Meat, Fish, and Poultry

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Meat, Fish, and Poultry

• Foods I
• Objective 2.05

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Meat, Fish, and Poultry

• Types
• Red meat
• Beef
• Pork
• Poultry
• Chicken
• Turkey
• Fish
• Shellfish
• Finfish

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Meat

• Meat
• The edible portion of mammals
• Includes muscle, fat, bone, connective tissue,
  and water
• Elastin
• Very tough, elastic, and yellowish connective
  tissue
• Found in ligaments and blood vessel walls
• Cannot be softened by heat
• To tenderizecut, pound, or grind it
• Major meat-producing animals are cattle,
  swine,and sheep
• Cattle provide beef and veal
• Swine provide pork
• Sheep provide lamb and mutton

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Meat

• Nutritional Value
• Need 5 ½ oz of protein each day
• High in protein
• Contain proteins essential for tissue building
  and repair
• Good sources of iron, phosphorus, copper,
  thiamin, riboflavin, and niacin
• Fat content depends type and quality of the meat
• Fat means flavor
• Marbling
• Small white flecks of fat
• Red meat is higher in saturated fat
• Fish and chicken low in fat

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Meat

• Beef
• Comes from cattle over 12 months of age
• Distinct flavor and firm texture
• Usually bright, cherry red in color with creamy
  white fat

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Meat

• Cuts of Meat (p. 511)
• Muscles receiving little exercise are most tender
• Rib and loin muscles
• Tender cuts use dry heat cooking methods
• Sirloin, porterhouse, loin chops
• Grill, roast, broiling, etc.
• Muscles receiving more exercise are less tender
• Leg and shoulder muscles
• Less tender cuts use moist heat cooking methods
• Round steak, rump roast, shoulder steak
• Stewing or braising

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Meat

• Beef carcasses are classified according to age
  and sex
• Cuts of beef (p. 511)
• Sides of beef
• Carcass is cut lengthwise through the backbone
  into 2 halves
• Quarters of beef
• Sides of beef are cut in half
• Wholesale cuts
• Quarters are cut into smaller pieces
• Retail cuts
• Wholesale cuts are cut into smaller pieces for
  the grocery store
• Cut of beef worksheet

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Meat

• Pork
• The meat of swine
• Meat is grayish pink to light rose in color
• Comes from animals that are 7-12 months of age
• Typically tender meat due to age

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Meat

• Pork Products
• Lard
• Pig fat
• Great for baked products
• Ham
• Comes from pork leg
• Cured and usually smoked
• Bacon
• Smoked pork belly fat
• Canadian bacon is made from boneless pork loins

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Meat

• Storage
• Must be refrigerated
• Fresh meats should be used within 3-5 days
• Ground meats should be used within 2 days.
• For longer storage, freeze the meat.

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Meat

• Cooking
• Properly cooked
• Becomes firm
• Fat melts
• Connective tissue softens
• Checking for doneness
• Point at which meat has cooked enough to make it
  flavorful and safe to eat
• Use of meat thermometer
• Reduce risk of food-borne illness

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Meat

• Cooking Methods
• Broiling
• Tender cuts
• Grilling
• Tender cuts
• Kabobs
• Roasting
• Large tender cuts
• Loin, rib, leg roasts
• Frying
• Tender meat
• Ground meats, bacon, ham
• Pan broiling
• Tender cuts to thin to broil

• Braising
• Large, less tender cuts
• Pot roast
• Pressure Cooking
• Large, less tender cuts
• Slow-Cooking
• Less tender cuts
• Microwaving
• Moist heat method
• Uniform in shape
• Will not have crisp, brown crust

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Poultry

• Any bird raised for food
• Most common types
• Chicken
• Turkey
• Duck
• Goose
• Older birds have more fat than young birds
• Young birds have more tender meat.

