Meat, Fish, and Poultry
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Meat, Fish, and Poultry Foods I Objective 2.05 Meat, Fish, and Poultry Types Red meat Beef Pork Poultry Chicken Turkey Fish Shellfish Finfish Meat Meat The edible portion of mammals Includes muscle, fat, bone, connective tissue, and water Elastin Very tough, elastic, and yellowish connective tissue Found in ligaments and blood vessel walls Cannot be softened by heat To tenderize—cut, pound, or grind it Major meat-producing animals are cattle, swine,and sheep Cattle provide beef and veal Swine provide pork Sheep provide lamb and mutton Meat Nutritional Value Need 5 ½ oz of protein each day High in protein Contain proteins essential for tissue building and repair Good sources of iron, phosphorus, copper, thiamin, riboflavin, and niacin Fat content depends type and quality of the meat Fat means flavor Marbling Small white flecks of fat Red meat is higher in saturated fat Fish and chicken low in fat Meat Beef Comes from cattle over 12 months of age Distinct flavor and firm texture Usually bright, cherry red in color with creamy white fat Meat Cuts of Meat (p. 511) Muscles receiving little exercise are most tender Rib and loin muscles Tender cuts use dry heat cooking methods Sirloin, porterhouse, loin chops Grill, roast, broiling, etc. Muscles receiving more exercise are less tender Leg and shoulder muscles Less tender cuts use moist heat cooking methods Round steak, rump roast, shoulder steak Stewing or braising Meat Beef carcasses are classified according to age and sex Cuts of beef (p. 511) Sides of beef Quarters of beef Quarters are cut into smaller pieces Retail cuts Sides of beef are cut in half Wholesale cuts Carcass is cut lengthwise through the backbone into 2 halves Wholesale cuts are cut into smaller pieces for the grocery store Cut of beef worksheet Meat Pork The meat of swine Meat is grayish pink to light rose in color Comes from animals that are 7-12 months of age Typically tender meat due to age Meat Pork Products Lard Pig fat Great for baked products Ham Comes from pork leg Cured and usually smoked Bacon Smoked pork belly fat Canadian bacon is made from boneless pork loins Meat Storage Must be refrigerated Fresh meats should be used within 3-5 days Ground meats should be used within 2 days. For longer storage, freeze the meat. Meat Cooking Properly cooked Becomes firm Fat melts Connective tissue softens Checking for doneness Point at which meat has cooked enough to make it flavorful and safe to eat Use of meat thermometer Reduce risk of food-borne illness Meat Cooking Methods Tender cuts Kabobs Large tender cuts Loin, rib, leg roasts Frying Ground meats, bacon, ham Pan broiling Tender cuts to thin to broil Large, less tender cuts Slow-Cooking Large, less tender cuts Pot roast Pressure Cooking Less tender cuts Microwaving Tender meat Roasting Tender cuts Grilling Braising Broiling Moist heat method Uniform in shape Will not have crisp, brown crust Poultry Any bird raised for food Most common types Chicken Turkey Duck Goose Older birds have more fat than young birds Young birds have more tender meat. Poultry Nutritional Value Good source of protein Provides niacin, Vitamins B6, B12, calcium, phosphorus, iron, and other trace minerals Lower in fat and calories than red meat Remove skin for lower fat poultry Dark vs. White meat Dark meat Contains more fat More flavorful Dark due to the fact the animal uses it more Poultry Storage Refrigerate or freeze immediately after purchase Watch for juices Use fresh poultry within 1-2 days How to thaw poultry Poultry Cooking Checking for doneness Placement of thermometer Use an instant-read thermometer for thin pieces Thickest part of meat closest to body Don’t touch bone Pink coloration Chemical reaction occurs between the poultry and gases in the oven Poultry Cooking Methods Broiling Quickest cooking method Grilling Frying Should be grilled until brown but not charred and the inside is well done Roasting Recommended for duck, turkey, and goose Stuffing Recommend cooking stuffing separately Braising Used for tough, mature birds Slow-Cooking Any bird too tough to cook with a dry heat method Pressure-Cooking Usually floured or breaded first to keep from drying out Deep fry, pan fry, or oven fry Flavors have time to develop and blend Microwaving Won’t brown Usually cooked in a sauce for favor and color Fish and Shellfish Fish aka Finfish Shellfish or Crustaceans Have fins and a center spine with bones Have a shell but no spine or bones Found in… Freshwater Water is not salty Lakes, rivers, streams, and ponds Saltwater Comes from oceans and seas Fish and Shellfish Types of … Fish Low-fat fish Have less than 5 g of fat per 3 ½ oz Flesh is white with delicate texture and mild flavor Bass, carp, catfish, cod, haddock, pike, perch, whiting Fatty fish Have more than 5 g of fat per 3 ½ oz Flesh is firm with a deeper color and stronger flavor than low-fat fish Higher in calories Herring, mackerel, salmon, tuna, rainbow trout Fish Herring Halibut Carp Salmon Pike Tuna Fish and Shellfish Types of… Shellfish Crustaceans Have long bodies and jointed limbs Covered with a shell Crabs, crayfish, lobsters, and shrimp Mollusks Have soft bodies covered by rigid shell Clams, mussels, oysters, scallops, and squid Shellfish Oyster Shrimp Lobster Crab Scallops Squid Crayfish Fish and Shellfish Mercury in fish Absorbed by plankton and passed from fish to predatory fish Harmful to pregnant women and children Largest amounts in the largest fish Eat no more than 12 oz per week Shark, swordfish, king mackerel Safe to eat fish Chunk light tuna, salmon, pollock, catfish, sardines, herring Fish and Shellfish Buying Fish and Shellfish Judge appearance, aroma, and touch Fish Shiny skin and glistening color Clear full eyes Bright red or pink gills Mild, fresh aroma like the ocean or seaweed Skin should spring back when pressed Fish and Shellfish Buying Fish and Shellfish Live clams, oysters, and mussels Shells tightly closed, moist, and intact Scallops Look moist but not liquid Fresh ocean smell Live lobsters and crabs Tap and should close Dark bluish-green until cooked and then turn red Live active with legs moving Tail curls under when picked up Shrimp Deveined Sold without intestinal tract Fish and Shellfish Cuts of Fish p. 536 Fish sold as caught Most perishable Scales and internal organs must be removed Drawn Whole fish with scales, gills, and internal organs removed Dressed Whole Fillets Drawn fish with head, tail, and fins removed Sides of fish Usually boneless Cut lengthwise away from bones and backbone Steaks Cross sections cut from large, dressed fish May contain backbone and ribs Fish and Shellfish Fish and Shellfish Storage Highly perishable Fish Refrigerate or freeze immediately Use within 1-2 days of purchase Watch out for juices Cross contamination Shellfish Refrigerate in containers covered with clean, damp cloth Can live for a few days in these conditions Fish and Shellfish Cooking Methods Must be turned during cooking Should be able to hold shape Whole or dressed fish Whole or dressed fish Braising Delicate way of preparing fish Steaming Tuna and salmon Baking Whole or dressed fish At least 1 inch thick Grilling Poaching Broiling Adds flavor and color Careful not to overcook Frying Fry in pan Deep fry Breaded or batter dipped
