1. Chapter 6
Meat, Poultry, and Seafood

2. Grades of Meat
Meat inspection: mandatory in the US; ensures meat is ______________________________________________
Grading refers to the meat’s _____. The quality of meat is based primarily on its overall ____________________
1. Quality grade measures the flavor of meat products. The USDA evaluates meat for traits that indicate its ________________________. (________ –highest grade, _______ – middle grade, ______ –lowest grade)
2. Yield grade measures the proportion of _____________after it has been trimmed of bones or fat.
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Chapter 6 | Meat, Poultry, and Seafood

3. Cuts of Meat
A chef must understand the various cuts of meat, ___________________________________________
Muscle fibers are surrounded by ________________. This tissue makes the meat tougher but also more flavorful.
2 types of connective tissue
Collagen: breaks down during ________________________________________
Elastin: will not break down _________________________________________
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Chapter 6 | Meat, Poultry, and Seafood

4. Cuts of meat cont.
The most tender cuts of meat comes from ______________________________
After butchering, the meat must be aged between __________hours to allow the muscles to _____________________________________________________________________________
After aging, the butcher cuts the carcass into _____________cuts.
After primal cuts, fabrication can take place. Fabrication is the process of ______________________________________

5. Cuts of Meat (Cont.)
Retail cuts of meat are those cuts that are ready ______
Amount of butchering to prepare retail cuts affects its ________
Restaurants can purchase retail cuts that are primal cuts, and then _____________________________________________
Fabricators make cuts from the boneless loin or __________________ of beef, veal, lamb, or pork into a variety of menu cuts (1st step of all is to trim away the __)
______________________: small, round pieces
________: thin, boneless cuts that are lightly pounded
Emince’: thin strips of meat used for ____________
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Chapter 6 | Meat, Poultry, and Seafood

6. Cuts of meat cont.
Offal meat is _____________meat from hogs, cattle, or sheep. Though no longer popular in the United States, offal meat is still enjoyed in other regions of the world.
______________ meat is meat from animals that are not raised domestically.
____________________ meat is slaughtered to comply with Jewish dietary laws.

7. Purchasing and Storing Meat
Consider the following general guidelines when purchasing meat:
Cost: Fabrication is a way to ___________ meat costs.
Fat Content: The fat content of meat products often influences the _______________used (meat with ________ –lines of fat within meat cut, stay moist with both dry and moist cooking techniques)
Equipment: Consider the types of equipment an operation has before deciding what ________________________________
After purchasing and accepting it for delivery, properly store it:
Store in ________________ part of cooler
_____degrees or lower
Below _____________food
Use ____________
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Chapter 6 | Meat, Poultry, and Seafood

8. Cooking Techniques
The chef ’s goal while cooking meat is to maximize ____________________ while minimizing the loss of moisture.
In _____________ methods, such as broiling, grilling, and roasting, meats cook quickly; best for naturally _______ cuts (steaks, chops)
Another way to prepare meat is to use dry-heat cooking methods with _______________. These methods include ______________________________________________
Moist-heat cooking techniques produce food that is delicately flavored and ___________________________
Combination cooking methods, ______________, use both dry and moist heat to cook food that is not very tender.
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Chapter 6 | Meat, Poultry, and Seafood

9. Determining Doneness
Rare: internal temperature is ______°F. The meat appears red inside with a thin layer of brown on the outside.
Medium: internal temperature of _____°F; meat is pink inside with a well-browned surface; meat is firmer than rare meat.
Well-done: completely cooked, leaving little or no ____; meat is firm and dry, and the internal temperature is ______°F.
In general, as meat cooks, the exterior should develop a deep _____________ color.
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Chapter 6 | Meat, Poultry, and Seafood

10. Grades of Poultry
U.S. poultry grades apply to ____________________________________________
Poultry receives a Grade of ______________(A being the highest).
Use Grade A poultry as is, meaning ______________________________________________
Use Grades __________poultry in processed products where the poultry meat is cut up, chopped, or ground.
The class of poultry is defined mostly by the _____ of the bird. A bird’s age generally affects the ___________________________________________
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Chapter 6 | Meat, Poultry, and Seafood

11. Two Forms of Poultry: White and Dark
The two distinct differences in poultry forms are white meat and dark meat. Each type of meat holds different ______________values.
White meat is from the areas of the fowl ____________________________________
White meat is low in __________ and ______ content and cooks __________
Dark meat is from areas where the bird’s muscles are used _______________________________________
Dark meat is higher in __________ and __________.
Dark meat also tends to be the ____________________.
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Chapter 6 | Meat, Poultry, and Seafood

12. Purchasing, Fabricating, and Storing Poultry
Guidelines for poultry purchasing include:
_______________: frozen poultry does not look different from a fresh-poultry product.
____________: The operation determines whether dark meat or white meat is preferable and makes purchases accordingly.
______________: An operation decides what types of poultry products to purchase and how much to purchase by considering the types of equipment it has.
___________: As with meat purchases, in-house fabrication is a way to reduce costs.
Store fresh, raw poultry at an internal temperature of ___________ or lower. Store frozen poultry at a temperature that keeps it _____________.
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Chapter 6 | Meat, Poultry, and Seafood

