1 / 23

Chapter 6 Meat, Poultry, and Seafood

Chapter 6 Meat, Poultry, and Seafood. Grades of Meat. Meat inspection : mandatory in the US; ensures meat is ______________________________________________. Grading refers to the meat ’ s _____. The quality of meat is based primarily on its overall ____________________

grantv
Download Presentation

Chapter 6 Meat, Poultry, and Seafood

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter 6 Meat, Poultry, and Seafood

  2. Grades of Meat Meat inspection: mandatory in the US; ensures meat is ______________________________________________ • Grading refers to the meat’s _____. The quality of meat is based primarily on its overall ____________________ 1. Quality grade measures the flavor of meat products. The USDA evaluates meat for traits that indicate its ________________________. (________ –highest grade, _______ – middle grade, ______ –lowest grade) 2. Yield grade measures the proportion of _____________after it has been trimmed of bones or fat. 6.1 Chapter 6 | Meat, Poultry, and Seafood

  3. Cuts of Meat • A chef must understand the various cuts of meat, ___________________________________________ • Muscle fibers are surrounded by ________________. This tissue makes the meat tougher but also more flavorful. • 2 types of connective tissue • Collagen: breaks down during ________________________________________ • Elastin: will not break down _________________________________________ 6.1 Chapter 6 | Meat, Poultry, and Seafood

  4. Cuts of meat cont. • The most tender cuts of meat comes from ______________________________ • After butchering, the meat must be aged between __________hours to allow the muscles to _____________________________________________________________________________ • After aging, the butcher cuts the carcass into _____________cuts. • After primal cuts, fabrication can take place. Fabrication is the process of ______________________________________

  5. Cuts of Meat (Cont.) • Retail cuts of meat are those cuts that are ready ______ • Amount of butchering to prepare retail cuts affects its ________ • Restaurants can purchase retail cuts that are primal cuts, and then _____________________________________________ • Fabricators make cuts from the boneless loin or __________________ of beef, veal, lamb, or pork into a variety of menu cuts (1st step of all is to trim away the __) • ______________________: small, round pieces • ________: thin, boneless cuts that are lightly pounded • Emince’: thin strips of meat used for ____________ 6.1 Chapter 6 | Meat, Poultry, and Seafood

  6. Cuts of meat cont. • Offal meat is _____________meat from hogs, cattle, or sheep. Though no longer popular in the United States, offal meat is still enjoyed in other regions of the world. • ______________ meat is meat from animals that are not raised domestically. • ____________________ meat is slaughtered to comply with Jewish dietary laws.

  7. Purchasing andStoring Meat • Consider the following general guidelines when purchasing meat: • Cost: Fabrication is a way to ___________ meat costs. • Fat Content:The fat content of meat products often influences the _______________used (meat with ________ –lines of fat within meat cut, stay moist with both dry and moist cooking techniques) • Equipment:Consider the types of equipment an operation has before deciding what ________________________________ After purchasing and accepting it for delivery, properly store it: • Store in ________________ part of cooler • _____degrees or lower • Below _____________food • Use ____________ 6.1 Chapter 6 | Meat, Poultry, and Seafood

  8. Cooking Techniques The chef ’s goal while cooking meat is to maximize ____________________ while minimizing the loss of moisture. • In _____________ methods, such as broiling, grilling, and roasting, meats cook quickly; best for naturally _______ cuts (steaks, chops) • Another way to prepare meat is to use dry-heat cooking methods with _______________. These methods include ______________________________________________ • Moist-heat cooking techniques produce food that is delicately flavored and ___________________________ • Combination cooking methods, ______________, use both dry and moist heat to cook food that is not very tender. 6.1 Chapter 6 | Meat, Poultry, and Seafood

  9. Determining Doneness • Rare: internal temperature is ______°F. The meat appears red inside with a thin layer of brown on the outside. • Medium: internal temperature of _____°F; meat is pink inside with a well-browned surface; meat is firmer than rare meat. • Well-done: completely cooked, leaving little or no ____; meat is firm and dry, and the internal temperature is ______°F. • In general, as meat cooks, the exterior should develop a deep _____________ color. 6.1 Chapter 6 | Meat, Poultry, and Seafood

  10. Grades of Poultry • U.S. poultry grades apply to ____________________________________________ • Poultry receives a Grade of ______________(A being the highest). • Use Grade A poultry as is, meaning ______________________________________________ • Use Grades __________poultry in processed products where the poultry meat is cut up, chopped, or ground. • The class of poultry is defined mostly by the _____ of the bird. A bird’s age generally affects the ___________________________________________ 6.2 Chapter 6 | Meat, Poultry, and Seafood

  11. Two Forms of Poultry:White and Dark • The two distinct differences in poultry forms are white meat and dark meat. Each type of meat holds different ______________values. • White meat is from the areas of the fowl ____________________________________ • White meat is low in __________ and ______ content and cooks __________ • Dark meat is from areas where the bird’s muscles are used _______________________________________ • Dark meat is higher in __________ and __________. • Dark meat also tends to be the ____________________. 6.2 Chapter 6 | Meat, Poultry, and Seafood

  12. Purchasing, Fabricating,and Storing Poultry • Guidelines for poultry purchasing include: • _______________: frozen poultry does not look different from a fresh-poultry product. • ____________: The operation determines whether dark meat or white meat is preferable and makes purchases accordingly. • ______________:An operation decides what types of poultry products to purchase and how much to purchase by considering the types of equipment it has. • ___________: As with meat purchases, in-house fabrication is a way to reduce costs. • Store fresh, raw poultry at an internal temperature of ___________ or lower. Store frozen poultry at a temperature that keeps it _____________. 6.2 Chapter 6 | Meat, Poultry, and Seafood

