ProStart Year 2 Chapter 8 Meat, Seafood and Poultry

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ProStart Year 2 Chapter 8Meat, Seafood and
Poultry
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QUALITY GRADES FOR MEAT

• Beef Grades Veal Grades Lamb Grades
• -Prime -Prime -Prime
• -Choice -Choice -Choice
• -Select -Utility -Good
• -Standard -Standard -Utility
• -Commercial
• -Utility
• -Cutter
• -Canner

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GAME MEATS

• -Deer
• -Wild Boar
• -Moose
• -Elk
• -Caribou
• -Bear

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QUALITY GRADES FOR POULTRY

• -USDA A
• -USDA B
• -USDA C
• FACTORS THAT DETERMINE ITS GRADE ARE
• -Shape of the carcass
• -Ratio of meat to bone
• -Amount of feathers, hair, and down
• -Number (if any) of cuts or broken bones

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SANITATION FOR POULTRY FABRICATION

• -Refrigerate poultry when it is not being
• fabricated.
• -Never store uncooked
  poultry above cooked meats.
• -Clean and sanitize the cutting board and
• all cutting utensils before and after
  
• fabrication.
• -Store poultry in clean, leak-proof
  containers.

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SIGNS OF FRESH FISH

• -Fresh, clean, sea aroma
• -Slick, moist skin
• -Moist, fresh, flexible with full tail and fins
• -Firm and elastic flesh
• -Clear and full eyes gills should have a red or
  maroon color
• -Live crab and lobster should move about clams,
  mussels, and oysters should be tightly closed

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TYPES OF SEAFOOD

• FISH
• -Round (Salmon, tuna)
• -Flat (Flounder, sole)
• SHELLFISH
• -Mollusks (Clams, oysters)
• -Crustaceans (Lobster, shrimp

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WHAT IS MEAT?

• -Muscle tissue is made up of 75 water, 20
  protein, and 5 fat
• -Muscle fibers are bound together in bundles
• -Bundles are surrounded by connective tissue
• -Two types of connective tissue
• Collagen-Breaks down during long, slow,
  moist-heat cooking
• Elastin-Will not break down during cooking
  needs to be trimmed by hand (silverskin- the
  thin, pearlescent membrane found on certain cuts
  of meat, such as tenderloin, is very tough and
  must be removed in order to prevent the meat from
  curling during cooking.) answers.com
• -Amount of connective tissue increases
• as the animal ages
• the more the animal exercises
• -Marbling is the fat built up between muscle
  fibers
• Makes cooked meats Juicy
• More marbling in tender cuts (tenderloin,
  sirloin)
• Tender cuts come from muscles that receive
  little exercise

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Techniques for Adding Moisture, Tenderness, and
Additional Flavor

• -Long, slow, moist-heat cooking for tough
• cuts
• Long, slow cooking breaks down collagen
• Cooking liquid adds moisture
• -Marinade Liquid of oil, herbs, spices, and
• acid (wine, vinegar)
• adds flavor
• gives attractive exterior look
• -Barding tying a layer of fat to meat before
• Cooking
• done to poultry and meat that have little
  natural fat cover
• fat adds moisture and protects meat during
  roasting

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Overview of Cooking Methods

• Dry-Heat Methods
• Bake- Cook food in a oven without liquid at
  temperatures between 250 F and 475 F (121.1 C and
  246.1 C)
• Broil- Cook food by placing it below a radiant
  heat source
• Deep-fry- Cook food by immersing it completely in
  hot fat or oil
• Grill- Cook food on a rack above heat source
• Pan-Fry- Cook food in hot fat or oil over medium
  heat
• Roast- cook food using indirect heat in a closed
  environment
• Sauté- Cook food quickly in little fat or oil
  over high heat

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• Moist-Heat Methods
• Boil- Cook food submerged in liquid that has
  reached the boiling point 212 F (100 C)
• Blanch- Parcook food in boiling water for a very
  short time.
• Simmer- Cook food completely submerged in liquid
  at low temperatures (185 F to 205 F, or 85 C to
  96.1 C)
• Steam- Cook food in boiling-hot water vapor

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Combination Methods

• Braise- Sear food in hot oil, then cook tightly
  covered in a small amount of liquid finish in an
  oven or on the stovetop.
• Stew- Sear bite-sized pieces of food, then cover
  them in a liquid and simmer in a covered pot

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How to Pair a Fish with a Cooking Technique

• Oily fish
• -Dry-heat techniques, such as grilling or
  broiling
• Fish with a moderate amount of fat
• -Any cooking Method
• Lean fish and Flounder
• -Poaching or Sautéing

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Types of Sausages

• Fresh sausages Made with raw ingredients
• -Breakfast sausage links
• -Polish kielbasa
• -Mexican chorizo
• -French andouille
• Smoked or cooked sausages Made with raw meats
  treated with preservatives
• -German Knackwurst
• -Frankfurter
• -Bratwurst
• Dried or hard sausages Made with cured meats
  that are air-dried
• -Italian salami
• -Pepperoni

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Types of Forcemeats

• Forcemeat A mixture of lean, ground meat and fat
  that is forced to combine in a food grinder and
  is then pushed through a sieve to make a very
  smooth paste
• Straight forcemeat
• -finely ground, seasoned, and cooked in a
  terrine
• Country-Style
• -main ingredient is cured meat
• -slightly coarser than straight forcemeat
• -also called pate de campagne
• Mousseline
• -delicately flavored
• -made with poultry, veal, or fish
• -lightened with cream and egg whites