision when we hear the a.they are different grades. word "steak." b.they come fromdifferentpartsof the There are many different types of steak, and a carcass. wide range of quality. How much do you real ly know c.they differ in protein content. about this all-American favorite? Try this quiz and 7. A "first-cut" chuck blade isless tender than find out. other chuck blade steaks. a.True. MULTIPLE CHOICE b. False. 8. For best eating,a chuck arm steak should be 1. The USDA grade mark for meat is a broiled. a. circle. a.True. b.shield. b.False. c.triangle. 9. Round steak is often divided into three portions, 2. The USDA grade mark on the steak you buy is as- the too, bottom, and eye-of-round. The most tender surance of of these three portions is a. wholesomeness. a.top. b.quality_ . b.bottom. c. both. c.eye. d.neither. 3. USDA Prime Tbone steak compared to USDA 10. "London Broil" on a restaurant menu usually Good T-bone steak means a a.chuck steak. a.is more tender, juicy, and flavorful. b. b.has more protein. sirloin steak. c. c. can be broiled, whereas USDA Good 1-bone club steak. cannot be successfully broiled. d.flank steak. 4. Porterhouse, T-bone, and top loin (club) steaks 11, Steaks sold uncter names such as Western, Cali- are fornia,. Cheyenne, petite, butter,finger, breakfast, a. all tender steaks. and his 'n' hers are usually b,all from the short loin. a.very tender. c. all good for broiling in the USDA Prime, b, loin steaks. Choice, and Good grades. c.cut from the chuck. d. all of these. 12. You love medium rare steak and have decided to e.none of these. broil one tonight. Being a last minute shopper, you 5. You want to serve your company the best. The find only two steaks left in the caseone 3/4 of steak you would choose is an inch thick and the other inches thick. It is a USDA Prime round. best to choose b. USDA Prime sirloin. a.3/4 inch. c. USDA Prime porterhouse. b.11/4 inch d. USDA Prime T-bone. ANSWERS youant. 7. (b) False. The "first-cut" from the blade section 1. (b) Shield. The shield-shaped grade mark con- of the chuck is the one next to the rib roastand it taining the letters "USDA" and the name of the contains alargerportion ofthat same rib-eye grade, such as Prime, Choice, etc., can be found on muscle than other blade cuts. This round muscle, most cuts of graded meat. A round mark is used by adjacent to the rib bone, can be cut out and broiled USDA to show that meat has passed inspection for wholesomeness. for a delicious "Delmonico" steak if the cut you buy 2. (b) Quality, strictly speaking. But also count is graded USDA Prime, Choice, or Good. 8. (b) False. The chuck arm comes from one of yourself right if you answered (c) both, because beef the less tender portions of the beef carcass, so even must first pass inspection for wholesomeness before it can be USDA graded. in the higher grades this cut is better cooked with moist heatused as Swiss steak or braised. 3. (a) USDA Prime is the ultimate in tenderness, 9. (a) Top. This portion can be broiled success- juiciness, and flavor, but grade makes little differ- fully if it is USDA Prime or Choice. Bottom round is ence in protein content. Because a T-bone is a relatively tender cut, however, better cooked With moist heat, regardless of grade. it may be broiledin Eye of round is also a less tender cut, but if sliced Choice and Good grades as well as Prime. thin, USDA Prime and Choice eye-of-round can be 4. (d) All of these. Give yourself half credit if you pan-broiled. picked (a), (b), or (c). Porterhouse, T-bone, and club steaks are all cut from the short loin, one of the 10. (d) There's no guarantee, but in most cases the term "London Broil" is used for flank steak. This most tender portions of a beef carcass. They are ex- is definitely a less tender cut but it can be mari- cellent for broiling in any of the top three grades, nated to help tenderize and flavor it, then broiled USDA Prime, Choice, or Good. and sliced very thin on the diagonal, which also 5. (c) USDA Prime porterhouseoften consid- helps to make it "eat better." ered the best steak of all. The T-bone is very similar 11. (c) These are usually names employed for but has less tenderloin. Sirloin is a more variable steaks cut from the chuck. But there is really no way steak, containing several muscles, and round steak to tell. The best way to get the kind of steak you is less tender than the other steaks named. want is to shop at a store that uses the standard ter- 6.(b) They come from different parts of the rnnology for its meat cuts, such as blade chuck, carcass. As the names imply, the rib steak comes arm chuck, etc. from the rib, the same part of the carcass from 12. (b) PA inches. For best results in broiling, a which rib roasts are cut, one of the most tender steak should be at least an inch thickespecially if portions; the flank steak is cut from the flank, one of you like your beef medium rare. With a thin steak, it the least tender parts; and the shoulder arm steak would be very difficult to avoid getting it well done. comes from the "arm" portion of the chuck, a definitely less-tender portion of the beef carcass. There is very little difference in protein content of the lean SCORING of any of the cute of beef. Beef is graded in carcass form; therefore, any cut from a USDA Choice beef Give yourself five points for each correct answer. carcass, for example, will also carry the USDA 50-60 Excellent. You must come from a family of Choice grade, whether it is one of the most or the steak eaters. You really know the beef you buy. least tender cuts from that carcass. But the higher 40-50 Good. You know quite a bit about beef but the grade of any particular cut, such as a rib steak, you stillmightprofit from "How to Buy Beef the greater the degree of tenderness, juiciness, and Steaks." flavor it will tend to have in relation to the same cut Below 40 Fair. Since buying meat eats up close to of tower grade. So you have to know the cut, as well a third of every food dollar, you would find it very as the grade, to make sure you get the kind of steak valuable to study "How to Buy Beef Steaks."

19 Cold Facts About Freezing Meat

Question. Buying meat in quantity 6. Terms such as "Fancy," "Supreme," "steak pack- a. is always a rnc,ncy-saver. age," and "beef bundle" are examples of b. is never a money-saver. a.usually good buys, high-quality meat availa- c. can be a money-saver. ble at bargain prices. Answer_ c. Whether or not you save money by buying b.pseudo-grade names for meat and adver- meat in quantity depends upon many factors. An im- tised "deals" that should signal the con- portant one is your basic knowledge about grades sumer to beware. and percentage yields of different cuts. 7. You have a large family and want the greatest Did you check"Cu?Good. This probably means amount of usable meat for the least money. If you that you know how complicated meat buying can be were buying a quarter of beef, your best buy would However, you'll enjoy sharpening your knowledge probably be with this quiz. a.a forequarter. Check "a" or "b "? Then you'd really better take b.a hindquarter. this quizquick! 8. The yield grade, which is different from the quality grade, measures MULTIPLE CHOICE a.only the amount of fat on a carcass. 1. To buy meat for the freezer means to buy b,the amount of usable meat available from a a. by the carcass only (whole carcass, side, or carcass. quarter). c.the amount of bone in a carcass. b.wholesale cuts only (loin, round, chuck, 9. You can expect about a 72-percent yield of retail etc.). cuts froma Yield Grade beef carcass

retail cuts only. a. 1 d.any of these. b.3 2. You are thinking of buying a 300-pound side of c. 5 beef. From that side you can expect about 10. Grades for pork are primarily measures of yield, a.150 pounds of usable meat cuts. rather than quality. b. 300 pounds of usable meat cuts. a.True. c.225 pounds of usable meat cuts. b.False. 3. This stamp on the meat you're buying means that it was Federally inspected for 11. Since lamb is produced from_ animals, a.fat content- most cuts can be cooked with_ b.wholesomeness. a. oldmoist heat. c.quality. b. youngdry heat (oven roasted or broiled). 4. This shield-shaped USDA grade mark assures c. olddry heat. a.quality. )uson( 12. At 00 F., properly wrapped beef and Iamb steaks b.wholesomeness. ( CHOICE and roasts can be stored for with little or 5. The three USDA meat grades that are most often no quality loss. found on retail cuts are a.1-3 months. a.USDA Standard, Commercial, and Utility. b.3-4 months. b. USDA Utility, Cutter, and Canner. c.4-8 months. c.USDA Prime, Choice, and Good. d. 8-12 rnontlhs.

17 ANSWERS steaks and roasts. 1. (d) Any of these. The choice is yours, based on According to the booklet, "How to Buy Meat for such factors as the amount of freezer space availa- Your Freezer," the forequarter from a 300-pound ble and amount of money you wish to spend at one side of beef yields about 118 pounds of usable cuts time. (76%) and the hindquarter about 100 pounds (70%). 2. (c) 225 pounds. A 25-percent "cutting loss" is about average. A good rule of thumb for carcass 8. (b) Yield grades are a measure of the amount beef is: 25 percent steaks, 25 percent roasts, 25 of usable meat in a carcass. A primary factor affect- percent ground beef and stew meat, and 25 percent ing the yield of meat is the amount of fat that is fat and bone. trimmed off in making retail cuts. So yield grades are not important to you if you buy only retail cuts 3. (b) Wholesomeness. The phrasing in this round purple stamp means "Inspected and Passed." It is that have been trimmed of fat. assurance that the meat has been checked by USDA If you buy wholesale cuts, or quarters or sides, though, the yield grade can be very important. For inspectors and found to be safe for use as food. 4. (a) Quality, strictly speaking. But you're also example, a 300-pound side of Yield Grade 2 beef is right if you checked (c) quality and wholesomeness, worth about $15.00 morefive cents per pound because meat must first pass inspection for whole- than a 300-pound Yield Grade 3 side. someness before it can be USDA graded. There are five yield grades, with Yield Grade 1 in- 5. (c) USDA Prime, Choice, and Good. These are dicating the highest yield and Yield Grade 5 the lowest. the top three USDA quality grades for beef. Choice grade beef is produced in the greatest volume and is 9. (b) 3, The expected yield of retail cuts from a Yield Grade 3 beef carcass is 70.5 to 75.1 percent. most widely available. Good grade beef is also available in some areas. The lower gradesStandard, 10. (a) True. The USDA grades for pork carcasses recognizeonlytwoquality Commercial, Utility, and Cannerare rarely, if ever, levelsacceptable sold at retail but are used for hamburger and proc- (meaning good quality lean meat) and unacceptable. essed products. The grades of acceptable pork range from U.S. No. 1 Prime and Choice grade meat is usually more to U.S. No, 4 and reflect differences in the yield of the four major lean cuts as a percentage of the tender, juicy, and flavorful than that in lower grades. carcass weight. When buying in quantity, consumers are well ad- vised to buy only meat of the higher quality grades. There is very little Federal grading of pork--and no Federally graded pork is identified as such in re- 6.(b) Pseudo-grade names that should signal tail stores. the consumer to beware. Federally graded meat carries the term "USDA" along with the actual 11. (b) Lamb is produced from animals less than grade, such as "USDA Choice," within the shield- a year old. Therefore, most cuts of USDA Prime or Choice Iamb are tender and can be oven roasted or shaped grade mark that is stamped on the carcass. broiled. The official USDA grade names, such as Prime, 12. (d) Beef and Iamb roasts, steaks, and chops, Choice, and Good, are based on nationally available can be kept safely frozen for 8-12 months; fresh standards of quality that are applied uniformly at all pork for 4-8 months; ground beef and lamb for 3-4 times. This may or may not be the case with meat months; and pork sausage for 1-3 months. labeled with other terms, such as "Fancy." Also, beware of "deals" like a "steak package" because often the dealer alone knows which cuts are SCORING included. Give yourself five points for each correct answer. 7. (a) A forequarter. The total yield of meat from a 50-60 Excellent. You are an aware, skilled buyer forequarter is greater than that of the hindquarter of quantity meat. and it usually costs 15-20 cents less per pound. 40-50 Good. You're quite adept at purchasing Except for the delicious rib roast, though, the meat but you might brush up on the fine points. Why forequarter contains mostly the less tender cuts not let" "Hoye: to Buy Meat for Your Freezer" help such as chuck roasts, short ribs, brisket and other you? meat best suited for grinding and stewing. 3040 Fair. You need more study to get the most Hindquarters produce most of the more tender in quality and economy for your money. COST OF PROTEIN FOODS

Table 1. Cost of 3 ounces (an average serving) of cooked lean from meat, poultry, or fish at July1974 prices.

