1 FRMCA Level 2, Chapter 6 Meat, Poultry, and Seafood 2015 Summer Institutes Level 2

2 Session Objectives Outline the federal grading systems for meat. Describe the various kinds of meat. List factors that affect purchasing decisions for meat. Identify the proper purchasing and storing procedures for meat. Outline basic techniques for cooking meat. Match various cooking methods with different forms of meat.

3 Session Objectives continued List factors that affect purchasing decisions for poultry. Identify the proper purchasing and storing procedures for poultry. Outline basic techniques for cooking poultry. Match various cooking methods with different forms of poultry. Outline the federal grading systems for seafood. Describe the various kinds of seafood.

4 Session Objectives continued List factors that affect purchasing decisions for seafood. Identify the proper purchasing and storing procedures for seafood. Outline basic techniques for cooking seafood. Match various cooking methods with different forms of seafood.

5 Grades of Meat Meat inspection is mandatory in the United States. It ensures that meat is wholesome and that the processing facilities and equipment meet food safety standards. Grading is voluntary. Grading refers to the meat’s quality. The quality of meat is based primarily on its overall flavor characteristics and tenderness. Quality grade measures the flavor characteristics of meat products. The USDA evaluates meat for traits that indicate its tenderness, juiciness, and flavor. Yield grade measures the proportion of edible or usable meat after it has been trimmed of bones or fat.

6 Grades of Meat continued Quality Grades for Beef, Lamb, and Veal PrimeHighest quality Sold in finest restaurants, hotels, and markets Lots of marbling and a cover of firm fat— enhances flavor and juiciness ChoiceHigh grade of meat Less marbling than prime SelectSlightly lower grade than choice Significantly lower marbling content Tender if cooked properly

7 Grades of Meat continued Quality Grades for Beef, Lamb, and Veal GoodOnly used for veal and lamb Comparable to select Lower grades for beef Standard, commercial, utility, cutter, and canner Lower grades for lamb Utility and cull Lower grades for veal Standard and utility

8 A chef must understand the various cuts of meat, the physical composition of the muscle tissue, and how it is affected by heat. Muscle fibers are surrounded by connective tissue. This tissue makes the meat tougher but also more flavorful. –An acidic marinade will denature or unwind the protein fibers and tenderize the meat. Cuts of Meat 6.1

9 Cuts of Meat continued Before a cut of meat becomes available for purchase by an operation, the processor cuts the whole carcass into large sections. After butchering, the meat must be aged between 48 and 72 hours to allow the muscles to relax. At the end of the aging period, the butcher cuts the carcass into primal cuts. After primal cuts are made, fabrication—the process of butchering primal cuts into usable portions—can take place. Retail cuts are cuts of meat that are ready for sale. 6.1

10 Cuts of Meat continued Foodservice purchasers can purchase primal cuts and fabricate them for their own use, or they may buy fabricated portions. Offal meat is organ 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. Game meat comes from animals that are not raised domestically. Kosher meat is slaughtered to comply with Jewish dietary laws. 6.1

11 Beef Cuts

12 Veal Cuts

13 Lamb Cuts

14 Pork Cuts

15 Meat is one of the most expensive food purchases made by a foodservice operation. Purchasing the right cuts and the right amount have an impact on an operation’s profitability. Purchasing Meat 6.1

16 Purchasing Guidelines for Meat Consider the following general guidelines when purchasing meat: Cost: Fabrication is a way to reduce meat costs. Freshness: Often, high-quality frozen meats do not appear that different from fresh-meat products. Fat content: The fat content of meat products often influences the cooking method used. Rendered fat can be used to flavor other items. Equipment: Consider the types of equipment an operation has before deciding what types of meat products to purchase. Vendors: It is always a good idea for an operation to shop around to ensure that it gets the best price for its needs. 6.1

17 Receiving Guidelines for Meat To be accepted during delivering meat must meet the following criteria: Color –Beef: Bright cherry red; aged beef may be darker in color; vacuum-packed beef will appear purplish in color –Lamb: Light red –Pork: Light pink meat; white fat Texture: Firm flesh that springs back when touched Odor: No odor Packaging: Intact and clean

18 Storing Meat Store meat immediately after delivery and inspection in its own storage unit or in the coldest part of the cooler. Hold fresh meat at an internal temperature of 41°F or lower. Store frozen meat at a temperature that will keep it frozen. If storing meat in the same cooler as ready-to-eat food, store the meat below the ready-eat-to food. Follow the FIFO method of stock rotation. 6.1

