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Meat, Poultry, and Seafood

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Presentation on theme: "Meat, Poultry, and Seafood"— Presentation transcript:

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

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