Poultry, Fish and Shellfish Chapter 19

Bell Ringer February 24th, 2012 What have you learned this week?

Poultry Chicken, turkey, duck, or goose Turducken

Chicken Why does everything taste like chicken? Light and dark meat Light meat is leaner Birds age determines the tenderness Types Broiler-fryer Roaster chickens Stewing chickens Rock Cornish game hens Capons Broiler fryer: most common and cooked using any method Roaster: older and larger than broiler Strewing: older mature birds, less tender, moist heat Cornish: young small hens Capons: desexed roosters under ten months, tender and flavorfull

How to cut up a whole chicken Let’s go to the footage….

Turkey Beltsville or fryer-roaster turkeys Hen turkeys Tom turkeys Smallest (5-9lbs) Hen turkeys Female (8-16 lbs) Tom turkeys Male (up to 24 lbs) Light and dark meat Fresh or frozen

Ducks and Geese All dark meat Flavorful but high in fat Usually only frozen whole ducks and geese are sold

Ground Poultry Healthy alternative Usually have to add a few more seasonings Watch Label Ground turkey breast Means the skin and meat are used (higher in fat) Ground chicken meat Without the skin

Giblets Edible poultry organs Liver, gizzard and heart Sold with the whole, usually stuffed inside

Buying and storing poultry Inspection and grading Graded by the USDA Grade A is what is found in supermarkets Look for: Meaty Smooth and soft Creamy white to yellow skin Avoid Poultry with tiny feathers Bruised or torn skin Only store poultry for 1-2 days

Journal Life is better when…..

Types of Fish and Shellfish Research Project! Choose a type of fish or shellfish and research Natural Habitat How they are farmed/caught/etc…… Nutrients/ health facts Average cost Preparation tips/ instructions Recipes (at least 2)

Market forms of Fish Drawn Dressed Fillets Steaks Whole fish with scales, gills, and internal organs removed Dressed Drawn fish with head, tail and fins removed Fillets Sides of fish cut lengthwise away from bones Steaks Cross sections cut from large dressed fish May contain bones and backbone

Shellfish Two types Crustaceans Mollusks Have long bodies with jointed limbs Covered in a shell Crabs, crayfish, lobsters, shrimp Mollusks Shellfish with soft bodies that are covered by a shell Clams, mussels, oysters, scallops, squid

Inspection and grading Food and Drug Administration National Marine Fisheries Service of the U.S. Department of commerce Hazard Analysis and Critical Control Point HACCP

Buying Fish and Shellfish Watch out for the “fishy” odor Buy from a reliable source Use appearance, aroma, and touch Shiny skin Clear eyes Bright red or pink gills Mild aroma Skin should spring back when pressed Many shellfish should still be alive Only store for 1-2 days

Bell Work

Cooking meats Changes Color Flavor Texture Red to brown Chemical reactions Texture Loses fat and moisture Shrinks Becomes firmer Connective tissues become more tender

Choosing a Cooking Method Depends on the tenderness of the meat Dry methods: tender cuts Moist heat: less tender cuts Breaks down the collagen

Marinating Steeping in a liquid Tenderizes and ads flavor Marinades: flavorful liquids 3 parts: Oil: coats Acid: tenderizes (vinegar, citrus juice, yogurt) Seasonings Tip: Do not Marinade in metal pans Acid reacts with metal pans

Preparing Meats to cook Trimming the Fat Remove as much fat is possible Judging Doneness To be safe: internal temp at least 160˚F Use a meat thermometer Place in the thickest part