Foods IFoods I Meat, Poultry, and SeafoodMeat, Poultry, and Seafood

Types of MeatTypes of Meat

BeefBeef Cattle, more than 1 year oldCattle, more than 1 year old Bright red fleshBright red flesh

VealVeal Calves, 1-3 months oldCalves, 1-3 months old Mild flavor, light pink color, little fatMild flavor, light pink color, little fat

LambLamb Young sheepYoung sheep Mild but unique flavorMild but unique flavor Bright pink color w/ white brittle fatBright pink color w/ white brittle fat

PorkPork Meat from hogsMeat from hogs Grayish pink color w/ white fatGrayish pink color w/ white fat

Storing MeatStoring Meat

Refrigeration/FreezerRefrigeration/Freezer

Ground Meat- Ground Meat- refrigerator 1-2 daysrefrigerator 1-2 days freezer 3-4 monthsfreezer 3-4 months

Fresh Meat- Fresh Meat- refrigerator 3-4 daysrefrigerator 3-4 days Freezer 6-9 months (beef can be stored to Freezer 6-9 months (beef can be stored to

12 months)12 months)

Preparing Meat, Poultry, Fish Preparing Meat, Poultry, Fish & Shellfish& Shellfish

Cooking MeatsCooking Meats

ColorColor Turns from red to brown (beef)Turns from red to brown (beef) Turns from pink to white (pork)Turns from pink to white (pork)

FlavorFlavor Heat creates chemical reactions that change flavorHeat creates chemical reactions that change flavor

TextureTexture Heated meat loses fat and moisture—shrinksHeated meat loses fat and moisture—shrinks Muscle fibers get firmerMuscle fibers get firmer Connecting tissue becomes more tenderConnecting tissue becomes more tender Overcooking makes the muscle strands toughOvercooking makes the muscle strands tough

When to Use Moist Heat With When to Use Moist Heat With MeatsMeats

With less tender cutsWith less tender cuts

MethodsMethods SimmeringSimmering StewingStewing BraisingBraising

Overcooking- mushy meat, loses Overcooking- mushy meat, loses flavorflavor

Marinating MeatMarinating Meat

Marinating: another way to tenderize meat Marinating: another way to tenderize meat and to add flavorand to add flavor

3 basic ingredients3 basic ingredients Oil, an acid (ex. vinegar, lemon juice, wine), Oil, an acid (ex. vinegar, lemon juice, wine),

seasoningsseasonings

Using marinadesUsing marinades Fish- 30 minutes to an hourFish- 30 minutes to an hour Meat and poultry- 30 min. Meat and poultry- 30 min. To cook:To cook:

Drain food from marinadeDrain food from marinade

Make a separate batch of marinade to baste Make a separate batch of marinade to baste withwith

DonenessDoneness

Using a meat Using a meat thermometer- thermometer- insert into insert into thickest part thickest part of meat, away of meat, away from bones & from bones & fatfatFish- “10 Fish- “10 minute rule” minute rule” (10 min. for (10 min. for every inch in every inch in thickness)thickness)

Cooking Methods Used for Cooking Methods Used for Meats and FishMeats and Fish

Roasting or BakingRoasting or Baking

BroilingBroiling

Poaching (fish only)Poaching (fish only)

MicrowaveMicrowave

Pan-fryPan-fry

StewingStewing

BraisingBraising

Stir-fryingStir-frying

PoultryPoultry

ChickenChicken

ChickenChicken-- Light meat- leaner and milder flavor; Light meat- leaner and milder flavor;

breasts and wingsbreasts and wings Dark Meat- more oxygen in this part of Dark Meat- more oxygen in this part of

meat (more myoglobin) which causes meat (more myoglobin) which causes dark color; legs and thighs; higher in fatdark color; legs and thighs; higher in fat

Purchasing Chicken- whole, cut up, or in Purchasing Chicken- whole, cut up, or in specific partsspecific parts

““Fresh”- never been chilled below 26 FFresh”- never been chilled below 26 F““Hard Chilled”- chilled between 0 F and 26 FHard Chilled”- chilled between 0 F and 26 F““Frozen” or “Previously Frozen”- has been Frozen” or “Previously Frozen”- has been chilled to below 0Fchilled to below 0F

ChickenChickenBroiler-fryerBroiler-fryer

Most tender & most commonMost tender & most commonRoasterRoaster

Larger & older than broiler-fryerLarger & older than broiler-fryer Yield more meat per poundYield more meat per pound

StewingStewing Older, mature birdsOlder, mature birds Less tender----must use moist cooking methodsLess tender----must use moist cooking methods

Rock Cornish game hensRock Cornish game hens Young, small, special breedYoung, small, special breed One bird= one serving (Mid-evil Times)One bird= one serving (Mid-evil Times)

CaponsCapons Desexed roosters under 10 months oldDesexed roosters under 10 months old Tender & flavorful, best roastedTender & flavorful, best roasted

TurkeyTurkey Larger than chickens and have a stronger flavorLarger than chickens and have a stronger flavor Roasting- most common cooking methodRoasting- most common cooking method The different type of turkeys are categorized by The different type of turkeys are categorized by

size:size:Beltsville or Fryer-roaster- Beltsville or Fryer-roaster-

Smallest type of turkeySmallest type of turkey Average weight 5-9 lbs.Average weight 5-9 lbs. Least available type of turkeyLeast available type of turkey

Hen- Hen- Female turkeyFemale turkey Average weight 8-16 lbs.Average weight 8-16 lbs.

