Foods & Nutrition - Whitko High School
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Transcript Foods & Nutrition - Whitko High School
Culinary Arts
Looking at Meat, Poultry, and
Seafood
Nutrition
Protein
Carbohydrates
Water
Fat
Marbling
Within the muscle tissue of the meat
The amount of marbling affects the meat’s tenderness,
taste, & quality.
More marbling, the more tender & flavorful
Makeup of Meat & Poultry
• Age & Gender affects tenderness
The older the bird the tougher
Male birds are tougher than female
Thickest in older animals and those parts of the
body that get a lot of exercise
Makeup of Fish
Very short fibers arranged in layersflakes when cooked
Separated by thin, fragile connective
tissue
3 categories – flat, round, boneless
Fish & Shellfish-----very tender
Types of Meat
Beef
Cattle, more than 1 year old
Bright red flesh
Veal
Calves, 1-3 months old
Mild flavor, light pink color, little fat
Lamb
Young sheep
Mild but unique flavor
Bright pink color w/ white brittle fat
Pork
Meat from hogs
Grayish pink color w/ white fat
Cuts of Meat
Primal or
Wholesale cuts
large cuts for
marketing
Basically is the
part of the
animal the meat
came from
Listed 2nd on
label
Types of Cuts
Retail or Fabricated Cuts
Smaller cuts (supermarket)
Specific to the meat you are buying
Listed 3rd on label
Label
Bone Shapes
Wholesale cuts
have
distinctive
bone shape
Nearly
identical in all
4 types
Clues to the
tenderness of
the meat
Lean Cuts
Lean
Beef Roasts & Steaks: round, loin, sirloin, chuck
arm
Pork Roasts & Chops: tenderloin, center loin, ham
Veal Cuts: all except ground veal
Lamb Roasts & Chops: leg, loin, fore shank
Ground Meat
Beef trimmings
Law- cannot contain more than 30% fat
by weight
Different types sold- leaner ($$$)
You may ask to have meat ground up for
you at the store (If not available)
Lamb, pork, veal
Inspection & Grading
USDA
Stamped w/ harmless vegetable dye
Meat
Graded according to:
Marbling (internal fat w/in the muscle tissues)
Age of animal
Texture and appearance of meat
Common grades of beef:
Prime
Well marbled, tender, flavorful, $$$
Choice
Most common, less marbling than prime but still tender
Select
Least amount of marbling, least expensive
Lamb & Veal
Same as beef w/ “good” replacing “select”
Not graded due to uniform quality
Pork
Storing Meat
Refrigeration/Freezer
Ground Meat
refrigerator 1-2 days
freezer 3-4 months
Fresh Meat
refrigerator 3-4 days
Freezer 6-9 months (beef can be stored to
12 months)
Processed Meat
Processed for distinctive flavor
Types:
Ham, bacon, sausage, cold cuts
Curing
Placing the meat in a mixture of salt, sugar, sodium nitrate,
potassium nitrate, ascorbic acid and water
Smoking
Liquid smoke for flavoring
Drying & Salting
Preserves meat
Combo
Bacon- cured and smoked
Chipped beef- dried, salted and smoked
Preparing Meat, Poultry, Fish &
Shellfish
Cooking
Color
Red to brown
Pink to white
Flavor
Heat creates chemical reactions w/ in the cut
Texture
Heated meat loses fat and moisture—shrinks
Muscle fibers get firmer
Connecting tissue becomes more tender
Moist Heat
Less tender cuts
Methods
Simmering
Stewing
Braising
Overcooking- mushy meat, loses flavor
Marinating Meat
Marinade
steeping in a liquid
Tenderizing
Adding flavor to meats
3 basic ingredients
Oil, an acid, seasonings
Using marinades
Fish- 30 minutes to an hour
Meat and poultry- 6-8 hours (30 min. for some flavor is good)
To cook:
Drain food from marinade
Make a separate batch to baste with
Cooking Meat
Thaw any frozen meat
Clean meat
Rinse w/ cold water & pat dry
Trimming the fat
Moist heat- remove skin from poultry
Dry heat- leave skin on while cooking to
prevent drying out
Doneness
Using a meat
thermometerinsert into
thickest part
of meat, away
from bones &
fat
Fish- “10
minute rule”
(10 min. for
every inch in
thickness)
Cooking Methods
Roasting or Baking
Broiling
Poaching
Microwave
Pan-fry
Stewing
Braising
Stir-frying
Poultry
Chicken
Chicken
Light meat- leaner and milder flavor; breasts
and wings
Dark Meat- more oxygen in this part of meat
(more myoglobin) which causes dark color;
legs and thighs; higher in fat
Purchasing Chicken- whole, cut up, or in
specific parts
“Fresh”- never been chilled below 26 F
“Hard Chilled”- chilled between 0 F and 26 F
“Frozen” or “Previously Frozen”- has been chilled
to below 0F
Chicken
Broiler-fryer
Most tender & most common
Roaster
Larger & older than broiler-fryer
Yield more meat per pound
Stewing
Older, mature birds
Less tender----must use moist cooking methods
Rock Cornish game hens
Young, small, special breed
One bird= one serving (Mid-evil Times)
Capons
Desexed roosters under 10 months old
Tender & flavorful, best roasted
Turkey
Larger than chickens and have a stronger flavor
Roasting- most common cooking method
The different type of turkeys are categorized by
size:
Beltsville or Fryer-roaster
Smallest type of turkey
Average weight 5-9 lbs.