  13. Cooking Techniquesfor Poultry • Poultry is suited to the dry-heat cooking techniques of ___________________(roasting requires more time because whole chicken is __________ – legs and wings are tied to bird’s body) • Also well suited to _____________________(sautéing, stir-frying, pan-frying, and deep-frying) ; require ________________-size pieces. • Moist-heat cooking: steaming is a healthy way to prepare poultry because nutrients are not __________________ • Chicken is a natural ingredient for the _____________ cooking methods of stewing and braising (_____________, a popular Mexican sauce is use in Chicken Poblano) 6.2 Chapter 6 | Meat, Poultry, and Seafood

  14. Seafood Inspectionsand Grades • The U.S. Food and Drug Administration (FDA) monitors interstate _________ shipments and also requires fish processors to adopt a _________ program. • The National Marine Fisheries Service (NMFS) publishes grades for seafood that has been inspected. Items are typically graded as __________________Standard. • Grade __________ is the highest quality • Some __________________ items may be used by a restaurant in certain recipes 6.3 Chapter 6 | Meat, Poultry, and Seafood

  15. Forms of Seafood • Fin fish have a __________ and can live in fresh water or in the ocean; classified according to their __________: • Round fish have a round body shape and one eye on each side ___________________________________________________ • Flatfish are oval and flat in shape and have two eyes _____________________________________________________ • Shellfish have an ______________but no backbone and live primarily in salt water: • ___________: outer skeleton and jointed appendages (crabs, shrimp) • ________________ have one or two hard shells (oysters, clams) • ________________ have a single internal shell and tentacles (squid) 6.3 Chapter 6 | Meat, Poultry, and Seafood

  16. Purchasing Seafood • The guidelines for purchasing fresh seafood include: • ____________:Vendors can supply seafood to an operation in a number of ways. • Storage capabilities:Fresh seafood is highly ________________; therefore, adequate storage facilities are a must for seafood items to ensure as long a shelf life as possible. • The market forms of fin fish include: • whole or round • drawn: ______________________ • dressed: _______________________________ • butterfly fillet: ___________________________ • fish fillet: ____________________________ • steak: ____________________________________ 6.3 Chapter 6 | Meat, Poultry, and Seafood

  17. Fabricating and Storing Seafood • Fin fish fabrication techniques consist of _________________________ the fish. Once filleted, can be cut into: • Goujonettes: __________________ • Paupiettes: __________________________ • _________is the opening or removing of a mollusk’s shell. • Shrimp are cleaned by removing the shell and deveining them. _______________ is the process of removing a shrimp’s digestive tract. • Fresh fish is very sensitive to _______________ abuse and can spoil quickly if it isn’t handled correctly. 6.3 Chapter 6 | Meat, Poultry, and Seafood

  18. Receiving Fish, shellfish • Fish: • Bright red ___________ • Clear, ________ eyes • Should be in _________________ ice • Shellfish: • Shells should be __________ • ID tags must stay attached to container until all shellfish have been used and retained for _________days after last item is served

  19. Cooking Techniquesfor Seafood • The best way to pair a fish with a cooking technique is to consider the ___________ of the fish. • ______________ fish cut into fillets or steaks are the best cooked by baking, broiling, and grilling. • ___________ fin fish and shellfish are best when using dry-heat cooking with fat and oil, such as sautéing, stir-frying, pan-frying, and deep-frying. • Moist-heat cooking techniques— En papillote (cook fish in ________________________________________________ • Combination cooking method, stewing and braising, are used when cooking bouillabaisse ________________________ 6.3 Chapter 6 | Meat, Poultry, and Seafood

  20. Determining Doneness • Guidelines for determining seafood doneness include: • Flesh turns from translucent to opaque:Raw flesh of most fish is translucent. When the flesh turns a denser, more ____________________ shade, the fish is done. • Flesh becomes firm:As flesh cooks, it becomes ___________ and springs back to the touch when done. • Flesh pulls easily away from bone:As fish cooks, flesh loosens and can be effortlessly separated ________________________________________ • Flesh begins to flake:As fish cooks, _____________tissue breaks down and muscle fibers begin to separate from each other, or flake. Fish is done as soon as flaking starts to occur. • It is better to undercook the fish slightly and allow _________________cooking to bring it to doneness. 6.3 Chapter 6 | Meat, Poultry, and Seafood

  21. Definitions of Charcuterieand Garde Manger • _________________ refers to specially prepared pork products, including sausage, smoked ham, bacon, pâté, and terrine. • Garde manger is the department typically found in a classical brigade system kitchen and/or the chef who is responsible for the preparation of ____________________________________________________________________________________ 6.4 Chapter 6 | Meat, Poultry, and Seafood

  22. Types of Charcuterie • Traditionally, ___________________ were ground pork that the preparer forced into a casing made from the lining of animal intestines. • Today, many ingredients are used to make sausage including ____________________________________________ • The three main types of sausage are: • Fresh sausage ____________________________________ • Smoked or cooked sausage ________________________ • Dried or hard sausage _________________________ 6.4 Chapter 6 | Meat, Poultry, and Seafood

  23. Forcement cont. • ____________ is a mixture of lean ground meat and fat that is emulsified, or forced together, in a food grinder and then pushed through a sieve to create a very smooth paste. • Pate’ – rich loaf made of meat and baked in a ______ • Pate’ de campagne (____________________________________________ • Pate’ en croute: forcemeat is wrapped in ___________ • Mousseline: forcemeat of ______meat mixed with cream and _____________________________________________

More Related