Tom-Tom- MaleMale Up to 24 lbs.Up to 24 lbs.

Ducks & GeeseDucks & Geese

Ducks and Ducks and GeeseGeese-- All dark meatAll dark meat Flavorful yet Flavorful yet

high in fathigh in fat Usually only sold Usually only sold

as whole & as whole & frozenfrozen

Ground PoultryGround Poultry

Healthy eatingHealthy eating Ground Chicken or TurkeyGround Chicken or Turkey

Can be substituted for ground beef- Can be substituted for ground beef- healthier yet drier (add more healthier yet drier (add more liquid/seasoning)liquid/seasoning)

Inspecting & GradingInspecting & Grading

USDA- United States Department of USDA- United States Department of AgricultureAgricultureGrade may appear on the package or Grade may appear on the package or attached to the wing of the birdattached to the wing of the birdGrade A, B, or CGrade A, B, or CGrade A is the most common found in Grade A is the most common found in supermarkets—supermarkets— Practically free of defectsPractically free of defects Good shape and appearanceGood shape and appearance MeatyMeaty

Buying & Storing PoultryBuying & Storing Poultry

Look for poultry w/ good appearanceLook for poultry w/ good appearanceHigh Quality Characteristics: plump, High Quality Characteristics: plump,

meaty, smooth and soft skin, well meaty, smooth and soft skin, well distributed fat, no tiny feathers, no distributed fat, no tiny feathers, no bruisesbruises

Boneless pieces are more expensiveBoneless pieces are more expensiveStore in refrigerator for 1-2 daysStore in refrigerator for 1-2 daysFreeze for longer storageFreeze for longer storage

SeafoodSeafood

SeafoodSeafood

SeafoodSeafood- edible finfish and shellfish- edible finfish and shellfish

Types and Market Forms of Fish and Types and Market Forms of Fish and ShellfishShellfish:: Finfish- have fins, a bony skeleton, and a Finfish- have fins, a bony skeleton, and a

backbonebackbone Shellfish- no fins or bones but have a shellShellfish- no fins or bones but have a shell Freshwater Fish- Inland waters such as lakes, Freshwater Fish- Inland waters such as lakes,

ponds, and riversponds, and rivers Saltwater Fish- (Saltwater Fish- (seafoodseafood) Waters such as oceans ) Waters such as oceans

and seasand seas Today many fish farms are able to raise both Today many fish farms are able to raise both

Types of FishTypes of Fish

Light color, mild flavor, and tender Light color, mild flavor, and tender texture:texture: Catfish, Cod, Flounder, Haddock, Halibut, Catfish, Cod, Flounder, Haddock, Halibut,

Perch, Pike, Pollock, Pompano, Red Perch, Pike, Pollock, Pompano, Red Snapper, Sole, Trout, Turbot, WhitefishSnapper, Sole, Trout, Turbot, Whitefish

Dark color, more pronounced flavor, Dark color, more pronounced flavor, and firm texture:and firm texture: Bluefish, Mackerel, Salmon, Swordfish, Bluefish, Mackerel, Salmon, Swordfish,

TunaTuna

Market Forms of FishMarket Forms of Fish

Drawn- Whole fish w/ scales, gills, Drawn- Whole fish w/ scales, gills, and internal organs removedand internal organs removedDressed or Pandressed- “Drawn” fish Dressed or Pandressed- “Drawn” fish w/ head, tail, and fins removedw/ head, tail, and fins removedFilets- Sides of fish cut lengthwise Filets- Sides of fish cut lengthwise away from bones and backbone away from bones and backbone (usually boneless)(usually boneless)Steaks- Cross sections cut from large Steaks- Cross sections cut from large dressed fish (may contain bones)dressed fish (may contain bones)

ShellfishShellfishMild, sweet flavorMild, sweet flavorMainly found in oceans and seas but some from Mainly found in oceans and seas but some from freshwaterfreshwaterTwo types- crustaceans & mollusksTwo types- crustaceans & mollusks

Crustaceans- long bodies w/ jointed limbs/ covered w/ shellsCrustaceans- long bodies w/ jointed limbs/ covered w/ shellsCrabs- Round shell, eight legs, two claws; sold live, cooked, or frozenCrabs- Round shell, eight legs, two claws; sold live, cooked, or frozenCrayfish- (freshwater) “crawfish” look like small lobstersCrayfish- (freshwater) “crawfish” look like small lobstersLobster- Lobster-

Fresh lobster is sold and cooked liveFresh lobster is sold and cooked live Maine is the most popular place for fresh lobsterMaine is the most popular place for fresh lobster

Shrimp- vary in size and color, usually sold frozen or previously Shrimp- vary in size and color, usually sold frozen or previously frozen, raw or cookedfrozen, raw or cooked

Mollusks- soft bodies covered by at least 1 shellMollusks- soft bodies covered by at least 1 shellClamsClamsMusselsMusselsOystersOystersScallopsScallopsSquid (calamari)Squid (calamari)

Buying & Storing Fish & Buying & Storing Fish & ShellfishShellfish

Buy from a reliable Buy from a reliable sourcesourceAppearance and Appearance and aromaaromaFresh fish- shiny skin Fresh fish- shiny skin & mild aroma/ skin & mild aroma/ skin should spring back should spring back when touchedwhen touchedShellfish- must be Shellfish- must be live to be freshlive to be freshIf fish smells “fishy” If fish smells “fishy” it is NOT goodit is NOT good

Store fish in refrigerator (1-2 days) or freezer immediately

Do not put saltwater shellfish in fresh water