19 Cooking Techniques The goal while cooking meat is to maximize flavor and tenderness and minimize the loss of moisture. Dry-heat methods include broiling, grilling, and roasting. These methods cause meats to cook quickly. Dry-heat cooking methods with fat and oil include sautéing, stir-frying, pan-frying, and deep-frying. Moist-heat cooking produces food that is delicately flavored and moist with a rich broth. Combination cooking methods like braising and stewing use both dry and moist heat to cook food that is not very tender. 6.1

20 Cooking Techniques continued Meat Cuts and Cooking Method BeefSteaks: Dry heat (broil or grill) Rib roast: Dry heat (roast) Short ribs: Combination (braise) Top round: Dry heat (roast) or combination (braise) Brisket: Moist heat (simmer) VealForeshank: Combination (braise) Hotel rack: Dry heat (grill, broil, or roast) Loin chop: Dry heat (gill or broil) or dry heat with fat/oil (sauté) Hindshank: Moist heat (simmer) or combination (braise) Tenderloin: Dry heat (grill, broil, roast) or dry heat with fat/oil (sauté) 6.1

21 Cooking Techniques continued Meat Cuts and Cooking Method LambLamb rack: Dry heat (grill or broil, roast) or dry heat with fat/oil (sauté) Loin chops: Dry heat (gill or broil) or dry heat with fat/oil (sauté) Leg of lamb: Dry heat (gill or broil) Breast: Combination (braise) PorkSpare ribs: Combination (steam, then grill) Pork loin: Dry heat (roast) or combination (braise) Pork Tenderloin: Dry heat (gill or broil, roast) or dry heat with fat/oil (sauté) Fresh ham: Dry heat (roast) 6.1

22 Determining Doneness A beef roast is rare when the internal temperature is 130°F. The meat appears red inside with a thin layer of brown on the outside. At an internal temperature of 145°F, the roast is medium. The meat is pink inside with a well-browned surface. The surface of meat cooked to medium is firmer than rare meat. Well-done meat is completely cooked, leaving little or no juice. The cooked surface of the meat is firm and dry, and the internal temperature is 160°F. As meat cooks, the exterior should develop a deep brown color. 6.1

23 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 nutrition values. White meat comes from the areas of the fowl where little muscle use takes place, such as the breast. –White meat is low in calories and fat content and cooks faster. Dark meat comes from areas where the bird’s muscles are used more heavily, such as the leg and thigh region. –Dark meat is higher in calories and fat. –Dark meat also tends to be the richer, more flavorful meat.

24 Restaurants and foodservice use Grade A poultry. Game birds (partridge, pheasant, squab, duck, goose, quail) should be purchased from October through December. Purchasing Poultry 6.2

25 Purchasing Guidelines for Poultry Freshness: High-quality frozen poultry does not look different from a fresh-poultry product. Form: The operation determines whether dark meat or white meat is preferable and makes purchases accordingly. Equipment: An operation decides what types of poultry products to purchase and how much to purchase by considering the types of equipment it has. Vendors: Check out the equipment, storage capabilities, labor costs, and transportation costs of competing vendors. Cost: As with meat, in-house fabrication is a way to reduce costs. 6.2

26 Storing Poultry Store fresh, raw poultry at an internal temperature of 41°F or lower. Store frozen poultry at a temperature that keeps it frozen. Place poultry removed from its original packaging in airtight containers, or wrap it in airtight materials. Store poultry below ready-to-eat food, if stored in the same cooler. Follow the FIFO (first-in, first-out) method. 6.2

27 Cooking Techniques for Poultry Dry-heat cooking: Poultry is especially suited to the dry-heat cooking techniques of grilling, broiling, and roasting. Cook poultry through, but do not overcook it. –Cook to 165°F for 15 seconds to kill all traces of Salmonella spp. –Bake stuffing and dressing separately—and to 165°F—for food safety. For roasting, truss the bird so it cooks evenly. –Truss: To tie a bird’s body for cooking 6.2

28 Cooking Techniques for Poultry Dry-heat cooking with fat and oil: Sautéing, stir-frying, pan-frying, and deep-frying Requires tender, portion-size pieces Moist-heat cooking: Steaming is a healthy way to prepare poultry, as nutrients are not washed away or drawn out during cooking. Steamed poultry is done when opaque in appearance and flesh offers little resistance when pressed. Combination cooking: Stewing and braising 6.2

