Foods I
Meat, Poultry, and Seafood
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


Meat from hogs
Grayish pink color w/ white fat
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)
Preparing Meat, Poultry, Fish &
Shellfish
Cooking Meats
Color


Turns from red to brown (beef)
Turns from pink to white (pork)
Flavor

Heat creates chemical reactions that change flavor
Texture




Heated meat loses fat and moisture—shrinks
Muscle fibers get firmer
Connecting tissue becomes more tender
Overcooking makes the muscle strands tough
When to Use Moist Heat With
Meats
With less tender cuts
Methods


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Simmering
Stewing
Braising
Overcooking- mushy meat, loses flavor
Marinating Meat
Marinating: another way to tenderize meat and
to add flavor
3 basic ingredients

Oil, an acid (ex. vinegar, lemon juice, wine),
seasonings
Using marinades



Fish- 30 minutes to an hour
Meat and poultry- 30 min.
To cook:
Drain food from marinade
Make a separate batch of marinade to baste with
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 Used for Meats
and Fish
Roasting or Baking
Broiling
Poaching (fish only)
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

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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
Ground Poultry
Healthy eating

Ground Chicken or Turkey
Can be substituted for ground beefhealthier yet drier (add more
liquid/seasoning)
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:

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
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Finfish- have fins, a bony skeleton, and a backbone
Shellfish- no fins or bones but have a shell
Freshwater Fish- Inland waters such as lakes,
ponds, and rivers
Saltwater Fish- (seafood) Waters such as oceans
and seas
Today many fish farms are able to raise both
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

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)
Buying & Storing Fish & Shellfish
Buy from a reliable
source
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