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  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. 2 Meat inspection: mandatory in the US; ensures meat is ______________________________________________ 6.1 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 _________________________________________ 3 6.1 Chapter 6 | Meat, Poultry, and Seafood

4. Cuts of meat cont. 4 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 (1 st 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 ____________ 5 6.1 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. 6

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 ____________ 7 6.1 Chapter 6 | Meat, Poultry, and Seafood

8. Cooking Techniques  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. 8 The chef ’s goal while cooking meat is to maximize ____________________ while minimizing the loss of moisture. 6.1 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. 9 6.1 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 ___________________________________________ 10 6.2 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 ____________________. 11 6.2 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 _____________. 12 6.2 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) 13 6.2 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 14 6.3 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) 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.  The market forms of fin fish include:  whole or round  drawn: ______________________  dressed: _______________________________  butterfly fillet: ___________________________  fish fillet: ____________________________  steak: ____________________________________ 16 6.3 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. 17 6.3 Chapter 6 | Meat, Poultry, and Seafood

18. Receiving Fish, shellfish  Fish:  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 18

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 ________________________ 19 6.3 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. 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.  Garde manger is the department typically found in a classical brigade system kitchen and/or the chef who is responsible for the preparation of ____________________________ ____________________________ ____________________________ 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 ____________________________________________  The three main types of sausage are:  Fresh sausage ____________________________________  Smoked or cooked sausage ________________________  Dried or hard sausage _________________________ 22 6.4 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 _____________________________________________ 23