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1 FRMCA Level 2, Chapter 6 Meat, Poultry, and Seafood 2014 Summer Institutes Level 2.

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Presentation on theme: "1 FRMCA Level 2, Chapter 6 Meat, Poultry, and Seafood 2014 Summer Institutes Level 2."— Presentation transcript:

1 1 FRMCA Level 2, Chapter 6 Meat, Poultry, and Seafood 2014 Summer Institutes Level 2

2 2014 Summer Institutes brought to you by:

3 3 Session Objectives Outline the federal grading systems for meat. Describe the various kinds of meat. List factors that affect purchasing decisions for meat. Identify the proper purchasing and storing procedures for meat. Outline basic techniques for cooking meat. Match various cooking methods with different forms of meat.

4 4 Session Objectives continued List factors that affect purchasing decisions for poultry. Identify the proper purchasing and storing procedures for poultry. Outline basic techniques for cooking poultry. Match various cooking methods with different forms of poultry. Outline the federal grading systems for seafood. Describe the various kinds of seafood.

5 5 Session Objectives continued List factors that affect purchasing decisions for seafood. Identify the proper purchasing and storing procedures for seafood. Outline basic techniques for cooking seafood. Match various cooking methods with different forms of seafood.

6 6 Grades of Meat continued Quality Grades for Beef, Lamb, and Veal PrimeHighest quality Sold in finest restaurants, hotels, and markets Lots of marbling and a cover of firm fat— enhances flavor and juiciness ChoiceHigh grade of meat Less marbling than prime SelectSlightly lower grade than choice Significantly lower marbling content Tender if cooked properly

7 7 Grades of Meat continued Quality Grades for Beef, Lamb, and Veal GoodOnly used for veal and lamb Comparable to select Lower grades for beef Standard, commercial, utility, cutter, and canner Lower grades for lamb Utility and cull Lower grades for veal Standard and utility

8 8 A chef must understand the various cuts of meat, the physical composition of the muscle tissue, and how it is affected by heat. Muscle fibers are surrounded by connective tissue. This tissue makes the meat tougher but also more flavorful. –An acidic marinade will denature or unwind the protein fibers and tenderize the meat. Cuts of Meat 6.1

9 9 Beef Cuts

10 10 Veal Cuts

11 11 Lamb Cuts

12 12 Pork Cuts

13 13 Cooking Techniques continued Meat Cuts and Cooking Method BeefSteaks: Dry heat (broil or grill) Rib roast: Dry heat (roast) Short ribs: Combination (braise) Top round: Dry heat (roast) or combination (braise) Brisket: Moist heat (simmer) VealForeshank: Combination (braise) Hotel rack: Dry heat (grill, broil, or roast) Loin chop: Dry heat (gill or broil) or dry heat with fat/oil (sauté) Hindshank: Moist heat (simmer) or combination (braise) Tenderloin: Dry heat (grill, broil, roast) or dry heat with fat/oil (sauté) 6.1

14 14 Cooking Techniques continued Meat Cuts and Cooking Method LambLamb rack: Dry heat (grill or broil, roast) or dry heat with fat/oil (sauté) Loin chops: Dry heat (gill or broil) or dry heat with fat/oil (sauté) Leg of lamb: Dry heat (gill or broil) Breast: Combination (braise) PorkSpare ribs: Combination (steam, then grill) Pork loin: Dry heat (roast) or combination (braise) Pork Tenderloin: Dry heat (gill or broil, roast) or dry heat with fat/oil (sauté) Fresh ham: Dry heat (roast) 6.1

15 15 Restaurants and foodservice use Grade A poultry. Game birds (partridge, pheasant, squab, duck, goose, quail) should be purchased from October through December. Purchasing Poultry 6.2

16 16 Purchasing Guidelines for Poultry Freshness: High-quality frozen poultry does not look different from a fresh-poultry product. Form: The operation determines whether dark meat or white meat is preferable and makes purchases accordingly. Equipment: An operation decides what types of poultry products to purchase and how much to purchase by considering the types of equipment it has. Vendors: Check out the equipment, storage capabilities, labor costs, and transportation costs of competing vendors. Cost: As with meat, in-house fabrication is a way to reduce costs. 6.2

17 17 Additional Techniques Cooking Poultry ChickenGame hen: Dry heat (broil, grill, or roast) Broiler/fryer: Any cooking method Roaster: Any cooking method DuckBroiler/fryer: Dry heat (roast) Roaster: Dry heat (roast) Mature: Combination (braise) Goose:Young: Dry heat (roast) TurkeyFryer/roaster: Dry heat (roast) or dry heat with fat/oil (sauté) Young: Dry heat (roast) or combination (stew) Mature: Combination (stew) 6.2

18 18 The U.S. Food and Drug Administration (FDA) monitors interstate fish shipments and also requires fish processors to adopt a HACCP program. Many processors participate in a voluntary seafood inspection program conducted by the U.S. Department of Commerce (USDC). Products that have been inspected under this program carry a Processed Under Federal Inspection (PUFI) mark. Seafood Inspections and Grades 6.3

19 19 Forms of Seafood Fin fish have a backbone, live in freshwater or in the ocean, and are classified according to their shape—either round or flat. –Round fish have a round body shape and one eye on each side of the head, and they swim upright in saltwater or freshwater. –Flatfish are oval and flat in shape and have two eyes on the front part of the head. Shellfish have an outer shell but no backbone and live primarily in saltwater. –Crustaceans have an outer skeleton and jointed appendages. –Mollusks have one or two hard shells. –Cephalopods have a single internal shell and tentacles. 6.3

20 20 Market form: Vendors can supply seafood to an operation in a number of ways. Storage capabilities: Fresh seafood is highly perishable. Adequate storage facilities are required to maximize seafood’s shelf life. Vendor selection: Considering the vast variety of seafood available, a reliable and reputable supplier is crucial. Purchasing Guidelines for Seafood 6.3

21 21 Cooking Techniques for Seafood The best way to pair a fish with a cooking technique is to consider the flesh of the fish. Dry-heat cooking: Fatty fish cut into fillets or steaks are best cooked by baking, broiling, and grilling. Dry-heat cooking with fat/oil: Lean fin fish and shellfish are best when sautéing, stir-frying, pan-frying, and deep-frying. –When deep-frying, the fish should be very fresh; the fat used to deep-fry should be of high quality; and the item should be served immediately after cooking. 6.3

22 22 Cooking Techniques for Seafood continued Moist-heat cooking: Simmering and steaming are excellent ways to cook fish, especially the lean varieties. Combination cooking: Stewing and braising (use both dry and moist heat) –Bouillabaisse –Jambalaya –Cioppino 6.3

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