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Poultry

• Nutritional Value
• Good source of protein
• Provides niacin, Vitamins B6, B12, calcium,
  phosphorus, iron, and other trace minerals
• Lower in fat and calories than red meat
• Remove skin for lower fat poultry
• Dark vs. White meat
• Dark meat
• Contains more fat
• More flavorful
• Dark due to the fact the animal uses it more

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Poultry

• Storage
• Refrigerate or freeze immediately after purchase
• Watch for juices
• Use fresh poultry within 1-2 days
• How to thaw poultry

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Poultry

• Cooking
• Checking for doneness
• Placement of thermometer
• Use an instant-read thermometer for thin pieces
• Thickest part of meat closest to body
• Dont touch bone
• Pink coloration
• Chemical reaction occurs between the poultry and
  gases in the oven

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Poultry

• Frying
• Usually floured or breaded first to keep from
  drying out
• Deep fry, pan fry, or oven fry
• Braising
• Any bird too tough to cook with a dry heat method
• Pressure-Cooking
• Used for tough, mature birds
• Slow-Cooking
• Flavors have time to develop and blend
• Microwaving
• Wont brown
• Usually cooked in a sauce for favor and color

• Cooking Methods
• Broiling
• Quickest cooking method
• Grilling
• Should be grilled until brown but not charred and
  the inside is well done
• Roasting
• Recommended for duck, turkey, and goose
• Stuffing
• Recommend cooking stuffing separately

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Fish and Shellfish

• Fish aka Finfish
• Have fins and a center spine with bones
• Shellfish or Crustaceans
• Have a shell but no spine or bones
• Found in
• Freshwater
• Water is not salty
• Lakes, rivers, streams, and ponds
• Saltwater
• Comes from oceans and seas

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Fish and Shellfish

• Types of
• Fish
• Low-fat fish
• Have less than 5 g of fat per 3 ½ oz
• Flesh is white with delicate texture and mild
  flavor
• Bass, carp, catfish, cod, haddock, pike, perch,
  whiting
• Fatty fish
• Have more than 5 g of fat per 3 ½ oz
• Flesh is firm with a deeper color and stronger
  flavor than low-fat fish
• Higher in calories
• Herring, mackerel, salmon, tuna, rainbow trout

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Fish
Herring
Halibut
Carp
Salmon
Pike
Tuna
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Fish and Shellfish

• Types of
• Shellfish
• Crustaceans
• Have long bodies and jointed limbs
• Covered with a shell
• Crabs, crayfish, lobsters, and shrimp
• Mollusks
• Have soft bodies covered by rigid shell
• Clams, mussels, oysters, scallops, and squid

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Shellfish
Oyster
Shrimp
Lobster
Scallops
Crab
Squid
Crayfish
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Fish and Shellfish

• Mercury in fish
• Absorbed by plankton and passed from fish to
  predatory fish
• Harmful to pregnant women and children
• Eat no more than 12 oz per week
• Largest amounts in the largest fish
• Shark, swordfish, king mackerel
• Safe to eat fish
• Chunk light tuna, salmon, pollock, catfish,
  sardines, herring

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Fish and Shellfish

• Buying Fish and Shellfish
• Judge appearance, aroma, and touch
• Fish
• Shiny skin and glistening color
• Clear full eyes
• Bright red or pink gills
• Mild, fresh aroma like the ocean or seaweed
• Skin should spring back when pressed

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Fish and Shellfish

• Buying Fish and Shellfish
• Live clams, oysters, and mussels
• Shells tightly closed, moist, and intact
• Tap and should close
• Scallops
• Look moist but not liquid
• Fresh ocean smell
• Live lobsters and crabs
• Dark bluish-green until cooked and then turn red
• Live active with legs moving
• Tail curls under when picked up
• Shrimp
• Deveined
• Sold without intestinal tract

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Fish and Shellfish

• Cuts of Fish p. 536
• Whole
• Fish sold as caught
• Most perishable
• Scales and internal organs must be removed
• Drawn
• Whole fish with scales, gills, and internal
  organs removed

• Dressed
• Drawn fish with head, tail, and fins removed
• Fillets
• Sides of fish
• Usually boneless
• Cut lengthwise away from bones and backbone
• Steaks
• Cross sections cut from large, dressed fish
• May contain backbone and ribs

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Fish and Shellfish
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Fish and Shellfish

• Storage
• Highly perishable
• Fish
• Refrigerate or freeze immediately
• Use within 1-2 days of purchase
• Watch out for juices
• Cross contamination
• Shellfish
• Refrigerate in containers covered with clean,
  damp cloth
• Can live for a few days in these conditions

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Fish and Shellfish

• Cooking Methods
• Broiling
• At least 1 inch thick
• Grilling
• Must be turned during cooking
• Should be able to hold shape
• Tuna and salmon
• Baking
• Whole or dressed fish

• Poaching
• Whole or dressed fish
• Delicate way of preparing fish
• Steaming
• Whole or dressed fish
• Braising
• Adds flavor and color
• Careful not to overcook
• Frying
• Fry in pan
• Deep fry
• Breaded or batter dipped