1. Meat, Poultry, and Seafood
Foods I
Meat, Poultry, and Seafood

2. Types of Meat Beef Veal Lamb Pork Cattle, more than 1 year old
Bright red flesh
Veal
Calves, 1-3 months old
Mild flavor, light pink color, little fat
Lamb
Young sheep
Mild but unique flavor
Bright pink color w/ white brittle fat
Pork
Meat from hogs
Grayish pink color w/ white fat

3. Storing Meat Refrigeration/Freezer Ground Meat- Fresh Meat-
refrigerator 1-2 days
freezer 3-4 months
Fresh Meat-
refrigerator 3-4 days
Freezer 6-9 months (beef can be stored to 12 months)

4. Preparing Meat, Poultry, Fish & Shellfish

5. Cooking Meats Color Flavor Texture Turns from red to brown (beef)
Turns from pink to white (pork)
Flavor
Heat creates chemical reactions that change flavor
Texture
Heated meat loses fat and moisture—shrinks
Muscle fibers get firmer
Connecting tissue becomes more tender
Overcooking makes the muscle strands tough

6. When to Use Moist Heat With Meats
With less tender cuts
Methods
Simmering
Stewing
Braising
Overcooking- mushy meat, loses flavor

7. Marinating Meat
Marinating: another way to tenderize meat and to add flavor
3 basic ingredients
Oil, an acid (ex. vinegar, lemon juice, wine), seasonings
Using marinades
Fish- 30 minutes to an hour
Meat and poultry- 30 min.
To cook:
Drain food from marinade
Make a separate batch of marinade to baste with

8. Doneness
Using a meat thermometer- insert into thickest part of meat, away from bones & fat
Fish- “10 minute rule” (10 min. for every inch in thickness)

9. Cooking Methods Used for Meats and Fish
Roasting or Baking
Broiling
Poaching (fish only)
Microwave
Pan-fry
Stewing
Braising
Stir-frying

10. Poultry

11. Chicken
Chicken-
Light meat- leaner and milder flavor; breasts and wings
Dark Meat- more oxygen in this part of meat (more myoglobin) which causes dark color; legs and thighs; higher in fat
Purchasing Chicken- whole, cut up, or in specific parts
“Fresh”- never been chilled below 26 F
“Hard Chilled”- chilled between 0 F and 26 F
“Frozen” or “Previously Frozen”- has been chilled to below 0F

12. Chicken Broiler-fryer Roaster Stewing Rock Cornish game hens Capons
Most tender & most common
Roaster
Larger & older than broiler-fryer
Yield more meat per pound
Stewing
Older, mature birds
Less tender----must use moist cooking methods
Rock Cornish game hens
Young, small, special breed
One bird= one serving (Mid-evil Times)
Capons
Desexed roosters under 10 months old
Tender & flavorful, best roasted

13. Turkey Larger than chickens and have a stronger flavor
Roasting- most common cooking method
The different type of turkeys are categorized by size:
Beltsville or Fryer-roaster-
Smallest type of turkey
Average weight 5-9 lbs.
Least available type of turkey
Hen-
Female turkey
Average weight 8-16 lbs.
Tom-
Male
Up to 24 lbs.

14. Ducks & Geese Ducks and Geese- All dark meat Flavorful yet high in fat
Usually only sold as whole & frozen

15. Ground Poultry Healthy eating
Ground Chicken or Turkey
Can be substituted for ground beef- healthier yet drier (add more liquid/seasoning)

16. Inspecting & Grading USDA- United States Department of Agriculture
Grade may appear on the package or attached to the wing of the bird
Grade A, B, or C
Grade A is the most common found in supermarkets—
Practically free of defects
Good shape and appearance
Meaty

17. Buying & Storing Poultry
Look for poultry w/ good appearance
High Quality Characteristics: plump, meaty, smooth and soft skin, well distributed fat, no tiny feathers, no bruises
Boneless pieces are more expensive
Store in refrigerator for 1-2 days
Freeze for longer storage

18. Seafood

19. Seafood Seafood- edible finfish and shellfish
Types and Market Forms of Fish and Shellfish:
Finfish- have fins, a bony skeleton, and a backbone
Shellfish- no fins or bones but have a shell
Freshwater Fish- Inland waters such as lakes, ponds, and rivers
Saltwater Fish- (seafood) Waters such as oceans and seas
Today many fish farms are able to raise both

20. Types of Fish Light color, mild flavor, and tender texture:
Catfish, Cod, Flounder, Haddock, Halibut, Perch, Pike, Pollock, Pompano, Red Snapper, Sole, Trout, Turbot, Whitefish
Dark color, more pronounced flavor, and firm texture:
Bluefish, Mackerel, Salmon, Swordfish, Tuna

21. Market Forms of Fish
Drawn- Whole fish w/ scales, gills, and internal organs removed
Dressed or Pandressed- “Drawn” fish w/ head, tail, and fins removed
Filets- Sides of fish cut lengthwise away from bones and backbone (usually boneless)
Steaks- Cross sections cut from large dressed fish (may contain bones)

22. Shellfish Mild, sweet flavor
Mainly found in oceans and seas but some from freshwater
Two types- crustaceans & mollusks
Crustaceans- long bodies w/ jointed limbs/ covered w/ shells
Crabs- Round shell, eight legs, two claws; sold live, cooked, or frozen
Crayfish- (freshwater) “crawfish” look like small lobsters
Lobster-
Fresh lobster is sold and cooked live
Maine is the most popular place for fresh lobster
Shrimp- vary in size and color, usually sold frozen or previously frozen, raw or cooked
Mollusks- soft bodies covered by at least 1 shell
Clams
Mussels
Oysters
Scallops
Squid (calamari)

23. Buying & Storing Fish & Shellfish
Buy from a reliable source
Appearance and aroma
Fresh fish- shiny skin & mild aroma/ skin should spring back when touched
Shellfish- must be live to be fresh
If fish smells “fishy” it is NOT good
Store fish in refrigerator (1-2 days) or freezer immediately
Do not put saltwater shellfish in fresh water