Retail Part of pound Cost of Food price per for 3 ounces 3 ounces pound of cooked lean of cooked lean

Hamburger $0.90 .26 $0.24 .24 Beef liver .. . . .91 .27 Chicken, whole, ready-to-cook .52 .48 .25 Chicken breasts .75 .35 .26 Turkey, ready-to-cook .66 .40 .26 Ocean perch, fillet, frozen 1.08 .29 .31 Ham, whole .90 .35 .31 Pork, picnic .72 .46 .33 Ham, canned 1.52 .25 38 .43 Chuck roast of beef, bone in . .95 .45 Haddock, fi Ilet, frozen .. 1.50 .29 .43 Pork loin roast 1.13 .50 .57 Rump roast of beef, boned .. 1.70 .34 .58 Round beefsteak 1.74 .34 .59 Rib roast of beef 1.52 .45 .68 .69 Pork chops, center cut . 1.54 .45 Sirloin beefsteak 1.75 .43 .75 Veal cutlets 3.45 .25 .86 Lamb chops, loin 2.26 .46 1.04 Porterhouse beefsteak 2.06 .52 1.07

Average retailprices in U.S. cities, Bureau of Laker Statistics, U.S. Department of Labor. Table reprinted horn: Family Economics Review, Fall 1974. Agricultural Research Service. USCIA.

L9 Lesson Aid II Dairy Products

OBJECTIVES The best way would be to buy some of each. Com- pare taste, uses, prices, etc. From this lesson: 3. Visit the supermarket singly or as a group to 1. Students should learn what USDA grades mean see the variety of dairy products available. (If stu- on dairy products. dents go separately, you may want to ask them to 2. Students should learn about the variety of dairy make a products available, all of which can help provide the list of every dairy product at the dairy nutritional values of milk. counter. They'll be surprised how long the list is.) Have students look for the USDA grade shield on butteralso check for it on Cheddar cheese. MATERIALS TO USE 4, You may want students to compare the cost of Pamphlets getting the equivalent of a cup of milk using differ- How to Buy Cheese ent dairy products. (See the "How to Buy Dairy Prod- How to Buy Dairy Products ucts" pamphlet for a milk equivalencies chart.) Flyers GLOSSARY (from PA-976How to Buy Food) You may want to reproduce this glossary for your How to Buy Cheese students. It can serve as a useful reference both How to Buy Dairy Products during the lesson series and afterwards. Quizzes Blue-vein mold ripenedThis type of natural cheese is cured by the use of a characteristic mold Check Up on Your Cheeses (p. 25) culture that grows throughout the interior of the Do You Know Your Dairy Products (p. 23) cheese to produce the familiar appearance and characteristic flavor. Visual Aids ButterButter is made by churning pasteurized "How to Buy CheeseSlide set. Available soon. cream. It must have at least 80-percent milkfat, according to Federal law. Supplementary Materials Chocolate flavored milkMade from pasteurized Cheese in Family MealsA Guide for Consumers whole milk with sugar and chocolate sirup or cocoa added. (G-112) 350. This pamphlet gives buying, storing, ColdpackAlso called Club cheese, this cheese and cooking tips for cheese. Recipes are included. is a blend of the same or two or more varieties of MilkinFamily MealsA Guide for Consumers fresh and aged natural cheese. This type of cheese, (G-127) 30e This pamphlet gives buying, storing, unlike process cheese, is mixed without heating. and cooking tips for milk. Recipes are included. Cottage cheeseA soft unripened natural cheese that can be bought in cup-shaped containers. FDA SUGGESTIONS FOR TEACHING requires that it have no more than 80-percent mois- 1. Have a cheese tasting party. (Perhaps students ture. can each bring a sample of a different cheese.) This Dry whole milkPasteurized whole milk with the will encourage wider use of cheese as a part of water removed. meals. Evaporated milkMade by heating homogenized 2. Compare natural cheese, pasteurized process whole milk under a vacuum to remove half of its cheese, pasteurized process cheese food, pasteur- water, then sealing it in cans and sterilizing it. ized process cheese spread, and coldpack cheese. Firm ripenedThis type of natural cheese ripens

20 with the aid of a bacterial culture, throughout the food but has higher moistureand lower milkfat entire cheese. content. Frozen custardIce cream with egg yolks added. "Quality Approved"Refers Also may be called French ice cream. to a USDA "Quality Approved" Grade A milkAccording to standards recom- shieldwhich may appear on QUALITY APPROVED cheese andprocess 11.5.00.10, AGRICULTNAL mended to Statesinthe Public Health Service cottage GOADING AND cheese produced under a spe- ouAury costrRot senIncE "Grade A Pasteurized Milk Ordinance," Grade A milk iNSPgC114 must come from healthy cows, and be produced, cial USDA program. The shield pasteurized, and handled under strict sanitary con- is assurance of good quality and trol enforced by State and local sanitation officials. sanitary processing. The Grade A rating denotes wholesomeness rather SemisoftripenedSemisoft ripened cheeses than a level of quality. ripen from the interior as well afrom the surface. Half-and-halfAmixtureofmilk and cream These cheeses contain higher moisture than the firm homogenized. Under Federal requirements, it must ripened varieties. have a minimum of 10.5 percent milkfat. SharpDegree of curing (or ripening) for cheese Homogenized milkMilk that has been treated to usually Cheddar. Cured (held at a specific tem- reduce the size of the milkfat globules. This keeps perature and humidity) longer than other curing cat- the cream from separating. egories. A sharp flavor results. Also called aged, Heavy whipping creamCream with at least 36- SherbetMade from milk,fruit or fruitjuice, percent milkfat. stabilizers, and sugar. Skim milk(Also called nonfat milk) Has less Ice creamIce cream is made from cream, milk, than .5-percent milkfat, the percentage allowed un- sugar, flavorings, and stabilizers. It must contain at der Federal requirements. least 10-percent milkfat. Soft ripenedIn soft ripened cheese, curing pro- Ice milkIce milk is made from milk, stabilizers, gresses from the outside or rindof the cheese sugar, and flavorings. It contains between 2- and 7- towardthe center. These cheeses contain more percent milkfat. moisture than semisoft ripened varieties. Instant nonfat dry milkA dairy product resulting Sour creamSour creamismade by adding from the removal of nearly all the fat and water from lactic acidbacteria culture to light cream.Itis pasteurized fluid milk. It's made by a process that smooth and thick and contains at least 18-percent produces larger flakes than regular nonfat dry milk, milkfat. which dissolve "instantly" in water. Sou_ r half-and-halfSourhalf-and-halfisthe Light cream(Also coffee or table cream). This same as half-and-half, except that a culture has cream must have at least 18-percent milkfat. Light whipping creamThis cream must have at been added. Sweetened condensed milkConcentrated milk least 30-percent milkfat under Federal standards of with at least 40-percent sugar added to help preserve identity. it. This canned milk is prepared by removing about Lowfat milkLowfat milk is partially skimmed half the water from whole milk. It has at least 8.5 milk that has between .5- and 2-percent milkfat, de- percent milkfat- pending on State regulations. UnripenedSoft unripened cheeses contain rela- ripening)for MellowDegreeofcuring(or tively high moisture and do not undergo any curing. cheeseusually Cheddar. Cured (held at a specific They are consumed fresh after manufacture. Firm temperature and humidity) longer than mild cheese, unripened cheeses also may be used soon after but not as long as sharp. A moderately sharp flavor manufacture, but, because they contain very low results. Also called medium. moisture, may be kept for several weeks. MildDegree of curing (or ripening) for cheese usually Cheddar. Cured (held at a specific tem- U.S. Extra Grade This perature and humidity) for less time than other USDA quality grade may be curing categories. Short curing time develops mild used on instant nonfat dry milk U.S. EXTRA GRADE flavor. produced under USDA's con- PROCESSED AND PACKED Natural cheeseCheese processed directly from tinuous inspection program. UDDER INSPECTION OF THE EFT OF RORK TU milk. The grade rating assures a high Pasteurized process cheeseThis is a blend of quality product that mixes in- fresh and aged natural cheeses which have been stantly with water, and has a shredded, mixed with emulsifiers, and pasteurized, sweet and pleasing flavor and after which no further ripening occurs. Pasteurized a uniform natural color. U s USDA Grade AAHighest ;CM process cheese food is the same, but with nonfat PACKED Mil ItSPRTION OF dry milk or whey solids and water added. Pasteur- quality grade for both butter OM OF ASSICKTO2F OFFICIALLY GRADED ized process cheese spread is the same as cheese and Cheddar cheese.

24 21 Very hard ripenedThese natural cheesesare cured with the aid of a bacterial culture and en- USDA Grade A Second zyrms. The rate of curing is very slow because of highest quality grade for both the very low moisture and high salt content. mu.NOM 111,1(14)1 Of butter and Cheddar cheese. ein.ofmalting Vitamin D milk--In Vitamin D milk, the vitamin IFICIAILY GRAND D content has been increased to at least 400 U.S.P. units per quart. This is the minimum daily require- ment for children, pregnant women, and nursing mothers. Water iceWater ice is like sherbet except that it USDA Grade BLower qual- contains no milk solids. Wolff ity grade for butter. Grade B CIA Off0f0 YogurtA custard-like product made by ferment- butter is generally made from PAM@ UMW N$P(11Olf Of ing milk with a special culture. It is usually made Ttitu $_Offl Of 4611(11tItiff sour cream and has a slightly 0111CIAILY GRADED from homogenized, pasteurized whole milk, butmay acid flavor. be made from skim or partly skimmed milk.

22 Do You Know Your Dairy Prs

The best hedge against under-nutrition is knowl- b.sweet cream. edge of foodin terms of nutrition, quantity, and c.fresh milk, quality. 4. The U.S. Extra Grade shield on packages of in- Take this quiz to see what you know about dairy stant nonfat dry milk shows that foods. a.the milk is good quality. b. the product is wholesome. c.the product was manufactured under the constant watch of a USDA dairy inspector. QUESTIONS d.all of these. 1. Match the dairy product with its description. 5. How much can a family of four using 21 quarts of a.skim milk milk a week save by using nonfat dry milk rather b.lowfat milk than whole milk delivered to the home? c.nonfat dry milk a.more than $3.00 a week. d.evaporated milk b.50 cents a week. e- yogurt c.$1.00 a week. 1. results from the removal offat and 6. How long can you keep Cheddar cheese in good water from pasteurized fluid milk. condition in your refrigerator? 2. milk with less than .5-percent milkfat. a.one week. 3,milk with the addition of a special bac- b. several weeks. terial culture to make it custard-like. c.must be used immediately. 4. a homogenizedproductcor,'lining 7. Process cheese is about half as much water as whole a.a soft cheese made from goat's milk. milk. b.American-made Cheddar cheese. 5_ has between.5 and 2 percent milkfat. c.a mixture of fresh and aged natural cheese, 2. One way to judge the quality of Cheddar cheese is pasteurized. to look for 8. How many glasses of milk should adults drink a.good color. each day? b.the longest curing category. a.two or more. c. the U.S. Grade AA shield. b.less than two. 3. The best butter is made from c.three or more. a.selected sour cream. d. four or more.

