1. Meat, Poultry, and Seafood

2. Types of Meat
Beef, veal, pork, and lamb are the most commonly eaten types of meat in the U.S.
What is veal?
Meats are all high in proteins as well as being good sources of several vitamins and minerals. (especially high in iron)

3. Things to Consider When Purchasing Meat:
Inspection (wholesomeness) and Grading (quality)
The appearance of the fat; (marbling) is a sign of quality.
What should you look for in terms of characteristics of the fat?
The label identifying where the cut came from – can let you know if cut is tender or less tender
What location can indicate tenderness?
What location can indicate a less tender cut?
Consider # of servings when deciding boneless or bone – in.

4. Storage for Meat All fresh meat is highly perishable.
What is the difference between how fresh pre- packaged meat should be stored and how the same item should be prepared for freezer storage?
List storage times for the following:
Fresh meat:
Ground meat:
Leftovers:

5. Cooking Meat
The connective tissues in meat contain elastin and collagen.
What is the difference between collagen and elastin?
How can elastin be broken down?
Roasting, broiling, grilling, pan-broiling, and frying are dry heat methods suitable for _________ cuts.
Braising and stewing are moist heat methods and are needed to tenderize __________ cuts of meat.

6. Suitable Cooking Methods
Fry -
Broil -   
Grill -
Roast -
Braise -
Pressure cook -
Pan broil -
Slow cook -
Microwave -
Suitable Cooking Methods

7. Types of Poultry Chicken, turkey, goose, or duck
What is unique about goose and duck when compared to chicken and turkey?
Poultry is a good source of proteins and B vitamins
If you remove the __________ and select a healthy cooking method, poultry can be a low fat choice

8. Things to Consider When Purchasing Poultry:
Look for meaty birds
Blemish free skin
No discolored wingtips
Well-distributed fat

9. Storage for Poultry
How should poultry be prepared for refrigerator storage?
Use refrigerated poultry within 2-3 days
Frozen poultry should be stored in moisture- proof and vapor-proof wrapping

10. Cooking Poultry
Make sure that poultry is thoroughly cooked before serving
Poultry is generally tender and is suitable for any cooking method.
You might choose roasting, broiling, grilling, frying, braising, stewing, or microwaving.

11. Types of Seafood Seafood falls into 2 categories: fish and shellfish
Fish (fin fish), mollusks, and crustaceans
Give 2 examples of mollusks:
Give 2 examples of crustaceans:
Seafood is a great source of protein, omega-3 fatty acids, can contain higher minerals than red meat, and are generally lower in calories, fat and cholesterol than other animal proteins.

12. Things to Consider When Purchasing Seafood:
Fresh seaweed or ocean smell
Fish that are whole – bright eyes, red gills, and firm skin
Fresh mollusks – closed shells

13. Storage for Seafood
Wrap fresh fish tightly in _______ __________ or foil before storing in refrigerator.
How many days can fresh seafood be stored in the refrigerator?

14. Cooking Seafood
Both fish and shellfish require _________ cooking times because they contain little connective tissues.
What is the 10 minute rule for cooking fish?
Appropriate cooking methods for fish include broiling, grilling, baking, frying, poaching, steaming, and microwaving.
What determines what type of cooking method used for shellfish?