1. © Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter 6 Meat, Poultry, and Seafood

2. Grades of Meat  _____________ refers to the meat’s quality. The quality of meat is based primarily on its overall flavor characteristics and tenderness.  ______________measures the flavor characteristics of meat products. The USDA evaluates meat for traits that indicate its tenderness, juiciness, and flavor.  Yield grade _______ ___ ________of edible or usable meat after it has been trimmed of bones or fat. 2 ______________is mandatory in the United States. It ensures that meat is wholesome and that the processing facilities and equipment meet food safety standards. Grading is voluntary. 6.1 Chapter 6 | Meat, Poultry, and Seafood

3. Cuts of Meat  A chef must understand the various cuts of meat, the _________ __________ of the muscle tissue, and how it is affected by heat.  Muscle fibers are surrounded by ________ ________. This tissue makes the meat tougher but also more flavorful.  Before a cut of meat becomes available for purchase by an operation, the _________ _______the whole carcass into large sections.  After butchering, the meat must be aged between 48 and 72 hours to allow the muscles to relax. At the end of the aging period, the butcher cuts the carcass into ___________.  After the butcher makes primal cuts, fabrication can take place. _______________ is the process of butchering primal cuts into usable portions. 3 6.1 Chapter 6 | Meat, Poultry, and Seafood

4. Cuts of Meat (Cont.)  ____________s of meat are those cuts that are ___________.  Foodservice purchasers can purchase retail cuts that are _____________, and then fabricate them for their own use or buy fabricated portions.  ____________ make cuts from the boneless loin or tenderloin of beef, veal, lamb, or pork into a variety of menu cuts.  ____________is organ 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.  ____________is meat from animals that are not raised domestically.  ___________is slaughtered to comply with Jewish dietary laws. 4 6.1 Chapter 6 | Meat, Poultry, and Seafood

5. Purchasing and Storing Meat  Consider the following general guidelines when purchasing meat:  ___________: Fabrication is a way to reduce meat costs.  ______________: Often, high-quality frozen meats do not appear that different from fresh-meat products.  ___________: The fat content of meat products often influences the cooking method used.  _____________: Consider the types of equipment an operation has before deciding what types of meat products to purchase.  _____________: It is always a good idea for an operation to shop around to ensure getting the best price for its needs.  After purchasing the product and accepting it for delivery, _________ __________ ___________. 5 6.1 Chapter 6 | Meat, Poultry, and Seafood

6. Cooking Techniques  In _______ __________ _________, such as broiling, grilling, and roasting, meats cook quickly. They are best for naturally tender cuts.  Another way to prepare meat is to use dry-heat cooking methods ______ ____ _____ _________. These methods include sautéing, stir-frying, pan-frying, and deep-frying.  ________ __________ ______techniques produce food that is delicately flavored and moist with a rich broth.  The ________ __________ __________, braising and stewing, use both dry and moist heat to cook food that is not very tender. 6 The chef ’s goal while cooking meat is to ________ _________and tenderness while minimizing the loss of moisture. 6.1 Chapter 6 | Meat, Poultry, and Seafood

7. Determining Doneness  Food preparers can cook beef, lamb, and some game meat to a _______ __________of doneness.  A beef roast is rare when the internal temperature is ______. The meat appears red inside with a thin layer of brown on the outside.  At an internal temperature of ________, the roast is medium. The meat is pink inside with a well-browned surface. The surface of meat cooked to medium is firmer than rare meat.  Well-done meat is completely cooked, leaving little or no juice. The cooked surface of the meat is firm and dry, and the internal temperature is __________.  In general, as meat cooks, the ____________ should develop a deep brown color. 7 6.1 Chapter 6 | Meat, Poultry, and Seafood