23 ANSWERS and handling costs because fat and water are ex- 1. a-2; b-5; c-1; d-4; e-3. tracted in the dairy plant. People who want to keep 2. (c) the U.S. Grade AA shield. This is a mark of their weight down like nonfat dry milk because it the highest quality and is used on some Cheddar has half the calories of whole milk but most of the cheese. Cheese that meets this grade has a fine, nutrients. 6. (b) several weeks. Most hard cheeses can be highly pleasing flavor, a smooth compact texture, kept for several weeks in the coldest part of your re- uniform color, and attractive appearance. The curing frigerator. Keep cheese in the original wrapper until category refers to the time the Cheddar cheese is you are ready to useit. Wrap cut cheese infoil, aged and the resulting strength of flavor. U.S. Grade waxed paper, orplastictoprevent drying.Soft AA cheese is available in the threa curing categories cheeses can be kept in the refrigerator from three of mild, mellow, and sharp. to five days. 3. (b) sweet cream. U.S. Grade AA butter is made 7. (c) a mixture of fresh and aged natural cheeses from fresh sweet cream and has a delicate, sweet pasteurized, Process cheese will melt easily when flavor, with a fine aroma and a smooth creamy tex- heated. ture. The next highest grade for butterU.S. Grade 8. (a) two or more. The USDA daily food guide Ais made from fresh cream, has a pleasing flavor recommends the equivalent of two or more glasses and is close to the top grade. U.S. Grade B butter is of milk daily. generally made from selected sour cream and has a slightly acid flavor. 4. (d) all of these. The U.S. Extra Grade shield means instant nonfat dry milk must meet the U.S. SCORING standards for that grade:it must have a sweet, Give yourself five points for each correct answer. pleasing flavor, and a natural color; it must dissolve 35.40 Excellent. You really know your dairy prod- instantly when mixed with water. To earn this shield, ucts. the product must be made in a plant that operates 3035 Good. You know your dairy products, but under continuous USDA inspection. you could stand a little refreshing. 5. (a) more than $3.00 a week. The lower price Below 30 is Fair. Brush up on your dairy products. of nonfat dry milkisaresult of lower shipping They're one of your most important foods.

24 Check Upon Your Cheeses

What do you know about cheese? If you want to 4. Cheese should be stored be an expert, this quiz will send you on your way. a.in the cupboard or some dry place until the Check up on your cheeses to learn how to buy them wrapping is opened. and enjoy them. b.frozen unless it will be used immediately. c.in the refrigerator, wrapped to keep the surface from drying. QUESTIONS 5. Cheeses are usually best served at room tempera- 1. Which group is all natural cheese? ture. a.Cottage, Parmesan, Cheddar a.True. b.Limburger, cream, pasteurized process b.False. c.all of the above are natural cheeses 6, Cheddar cheeseisAmerica's favorite natural 2. Which of the following makes cheeses different? cheese. If you buy a brand of Cheddar cheese with a.the kind of milk used (skim milk, whole the USDA Grade AA shield, you know the cheese will milk, etc.). a.have a highly pleasing flavor. b.the method used for curdling the milk. b.be of uniform color. c.the temperature during ripening. c.have a smooth compact texture. d.all of these. d.all of these. 3.Cottage cheeseis a(n) variety of 7. Pasteurized process cheese food cheese. a.is the same as pasteurized process cheese a.unripened. spread. b.blue vein mold ripened. b. melts faster than process cheese. c.soft ripened. c. has more cheese flavor than pasteurized d.very hard ripened. process cheese.

25 ANSWERS these cheeses, being lower in moisture, usually re- quirea longer curing time. Very hard ripened 1. (a)Cottage,Parmesan,Cheddar.Natural cheese is cheese manufactured directly from milk. cheeses are cured very slowly because of their very Natural cheeses include not only cottage, Parmesan, low moisture and high salt content. Parmesan and and Cheddar, but Swiss, Blue, cream, Limburger, Romano are very hard ripened cheeses. Blue-vein and virtually hundreds of other varieties. Pasteur- mold ripened cheeses like Blue or Roquefort are ized process cheese is not natural cheese because it cured by using a characteristic mold culture that is processed from other cheeses instead of directly grows throughout the interior of the cheese to produce the familiar appearance and flavor. from milk. Pasteurized process cheese is a blend of 4. (c) in the refrigerator. All cheeses should be re- fresh and aged natural cheeses which are heated frigerated. Ripened cheese keeps well in the refrig- and mixed. There is also pasteurized process cheese eratorforseveralweeks.Only softunripened food which contains additional ingredients, such as cheeses must be used within a few days. The sur- nonfat dry milk. Pasteurized process cheese spread faces of cheese should be covered to avoid drying. is like cheese food, except that it has higher mois- Although small pieces of some cheeses can be ture and lower milkfat. Club cheese, or coldpack frozen, normally freezing may damage a cheese's cheese, is a blend of natural cheeses, like process characteristic body and textureand cause the cheese, except that the cheese is blended without cheese to become crumbly or mealy. heating. There is also coldpack cheese food which, like pasteurized process cheese food, includes other 5. (a) True. Except for soft unripened cheeses like ingredients. cottage cheese, all natural cheese should be served 2. (d) all of these, The distinctive flavor and tex- unchilled to help bring out its distinctive flavor and ture of different cheeses are due to all of these pro- texture. This usually requires 20 minutes to 1 hour cedures and others as well. Others include the or more at room temperature, depending on the size amount of salt or other seasonings added, the length of the piece of cheese. of time of ripening, and the humidity during ripen- 6.(d)allof these. USDA Grade AA Cheddar ing. Some minor difference in any of these proce- cheese must have a highly pleasing flavor, a smooth dures can make for a completely different variety of compact texture, and an attractive appearance and cheese. uniform color. When Cheddar carries the USDA 3. (a) unripened. Natural cheeses are generally grade shield, the cheese has been graded by a classified according to the ripening time for each. highly trained Government grader, and has been pro- There aresix generalclassifications.Unripened duced in a USDA inspected and approved plant. types include both soft and firm unripened cheeses. In addition to Grade AA, Cheddar cheese may also Soft unripened cheeses, such as cottage and cream carry a Grade A shield. This Cheddar is also of good cheese, have .a high moisture and undergo no ripen- quality, but not quite as high as Grade AA. ing. They are consumed fresh soon after manufac- 7. (b) melts faster than process cheese. Process ture. Firm unripened cheeses such as Mozzarella cheese food contains less cheese, and has a lower are not ripened but have very low moisture so they milkfat content and more moisture than process may be stored longer. Soft ripened cheeses are cheese. Cheese spread has less milkfat and higher those such as Camembert. Curing progresses from moisture than cheese food. the outside, or rind, to the center. The distinctive SCORING mold or bacteria culture on the surface of the Give yourself five points for each correct answer. cheese helps giveititsflavor. Semisoft ripened 30-35 Excellent. You're a cheese gourmet. You cheeses like brick and Muenster ripen from the inte- know how to put a good nutritional food to good use. rior as well as the surface by using surface growth 25-30 Good. You know your cheeses pretty well. and bacterial culture. They are also less moist than To make gourmetstatus.study "HowtoBuy softripened cheeses. Firm ripened cheeses like Cheese." Swiss and Cheddar are ripened throughout the en- 15-25 Fair. You could stand a few cheese lessons. tire cheese. Since the rate and degree of curing is Experience is a great teacher so serve more kinds closely related to the moisture content of cheese, of cheese more often.

26 Lesson Aid III -Eggs

OBJECTIVES Supplementary Material From this lesson: EggsinFamily MealsA Guide for Consumers 1. Students should learn what USDA grades mean (G-103) 150. This pamphlet gives buying, storing, on egg cartons, and for which uses each grade is and cooking tips for eggs. Recipes are included. best. 2. Students should learn what the size of eggs SUGGESTIONS FOR TEACHING means, especially that size and grade are not related. 1. Bring in(or have students bring in) several different egg cartons to see various size and grade markings.Discuss differencesbetweensize and MATERIALS TO USE grade, what the USDA shield means, whereitis found, etc. Pamphlets 2. Reproduce the "Calculating the Cost of Eggs" How to Buy Eggs table. Go over the explanation of how to use the table with the students. Then have them work a few problems: Flyers If Grade A Large eggs cost 790 a dozen, and Grade A Extra Large eggs cost 850 a dozen, which (from PA-976How to Buy Food) is the better buy? (The difference in price is 60, How to Buy Eggs less than the 100 price spread listed in the table. so the Extra Large eggs are the better buy.) Quizzes If Grade AA Large eggs cost 870 a dozen, and Grade AA Medium eggs cost 750 a dozen, which is What Do You Know About Eggs? (p. 29) the better buy? (The differenceinpriceis120, more than the 110 price spreadin the table, so Table Medium eggs are the better buy.) 3. Have students calculate the cost of eggs per Calculating the Cost of Eggs (p. 30) pound without using the price spread chart. One dozen Large eggs weigh 11/2 pounds. Visual Aids "Egg GradesA Matter of Quality"This 12min- GLOSSARY ute color film describes egg marketing and how eggs You may want to reproduce this glossary for your are graded. Purchase price $68. students.Itcan serve as a useful reference both "How to Buy Eggs" (C-139) Available either as a during the lesson series and afterwards. slide set ($13) or a filmstrip ($5.50). This set tells Baked eggs(or shirred eggs) Eggs broken from how to buy eggs by grade and size. Audio cassette the shell and cooked in an oven or oven-type appli- available with both!.lides and filmstrip.$3. ance. Know the Eggs You Buy (PA-70) 25g. This small Candling ®A process of examining the interior of color poster (113/4" by 171/2 ")illustrates grades the egg without breaking the shell. Eggs are twirled and sizes for eggs. in front of or over lights so the inside can be ob- Know theEggs You Buy (AMS-543) 600. This served_Years ago acandle was actuallyused: large color poster (30" by 45") isthe same as hence, the term "candling." See hand candling and PA-70. qass candling.

27 Chalaza The twisted, rope-like strands of mate- Poached eggsEggs broken from the shell and rial appearing on each side of the egg yolk. These cooked ina hot liquid (usually water). strands are highly concentrated egg white and are a Scrambled eggsEggs broken from the shell, natural, wholesome part of the egg. They anchor the beaten, then cooked usually in a frying pan: may yolk in place. also be cooked in a double boiler or in the oven. Egg graderAny Federal or State employee li Shell colorThe color of the egg shell, which censed to certify egg claLs, quality, quantity, and may vary from white to deep brown. The color is de- condition, according to USDA's shell egg grading termined by the breed of hen and does not affect regulations. the nutritive value, quality, flavor, or cooking per- Extra LargeThe second largest size eggs sold. formance of the egg. Consumer preference varies in Sizes refer to minimum weight per dozen. 27 ounces different parts of the countrysome people prefer for Extra Large. white eggs: others prefer brown. Federal-State GradedWhen grading is r'one in SizeRefers to various sizes-or weight classes cooperation with a State the official grade shield of shell eggs expressed in ounces per dozen. may include the words -Federal-State.Graded." There are six sizes: Jumbo, Extra Large, Large, Me- Fresh FancyAnother name for U.S. Grade AA dium, Small, and Peewee, See these terms. eggs, but used under a special USDA quality control SmallSize of eggs. Minimum weight per dozen program. See U.S. Grade AA. is 18 ounces. Fried eggsEggs brokenfrom theshell and Solt cooked eggsEggs covered with water and cooked in a panusually a frying pan. cooked in the shell until the white and yolk are of a GradeThere are three consumer gradesfor soft consistency. The water shouldbe keptjust eggs: U.S. Grade AA (or Fresh Fancy), U.S. Grade A below boiling. and U.S. Grade B. See these terms. Graded eggs U.S. Grade AA(or Fresh have been examined by a grader to determine fac- Fancy) This is the top USDA tors such as the condition of the white and yolk and consumer grade for shell eggs. the cleanliness and soundness of the shell. These eggs are idealforall Hand candlingA method of determining interior purposes, but especially for fry- quality of eggs by holding single eggs before a ing and poaching where ap- strong light. Hand candling is used very littlein pearance is important. The present commercial operations but is used for check- broken out egg covers a small ing accuracy in grading. area. The whiteisthick and Hard cooked eggsEggs covered with water and stands high and the yolk is firm cooked in the shell until the white and yolk solidify. and high. The water should be kept just below boiling to pre- U.S. Grade AThis isthe vent tough, rubbery eggs. second highest USDA con- JumboLargest size eggs sold. Minimum weight sumer grade and the one most per dozen is 30 ounces. often found in the retail store. LargeSize of eggs. Minimum weight per dozen The broken out egg covers a is 24 ounces. moderate area. The whiteis MasscandlingLarge commercialoperations reasonablythickandstands use electronic equipment for "mass scanning" or fairly high and the yolk is firm "flash candling- where thousands of eggs can be ex- and high. amined each hour. The eggs are placed on a contin- U.S. Grade BThis is the lowest USDA consumer uous conveyor system and mechanically rotated over grade for eggs. Itis not often found in retail stores. strong lights. Skilled personnel observe the condi- The white is thinner and the egg spreads out more tion of the yolk and white and the cleanliness and than U.S. Grade AA and A eggs, and the yolk is soundness of the shell. somewhat flattened. Grade B eggs are satisfactory MediumSize ofeggs.Minimum weightper for general cooking and baking where appearance dozen is 21 ounces. is not important. PeeweeSize ofeggs.Minimum weightper White (or albumen) White part of the egg, sur- dozen is 15 ounces. This size is not often found at rounding the yolk. the retail store. YolkThe yellow part of the egg.