13. Cooking Techniques for Poultry
Poultry is suited to the dry-heat cooking techniques of ___________________(roasting requires more time because whole chicken is __________ – legs and wings are tied to bird’s body)
Also well suited to _____________________(sautéing, stir-frying, pan-frying, and deep-frying) ; require ________________-size pieces.
Moist-heat cooking: steaming is a healthy way to prepare poultry because nutrients are not __________________
Chicken is a natural ingredient for the _____________ cooking methods of stewing and braising (_____________, a popular Mexican sauce is use in Chicken Poblano)
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Chapter 6 | Meat, Poultry, and Seafood

14. Seafood Inspections and Grades
The U.S. Food and Drug Administration (FDA) monitors interstate _________ shipments and also requires fish processors to adopt a _________ program.
The National Marine Fisheries Service (NMFS) publishes grades for seafood that has been inspected. Items are typically graded as __________________Standard.
Grade __________ is the highest quality
Some __________________ items may be used by a restaurant in certain recipes
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Chapter 6 | Meat, Poultry, and Seafood

15. Forms of Seafood
Fin fish have a __________ and can live in fresh water or in the ocean; classified according to their __________:
Round fish have a round body shape and one eye on each side ___________________________________________________
Flatfish are oval and flat in shape and have two eyes _____________________________________________________
Shellfish have an ______________but no backbone and live primarily in salt water:
___________: outer skeleton and jointed appendages (crabs, shrimp)
________________ have one or two hard shells (oysters, clams)
________________ have a single internal shell and tentacles (squid)
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Chapter 6 | Meat, Poultry, and Seafood

16. Purchasing Seafood
The guidelines for purchasing fresh seafood include:
____________: Vendors can supply seafood to an operation in a number of ways.
Storage capabilities: Fresh seafood is highly ________________; therefore, adequate storage facilities are a must for seafood items to ensure as long a shelf life as possible.
The market forms of fin fish include:
whole or round
drawn: ______________________
dressed: _______________________________
butterfly fillet: ___________________________
fish fillet: ____________________________
steak: ____________________________________
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Chapter 6 | Meat, Poultry, and Seafood

17. Fabricating and Storing Seafood
Fin fish fabrication techniques consist of _________________________ the fish. Once filleted, can be cut into:
Goujonettes: __________________
Paupiettes: __________________________
_________is the opening or removing of a mollusk’s shell.
Shrimp are cleaned by removing the shell and deveining them. _______________ is the process of removing a shrimp’s digestive tract.
Fresh fish is very sensitive to _______________ abuse and can spoil quickly if it isn’t handled correctly.
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Chapter 6 | Meat, Poultry, and Seafood

18. Receiving Fish, shellfish
Bright red ___________
Clear, ________ eyes
Should be in _________________ ice
Shellfish:
Shells should be __________
ID tags must stay attached to container until all shellfish have been used and retained for _________days after last item is served

19. Cooking Techniques for Seafood
The best way to pair a fish with a cooking technique is to consider the ___________ of the fish.
______________ fish cut into fillets or steaks are the best cooked by baking, broiling, and grilling.
___________ fin fish and shellfish are best when using dry-heat cooking with fat and oil, such as sautéing, stir-frying, pan-frying, and deep-frying.
Moist-heat cooking techniques— En papillote (cook fish in ________________________________________________
Combination cooking method, stewing and braising, are used when cooking bouillabaisse ________________________
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Chapter 6 | Meat, Poultry, and Seafood

20. Determining Doneness
Guidelines for determining seafood doneness include:
Flesh turns from translucent to opaque: Raw flesh of most fish is translucent. When the flesh turns a denser, more ____________________ shade, the fish is done.
Flesh becomes firm: As flesh cooks, it becomes ___________ and springs back to the touch when done.
Flesh pulls easily away from bone: As fish cooks, flesh loosens and can be effortlessly separated ________________________________________
Flesh begins to flake: As fish cooks, _____________tissue breaks down and muscle fibers begin to separate from each other, or flake. Fish is done as soon as flaking starts to occur.
It is better to undercook the fish slightly and allow _________________cooking to bring it to doneness.
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Chapter 6 | Meat, Poultry, and Seafood

21. Definitions of Charcuterie and Garde Manger
_________________ refers to specially prepared pork products, including sausage, smoked ham, bacon, pâté, and terrine.
Garde manger is the department typically found in a classical brigade system kitchen and/or the chef who is responsible for the preparation of ____________________________________________________________________________________
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Chapter 6 | Meat, Poultry, and Seafood

22. Types of Charcuterie
Traditionally, ___________________ were ground pork that the preparer forced into a casing made from the lining of animal intestines.
Today, many ingredients are used to make sausage including ____________________________________________
The three main types of sausage are:
Fresh sausage ____________________________________
Smoked or cooked sausage ________________________
Dried or hard sausage _________________________
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Chapter 6 | Meat, Poultry, and Seafood

23. Forcement cont.
____________ is a mixture of lean ground meat and fat that is emulsified, or forced together, in a food grinder and then pushed through a sieve to create a very smooth paste.
Pate’ – rich loaf made of meat and baked in a ______
Pate’ de campagne (____________________________________________
Pate’ en croute: forcemeat is wrapped in ___________
Mousseline: forcemeat of ______meat mixed with cream and _____________________________________________