Meats: Poultry, Fish and Shellfish Food Service Occupations 2

What is considered Poultry? Any domestic bird Chicken: most popular Turkey: bred as lightweight or heavyweight Duck: Game bird, all dark meat Cornish Hen: resemble a chicken, but smaller Geese: all dark meat, high in fat Guinea: colorful bird with dark flesh Partridge: smaller than pheasant, Pheasant: Fairly large, dark meat Quail: similar to partridge Squab: very young pigeons

Poultry Grading USDA inspection stamp is required for all ready to cook poultry products Grading is not required by all states Grading is as follows U.S. Grade A: normally what commercial kitchen uses U.S. Grade B U.S. Grade C

Poultry Market Forms Whole Cut Ground Meat Fresh Frozen Normally used in commercial kitchen Cut Cut into several pieces Breast (2), wing (2), leg (2), thigh (2) Ground Meat Fresh Frozen The feathers, head, neck and feet are always removed The entrails and viscera are also removed, although they make package some parts in the center of the bird

Storing Poultry All poultry goes bad quickly, so it must be used or frozen within a couple of days Raw poultry needs to be store on the very bottom on the fridge, so that it does not drip onto any other food Frozen poultry should be thawed in the fridge for a day or two, and then used right away Never use poultry that smells spoiled WHEN IN DOUBT, THROW IT OUT! You can’t “cook” the bacteria out to make it safe

Cooking Poultry Similar to other meats Tough cuts needs moisture and a long cooking time Tender cuts can be cooked at a high temperature for a shorter amount of time Internal temperature should be 165 degrees for all poultry Stuffing should be cooked separately, not inside the chicken, for sanitation and safety.

Fish and Shellfish Fish Classified into freshwater and saltwater Catfish Lake Trout Whitefish Saltwater Codfish Flounder Halibut Salmon Sea Bass Snapper

Fish Continued Also divided by amount of fat Fat fish: 20% or more fat Salmon Mackerel Catfish Rainbow trout Lean fish: 0.5% or less fat Bluefish Codfish Halibut Northern pike Yellow Perch

Fish Market Forms Whole: exactly as they come out of the water Drawn: entrails are removed and scaled Dressed: scaled, entrails removed, head/tail/fins removed Steaks: cross sectional slices of larger fish Single Fillets: flesh from the sides, cut lengthwise Butterfly Fillets: two single fillets held together by uncut belly of fish Sticks: cut lengthwise from fillets into uniform portions

Shellfish Any sea food that has a shell Classified as: Crustaceans Lobster, shrimp, crayfish, crab Mollusks Oysters, clams, mussels, snails, scallops

Shellfish Market Forms Whole Shellfish should be sold live Shucked: shell is removed, can be sold fresh or frozen Headless: applies to shrimp, head is taken off

Purchasing fish Desirable Undesirable Eyes Bright and clear Dull and clouded Gills Bright red, free from slime Dull gray or brown Flesh Firm, elastic, not separating from bones Soft, dents when pressed, separating from bones Scales Bright, adhere tightly to skin Lack of sheen, loose Order Fresh, free from objectionable odors Strong, objectionable