29 Additional Techniques Cooking Poultry ChickenGame hen: Dry heat (broil, grill, or roast) Broiler/fryer: Any cooking method Roaster: Any cooking method DuckBroiler/fryer: Dry heat (roast) Roaster: Dry heat (roast) Mature: Combination (braise) Goose:Young: Dry heat (roast) TurkeyFryer/roaster: Dry heat (roast) or dry heat with fat/oil (sauté) Young: Dry heat (roast) or combination (stew) Mature: Combination (stew) 6.2

30 The U.S. Food and Drug Administration (FDA) monitors interstate fish shipments and also requires fish processors to adopt a HACCP program. Many processors participate in a voluntary seafood inspection program conducted by the U.S. Department of Commerce (USDC). Products that have been inspected under this program carry a Processed Under Federal Inspection (PUFI) mark. Seafood Inspections and Grades 6.3

31 Seafood Inspections and Grades continued The National Marine Fisheries Service (NMFS) publishes grades for seafood that has been inspected. Items are typically graded as A, B, C, or Below Standard. Grade A: The highest quality—excellent appearance, good flavor and odor, free of blemishes or defects Grade B: Good quality with blemishes or other defects Grade C: Relatively good quality, but only for dishes not requiring attractive appearance 6.3

32 Forms of Seafood Fin fish have a backbone, live in freshwater or in the ocean, and are classified according to their shape—either round or flat. –Round fish have a round body shape and one eye on each side of the head, and they swim upright in saltwater or freshwater. –Flatfish are oval and flat in shape and have two eyes on the front part of the head. Shellfish have an outer shell but no backbone and live primarily in saltwater. –Crustaceans have an outer skeleton and jointed appendages. –Mollusks have one or two hard shells. –Cephalopods have a single internal shell and tentacles. 6.3

33 Market form: Vendors can supply seafood to an operation in a number of ways. Storage capabilities: Fresh seafood is highly perishable. Adequate storage facilities are required to maximize seafood’s shelf life. Vendor selection: Considering the vast variety of seafood available, a reliable and reputable supplier is crucial. Purchasing Guidelines for Seafood 6.3

34 Purchasing Guidelines for Seafood continued Processed seafood might be an appropriate choice for an operation if it does not market menu items as “fresh caught.” Market forms of fin fish include: –Whole or round: As if it were just caught –Drawn: Only viscera (guts) removed –Dressed: Viscera, scales, fins, and often the head removed –Fish fillet: Boneless pieces cut from the sides –Butterfly fillet: Two sides cut away from the backbone –Steak: Cross section cut, generally from large fish 6.3

35 Storing Seafood Fin Fish Store fish at an internal temperature of 41°F or lower. Pack fresh, whole fish in beds of flaked or crushed ice. Ice beds must be self-draining, and the containers should be cleaned and sanitized regularly. Change the ice regularly; crushed ice works best. Store frozen fish at a temperature that will keep it frozen. 6.3

36 Storing Seafood continued Shell Fish Store live shellfish in its original container at an air temperature of 45°F or lower. Keep the shellstock identification tags on file for 90 days from the day the shellfish was sold or served. Store frozen shellfish at a temperature that will keep them frozen. 6.3

37 Cooking Techniques for Seafood The best way to pair a fish with a cooking technique is to consider the flesh of the fish. Dry-heat cooking: Fatty fish cut into fillets or steaks are best cooked by baking, broiling, and grilling. Dry-heat cooking with fat/oil: Lean fin fish and shellfish are best when sautéing, stir-frying, pan-frying, and deep-frying. –When deep-frying, the fish should be very fresh; the fat used to deep-fry should be of high quality; and the item should be served immediately after cooking. 6.3

38 Cooking Techniques for Seafood continued Moist-heat cooking: Simmering and steaming are excellent ways to cook fish, especially the lean varieties. Combination cooking: Stewing and braising (use both dry and moist heat) –Bouillabaisse –Jambalaya –Cioppino 6.3

39 Guidelines for Determining Doneness Flesh turns from translucent to opaque: Raw flesh of most fish is translucent. When the flesh turns a denser, more opaque shade, the fish is done. Flesh becomes firm: As flesh cooks, it becomes firmer and springs back to the touch when done. Flesh pulls easily away from bone: As fish cooks, flesh loosens and can be effortlessly separated from bone when done. 6.3

40 Determining Doneness continued Flesh begins to flake: As fish cooks, connective tissue breaks down and muscle fibers begin to separate from each other, or flake. Fish is done as soon as flaking starts to occur. Undercooking: It is better to undercook the fish slightly and allow carryover cooking to bring it to doneness. 6.3