28 What Do You Know About Egg

Uncertain about your knowledge of eggs and egg into the refrigerator promptly at home. Holding eggs quality? Try this true-false quiz and see how much for any time in a warm placea car, for example you really know about buying and storing eggs. causes quality to decline rapidly. 5.False.Ifacarton of USDA-graded eggsis TRUE or FALSE labeled "Large,- all the eggs together must weigh at least 24 ounces. There may be some slight varia- 1.A U.S. Grade A Large egg is better than a U.S. tion between individual eggs. The sizes usually avail- Grade A Medium egg. able to consumers, and the minimum weight per 2. You should never use a dirty or cracked egg in an dozen for each are: Extra Large, 27 ounces: Large, eggnog. 24 ounces: and Medium, 21 ounces. 3. A U.S. Grade B egg will be just as nutritious as a 6.False. Only egg cartons with the official USDA U.S. Grade A egg. grade shield have been officially graded under the 4.For best quality, store eggs promptly with large Federal-Stategradingprogram.Cartonsmarked end up in your refrigerator. "Grade A" without the grade shield are under State 5.All eggs in a carton marked "Large" are identical or local jurisdiction. in size. 7. False. Eggs will lose some quality (appearance) 6. All -.artons marked -Grade A" have been officially after a week in the refrigerator, but they will usually graded by the Federal-State Grading Service. still be just as good in taste and in nutritive value. 7. Eggs are no good after a week in the refrigerator. To prevent off -taste, don't store eggs next to cheese, 8.If you want to serve poached eggs, U.S. Grade citrus, fish, or other aromatic foods. AA or A eggs would be your best choice. 8. True. U.S. Grade AA and A eggs have high 9.Shell color does not affect the nutritive value or standing yolks, thick whites and won't spread out in quality of eggs. the pan. These highest quality eggs are best for 10. Leftover egg yolks should be covered with cold poaching or frying. water before storing in the refrigerator. 9. True. Shell color is determined by the breed of he:i.It does not affect the nutritive value, quality, or ANSWERS cooking performance of an egg. 10. True, Leftover egg yolks should be covered 1.False. A large egg is bigger than a medium egg, not better. Remember, size refers to weight af with cold water and stored in the refrigerator ina the egg: the grade refers to the quality of the egg. tightly closed container. Use within a day or two. 2. True. Eggs eaten uncookedas in an eggnog Extra eggwhitesshouldalso berefrigerated should always be clean and shouldn't be cracked. promptly inatightly closed container and used This isjust to insure an extra safeguard for your within a day or two. Don't cover the egg whites with family against possible contamination by bacteria. water. Never buy cracked or dirty eggs.If one becomes crackedaccidentally,use itonlyinthoroughly SCORING cooked dishes. Don't use dirty eggs for any purpose. 3. True. The Grade B egg may not look quite as Give yourself five points for each correct answer, nice as the Grade A egg if you fry or poach it, but it 40-50 Excellent. You know how to buy eggs by will be just as nutritious. grade and size. 4. True. Keep eggs large end up, and the natural 30-40 Good. You're a good shopper,but you quality of the eggs willlast longer. What's more, could use a little more studying. the yolk won't stick to the shell. Refrigeration is also Below 30 Fair. You're a fair shopper. You might needed to preserve the natural quality of eggs. Buy want to give your "How to Buy Eggs- pamphlet a eggs only from a refrigerated case, and put them closer look.

29 CALCULATING THE COST OF EGGS Did you ever look at eggs of different sizes and opposite the price of large eggs will tellyou the wonder which was the better buy? average price spread between a dozen eggs of one To make that decision, the first thing you need size and the next larger or smaller size. If the price to know is that although eggs are sold by the dozen, difference between adjacent sizes of eggs exceeds the price you pay relates to the sizeor minimum the price spread figure, the smaller eggs are a weight per dozen. There aresixofficial weight better buy. If the difference is less than the price classes, ranging from Peewee (15 ounce's per dozen) spread figure, the larger eggs are a better buy. up to Jumbo (30 ounces per dozen). The most For example, the price of Large eggs is 79 cents commonly sold sizes areExtra Large- 27 ounces a dozen. The price of the next larger size, Extra per dozen; Large-24 ounces; Medium-21 ounces; Large eggs, is 85 cents. The difference is 5 cents. and small-18 ounces_ In other words, there isa Because 6 cents is less than 10 cents (the price difference of at least 3 ounces per dozen between spread listed in the table) the Extra Large eggsare each of the sizes. the better buy. If the Large eggs are 79 cents and The following table shows a method of quick the Extra Large 90 cents, the difference of 11 cents calculation to find the better buy by weight, between would exceed the price spread listed in the table. eggs of one size and the next larger or smaller The Large eggs would then be the better buy. size. Remember that accurate comparisons can be To use it,first find the price of Large eggs in made only between eggs of the same grade. (Lower the column at left. The figure in the right column grades normally sell at a lower price.)

When the price per Buy the larger of two sizes if the dozen of "Large" price difference per dozen between eggs is one size and the next larger size is less than

cents cents

41-48 6

49-56

57-64 8

65-72 9

73-80 10

81-88

89-96 12

97-104 13

105-112 14

120 15

Table developed by Agricultural Research S 30 OBJECTIVES Supplementary Materials From this lesson: Poultry in Family MealsA Guide for Consumers 1. Students should learn what the USDA grade (G-110) 15e. This pamphlet gives buying, storing, means on poultry. and cooking tips for poultry. Recipes are included. 2. Students should learn how to read the label: Quick Tips on Meat & Poultry Care and Labels.* what are broilers, stewing chickens, ducklings, etc., This flyer tells how to keep meat and poultry prod- and when should they buy one instead of another? ucts clean and safe and explains labeling require- (For example, when would a stewing chicken be ments. more suitable to use than a broiler?) Quick Tips on Meat & Poultry Storage & Cookery.* This flyer gives temperatures for cooking and storage and other tips on food safety. MATERIALS TO USE Summertime Foods Questions and Answers.* This flyer gives special information on keeping meat and Pamphlets poultry safe for barbecues and picnics. How to Buy Poultry SUGGESTIONS FOR TEACHING Flyers 1. Have students list the various kinds of poultry (from PA-976How to Buy Food) they find in the supermarket and discuss how to How to Buy Chicken and Turkey cook each kind. (Examples might include: stewing chicken;broiler: capon: Rock Cornish game hen; (separate one-page flyers) young tornturkey; mature turkey: duckling,etc.) How to Carve Roast Turkey Have them note which kinds carry the USDA grade How to Cut Up A Chicken shield. How to Debone Chicken Breasts 2. Reproduce the "Comparative Costs of Chicken Parts" and "Comparative Costs of Turkey Parts" tables for your students. Discuss with them how to get Quiz the most poultry for their money. Poultry Problem-Solving (p. 33) GLOSSARY Tables You may want to reproduce this glossary for your Comparative Costs of Chicken Parts (p. 34) students.Itcan serve as a useful reference both Comparative Costs of Turkey Parts (p. 35) during the lesson series and afterwards. BarbecueTo roast poultry slowly on a gridiron Visual Aids or spit, over coals, or under free flame, usually bast- ing withaseasoned sauce_ Popularly appliedto "SomethingtoCrow About" A 16 mm.271/2 poultry cooked in or served with barbecue sauce. minute color filmthatfollows a European mag- BroilTo cook poultry by direct heat. as in the azine writer through a hatchery, feed mill,broiler broiler part of the oven. farm, processing plant, and supermarket to show the role of USDA inspection and grading programs for Avatible from Informa Divmoo, APi4iS. USDA. WAshi poultry and poultry products. Purchase price $190. D.C. 20750.

31 Broiler(or fryer) A young chicken (usually 7 to Poultry graderAny Federal or State employee 10 weeks of age) of either sex, that is tendermeated licensed to grade poultry; that is,to certify class, with smooth-textured skin. quality, quantity_ ,and condition according to U.S. Broiler duckling(or fryer duckling) A young Department of Agriculture poultry grading regula- tender-meated duck (usually under 8 weeks of age) tions. of either sex. Ready-to-cook poultryWhole dressedpoultry Capon A surgically unsexed male chicken which has been cleaned and is ready for cooking. (usually under S months of age) thatis tender. Term also applies to poultry parts. meated with soft, smooth-textured skin. RoastTo cook poultry uncovered in an oven. ClassAge. Will be indicated on labels as, for ex- RoasterA young chicken (usually 3 to 5 months ample, -young" -or -mature- poultry, or by terms of age), of either sex, that is tender-meated with such as -broiler" or "roaster." The class indicates soft, smooth-textured skin. the cooking method necessary for maximum flavor Roaster ducklingA young tender - meated duck and tenderness. See young and mature. (usually under 16 weeks of age) of either sex. Federal-State GradedWhen grading is done in Rock Cornish game henA young immature cooperation with a State, the official grade shield chicken (usually 5 to 7 weeks of age) that is tender- may include the words "Federal-State Graded." meated with soft, smooth-textured skin. Weighs not Fowl(or hen or stewing chicken)A mature more than 2 pounds ready -to -cook. A chicken of the female chicken (usually more than 10 months of Cornish breed or crossed with that breed. age) with meat less tender than that of a roaster. StewTo simmer poultry in a small quantity of FryTo cook poultry in fat. Poultry cooked in a liquid. small amount of fat may be called panfried. Poultry Stewing chickenSee fowl. cooked in a deep layer of fat may be called deep-fat U.S. Grade AThe highest fried. quality grade for poultry. U.S. FryerSee broiler. Grade A poultry has a good Fryer duckling----See broiler duckling. over-all shape and appearance, Fryer-roaster turkeyA young immature turkey is meaty and practicallyfree (usually under 16 weeks of age) of either sex, that is from defects. U.S. Grade A is tender meated with soft, smooth-textured skin. usually the only marked grade Grade There are three grades for poultry: U.S. you will find in the store. Grade A, U.S. Grade B. and U.S. Grade C (see these U.S. Grade BThe second quality grade for poul- terms). try. Not as attractive as Grade A; may have some HenSee fowl. dressing defects. InspectionPoultry must be U.S. Grade CThe third quality grade for poultry. officiallyinspectedfor whole- Grade C is not as attractive as Grades A and B and somenessbeforeitcan be has some dressing defects. graded for quality. Poultry Yearling hen turkeyA fully matured female tur- passing Federalinspectionis key (usually under 15 months of age) that is reason- stamped with this mark. ably tender-meated with reasonably smooth-textured Kinds---Various species of poultry: chickens,ur- skin. keys, ducks. geese, and guineas. Yearling torn turkeyA fully matured torn turkey MatureOld, less tendermeated classes of poul- (usually under 15 months of age) that is reasonably try. Best cooked by simmering, steaming, braising, tender-meated with reasonably smooth - textured skin. stewing, or pressure cooking. May be labeled "ma- YoungTerm for young tender -meated classes of ture," such as "mature turkey," or "mature goose," poultry which are best for barbecuing, frying. broiling or "fowl," "hen," or "stewing chicken." orroasting. May be labeled"young," such as Poultry--Chickens, turkeys. ducks, geese, or gui- "young turkey" or "young guinea.- or indicated by neas. terms such as "broiler," "roaster,- "fryer." Young torn turkeyA young male turkey (usually 5 to 7 months of age) thatis tender - meated with soft, smooth-textured skin.

