Transcript Grades of Meat - Lakewood City Schools

Chapter 6
Meat, Poultry, and
Seafood
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF)
and published by Pearson Education, Inc. All rights reserved.
Grades of Meat
Meat inspection 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.
 ________ 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.
 ________ grade measures the proportion of edible or
usable meat after it has been trimmed of bones or fat.
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Cuts of Meat
 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.
 Before a cut of meat becomes available for purchase by an
operation, the processor cuts 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.
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Cuts of Meat (Cont.)
 ____________cuts of meat are those cuts that are ready for sale.
 Foodservice purchasers can purchase retail cuts that are primal
cuts, and then fabricate them for their own use or buy fabricated
portions.
 Fabricators make cuts from the boneless loin or tenderloin of
beef, veal, lamb, or pork into a variety of menu cuts.
 ________ meat 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.
 ________ meat is slaughtered to comply with Jewish dietary laws.
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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,
properly store it.
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Cooking Techniques
The chef ’s goal while cooking meat is to maximize flavor and
tenderness while minimizing the loss of moisture.
 In ___________ methods, 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 with fat and oil. These methods include sautéing,
stir-frying, pan-frying, and deep-frying.
 _____________cooking techniques produce food that is
delicately flavored and moist with a rich broth.
 The ___________________methods, braising and stewing,
use both dry and moist heat to cook food that is not very
tender.
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Determining Doneness
 Food preparers can cook beef, lamb, and some game meat to
a wide range of doneness.
 A beef roast is _________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.
 __________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 exterior should develop a deep
brown color.
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Section 6.1 Summary
 The two grades of meat are quality grade and yield grade.
 A number of butchering processes take place:
 Primal cuts are the primary divisions of meat produced by the
initial butchering of animal carcasses.
 Fabrication is the process of butchering primal cuts into usable
portions.
 Meat must be purchased from plants inspected by the
USDA or a state department of agriculture.
 Before a chef can determine the right cooking method for a
cut of meat, he or she must understand the physical
composition of the muscle tissue and how it is affected by
heat.
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Grades of Poultry
 U.S. poultry grades apply to ____________________,
_____________________
 Poultry receives a Grade of _________ (___ being the
highest).
 Use Grade A poultry as is, meaning cook the bird and its
parts and consume them in their entirety, without
processing.
 Use Grades B and C poultry in processed products where
the poultry meat is cut up, chopped, or ground.
 The class of poultry is defined mostly by the age of the
bird. A bird’s age generally affects the tenderness, look,
and feel of the bird.
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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
nutrition values.
 ______________is from the areas of the fowl where little
muscle use takes place, such as the breast:
 White meat is low in calories and fat content and cooks faster
 ________________ is from areas where the bird’s
muscles are used more heavily, such as the leg and
thigh region:
 Dark meat is higher in calories and fat.
 Dark meat also tends to be the richer, more flavorful meat.
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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 41°F or
lower. Store frozen poultry at a temperature that keeps it frozen.
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Cooking Techniques
for Poultry
 Poultry is especially suited to the
_____________________________________________
 Poultry is also well suited to __________cooking with fat
and oil. These techniques—sautéing, stir-frying, panfrying, and deep-frying—require tender, portion-size
pieces.
 Moist-heat cooking methods such as ___________ are a
healthy way to prepare poultry because nutrients are not
washed away or drawn out of the food during cooking.
 Chicken is a natural ingredient for the combination
cooking methods of stewing and braising.
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Section 6.2 Summary
 The three grades of poultry are USDA A, B, and C.
 The two distinct differences in poultry forms are white meat and
dark meat. White meat is low in calories and fat content and
cooks faster. Dark meat is generally higher in calories and fat.
 Domestic poultry is readily available and is less costly than most
other meats.
 The first basic step in purchasing 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 meat purchasing.
 Poultry is a durable meat that lends itself to multiple cooking
methods, such as dry-heat, dry-heat with fat or oil, moist-heat,
and combination cooking methods.
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Seafood Inspections
and Grades
 The ______________________monitors interstate fish
shipments and also requires fish processors to adopt a
HACCP program.
 Many processors participate in a voluntary seafood
inspection program conducted by the
_____________________________________. Products
that have been inspected under this program carry a
Processed Under Federal Inspection (PUFI) mark.
 The ______________________________publishes
grades for seafood that has been inspected. Items are
typically graded as A, B, C, or Below Standard.
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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:
 _______fish have a round body shape and one eye on each
side of the head, and they swim upright in salt water or fresh
water.
 ___________ are oval and flat in shape and have two eyes on
the front part of the head.
 ____________have an outer shell but no backbone and
live primarily in salt water:
 ____________ have an outer skeleton and jointed appendages.
 _______________ have one or two hard shells.
 ________________have a single internal shell and tentacles.
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Purchasing Seafood
 The guidelines for purchasing fresh seafood include:
 ________________: Vendors can supply seafood to an
operation in a number of ways.
 __________________: Fresh seafood is highly perishable;
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 “fresh
caught.”
 The market forms of fin fish include whole or round, drawn,
dressed, butterfly fillet, fish fillet, and steak.
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Fabricating and
Storing Seafood
 Fin fish fabrication techniques consist of scaling, trimming,
gutting, and filleting the fish.
 Though shellfish do not have bones or a skeletal system,
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. _____________ is the process of removing a
shrimp’s digestive tract.
 Fresh fish is very sensitive to time-temperature abuse and
can spoil quickly if it isn’t handled correctly.
 Fish items are highly perishable, and so proper storage is
very important.
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Cooking Techniques
for Seafood
 The best way to pair a fish with a cooking technique is to
consider the flesh of the fish.
 Fatty fish cut into fillets or steaks are the best cooked by
__________________________________
 _______fin fish and shellfish are best when using dry-heat
cooking with fat and oil, such as sautéing, stir-frying, panfrying, 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 __________________ after cooking.
 Moist-heat cooking techniques—poaching, simmering, and
steaming—are excellent ways to cook fish, especially the lean
varieties.
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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.
 ______________________________: As flesh cooks, it
becomes firmer and springs back to the touch when done.
 _________________________________: As fish cooks, flesh
loosens and can be effortlessly separated from bone when done.
 __________________________: As fish cooks, connective
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
carryover cooking to bring it to doneness.
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Section 6.3 Summary
 Many processors participate in the voluntary seafood inspection
program conducted by the U.S. Department of Commerce (USDC).
 The two main forms of seafood are fin fish and shellfish. Fin fish
have a backbone and can live in fresh water or in the ocean.
Shellfish have an outer shell but no backbone and live primarily in
salt water.
 The most important step in purchasing seafood is deciding on the
type and quality of seafood that is needed for particular menu items.
 Fin fish fabrication techniques consist of scaling, trimming, gutting,
and filleting the fish.
 Fish items are highly perishable, and so proper storage is very
important.
 Cooking methods for seafood include dry-heat, dry-heat cooking
with oil or fat, moist-heat, and combination techniques.
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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.
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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, veal, poultry, fish, shellfish, and even
vegetables.
 The three main types of sausage are:
 __________sausage
 ____________________ sausage
 ____________________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.
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Section 6.4 Summary
 The term charcuterie 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 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: sausages and
forcemeat.
 The three main types of sausage are fresh, smoked, and dried.
 The two main types of forcemeat are straight and country-style
forcemeat.
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