Least available type of turkey
Hen
Female turkey
Average weight 8-16 lbs.
Tom
Male
Up to 24 lbs.
Ducks & Geese
Ducks and Geese
All dark meat
Flavorful yet high
in fat
Usually only sold
as whole & frozen
Inspecting & Grading
USDA- United States Department of
Agriculture
Grade may appear on the package or attached
to the wing of the bird
Grade A, B, or C
Grade A is the most common found in
supermarkets—
Practically free of defects
Good shape and appearance
Meaty
Buying & Storing Poultry
Look for poultry w/ good appearance
High Quality Characteristics: plump,
meaty, smooth and soft skin, well
distributed fat, no tiny feathers, no
bruises
Boneless pieces are more expensive
Store in refrigerator for 1-2 days
Freeze for longer storage
Seafood
Seafood
Seafood- edible finfish and shellfish
Types and Market Forms of Fish and
Shellfish:
3 categories of fish: flat, round, boneless
Types of Fish
Light color, mild flavor, and tender
texture:
Catfish, Cod, Flounder, Haddock, Halibut,
Perch, Pike, Pollock, Pompano, Red Snapper,
Sole, Trout, Turbot, Whitefish
Dark color, more pronounced flavor, and
firm texture:
Bluefish, Mackerel, Salmon, Swordfish,
Tuna
Market Forms of Fish
Drawn- Whole fish w/ scales, gills, and
internal organs removed
Dressed or Pandressed- “Drawn” fish w/
head, tail, and fins removed
Filets- Sides of fish cut lengthwise
away from bones and backbone (usually
boneless)
Steaks- Cross sections cut from large
dressed fish (may contain bones)
Shellfish
Mild, sweet flavor
Mainly found in oceans and seas but some from freshwater
Two types- crustaceans & mollusks
Crustaceans- long bodies w/ jointed limbs/ covered w/ shells
Crabs- Round shell, eight legs, two claws; sold live, cooked, or frozen
Crayfish- (freshwater) “crawfish” look like small lobsters
Lobster- long, jointed body w/ 4 pair of legs & 2 lg. Claws, all covered w/
a hard shell
Average weight is 1 ¼ lb.- 2 ¼ lb.
Fresh lobster is sold and cooked live
Maine is the most popular place for fresh lobster
Shrimp- vary in size and color, usually sold frozen or previously frozen,
raw or cooked
Mollusks- soft bodies covered by at least 1 shell
Clams
Mussels
Oysters
Scallops
Squid (calamari)
Inspection & Grading
FDA- Food and Drug Administration &
National Marine Fisheries Service of
the US Dep’t of Commerce
Buying & Storing Fish & Shellfish
Buy from a reliable source
Display of fish
Be sure that ice is
covering all of the fish
Ready-to-eat fish should
not be directly next to
fresh fish
Appearance and aroma
Fresh fish- shiny skin &
mild aroma/ skin should
spring back when touched
Shellfish- must be live to
be fresh
If fish smells “fishy” it is
NOT good
Store fish in refrigerator
(1-2 days) or freezer
immediately
Do not put saltwater
shellfish in fresh water
Market Forms….
Fresh- HOW FRESH IS FRESH???
Frozen- usually sold as filets/ must
thaw in refrigerator
Canned- tuna, salmon (oil vs. water)