32 Many of us admit that we could learn something 5. The U.S. Department of Agriculture has grades about choosing poultry. This quiz isfor those who for only two kinds of poultry: chicken and turkey. want to see how much they really knowor need to a.True. learn. b.False. 6. Which of the following "class- names indicate MULTIPLE CHOICE yo,.ng poultry? a.duckling. 1. A government inspection mark shows that your b.broiler-fryer. poultry has been inspected and is: c.fryer-roaster turkey. a. tender and nutritious. d.fowl. b. wholesome. 7. You want to prepare a chicken salad for a sum- c.of good quality. riser luncheon. Could you use a stewing chicken to 2Poultry inspectors examine: make this? a. every bird within an inspected plant. a. Yes. b.a representative sampling of each farmer's b.No. poultry. 8. Turkeys are hard to findina store except at c. one of every ten birds. Thanksgiving and Christmas. 3. The shield.shaped mark on a package of poultry a. True. or on a wing tag means: b.False. a. the poultry has been inspected for whole- 9. Chicken may be kept in your refrigerator, before someness. cooking, for:

b. the poultry has been graded for quality. a.not more than 1 to 2 days. c.both. b.5 to 7 days. 4. USDA Grade A means that poultry marked with c.longer than 7 days. this grade is: 10. Your turkey is large, so to save time on the day a. attractive in appearance. it is to be served, you plan to partially cook it the b.fully fleshed and meaty. day before. Isit safe to do this? c.practically free from defects. a. Yes. d.all of these. b. No. ANSWERS cooking methods. Young poultry can be cooked in a variety of ways. Older poultry is best cooked with 1.(b) wholesome. The inspection mark is assur- moist heat. ance of a clean, wholesome product. It does not 7.(a) yes. A stewing chicken would be appro. relate to the quality or tenderness of poultry. priate for making chicken salad. Cooked properly, 2. (a) every bird within an inspected plant. this older chicken can be just as tender as a young 3. (b) The shield-shaped grade mark is assur- chicken. You could also use a frying chickento ance the poultry has been officially graded for qual- make chicken salad. Price would probably determine ity under USDA supervision. However, poultry may be your choice. graded only after it has- been officially inspected for 8.(b) false. Turkey is available the year round. wholesomeness-so (c) is also a correct answer. 9.(a) not more than 1 to 2 days. Poultryis 4. (d) all of these. These are the major quality perishable, so it should be kept in a freezer at 0° F. factors determining the grade. USDA Grade A poul- if you do not plan to cook it within 2 days. try is tops in all three. You will practically never see 10. (b) no. Poultry should be completely cooked lower grade poultry carrying a grade designation. at one time. Never partially cook poultry one day 5.(b) false. The U.S. Department of Agriculture and finish cooking it at a later time. This could en- has grades for chickens, turkeys, geese, ducks, and courage harmful bacteria growth. guineas. 6.(a) duckling,(b) broiler-fryer, and (c) fryer- SCORING roaster turkey. Duckling is a young duck. A young Give yourself five points for each correct answer. chicken may be labeled as a frying chicken, broiler, 40-50 Excellent.You'rea good shopper who or Rock Cornish game hen. A young turkey may be knows how to read labels. labeled fryer-roaster, young turkey, young hen, or 30-40 Good. You're a good shopper but you could young tom. Fowl and hen are other names for stew- benefit from some additional information. ing chicken.Itisimportant to know these class Below 30 Fair. You're a fair shopper, but you names because they tell you not only the relative need a little more practice in. poultry problem-solv- tenderness of poultry but also suggest appropriate ing.

COMPARATIVE COSTS OF CHICKEN PARTS'

If the price per Chicken parts are an equally goodbuy ifthe price per poundism pound of whole fry_ ers, ready to Breast half Thigh and cook. is- Without rib With rib Thigh drumstick Drumstick Wing

Donal!. Dollars Dollars Dollars Oa liars Dollars Dollars

31 ,42 .41 .35 .33 .32 .25 _31 .45 .44 37 .35 .34 .27 .35 .48 .46 .39 .38 .36 -28 .37 .50 .49 .41 .40 .38 .30 39 .53 .52 .43 .42 .40 .41 .56 _54 .46 .44 .42 .43 .59 .57 .48 .46 .44 .35 .45- .61 .59 .50 .48 .46 .36 .47- _ .64 .62 .52 .50 .48 .38 .49- .67 65 .55 .53 .50 -39 .51 70 .67 .57 .55 .53 .41 53 .72 _70 .59 .57 .55 .43 55- .75 .73 .61 .59 .57 -44 57 .78 _75 .63 .61 .59 .46 .59- .80 .78 .66 .63 .61 .48 .61- .83 81 .68 .66 .63 .49 .63 .86 .83 .70 .68 .65 .51 65 .89 .86 .72 7.13 .67 -52 .67 .91 .89 .75 .72 .69 -54 .69 .94 91 .77 .74 .71 .56 .71 .97 94 .79 .76 .73 -57 73 1.00 .97 .81 .78 .75 .59 75- 1.02 .99 .84 .81 .77 .60 .77 1,05 1.02 .85 .83 .79 .62 . 79- 1.08 1.04 .88 .85 .81 .64 81 1.10 1.07 .90 .87 .83 .65 .83 1.13 1.10 .92 .89 .85 .67 15 _ 1.16 1.12 .95 .91 .88 -69 1.19 .97 9- .90 .70 .89 1.21 .99 6 .92 .72

a3,eu nn yields nl ranked chicken rnpat with skin (oroy."/skin oo woilts and hick ineludedl. Voro frying chickens. ready tel LOOk, that- - weighed About ookows. fablepreplreid by Agr,c1,11,,,01Research ser,oceoopooreo from Shopper's Citode. 1974 Yearbook of AgriCultOre

34 1 COMPARATIVE COSTS OF TURKEY PART

Turkey parts and products are an equally good buy if the price per pound is- ,...._ ,.,._ per pound Turkey roasts Turkey Gravy of whole Breast, Boned with with turkey, Brea st Leg I, Drum- Thigh Wing Rudy ready quarter quarter stick or to cook' Cooked tcuainkneeYd cgraanvnye'da tcuarnkeneY'; cook is= half or frozen or frozen

Dollars Dollars Dollars Dollars Dollars Dollars

.51, .57 .55 65 .52 .62 .47 .89 1.17 1.15 .45 .19 :53_.60 .57 .68 .54 .65 .49 93 1.22 1,19 .46 .20 .21 .55. . .62 :59 ,70 :56 ,67 .51 .96 1,26 1.24 .48 ,57_ ,64 .61 .73 .58 :70 :53 1.00 1:31 1,28 .50 .21

.59, 66 .63 .75 :60 .72 .55 1.03 1.36 1,33 .52 .22 .61 69 .66 .78 .63 .75 .56 1.07 1.40 1,37 .53 .23 .63 _71 :68 .80 .65 .77 :58 1.10 1.45 1.42 .55 .24 ,24 .65. .73 .70 .83 .67 .80 .60 1.14 1,50 1,46 .57 .67 _75 .72 ,85 .69 .82 .62 1.17 1.54 1,51 .59 :25 .69 _78 .74 .88 .71 .85 .64 1.21 1.59 1,55 .60 .26 .52 .27 .71. .80 .76 .91 .73 .87 .66 1.24 1.63 1.60 .73.: .82 .78 .93 .75 .89 .68 1.28 1.68 1.64 :64 .27 .75 84 .81 .96 .77 .92 .69 1.31 1.72 1.69 .66 28

.77, 87 .83 .98 .79 .94 .71 1,35 1,77 1.73 .67 .29

.79, .89 .85 1.01 .81 .97 .73 1,38 1.82 1,78 .69 :30 81_ .91 .87 1,03 .83 .99 .75 1.42 1.86 1.82 .71 .30 1.87 .73 .31 .83. .93 .89 1.06 .85 1,02 .77 1.45 1.91 5 .. .96 .91 1,08 .87 1.04 .79 1.49 1.96 1,91 .74 .32 1.96 .76 .33 .87. . :98 .94 1.11 .89 1.07 .80 1.52 2.00 .89_ . 1.00 .96 1.13 .91 1.09 .82 1.56 2.05 2,00 .78 33

.91. 1,02 .98 1.16 .93 1,11 .84 1.59 2,09 2.05 .80 .34 .35 .93, 1.05 1.00 1,19 .95 1.14 ,86 1.63 2.14 2.09 .81 :95_ 1,07 1,02 1.21 ,97 1.15 .88 1.66 2,18 2.14 83 .36 ,97 1,09 1.04 1.24 .99 1.19 .90 1.70 2.23 2.18 .85 .36 .99, 1.11 1.06 1.26 1,01 1.21 ,92 1.73 2.28 2,23 .87 .37

" Based on yields of cooked turkey meat excluding skin, medium to large birds, Roast, es purchased; includes 15 percent skin or rat. :1 Roast, as purchased; has no more than one-fourth inch skin and fat on any part of surface. "Assumes 35 percent cooked boned turkey; minimum required for product labeled "Turkey with Gravy." Assurnel IS percent cooked boned turkey, minimum required for product labeled "Gravy with Turkey." MIA preparedby Agricultural Research Service. Reprinted from Shopper' Guide;1974 Yearbook of Agriculture,

38 Lesson Aid V Fresh Fruits and Vegetables

OBJECTIVES How to Buy Sweetpotatoes How to Buy Tomatoes From this lesson: 1. Students shouldlearnwhat a grade name Quizzes means on a package of fresh fruits or vegetables. 2. Students should become familiar with the wide Does Produce Buying Stump You? (p. 38) variety of fruits and vegetables they can buy, and Posers on Potatoes (p. 39) should learn: a. what to look for and what to avoid when they Chart buy fresh fruits and 'vegetables, especially to avoid Fresh Fruit and Vegetable Availability Chart (p. 40) fruits and vegetables that are spoiled, immature, overripe, damaged, or inferior in other ways. Visual Aids b.to buy only what they need, since fresh fruits and vegetables are highly perishable. "Qualityfor All Seasons"This 18-minute color c.to handle all fruits and vegetables carefully, film gives an overview of the marketing of fresh both at the supermarket and at home. fruits and vegetables and shows how produce is inspected for quality. Purchase price $99. d. to buy when each fruit or vegetable isin season, and therefore of better quality and price. Supplementary Materials MATERIALS TO USE Fruitsin Family MealsA Guide for Consumers (G-125) 450, This pamphlet gives buying, storing, and cooking tips for fruit. Recipes are included. Pamphlets Vegetables in Family MealsA Guide for Consum- How to Buy Fresh Fruits ers (G-105) 45z. This pamphlet gives buying, stor- How to Buy Fresh Vegetables ing, and cooking tips for vegetables. Recipes are in- How to Buy Potatoes cluded.

Flyers SUGGESTIONS FOR TEACHING (from PA-976How to Buy Food) 1. Each student may be assigned a group of fresh How to Buy Apples fruits or vegetables for a presentation; for example: How to Buy Carrots greens, melons, apples, citrus fruits, berries. If pus How to Buy Fresh Fruits and Vegetables suggest they bring samples. How to Buy Onions 2. Have students on the alert for USDA grade How to Buy Oranges names where applicable (such as on packaged car- How to Buy Potatoes rots, onions, or potatoes). How to Buy Salad and Cooking Greens 3. Visitthe supermarket produce department Point out signs of freshness and ripeness for various (separate one-page flyers) fruits and vegetables. How to Buy Celery 4. Reproduce the"FreshFruit and Vegetable How to Buy Corn Availability Chart" for the students. Have them read How to Buy Mixed Nuts in the Shell the chart to find the fruits and vegetables that are in How to Buy Peaches most supply and the ones in least supply for the cur- Now to Buy Pears rent month.