8. Section 6.1 Summary  The two grades of meat are _____ grade and _____ grade.  A number of butchering processes take place:  ______ _________s are the primary divisions of meat produced by the initial butchering of animal carcasses.  __________ is the process of butchering primal cuts into usable portions.  Meat must be purchased from plants inspected by the _________ or a state department of ____________.  Before a chef can determine the right cooking method for a cut of meat, he or she must understand the __________ _____________of the muscle tissue and how it is affected by heat. 8 6.1 Chapter 6 | Meat, Poultry, and Seafood

9. Grades of Poultry  U.S. poultry grades apply to _________, turkey, duck, geese, ___________, and pigeon.  Poultry receives a Grade of _____________(A being the highest).  Use ___________ poultry as is, meaning cook the bird and its parts and consume them in their entirety, without processing.  Use Grades _____________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 ________, _____________, and feel of the bird. 9 6.2 Chapter 6 | Meat, Poultry, and Seafood

10. Two Forms of Poultry: White and Dark  The two distinct differences in poultry forms are ________ meat and _______ meat. Each type of meat holds different ___________ values.  ____________is from the areas of the fowl where little muscle use takes place, such as the breast:  White meat is _______________and fat content and cooks faster  ______________is from areas where the bird’s muscles are used more heavily, such as the ____ and _____region:  Dark meat is _____ in calories and fat.  Dark meat also tends to be the richer, _____ _________meat. 10 6.2 Chapter 6 | Meat, Poultry, and Seafood

11. Purchasing, Fabricating, and Storing Poultry  Guidelines for poultry purchasing include:  _____________: As with meat products, high-quality 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.  _____________: Check out the equipment, storage capabilities, labor costs, and transportation costs of competing vendors.  ____________: 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 ________________ that keeps it frozen. 11 6.2 Chapter 6 | Meat, Poultry, and Seafood

12. Cooking Techniques for Poultry  Poultry is especially suited to the __________techniques of grilling, broiling, and roasting.  Poultry is also well suited to dry-heat cooking with ____ ______ _______. These techniques—sautéing, stir- frying, pan-frying, and deep-frying—require tender, portion-size pieces.  Moist-heat cooking methods such as steaming are a _______ way to prepare poultry because ________ are not washed away or drawn out of the food during cooking.  Chicken is a natural ingredient for the _______________ cooking methods of ___________ and braising. 12 6.2 Chapter 6 | Meat, Poultry, and Seafood

13. Section 6.2 Summary 13  The three grades of poultry are ___________ A, B, and C.  The two distinct differences in poultry forms are white meat and dark meat. White meat is ____________and fat content and cooks faster. __________is generally __________ in calories and fat.  Domestic poultry is readily available and is ______ _________than most other meats.  The first basic step in _________ poultry is to decide on the type and quality of product that is needed for the particular menu item.  Many of the same guidelines for poultry purchasing are similar to those for _________ ___________.  Poultry is a ________ meat that lends itself to multiple cooking methods, such as dry-heat, dry-heat with fat or oil, _____ _____, and combination cooking methods. 6.2 Chapter 6 | Meat, Poultry, and Seafood

14. Seafood Inspections and Grades  The U.S. Food and _________ Administration (FDA) monitors interstate fish shipments and also requires fish processors to adopt a _____________ program.  Many processors participate in a voluntary seafood inspection program conducted by the ___________________ (USDC). Products that have been inspected under this program carry a Processed Under Federal Inspection (PUFI) mark.  The ______ ___________ ___________ Service (NMFS) publishes grades for seafood that has been inspected. Items are typically graded as A, B, C, or Below Standard. 14 6.3 Chapter 6 | Meat, Poultry, and Seafood

15. Forms of Seafood  __________have a backbone and can live in fresh water or in the ocean. They are classified according to their shape, either round or flat:  __________have a round body shape and one eye on each side of the head, and they swim upright in salt water or fresh water.  Flatfish are _______ __________ __________in shape and have two eyes on the front part of the head.  Shellfish have an ______ __________ but no backbone and live primarily in salt water:  ___________ have an outer skeleton and jointed appendages.  Mollusks have one or two _________ ___________.  _____________ have a single internal shell and tentacles. 15 6.3 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.  _____________: Considering the vast variety of seafood available, a reliable, reputable supplier is crucial.  Processed seafood might be an appropriate choice for an operation if it does not market menu items as ______________________.”  The market forms of _____ fish include ________ or round, drawn, dressed, _____________ fillet, fish fillet, and steak. 16 6.3 Chapter 6 | Meat, Poultry, and Seafood

