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Meat, Chicken & Fish Objective 7.05 Chapters 19, 20, & 21.

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Presentation on theme: "Meat, Chicken & Fish Objective 7.05 Chapters 19, 20, & 21."— Presentation transcript:

1 Meat, Chicken & Fish Objective 7.05 Chapters 19, 20, & 21

2 Meat Includes: Beef Veal Pork – usually tender cuts from young animals
Lamb

3 Determining the yield –
Each cut of meat will vary in yield due to the fat, gristle & bone in EACH piece Marbling is the flecks of fat in the meat muscle tissue Contributes to moisture & flavor of the meat

4 Selecting Inspection & Grading is done by the USDA 3 Grades:
Prime (EXPENSIVE!) Choice (is the most common) Select (used in frozen meals, etc.) Grades are based on: Marbling Animal’s age at time of slaughter Texture of meat Appearance

5 Storage Must be stored in the refrigerator ASAP
Store uncooked meat BELOW cooked/fresh foods to avoid cross contamination of juices Look for meat with a bright red color (fresh) that is not slimy or have “off” odors (indicating spoiling)

6 Nutrition Excellent source of IRON Ground Round is the lowest in fat
High in protein Good source of Zinc, Phosphorus, & B Vitamins Saturated Fat…

7 Preparing Meat After cutting – wash & sanitize knife & cutting board!!
Check internal temperature to see if meat is done (should be between F)

8 Dry Heat – used for tender cuts
Broiling, Grilling & Roasting Broiling & grilling meats 3-4 in. from heat for best result Moist Heat – used for tough cuts Moisture helps tough cuts become tender enough for eating (avoiding “hard to chew” meals) Slow cooker, Microwave & Tenderizing methods Microwave: sausage links do best Tenderizing “Grinding” process that breaks down the elastin in tough meat fibers Simmering & braising involve tenderizing

9 Poultry Includes: Chicken Turkey Duck Goose Boneless poultry will yield the most number of servings for it’s weight

10 Selecting Inspection/Grading is done by the USDA
Grade A is the most common & means the bird is “practically” free from defects…

11 Storage Store FRESH poultry in the refrigerator wrapped for no more than 2-3 days Boneless strips will cook fastest because they are typically small and thin Avoid poultry with off color and odors Thaw IN refrigerator to keep bacteria OUT

12 Nutrition Boneless, skinless chicken breast is lowest in fat
Fat is mostly located in the skin of birds Older birds contain more fat and dark meat Protein Iron Calcium B vitamins

13 Preparing Poultry A chemical reaction causes the pink color
Pink flesh is HARMLESS if completely cooked A chemical reaction causes the pink color Moist Heat – Stewing & Microwaving Stewing (Crockpot) is a good cooking method for large older chickens Tenderizing – same as meat

14 Dry Heat – Roasting, Grilling & Broiling
Wash the bird Stuff loosely just before cooking (if stuffing at all) Thermometer must be placed in the THICKEST part of the thigh for a correct reading BDone when thermometer reaches appropriate temperature ( F) Roasting in bag = shorter cooking time

15 Fish Includes: Finfish Shellfish Lean fish (white fish)
Fat fish (salmon, etc.) Shellfish Crustaceans (lobster, crab & shrimp) Mollusks (oysters, clams, scallops)

16 Selecting Fresh fish have bright, bulging eyes
“Deveined” – shrimp without an intestinal tract Fresh finfish have red gills & live in fresh or saltwater (ex. Flounder) Filet = one side of fish without the backbone

17 Storing Fresh fish should be consumed within 1-2 days
Spoilage fish has a STRONG fish odor (overpowering) Fish can be frozen up to 6 months Thaw in the refrigerator

18 Nutrition Low in saturated fat High in omega fats Good brain food
Good for the heart B Vitamins Iron Protein

19 Preparing Fish Fish are VERY tender because they have little connective tissue to hold them together Cook very quickly using any dry cooking method (grilling, boiling, roasting, etc.) Not suitable for moist cooking – fish will completely break apart

20 Mrs. C’s Beef Corral


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