Meat, Fish, and Poultry

1. Meat, Fish, and Poultry Chapters 36, 37, and 38

2. Chapter 36: Meat • List the nutrients found in meat • Protein, iron, zinc, phosphorous, thiamin, riboflavin, niacin, B6 and B12 • Meat is composed of what 3 things? Describe them. • Muscle: Made of long, thin cells, sometimes called muscle fibers • Connective Tissue: Thin sheets of protein material that anchors the muscle to the bone • Collagen- thin, white transparent tissue. When cooked in moist-heat, it softens and turns into gelatin • Elastin- tough, elastic, and yellow. Cannot be softened by heat and is cut away before cooking • Fat

3. Chapter 36: Meat • Define Marbling • Small white flecks of fat • Define a cut • Specific, edible part of the meat (steak, chop, roast) • What 3 pieces of information about meat are found on the price label? • Meat type (beef or pork), wholesale cut (chuck, rib, or round), and retail cut (spare ribs, chops, steak)

4. Chapter 36: Meat • Explain the difference between inspection and grading. • Federal Meat Inspection Act inspects meat for wholesomeness and grading is done by the USDA voluntarily. Meat can be graded as prime, choice, or select. • List 4 ways to tenderize less tender cuts of meat • Mechanical methods (grinding, pounding, cutting), acids such as tomatoes, sour cream, yogurt, and vinegar, or using a commercial meat tenderizer • Name 2 regulations regarding ground beef. • No more than 30% fat by weight, may contain seasonings, lean beef must have less than 10 grams of fat

5. Chapter 36: Meat • Name four popular variety meats. • Andouille, liver, kidney, pig’s feet • What are the 3 most popular processed meats? • Ham, bacon, sausage, and cold cuts • How long will most fresh meats keep in the refrigerator? • 3-5 days for fresh meat, variety meats: 24 hours • Describe what happens to meat when it is overcooked. • Meat becomes tough and dry. May be difficult to cut or digest • Explain what kind of meat can be successfully broiled. • Steaks, chops, ham slices, liver, bacon, ground beef

6. Chapter 36: Meat • List the steps for roasting large, tender cuts of meat. • Place meat fat side up on a rack in a shallow pan, season the meat, insert an oven safe thermometer, do not add water or cover the pan, roast at 325 degrees, remove from oven when thermometer registers 5 degrees lower than desired temperature, and let stand for 15-20 minutes • Explain the difference between frying and pan-broiling. • When you pan-broil, the fat is poured off as it accumulates • List 3 ways to cook less tender cuts of meat • Braising, pressure cook, slow cooker • When cooking meat, at what point should you begin testing for doneness? • Near the end of the cooking time

7. PoultryChapter 37

8. Chapter 37: Poultry • List the nutrients in poultry. • Protein, Niacin, B6, B12, Calcium, phosphorus, iron, and trace minerals • How can you reduce the amount of fat in poultry? • Remove the skin • Name the four most common types of poultry. • Chicken, turkey, duck, and goose • Compare broiler-fryer chickens with roaster chickens. • Broiler fryer: sold at 7 weeks of age, 3-4 lbs, most tender and most common • Roaster: 4-7 lbs, sold 3-5 months old, yield more meat per pound

9. Chapter 37: Poultry • List the benefits of cooking a stewing chicken with moist heat • Make less tender meat more tender • What are capons, and how are they usually cooked? • De-sexed roosters under 10 months old. They are best roasted. • Describe the advantages and disadvantages of eating free-range chickens. • Advantages: More flavorful, organic • Disadvantages: More fat and expensive

10. Chapter 37: Poultry • List and describe the 4 types of turkeys. • Fryer-Roaster: 5-9 lbs, not always available • Hens- female turkeys, 8-16 lbs • Toms- male turkeys, up to 24 lbs • Self-basting turkey- Injected with broth, oil, or butter and seasonings to make them more moist and flavorful • What are 3 types of duck that are available? • Broilers and fryers, roasters, and long island • How is cut-up poultry sold? • Halves, quarters, or parts (breasts, wings, thighs, and drumsticks)

11. Chapter 37: Poultry • Name 3 organs that might be found in a package of giblets. • Liver, gizzard (stomach) and heart • Describe the most common grade of poultry. What does it mean? • Grade A: poultry is practically free of defects, has a good shape and appearance, and is meaty • List 3 things to avoid when buying poultry. • Tiny feathers, bruised or torn skin, leaking packages with an off odor • How long should fresh poultry be stored in the refrigerator? • 1-2 days

12. Chapter 37: Poultry • Describe the cleanliness procedures to follow before cooking fresh poultry. • Rinse and pat dry with a paper towel • Explain the difference between broiling and grilling chicken. • Broiling: Heat is from above, quick cooking time • Grilling: Heat is from below, longer cooking time • List the disadvantages of stuffing a whole bird and then refrigerating it the day before cooking it. • Allows time for harmful bacteria to grow

13. Chapter 37: Poultry • Where should you insert the thermometer when roasting poultry? • Thickest part, away from fat or bone • Describe how to make microwave chicken look more appealing. • Use a dark sauce, browning dish, or broil after microwaving

14. SeafoodChapter 38

15. Chapter 38: Seafood • List all the nutrients found in fish and shellfish. • Protein, B vitamins, iron, phosphorus, selenium, zinc, copper, Vitamin D, and Omega-3 fatty acids • Name 3 types of fish that have high mercury levels and should be avoided by small children and pregnant and nursing mothers. • Albacore tuna, shark, swordfish, king mackerel, and tilefish • Define seafood. • Saltwater fish and shellfish

16. Chapter 38: Seafood • What do they letters HAACP stand for, and what is the function of this system? • Hazard Analysis and Critical Control Point, identifies and prevents hazards causing foodborne illness during fish processing • Name and describe five market forms of fish that you can purchase • Whole, drawn, dressed, fillets, and steaks • Page 536 in textbook

17. Chapter 38: Seafood • List ways you can determine the quality of fresh fish. • Appearance: shiny skin and glistening color • Aroma: mild, fresh aroma like cucumber or seaweed • Touch: Skin should spring back when pressed • Name some of the shellfish you will find in the market. • Clams, oysters, mussels, scallops, lobsters, crabs, and shrimp • Name three examples of convenience fish or shellfish. • Cooked, ready to eat, canned, frozen, and cured • Name 3 methods for curing fish. • Salt-dried, smoked, or pickled

18. Chapter 38: Seafood • Describe safe storage methods for fish. • Refrigerate, use within a day or two, place in plastic bag to keep juices from dripping on other foods • What happens when fish is overcooked? • Dry heat: becomes tough and rubbery • Moist heat: falls apart • Describe how to test fish for doneness. • Use the 10 minute rule: cook 10 min for every inch of thickness

19. Chapter 38: Seafood • What type of fish is most suitable for grilling? • Salmon and tuna steaks, firm, drawn, and dressed fish, pompano, and red snapper • Describe how to bake drawn and dressed fish. • Stuff (if desired). Oil baking dish, place fish in pan, brush with oil, bake uncovered at 400 degrees, basting as needed • List the steps for microwaving fish. • Place fish in microwaveable dish, add sauce, cover with lid or plastic wrap, remove when outer edges are opaque and center is still slightly translucent, let stand for 5 minutes to complete cooking