Foods I Meat Poultry and Seafood Types

Foods I Meat, Poultry, and Seafood

Types of Meat Beef n n Cattle, more than 1 year old Bright red flesh Veal n n Calves, 1 -3 months old Mild flavor, light pink color, little fat Lamb n n n Young sheep Mild but unique flavor Bright pink color w/ white brittle fat Pork n n Meat from hogs Grayish pink color w/ white fat

Storing Meat Refrigeration/Freezer Ground Meatn n refrigerator 1 -2 days freezer 3 -4 months Fresh Meatn n refrigerator 3 -4 days Freezer 6 -9 months (beef can be stored to 12 months)

Preparing Meat, Poultry, Fish & Shellfish

Cooking Meats Color n n Turns from red to brown (beef) Turns from pink to white (pork) Flavor n Heat creates chemical reactions that change flavor Texture n n 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 n n n Simmering Stewing Braising Overcooking- mushy meat, loses flavor

Marinating Meat Marinating: another way to tenderize meat and to add flavor 3 basic ingredients n Oil, an acid (ex. vinegar, lemon juice, wine), seasonings Using marinades n n n 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

Chickenn n n 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 0 F

Chicken Broiler-fryer n Most tender & most common Roaster n n Larger & older than broiler-fryer Yield more meat per pound Stewing n n Older, mature birds Less tender----must use moist cooking methods Rock Cornish game hens n n Young, small, special breed One bird= one serving (Mid-evil Times) Capons n n Desexed roosters under 10 months old Tender & flavorful, best roasted

Turkey n n n 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-roastern n n Smallest type of turkey Average weight 5 -9 lbs. Least available type of turkey Henn n Female turkey Average weight 8 -16 lbs. Tomn n Male Up to 24 lbs.

Ducks & Geese Ducks and Geesen All dark meat n Flavorful yet high in fat n Usually only sold as whole & frozen

Ground Poultry Healthy eating n 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— n n n 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- edible finfish and shellfish Types and Market Forms of Fish and Shellfish: n n n 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: n Catfish, Cod, Flounder, Haddock, Halibut, Perch, Pike, Pollock, Pompano, Red Snapper, Sole, Trout, Turbot, Whitefish Dark color, more pronounced flavor, and firm texture: n 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 n 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 Lobstern n 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 n 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