1. Poultry, Fish and Shellfish
Chapter 19

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

3. Poultry
Chicken, turkey, duck, or goose
Turducken

4. 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

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

6. 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

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

8. 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

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

10. 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

11. Journal
Life is better when…..

12. 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)

13. 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

14. 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

15. 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

16. 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

17. Bell Work

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

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

20. 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

21. 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