Foods II: Meats & Green Pepper Steak

Today we talked about the different kinds of cuts from beef (tender vs. tough) and the proper techniques for cooking these cuts (DRY heat method for TENDER cuts, MOIST heat method for tough cuts). We then used a tough cut of meat for our recipe today: Green Pepper Steak.

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

To make up today, you'll need to make the recipe at home. You'll also need to read the Meats Information Sheet to answer the questions on the Meats worksheet.

Thanks.

Meats Information Sheet

Meats Worksheet