Transcript Hospitality

2014 Summer Institutes Level 2
FRMCA Level 2, Chapter 6
Meat, Poultry, and Seafood
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2014 Summer Institutes
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Session Objectives
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Outline the federal grading systems for meat.
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Describe the various kinds of meat.
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List factors that affect purchasing decisions for meat.
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Identify the proper purchasing and storing procedures for meat.
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Outline basic techniques for cooking meat.
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Match various cooking methods with different forms of meat.
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Session Objectives continued
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List factors that affect purchasing decisions for poultry.
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Identify the proper purchasing and storing procedures for poultry.
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Outline basic techniques for cooking poultry.
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Match various cooking methods with different forms of poultry.
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Outline the federal grading systems for seafood.
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Describe the various kinds of seafood.
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Session Objectives continued
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List factors that affect purchasing decisions for seafood.
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Identify the proper purchasing and storing procedures for seafood.
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Outline basic techniques for cooking seafood.
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Match various cooking methods with different forms of seafood.
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Grades of Meat continued
Quality Grades for Beef, Lamb, and Veal
Prime
• Highest quality
• Sold in finest restaurants, hotels, and markets
• Lots of marbling and a cover of firm fat—
enhances flavor and juiciness
Choice
• High grade of meat
• Less marbling than prime
Select
• Slightly lower grade than choice
• Significantly lower marbling content
• Tender if cooked properly
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Grades of Meat continued
Quality Grades for Beef, Lamb, and Veal
Good
• Only used for veal and lamb
• Comparable to select
Lower grades • Standard, commercial, utility, cutter, and canner
for beef
Lower grades • Utility and cull
for lamb
Lower grades • Standard and utility
for veal
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Cuts of Meat
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A chef must understand the
various cuts of meat, the
physical composition of the
muscle tissue, and how it is
affected by heat.
Muscle fibers are surrounded by
connective tissue. This tissue
makes the meat tougher but
also more flavorful.
– An acidic marinade will
denature or unwind the protein
fibers and tenderize the meat.
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Beef Cuts
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Veal Cuts
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Lamb Cuts
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Pork Cuts
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Cooking Techniques continued
Meat Cuts and Cooking Method
Beef
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Steaks: Dry heat (broil or grill)
Rib roast: Dry heat (roast)
Short ribs: Combination (braise)
Top round: Dry heat (roast) or combination (braise)
Brisket: Moist heat (simmer)
Veal
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Foreshank: Combination (braise)
Hotel rack: Dry heat (grill, broil, or roast)
Loin chop: Dry heat (gill or broil) or dry heat with fat/oil (sauté)
Hindshank: Moist heat (simmer) or combination (braise)
Tenderloin: Dry heat (grill, broil, roast) or dry heat with fat/oil (sauté)
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Cooking Techniques continued
Meat Cuts and Cooking Method
Lamb
• Lamb rack: Dry heat (grill or broil, roast) or dry heat with fat/oil
(sauté)
• Loin chops: Dry heat (gill or broil) or dry heat with fat/oil (sauté)
• Leg of lamb: Dry heat (gill or broil)
• Breast: Combination (braise)
Pork
• Spare ribs: Combination (steam, then grill)
• Pork loin: Dry heat (roast) or combination (braise)
• Pork Tenderloin: Dry heat (gill or broil, roast) or dry heat with fat/oil
(sauté)
• Fresh ham: Dry heat (roast)
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Purchasing Poultry
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Restaurants and foodservice
use Grade A poultry.
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Game birds (partridge,
pheasant, squab, duck, goose,
quail) should be purchased from
October through December.
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Purchasing Guidelines for Poultry
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Freshness: High-quality frozen poultry does not look different from a
fresh-poultry product.
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Form: The operation determines whether dark meat or white meat is
preferable and makes purchases accordingly.
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Equipment: An operation decides what types of poultry products to
purchase and how much to purchase by considering the types of
equipment it has.
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Vendors: Check out the equipment, storage capabilities, labor costs,
and transportation costs of competing vendors.
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Cost: As with meat, in-house fabrication is a way to reduce costs.
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Additional Techniques
Cooking Poultry
Chicken
Game hen: Dry heat (broil, grill, or roast)
Broiler/fryer: Any cooking method
Roaster: Any cooking method
Duck
Broiler/fryer: Dry heat (roast)
Roaster: Dry heat (roast)
Mature: Combination (braise)
Goose:
Young: Dry heat (roast)
Turkey
Fryer/roaster: Dry heat (roast) or dry heat with fat/oil (sauté)
Young: Dry heat (roast) or combination (stew)
Mature: Combination (stew)
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Seafood Inspections and Grades
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The U.S. Food and Drug
Administration (FDA) monitors
interstate fish shipments and
also requires fish processors to
adopt a HACCP program.
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Many processors participate in
a voluntary seafood inspection
program conducted by the U.S.
Department of Commerce
(USDC). Products that have
been inspected under this
program carry a Processed
Under Federal Inspection
(PUFI) mark.
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Forms of Seafood
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Fin fish have a backbone, live in freshwater or in the ocean, and are
classified according to their shape—either round or flat.
– Round fish have a round body shape and one eye on each side of the
head, and they swim upright in saltwater or freshwater.
– Flatfish are oval and flat in shape and have two eyes on the front part of
the head.
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Shellfish have an outer shell but no backbone and live primarily in
saltwater.
– Crustaceans have an outer skeleton and jointed appendages.
– Mollusks have one or two hard shells.
– Cephalopods have a single internal shell and tentacles.
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Purchasing Guidelines for Seafood
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Market form: Vendors can
supply seafood to an operation
in a number of ways.
Storage capabilities: Fresh
seafood is highly perishable.
Adequate storage facilities are
required to maximize seafood’s
shelf life.
Vendor selection: Considering
the vast variety of seafood
available, a reliable and
reputable supplier is crucial.
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Cooking Techniques for Seafood
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The best way to pair a fish with a cooking technique is to consider the
flesh of the fish.
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Dry-heat cooking: Fatty fish cut into fillets or steaks are best cooked
by baking, broiling, and grilling.
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Dry-heat cooking with fat/oil: Lean fin fish and shellfish are best
when sautéing, stir-frying, pan-frying, and deep-frying.
– When deep-frying, the fish should be very fresh; the fat used to deep-fry
should be of high quality; and the item should be served immediately after
cooking.
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Cooking Techniques for Seafood
continued
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Moist-heat cooking: Simmering and steaming are excellent ways to
cook fish, especially the lean varieties.
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Combination cooking: Stewing and braising (use both dry and moist
heat)
– Bouillabaisse
– Jambalaya
– Cioppino
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