Check Your Answers: After You Read

Chapter 23: Preparing Protein Foods

Section 23.1

Review Key Concepts
1. Students may identify any four of these methods: choose lean meats; trim visible fat before cooking; remove the skin from poultry; choose fish, light-meat poultry, and legumes instead of red meat; use healthful cooking methods, such as baking, grilling, and broiling.

2. Poultry should be cooked until no pink remains and the juices run clear. You can use a meat thermometer to determine doneness. Whole poultry should be cooked to 180°F (82°C) Poultry pieces and ground turkey or chicken should be cooked to 170°F (77°)

Practice Academic Skills
3. Your summary will depend on the incident researched.

4. Your paragraph should include a specific instance of malnutrition, and a description of the causes of and possible remedies for malnutrition.

Section 23.2

Review Key Concepts
1. Use egg substitutes or cook with egg whites. Cholesterol is in egg yolks.

2. A person with a milk allergy can drink dairy substitutes such as rice milk and soymilk.

3. Any five of these legumes, or others students may know: black beans, kidney beans, navy beans, pinto beans, black-eyed peas, split green or yellow peas, pink and green lentils, garbanzo beans, soy beans. Legumes provide fiber, complex carbohydrates, calcium, phosphorous, B vitamins, and vitamin E.

Practice Academic Skills
4. Milk misconceptions might include suggestions that milk is fattening or that milk is only for kids. Dialogues should reflect the ages, personalities, and backgrounds of the participants.