36 MatureTerm for fruit that is ready to be picked GLOSSARY whether or not it is ripe. If a fruit is picked when You may want to reproduce this glossary for your mature, it is capable of ripening properly. students.Itcan serve as a useful reference both NettingThe vein-like network of lines running during the lesson series and afterwards. randomly across the rind of some melons. All-purpose potatoesThese potatoes are used NeW potatoesEither potatoes freshly harvested for boiling, frying, and sometimes for baking. They and marketed during late winter or early spring; or Jude both round and long types and are amply potatoes freshly dug which are net quite fully ma- able year-round, tured, These potatoes may be -skinned" in some .raking potatoesRusset Burbank potatoes are places because the skin is very tender. Best use is e best known among thisgrbup of potatoes, which boiling or creaming. are good for baking, as the nameindicates. ProduceInclusive term for all fresh fruits and Blossom endThe opposite end from the stem vegetables. end of fruits. This end is more rounded. RipeDescribes a fruit or vegetable that is ready ClingstoneOne of two general types of peaches. to be eaten. (The other is freestone.) Flesh clings tightly to the Russet BurbankA long variety of baking potato pit with this type. It is usually used for canning. with fine scaly netting on the skinthe best known FreestoneOne of two general types of peaches. of the baking potatoes. (The other is clingstone.) The flesh separates readily RussetingA lacy, brownish, blemish type coat- from the pit with this type. Freestone peaches are ing on top of the skin of fruits.It does not affect the preferred for eating fresh or for freezing. eating quality of the fruit. Ground colorThe background color of a fruit ScaldA blemish,orbrownishdiscoloration before the sun's rays cause the skin to color. The which occasionally develops in the skin of apples or ground color may be seen beneath and between the other fruits in cold storage. surface coloration of the fruit. Stem endThe stem end of fruit will have a scar HardThe terms "hard," "firm,- and "soft" are or the remains of the stem to identify it. subjective terms used to describe: the maturity or U.S. No. 1The top grade for most fresh fruits ripeness of afruit. A -hard" texture will not give and vegetables. For a few, U.S. Extra No. 1, or U.S. when pressed, A "firm" fruit yields slightly to moder- Fancy, may be the top grade. The U.S. No. 1 grade ate pressure. A -soft" fruit yields readily to moder- is used extensively as a basis for trading between ate pressure. The term "mature green" is sometimes growers, shippers, and wholesalers and retailers.It used instead of "hard." is used to a limited extent in retail stoi.s.

37 141,- 7', .4 Fresh fruits and vegetables offer unlimited poten- 4. False. Yellowing, wilted, or decayed topsare tial for good and good-for-you meals and snacks. But indications that the edible portion of green onions even experienced shoppers are sometimes stumped may be flabby, tough, or fibrous. Choose green on- at the produce counter. ions that have fresh, crisp, green tops. The white Test your produce shopping know-how with this portion should extend 2 or 3 inches up from the root true-false quiz. end. 5. False. Grading of fresh fruits and vegetables is a voluntary service provided by USDA's Agricultural TRUE or FALSE Marketing Service. However, many packers have their fruits and vegetables graded by Federal or Fed- U.S. Fancy apples are larger than U.S. No. 1 eral-State inspectors as an aid in wholesale trading, apples. and U.S. or similar State grades are sometimes 2. "New" potatoes normally have some skin missing. shown on retail packages. Some produce must be 3.It'sallright to buy hard or green peaches be- graded and labeled under State or Federal regula- cause you can ripen them when you get them home. tions. 4. Yellowing, wilted, or decayed tops do not affect 6. True. When you buy in season, the quality is the eating quality of green onions (scallions). usually better and prices are more reasonable. Also, 5. All fresh fruits and vegetables are inspected for each month USDA tells you through radio, televi- quality (graded) by the U.S. Department of Agricul- sion, and newspapers what foods are in best supply. ture. These plentifuls are usually reasonably priced anda 6. The best buys of fresh fruits and vegtables can good choice for your menu planning. be made when they are in season. 7. True. If you store tomatoes that aren't fully ripe 7. If you buy tomatoes that aren't quite ripe; it's in the refrigerator, the cold temperature may keep best to ripen them before you refrigerate them. them from ripening later on. Let tomatoes ripen in a 8. A special markdown on damaged fruits or vege- warm place and then refrigerate them. tables can really mean a big saving. 8. False. It's penny-foolish to buy damaged fruits or vegetables because even if you trim off decayed ANSWERS or bruised areas, the rest of the fruit or vegetable 1.False. U.S. Fancy and U.S. No.1 are grades may be affected by deterioration anyway. established by the U.S. Department of Agriculture to describe the quality of apples. U.S. Fancy apples are of higher quality than U.S. No. 1, but apples of various sizes may be found in either grade. 2. True. "New" potatoes are marketed as soon as SCORING they are harvested and the skin usually is tender Give yourself five points for each correct answer. and not as well-set as that of potatoes which are 35-40 Excellent. No gaps in your produce knowl- stored before marketing. edge! 3. False. Very firm or hard peaches with a dis- 30-35 Good. You know your fruits and vegetables tinctly green ground color (the basic color minus the pretty well. blush) are probably immature and won't ripen prop- 25-30 Fair. Produce buying stumps you. Better erly. Buy peaches that are fairly firm or slightly soft, study your "How to Buy Fresh Fruits" and "How to with a yellow or creamy ground color. Buy Fresh Vegetables."

38 Poserson Potatoes

Are you a hot-shot shopper when it comes to pota- State inspection as U.S. No. 1 quality are firm, well- toes? Take this quiz to find out. shaped, smooth, and relatively clean. They may have a few defects, but are free from large cuts, growth MULTIPLE CHOICE cracks, bruises, skinned areas, and decay. Use of the U.S. grades or official grading services is volun- 1. The USDA grade most often seen on bags of tary. Sometimes packerslabeltheir potatoes by potatoes inretail stores is U.S. No. 1. The grade grade whether the potatoes were officially graded or name tells you: not. But these potatoes should meet the standards a. where the potatoes were grown. for the grade if they are so labeled. b. whether they are round or long potatoes. 2.(b) No. Greening may affect only the skin of pota- c. the potatoes meet a specific level of quality. toes or it may penetrate the flesh. The green por- 2. Should you buy a potato that looks green? tions contain the alkaloid solanin which causes a a. Yes, bitter flavor. So don't buy green potatoes. b.No. 3.(b) It's a good idea to set aside any bruised or c.It depends on how green it is. cracked potatoes and to use them first. But never 3. Before storing potatoes, be sure to: wash potatoes before you store them. Dampness in- a. wash them. creases the likelihood of decay. b.set aside any bruised or cracked potatoes 4.(a) Potatoes should be stored in a cool dark place and use them first. with good ventilation. The most desirable tempera- c. both a and b. ture is from 45° to 50° F. Potatoes stored at 70° or 4. Potatoes should be stored in: 80° F. should be used within a week. The higher a cool dark place with good ventilation. a. temperatures often cause sprouting and shriveling. b.a warm dark place with good ventilation. c. an air-tight container, regardless of temper- 5.(b) If stored properly, general purpose and bak- ature. ing potatoes will keep up to several months. "New" 5.If stored properly_ ,general purpose and baking potatoes in good condition will keep for several weeks. potatoes will keep: 6.(b) A plain, boiled medium-size potato contains a.for several weeks. about the same amount of calories as a large apple. b.for several months. Fats, gravies, and sauces commonly served with po- c.indefinitely. tatoes will, however, increase the calories. 6. A boiled medium-size potato contains: 7.(c) Size A means the potatoes must be at least more calories than a large apple. 17/8inches in diameter, and 40 percent of them b.the same amount of calories as a large must be 21/2 inchesin diameter or 6 ounces in apple. weight or larger. c.fewer calories than a large apple. 7. "Size A" marked on a bag of U.S. No. 1pota- toes means: a. the potatoes are all the same size. SCORING b.small potatoes. Give yourself five points for each correct answer. c. the potatoes must be of a minimum size. 30.35 Excellent. 20-30 Good. ANSWERS Below 20 Fair. You can learn more about buying,

1.(c) The grade name designates a specific level of storing, and using potatoes by reading "How to Buy quality.Potatoes certified by Federal or Federal- Potatoes."

39 44 11 I I

BROCCOLI

BRUSSELS SPROUTS

CABBAGE

CANTALOUPES

CARROTS

CAUL( FLOWER

CELERY

CHERRIES

CHINESE CABBAGE

CORN, SWEET

CRANBERRIES

CUCUMBERS

EGGPLANT

ESCAROLE-ENDIVE

ENDIVE, BELGIAN

GRAPEFRUIT

GRAPES k II -

LIMES

MUSHROOMS

NECTARINES

OKRA

ONIONS, DRY

ONIONS, GREEN

ORANGES

PARSLEY & HERBS**

PARSNIPS

PEACHES

PEARS

PEPPERS, SWEET

PINEAPPLES

PLUMS-PRUNES

SPINACH

SQUASH

STRAWBERRIES

SWEETPOTATOES

TANGERINES

TOMATOES

TURNIPS-RUTABAGAS

WATERMELONS

aif .essonAid VI-- ,fanned & Frozen rah and Vegetables

OBJECTIVES Visual Aids From this lesson: "Behind the Grade Mark"This 20-minute color 1. Students should learn what the USDA grade film shows how fruits and vegetables are canned name on a can or package of frozen fruits or vegeta- and frozen and what USDA grading and the U.S. bles means. grades mean to consumers. Purchase price $107. 2. Students should learn about the different styles of canned and frozenfruits and vegetables and when to use them. 3. Students should learn which styles are more Supplementary Materials expensive and which are less. FruitsinFamily MealsA Guide for Consumers 4. Students should learn how to tell when cans or (G-125) 450. This pamphlet gives buying, storing, packages show signs of damaged contents. and cooking tips for fruits. Recipes are included. 5. Students should learn to read the labels and Vegetables in Family MealsA Guide for Consum- know what should be on them. ers (G-105) 450. This pamphlet gives buying, storing, and cooking tips for vegetables. Recipes are MATERIALS TO USE included.

Pamphlets SUGGESTIONS FOR TEACHING How to Buy Canned and Frozen Fruits 1. Many supermarkets offer at least two grades of How to Buy Canned and Frozen Vegetables some canned fruits or vegetables under their own label. Often, the difference in price indicates a dif- Flyers ference in grade. To illustrate differences in quality (from PA-976How to Buy Food) in different grades or prices of a canned fruit or veg- How to Buy Canned and Frozen Peas etable, you can use a technique that wholesale buy- How to Buy Canned Fruit Cocktail ers call a -cutting," Open two cansof tomatoes, How to Buy Canned Fruits for exampleof a different grade (or, if the grade is How to Buy Canned Peaches not shown, of different price). Pour the contents on How to Buy Canned Tomatoes separate plates or trays and spread them out. Point How to Buy VegetablesCanned and Frozen out diff ,rences such as color, degree of spreading (indi °ductslikeapplesauce), amounts of pel, (separate one-page flyers) amount of damaged pieces, etc. Floeto Buy Applesauce You may want to carry this demonstration a step hr,..to Buy Canned Pears further by conducting a taste test. Using the cutting How to Buy Canned Pineapple sample, and paper cups and plastic spoons. give How to Buy Frozen Strawberries each student a taste of each sample to compare How to Buy Tomato Catsup. Sauce. Puree. and Paste flavor and texture. 2. Suggest students make a scrapbook of labels from canned and frozen fruits and vegetables. Have Quizzes them indicate what informationincluding USDA How's Your Vegetable Quotient? (p. 46) grade marks or grade names, weight, style, etc. Get Your Fruit Facts Straight (p, 44) can help them be better shoppers.

