basic meat cookery Flashcards
meat and poultry
meat includes beef, lamb, pork and veal
poultry includes birds, chicken, turkey, duck and goose
define cut
refers to a particular edible part of the meat
important nutirents of meat, poultry, fish and seafood
protien, phosphorus, vitamen B, certain minerial
how does fat varies in different types of meats
most fish are very low in fat
meat cuts generally have more fat
amounts varies on the amount of meat/cut
describe how red meat varies in tenderness
muscule, conntective tissue fat and bone all eddect the tenderness of the meat
as fish get older the tissue gets more tender
how are muscules different between red meat and fish
meat and poultry have long, thin muscule cells. fish are arranged differently
list factors that effect the price of meat
tender cuts are more expensive
boneless meat are more expensive
beef
from a cow over 1 year
veal
from a young calve
lamb
mild but unique flavour
pork
a mild flavour
variety meat
liver is highly nutritious and tender
lamb and veal kidneys are tender and mild
prime
the highest and most expensive grade meat and well marbled
choice
most common grade sold with less marbleing
select
least expensive
3 methods to processing meats
curing- uses mixture of salts and acids
drying - helps preserve meat
salting salt with salts and spices
whats the difference between light and dark meat
lighter is leaner
what are 3 things to look for when buying poultry
look for plump
avoid with small feather
avoid torn skin
whats the difference fish and shellfish
fish has fins & bones & skeleton
shellfish has shells
crustaceans
long bodies with jointed limbs
mollusks
have soft bodies that are covered with shell
5 types of processed fish
dried, pickled, smoked, cured or canned
specific cooking methods for tender and less tender cuts
tender
broiling
roasting
less tender
steaming
simmering
