Meat, Fish & Poultry: PROTEIN-BASED FOODS

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Meat, Fish & Poultry: PROTEIN-BASED FOODS Foods I: Fundamentals.

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Presentation transcript:

Meat, Fish & Poultry: PROTEIN-BASED FOODS Foods I: Fundamentals

Meats Meats beef, pork, lamb & veal COOKING: NUTRITION: Before cooking, red meats should have a bright red color. Grey or brownish color means the meat is bad. NUTRITION: The number of servings in a pound of meat depend on the amount of fat, gristle and bone. Red meats = lots of iron White flecks of fat in the muscle tissue is called “MARBLING.” More marbling = better Ground ROUND has the lease amount of fat.

http://www.youtube.com/watch?v=F7-_ka3DAuY

Question… Which of the following meats is cooked most efficiently in the microwave? A. Pot Roast B. Battered Chicken C. Stuffed Pork Chops D. Sausage Links ANSWER: D – Sausage Links

Poultry Poultry  Chicken & turkey, goose & duck STORAGE: COOKING: Frozen chicken should be thawed in the refrigerator Fresh, whole chicken can be stored in fridge for 2-3 days COOKING: Poultry is usually TENDER, so use DRY cooking methods Roasting poultry in a bag shortens cook time Wash & stuff turkey loosely right before cooking Stir-fry is a QUICK way to cook boneless chicken in under 10 min. A whole turkey is done when it reaches the correct INTERNAL TEMPERATURE Take from thickest part of the thigh NUTRITION: Boneless, skinless chicken breast is LOWEST in fat Also, boneless breasts offer the most servings Light meat = less calories than dark REMOVE SKIN to reduce fat content

http://www.youtube.com/watch?v=A5sxus2B3so 2.08

Question… Pork usually comes from YOUNG animals. Do you think this makes the meat tough or tender? ANSWER: TENDER

Fish STORAGE: PREPARATION: NUTRITION: Fresh clams & oysters in fridge for 2-3 days Fresh fish & shellfish in fridge for 1-2 days Fresh fish will have bright bulging eyes & SHINY skin Spoiled fish will have a strong fish odor PREPARATION: Fish should be cooked for a short period of time Fish is tender because it has little connective tissue NUTRITION: Fish fillets have the lowest saturated fat of all other meats Fish fillet = one side of fish without the backbone Deveined shrimp have intestines removed Fresh finfish have gills that are red in color FINFISH live in fresh or saltwater Ex. FLOUNDER

QUESTION… Which of the following is a crustacean? ANSWER: B. crab CLAM CRAB MOLLUSK OYSTER ANSWER: B. crab Crustaceans include shrimp, lobster and crab…

Meat, Fish & Poultry TIPS FACTS After cutting raw meats, the cutting board and knife should be washed and sanitized. To be sure meat is fully cooked, you should measure the internal temperature. Meat can be stored in the refrigerator or freezer. FACTS Older animals have TOUGHER meat and more FAT

Meats Dry Heat Moist Heat Fry Roast (Bake) Broil FOR TENDER CUTS OF MEAT Loin Rib – broil YOUNGER ANIMALS Simmer Braise Stewing FOR TOUGH CUTS OF MEAT Shoulder - braise Rump Roast - braise Round Chuck OLDER ANIMALS *Grinding meat tenderizes it by breaking down the elastin in the meat.

Portion Sizes