42 4C- French cutA style of both frozen and canned GLOSSARY green beans. Also called julienne or shoestring, You may want to reproduce this glossary for your these beans are sliced lengthwise. students.It can serve as a useful reference both Heavy sirupCanned fruit may be packed in during the lesson series and afterwards. light, heavy, or extra heavy sirup. The heavier the Bush berries--(Also cane berries) Group name sirup, the sweeter and more flavorful the fruit, and for berries such as blackberries, boysenberries, dew- usually, the higher the price. berries, loganberries, and youngberries. Net weightTotal contents of fruit and vegetable Choice--(Or U.S. Grade B) Much of the fruit that containers or packages, including juice or sirup. Net is processed qualifies for this USDA grade. Only weight must appear on the label. slightly less perfect than U.S. Grade A in color, uni- Standard--(Or U.S. Grade C) Quality grade for formity, and texture, U.S. Grade B, or Choice, fruits both fruits and vegetables. Vegetables of this grade have good flavor and are suitable for most uses. are not so uniform in color and -flavor as in the Drained weight--The weight of the fruit or vege- higher grades and they are sometimes more mature. table in a can or package after the liquid has been Fruit may not be as sweet, and may contain some drained from it. broken and uneven pieces. Extra Standard(Or U.S. Grade B) This USDA StyleForm of canned or frozen fruits and vege- grade is applied to canned and frozen vegetables tables, such as slices, halves, etc. This must appear that are of very good quality but not quite so well on the label. selected for color and tenderness as Grade A. Fancy(Or U.S. Grade A) Thisisthe top USDA grade for canned and frozenfruits and vegetables. These are the very best, with excellent color and uniform size, weight, and shape; and they are the most tender, succulent, and flavorful.

46 43 Get Your Fruit Facts Straight

Canned and frozen fruits are convenient, and al- 5. In selecting canned and frozen fruits, you should ways available. But not everyone knows enough avoid about them to shop wisely. a. dented cans. If you can answer the following questions, you've b.bulging or swelling cans. got your fruit facts straight. c.solidly frozen packages. 6. In canned and frozen fruits, regular sized pieces or whole fruits are generally more expensive than MULTIPLE CHOICE mixed pieces of various sizes and shapes. a.True. 1. Canned fruit cocktail must contain b.False. a.definiteproportionsofpeaches,pears, 7. Most frozen fruits are pineapple, grapes, and maraschino cher- a.packed with dry sugar or sugar sirup_. ries. b.artificially colored. b.at least 3 different kinds of fruits. c.packed whole. c.apples, peaches, grapes, and pears. 8. Canned fruits will retain their quality for a year or 2. The term "extra heavy sirup," found on the labels more of some canned fruits, means a.if kept at a temperature no warmer than a.a sugar sirup thickened with corn starch. 751F. b.the sweetest, thickest sugar sirup used in b.if kept at a temperature no warmer than canned fruits. 90`'F. c.the sirup weighs more than the fruits in the c,regardless of temperature. can 9. Which of the following is not required by law to be 3. "Fancy" canned or frozen peaches are on the front panel of labels on canned and frozen a.a special variety. fruits? b.extra-large peaches a.the common name of the fruit. c.of top quality. b.liquid in which it is packed. 4. The U.S. grade name on a can or frozen package c.quality. of fruit can help you 10. Price is often an indication of the quality of a.determine the variety of fruit. canned and frozen fruits. b.decide how to use the fruit. a.True. c.figure out the number of servings. b.False.

44 ANSWERS Frozen fruits should be frozen solid. If fruits in a package are not firm, it may mean they have been 1.(a)Definite proportions of peaches, pears, defrosted at some time during marketing and there- pineapple, grapes, and maraschino cherries. Fruit fore may have lost quality. Stains on the package cocktail is one of a few fruit mixtures which is may also indicate defrosting. standardized by Federal law. Peaches and pears 6. (a) True. Whole fruits, halves, and slices of make up the greater part of the mixture. similar size are more expensive than mixed pieces. 2. (b) The sweetest, thickest sugar sirup used in While you may wish to spend more money for whole canned fruits. Canned fruits may be packed in light, fruits or halves for special purposes, mixed pieces heavy, or extra heavy sirups, in water, in slightly are a good buy for gelatin molds and other dishes sweetened water, or in fruit juices. The heavier the where the appearance of the fruit is not impatient. sirup, the sweeter the fruit and sometimes the higher 7. (a) Packed with dry sugar or sugar sirup. the price. 8. (a)If kept at a temperature no warmer than 3. (c) Of top quality. The grades established by 75' F. Canned fruits that have been stored at very USDA to define specific levels of quality in canned warm temperatures or for long periods of time may and frozen fruits are: losequality(thecolor,flavor,ortexture may U.S. Grade A (or U.S. Fancy)top quality change). The fruit is still safe to eat, however. U.S. Grade B (or U.S. Choice)--very good quality 9. (c) Quality. Federal regulations do not require U.S. Grade C (or U.S. Standard)fair quality. the grade of the fruit to be shown on the..label. If the When the fruit has been officially graded for qual- grade is not shown, try different brands to find the ity under continuous USDA inspection, it may carry quality you like. the official grade name, such as "U.S. Grade A," or Federal law does require the label to state on the the statement "Packed under continuous inspection front panel the common or usual name of the fruit; of the U.S. Department of Agriculture." The grade the form or style of fruit (such as whole, slices, or name and the statement may also appear within the halves); for some fruits, the variety or color; the si- USDA shield. rups, sugar, or liquid in which a fruit is packed; and Sometimes, however, the grade name is shown the total contents. without "U.S." in front of it, for example, "Fancy." If Other information required on the label, although the grade name appears alone, the fruit must meet not on the front panel, includes ingredients (such as the quality of the grade shown, even though the spices, flavoring, coloring, special sweeteners,if product has not been officially inspected for quality. used); any special type of treatment; and the pack- 4. (b) Decide how to use the fruit. Different quali- er's or distributor's name and place of business. ties of fruits are suited to different uses. 10. () True. Most canned and frozen fruits are Top'quality, Grade A fruits have an excellent color packed and priced according to quality. Sometimes and uniform size, weight, and shape. They are a stores offer two or more qualities under their own good choice for dessert or fruit salad for a company name labels, with the higher quality priced higher. dinner. Grade B fruits, only slightly less perfect than Grade A in color, uniformity, and texture, have good flavor and are suitable for everyday desserts, salads, SCORING and fruit cups. Give yourself five points for each correct answer. Grade C fruits, which are not as sweet or as uni- 40-50 Excellent.You have yourfruitfacts form in appearance as the higher grades, are a straight and you know how to shop wisely for canned thrifty buy and good for use in puddings, jams, and and frozen fruits. frozen desserts. 30-40 Good. You're a good shopper, but you 5. (b) Bulging or swelling cans. These indicate would probably find quite a bit of useful information spoilage. Small dents in a can will not harm the con- in "How to Buy Canned and Frozen Fruits." tents unless the dents have pierced the metal or Below 30 Fair. Your buying habits could be im- loosened the can seam. proved.

48 45 The myriad supplies of canned and frozen vegeta- 5. Bulging or swelling of a can indicates bles found in today's food markets may confuse the a.spoilage. average food buyer. And it's no wonder, for a multi- b.the can was dropped. tude of brands, styles, seasonings, garnishes, and c,overpacking. prices confront the shopper. 6. When buying frozen vegetables, you should make The following VO (vegetable quotient) test high- sure the package is lights many points helpful in making a wise choice a.wet. from the shelf or frozen food counter. b.soft. c.firm. MULTIPLE CHOICE 7. The U.S. Department of Agriculture inspects all 1. Vegetables that are canned and frozen are canned and frozen vegetables for wholesomeness. a.leftover fresh vegetables. a.True. b.grown especially for canning or freezing. b.False. c.grown in hothouses. B. Labels on canned and frozen vegetables are re- 2. The least expensive styles of vegetables are quired by Federal law to show a.French-style or julienne. a. the number of servings, b. whole vegetables. b. the grade and quality of the vegetable, c.dices, short cuts, or pieces. c. the style of the vegetable. 3. You can tell a canned or frozen vegetable is of 9. The contents listed on a can of vegetables show high quality by its a.the weight of the vegetable, including any a.taste. liquid in the can. b.appearance. b.the weight of the vegetable, not including c.price. any liquid. d.all of these. c.the volume of the cooked vegetable. 4. The term "U.S. Fancy" on a can or frozen pack- 10. Most canned and frozen vegetables are packed age of vegetables refers to and priced according to their quality. a.the style of the vegetable. a.True. b.its quality. b.False. c.the sauce it is packed in. d.the size of the can or package.

46 ANSWERS 7. (b) False. The U.S. Department of Agriculture does inspect canned and frozen vegetables for qual- 1. (b) Grown especially for canning or freezing. ity, upon request of processors, but assurance of the Because vegetables should be canned or frozen as wholesomeness of these products is the responsibil- soon as possible after harvest to retain their nutri- ity of the. Food and Drug Administration. tionalvalue andquality, canners and freezers Inspection for quality (grading) is not required by usually contract to buy vegetables before they are law and processors must pay a fee for the service. planted. The vegetables are then delivered to the Under USDA's continuous inspection program, an processing plant as soon as they are harvested, inspector is on duty in the processing plant at all while they are at their best. times the plant is operating. In addition to checking 2. (c) Dices, short cuts, or pieces. Whole vegeta- the quality of the product, he checks the plant and bles usually cost more than cut styles because it is equipment for cleanliness. hard to keep these fragile products whole during When vegetables are packed under continuous or juliennevegetables, processing.French-style USDA inspection, the U.S. grade name may be which are sliced lengthwise, are more costly to proc- shown on the can or package. The grade name and ess than other cut styles. Short cuts, dices, and the statement, "Packed under continuous inspection pieces are least expensive and a good buy for use in of the U.S. Department of Agriculture," may also be soups, stews, or souffles. shown within the USDA shield. 3. (d) All of these. Top-quality canned and frozen 8. (c) The style of the vegetable. The grade of the vegetables are the most tender and flavorful and vegetable, even if it has been packed under continu- most uniform in color and shape or size. They there- ous USDA inspection, is not required to be shown. fore usually cost more than lower qualities. Federal law also does not require listing the number 4. (b) Its quality. U.S. Fancy is another name for of servings, but if this is shown the law requires U.S. Grade A. U.S. Grades A, B, and C were estab- that the label give the size of the- servings lished by USDA to describe different levels of quality in common measures, such as cups or ounces. in canned and frozen vegetables. 9. (a) The weight of the vegetable including any U.S. Grade A, top quality, is the kind of vegetable liquid in the can. Contents of canned and frozen you'd probably serve at special meals. vegetables are shown as net weight, not volume. U.S. Grade B (or Extra Standard) vegetables are 10. (a) True. Most processors and distributors of next highest quality; they look and taste almost as have quality control programs whether or not they good as U.S. Grade A and are good for everyday use USDA's grading service, and pack vegetables in meals or for use in casseroles or gelatin salads. at least two grades. The higher grade commands a U.S. Grade C (or Standard) vegetables are more better price on the market. Some processors use a mature and not as uniform in color and flavor as the grade name such as "Fancy" without the "U.S." in higher grades. They are a thrifty buy for use in front ofit. Vegetables so labeled must meet the dishes where appearance of the vegetable is not im- quality requirements of the U.S. grade. portant. When the U.S. grade name is shown on a label, it means the vegetables have been officially graded by SCORING USDA. 5. (a) Spoilage. Don't buy or use cans that are Give yourself five points for each correct answer. bulged or swelling. 40-50 Excellent. You know how to buy canned 6, (c) Firm. Don't buy soft, limp, wet, or sweating and frozen vegetables to suit your needs. packages; these are signs that the vegetables have 30-40 Good. You're a good shopper, but you defrosted or are in the process of defrosting. The would still benefit from "How to Buy Canned and vegetables may be safe to eat, but normally there Frozen Vegetables." will be a loss of quality. Below 30. Your buying habits could be improved.

