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

2. 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.

4. 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

5. 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

6.
2.08

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

9. 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

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

12. 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

13. 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.

14. Portion Sizes