17. Fabricating and Storing Seafood  Fin fish fabrication techniques consist of scaling, ___________, gutting, and ___________ the fish.  Though shellfish do not have bones or a ________ __________, they still need to be fabricated.  _________ is the opening or removing of a mollusk’s shell.  Shrimp are cleaned by removing the shell and deveining them. Deveining is the process of removing a shrimp’s __________ ____________.  Fresh fish is very sensitive to ________ __________ ________and can spoil quickly if it isn’t handled correctly.  Fish items are highly __________, and so proper storage is very important. 17 6.3 Chapter 6 | Meat, Poultry, and Seafood

18. Cooking Techniques for Seafood  The best way to pair a fish with a cooking technique is to consider the __________________.  Fatty fish cut into _________ or steaks are the best cooked by baking, ____________, and grilling.  Lean fin fish and __________ are best when using dry-heat cooking with fat and oil, such as __________, stir-frying, pan- frying, and deep-frying.  When deep-frying, the fish should be _______ ________; the fat used to deep-fry should be of high quality; and the item should be served immediately after cooking.  Moist-heat cooking techniques—poaching, _________, and ____________—are excellent ways to cook fish, especially the lean varieties. 18 6.3 Chapter 6 | Meat, Poultry, and Seafood

19. Determining Doneness  Guidelines for determining seafood doneness include:  ________________________: Raw flesh of most fish is translucent. When the flesh turns a denser, more opaque shade, the fish is done.  Flesh becomes firm: As flesh cooks, it becomes __________ and springs back to the touch when done.  _____________________________: As fish cooks, flesh loosens and can be effortlessly separated from bone when done.  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 ____________ starts to occur.  It is better to _______________ the fish slightly and allow carryover cooking to bring it to doneness. 19 6.3 Chapter 6 | Meat, Poultry, and Seafood

20. Section 6.3 Summary  Many processors participate in the voluntary seafood inspection program conducted by the U.S. ______________________(USDC).  The two main forms of seafood are ____ ____and shellfish. Fin fish have a backbone and can live in fresh water or in the ocean. Shellfish have an outer shell but no ________ and live primarily in salt water.  The most important step in purchasing seafood is deciding on the _________ ______ _________y of seafood that is needed for particular menu items.  Fin fish fabrication techniques consist of ______, trimming, gutting, and filleting the fish.  Fish items are highly ________, and so proper storage is very important.  Cooking methods for seafood include dry-heat, dry-heat cooking with oil or fat, _____________, and combination techniques. 20 6.3 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.  ________ ___________is the department typically found in a classical brigade system kitchen and/or the chef who is responsible for the preparation of cold foods, including salads and salad dressings, cold appetizers, charcuterie items, and similar dishes. 21 6.4 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 game, beef, ________, poultry, fish, shellfish, and even _______________.  The three main types of sausage are:  Fresh ___________  _____________ or cooked sausage  Dried or ____________ sausage  _____________ 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. 22 6.4 Chapter 6 | Meat, Poultry, and Seafood

23. Section 6.4 Summary  The term _______________ refers to specially prepared pork products, including sausage, smoked ham, bacon, pâté, and terrine.  Garde manger is the department typically found in a _____ ______ ______ ______ and/or the chef that is responsible for the preparation of cold foods, including salads and salad dressings, cold appetizers, charcuterie items, and similar dishes.  Charcuterie consists of two main categories: ______ and __________.  The three main types of sausage are fresh, ______, and dried.  The two main types of forcemeat are __________ and country- style forcemeat. 23 6.4 Chapter 6 | Meat, Poultry, and Seafood