47 Lesson Aid VII-- More for Your Money

OBJECTIVES Supplementary Materials This supplementary lesson may be of special in- Cereals and Pasta in Family MealsA Guide for terest to instructors teaching low income groups, Consumers (G-150) 350. This pamphlet gives buy- but would be useful to groups at any income level. It ing, storing, and cooking tips for breakfastcereals, is a review of all the food categories and uses many rice, corn meal and hominy grits, bulgur, and pasta. materials also used in the first six lessons. You may Recipes are included. use this lesson separately, or you may want to incor- Money-saving Main Dishes (G-43) 600. Students porate appropriate sections into each of the other may want to order their own copies of this recipe lessons as you use therm book to use in learning to make inexpensive, nutri- From this lesson: tious meals. 1. Students should learn how to buy: economy Soybeans in Family Meals (G-208) 350. This pam- cuts of meat: foods when they are in season or on phlet tells how to use fresh and dry soybeans; soy- sale, and therefore less expensive; less expensively bean sprouts; soyflour, grits, and milk; and soybean packaged foods; and other economical foods, such mash, curd, and oil. Recipes are included. as instant nonfat dry milk. 2. Studentsshouldlearnwhenlower USDA grades for food are a good buy. SUGGESTIONS FOR TEACHING 3. Students should learn that foods are not more. 1. An excellent source book for this lessonis nutritious just because they are an expensive brand "Your Money's Worth in Foods" (seep. 11). This or a high quality grade. book has many good ideas for meal planningand 4. Students should learn preparation and cooking food shopping for consumers interested inecono- techniques to make economical meals as good as mizing on food. meals that cost more. 2. Emphasize duringthislessonthat USDA 5. Students should learn something about the in- grades for foods are not a measure ofnutritive expensive protein available in dry beans, peas, and value. For example, Grade B eggs are justas nutri- lentils. tious as Grade AA or Grade A eggs. Many of the How to Buy pamphlets tell when touse lower grades MATERIALS TO USE for economy. 3. Have students do some price comparing in the supermarket: Pamphlets a. Suggest that they list the prices for different How to Buy Dry Beans, Peas, and Lentils forms of the same food. For example, havethem compare the cost per serving of fresh green beans, Flyers canned green beans, and frozen green beans. b. Suggest that they compare prices between (from PA-976How to Buy Food) different brands and different styles ofa product. How to Buy Ground Beef Make sure that they compare the same styles when How to Cook Beef comparing brands. Make sure that they compare, for example, two brands of asparagus spears, not one (separate one-page flyers) brand of asparagus spears and another brand of as- How to Buy Dry Beans, Peas, andLentils paragus tips or cuts. Also be sure they compare the How to Buy Rice same brand when comparing different styles. How to Cut Up A Chicken You may want to assign a specific foodor foods

48 to each student. Ask each to make a list and bring it soup. Split peas are split during processing, when a to class to support his findings. One student could machine breaks them in half after their skins have check prices of different types of green beans; an- been removed. other, different ways of buying orange juice (canned, Dry whole peas- --These peas are used in making bottled,frozen concentrate, made from fresh or- soups, casseroles, puddings, vegetable side dishes, anges, etc.), another, different brands of bacon;and dips, and hors d'oeuvres. another, different brands or forms (canned, frozen, Great Northern beansLarger than but similar to dried) of chicken soup. This exercise can make stu- pea beans, these beans are used in soups, salads, dents 'aware of how simple itisto get the same casserole dishes, and home-baked beans. product less expensively by comparative shopping Ground beefAlso called hamburger. A label both for brands and for styles. name for one kind of the broad category of "ground 4. Have a recipe exchange session. Let students beef." Hamburger usually has the most fat and costs share their money-saving recipes and ideas for left- the least.Itis good for dishes like spaghetti, chili, overs. This would be a good time to emphasize the Meat loaf, and casseroles. "How to Buy Ground Beef" and "How to Cook Beef" Ground chuckThis kind of ground beef makes flyers. Discuss different ways to use ground meat, excellent beef burger or "salisbury steak."It which kinds are more economical for different pur- usually has less fat and more jean meat than ground poses, etc. Also, discuss how to cook economy cuts beef--and, if so, will shrink less in cooking. Ground of meat for good meals. chuck has enough fat, however, for good flavor and 5.If students are not familiar with instant nonfat juiciness. dry milk, you may want to demonstrate itsuse, Ground roundThis typeof groundbeefis either by itself or as a cake ingredient, for example. usually very lean and more expensive than ground This will show that the product is both economical beef or chuck. Because it is low in fat ground round and tasty. will not be quite as tender or juicy as other kinds of 6. Familiarize students with dry beans, peas, and ground beef. lentils.Emphasize that these foods are excellent Groundsirloin--(Alsocalled choppedsirloin) protein sources and good sources of iron as well. Usually the most expensive type of ground beef. Its Conduct a cooking demonstration with dry beans, excellent flavor is good for special recipes and de- split peas or lentils, so students will be familiar luxe hamburgers. However, you may find ground sir- with the techniques. Highlight how to use each type loin very much like ground chuck. in a meal. Instant nonfat dry milkA dairy product resulting 7. Review these charts and tables duringthis from the removal of fat and water from pasteurized lesson: "The Cost of Protein Foods- (p.19and fluid milk.It's made by a process that produces p.52),"Calculating the Cost ofEggs"(p.30), larger flakes than regular nonfat dry milk, so that it "Comparative Costsof ChickenParts"(p.34), will dissolve "instantly" in water. "Comparative Costs of Turkey Parts" (p. 35), and Kidney beansA dry bean that is large, red, and "Fresh Fruit and Vegetable Availability" (p. 40). All kidney-shaped. Kidney beans are popular for chili of these can help students get more for their money. con came, salads, and many Mexican dishes. Lentils - A disc-shaped legume about the size of a pea. Good for soup, or with fruits, vegetables, or GLOSSARY meat. - You may want to reproduce this glossary for your Lima beansNot widely known as a dry bean, students.It can serve as a useful reference both lima beans make good main dish vegetables and can during the lesson series and afterwards. be used in casseroles. They are broad and flat and Black beans(Or black turtle soup beans) Dry come in different sizes. beans used in thick soups and in oriental and Medi- Navy beansThis isa broad term that includes terranean dishes. Great Northern, pea, flat, and small white beans. Black-eye peas--(Or black-eye beans or "cow Pea beansSmall, oval and white, pea beans are peas") These dry beans are small, oval-shaped, and good for home-baked beans, soups, and casseroles. creamish white with a black spot on one side. They Pinto beansThese beans are of the same spe- are used primarily as a main dish vegetable. Black- cies as the kidney and red beans. Beige-colored and eye peas are beans. There is no difference in the speckled, they are used mainly in salads and chili. product, but different names are used in some re- Red and pink beansThese two types of dry gions. beans are related to the kidney bean. Both are used Dry split peasThese dry peas have had their in Mexican dishes and chili. Pink beans have a more skins removed and they are mainly used for split pea delicate flavor than red beans.

49 Crossword Puzzle

This crossword puzzle will test your familiarity DOWN with the words in the glossaries. 1. A young, tender-rneated chicken may be la- ACROSS beled fryer, roaster, or 3.A fruit is one that is ready to be picked. 2 Instant dry milk. 4. cheese is a blend of fresh and aged 5.This grade of beef has a high proportion of natural cheeses, shredded, mixed, and pas- lean and very little fat. teurized. 7. mold ripened cheese is cured by use 6. To pot roast. of a characteristic mold culture that grows 7.Ham has a shank half and a (two throughout the interior of the cheese. words) 8. U S Grade nonfat dry milk must mix in- 10. A black berry or boysenberry is an example of stantly, have a sweet and pleasing flavor, and a (two words) have uniform natural color. 12. USDA Grade describes eggs of the very best A _ of beef is half a carcass, including quality. both fore and hind quarters. 13. USDA Prime is a quality for beef and 11. _ grades measure the percentage of lean lamb. meat a carcass contains. 15.Canned and frozen fruits and vegetables must 12. How sharp Cheddar cheese is depends on how have on their label the common name of the long it has been product, the net weight, and the such 14.Same as 17 across. as "French cut" green beans. 18.Brownish discoloration which sometimes de- 16.Cheddar cheese is a firm cheese. velops on the skins of apples or other fruits 17.Jumbo, Extra Large, Medium, Small, Peewee. on cold storage. These are sizes for 20.To cook meat without added water, uncovered, 19.A large steak, good family fare. in the oven. 21.Vein-like lines on the rind of some melons. 21.Canned fruits and vegetables must have the 22.With this type of peach, the flesh clings tightly weight on their labels. to the pit. 22. pack cheeseis ablendofnatural 23.Shoulder is a meaty cut of beef roast cheeses, butitis not heated, as is pasteur- from the outside of the chuck. ized process cheese.

50 Answers

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VERNMENT PRINTING OFFICE = 19750-579-944

51 COST OF PROTEIN FOODS

Table 2. Cost of 20 grams of protein at July 1971 .prices. (Twenty grams of protein is about a third of the recommended daily allowance fora 20-year -old man.)

Part of Price per market unit Cost of 20 Market Food rnarket to give 20 grams of unit unit t grans of protein protein

Peanut butter 12 oz. 50.62 .23 $0.14 Eggs, large doz. .62 .25 .16 .182 bread, white enriched . lb. .35 .51 Dry beans lb. .78 .24 .19 Chicken breasts lb. .75 .25 .19 Chicken, whole, ready-to-cook lb. .52 .37 .19 .22 Eeef liver . .. . lb. .91 .24 Hamburger lb. .90 .24 .22 Alk, whole fluid half gal. .78 .29 .23a Turkey, ready-to-cook lb. .66 .35 .23 Pork, picnic lb. .72 .32 .23 Bean soup, canned 11.5 oz, .26 .96 .25 Harr, whole I b. .90 .29 .26 Tuna, canned 6.5 oz. .59 .44- .26 American process cheese S oz. .72 .38 .27 Ham, canned lb. 1.52 .24 .37 .37 Frankfurters . lb. 1.03 .36 Sardines, canned 4 oz. .40 .94 .38 Pork loin roast lb. 1.13 .33 .38 Pound beefsteak lb. 1.74 .22 .38 Chuck roast of beef, bone in lb. 1.09 .35 .38 Ocean perch, fillet, frozen lb. 1.08 .36 .39 Liverwurst oz. .68 .60 .40 .43 Salami . . . . 8 oz. .86 .50 Pump roast of beef, boned lb. 1.70 .25 .44 Sirloin beefsteak lb. 1.75 .28 .49 Rib roast of beef lb. 1.52 .33 .50 Bologna 8 oz. .71 .73 .52 Haddock, fillet, frozen lb. 1.50 .35 -53 Pork sausage lb. 1.02 .52 .53 Pork chops, center cut lb. 1.54 .35 .53 Bacon, sliced lb. 1.09 .52 .57 .69 Larnb chops, loin . lb. 2.26 .31 Porterhouse beefsteak lb. 2.06 .34- .69 Vea I cutlets lb. 3.45 .21 .74

AVerege retail prices in U.S. cities. Bureau of Labor Statistics, Li Department of Labor. bread and other grain products, such as panto and rice, are (maternity tused with a so alt amount nt rn eat, oltr-y, fimh or cheese as main dishes inn economy meals. In this way the high quality proteinir' meat andcheese enhances the lower quality6I protein incurea I products- 3 Although milk is not used to replace meat inmeals, itIsan economical source of good quality protein, protein tram nonfat drymilk costs lesstriers half as much as from whole fluid milk. Tablereprinted from: Family Economics Review, Fall 1974. Agricultural Research Service, USDA.