Transcript Foods & Nutrition - Whitko High School

Culinary Arts
Looking at Meat, Poultry, and
Seafood
Nutrition
Protein
Carbohydrates
Water
Fat
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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
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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
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Cattle, more than 1 year old
Bright red flesh
Veal
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Calves, 1-3 months old
Mild flavor, light pink color, little fat
Lamb
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Young sheep
Mild but unique flavor
Bright pink color w/ white brittle fat
Pork
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Meat from hogs
Grayish pink color w/ white fat
Cuts of Meat
Primal or
Wholesale cuts
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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
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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
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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 ($$$)
You may ask to have meat ground up for
you at the store (If not available)
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Lamb, pork, veal
Inspection & Grading
USDA
Stamped w/ harmless vegetable dye
Meat
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Graded according to:
Marbling (internal fat w/in the muscle tissues)
Age of animal
Texture and appearance of meat
Common grades of beef:
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Prime
Well marbled, tender, flavorful, $$$
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Choice
Most common, less marbling than prime but still tender
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Select
Least amount of marbling, least expensive
Lamb & Veal
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Same as beef w/ “good” replacing “select”
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Not graded due to uniform quality
Pork
Storing Meat
Refrigeration/Freezer
Ground Meat
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refrigerator 1-2 days
freezer 3-4 months
Fresh Meat
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refrigerator 3-4 days
Freezer 6-9 months (beef can be stored to
12 months)
Processed Meat
Processed for distinctive flavor
Types:
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Ham, bacon, sausage, cold cuts
Curing
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Placing the meat in a mixture of salt, sugar, sodium nitrate,
potassium nitrate, ascorbic acid and water
Smoking
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Liquid smoke for flavoring
Drying & Salting
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Preserves meat
Combo
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Bacon- cured and smoked
Chipped beef- dried, salted and smoked
Preparing Meat, Poultry, Fish &
Shellfish
Cooking
Color
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Red to brown
Pink to white
Flavor
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Heat creates chemical reactions w/ in the cut
Texture
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Heated meat loses fat and moisture—shrinks
Muscle fibers get firmer
Connecting tissue becomes more tender
Moist Heat
Less tender cuts
Methods
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Simmering
Stewing
Braising
Overcooking- mushy meat, loses flavor
Marinating Meat
Marinade
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steeping in a liquid
Tenderizing
Adding flavor to meats
3 basic ingredients
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Oil, an acid, seasonings
Using marinades
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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
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Rinse w/ cold water & pat dry
Trimming the fat
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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
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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
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Most tender & most common
Roaster
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Larger & older than broiler-fryer
Yield more meat per pound
Stewing
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Older, mature birds
Less tender----must use moist cooking methods
Rock Cornish game hens
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Young, small, special breed
One bird= one serving (Mid-evil Times)
Capons
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Desexed roosters under 10 months old
Tender & flavorful, best roasted
Turkey
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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
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Smallest type of turkey
Average weight 5-9 lbs.
Least available type of turkey
Hen
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Female turkey
Average weight 8-16 lbs.
Tom
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Male
Up to 24 lbs.
Ducks & Geese
Ducks and Geese
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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—
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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:
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Catfish, Cod, Flounder, Haddock, Halibut,
Perch, Pike, Pollock, Pompano, Red Snapper,
Sole, Trout, Turbot, Whitefish
Dark color, more pronounced flavor, and
firm texture:
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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
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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
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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
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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
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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)