meat and alternatives unit test Flashcards
meat
includes beef, lamb, pork and veal
poultry
refers to birds raised for food ex. chicken, turkey, duck and goose
cut
particular edible part of meat, poultry or fish as it is sold in the marketplace
important nutrients of meat, poultry and fish
protein bvitamins phosphorous certain trace minerals variety of fat
fat variation
lower-fish and turkey breast/chicken
high-beef, pork, lamb
varies on the cut and prep methods
vary in tenderness
thicker muscle fibers give to meat or poultry a tougher , coarse texture
the more connective tissue the tougher the cut
muscles in meat
long and held together by connective tissue
fish muscles
short fibers arranged in layers. layers are seperated by fragile connective tissue
factors that affect price of meat, poultry, fish
tender cuts are more expensive
boneless meat and poultry is often more expensive
beef
meat from cattle over one year old-bright red flesh-fat is firm
veal
meat from very young calves-pink color-very little fat
lamb
mild falvour-cuts are bright pink/red- brittle fat
pork
mild flavour-grayish pink color-solid fat
wholesale/retail cuts
wholesale-larger cuts
retail-smaller cuts found in the supermarket
variety meats
meat consisting of the internal organs of an animal
prime
highest, most expensive grade-well marbled with fat, tender and flavourful
choice
most common grade, sold in supermarkets-less marbling, tender, flavourful
select
least amount of marbling, least expensive
curing
solution is created and the meat soaks in it or is pumped in
drying/salting
help preserve the meat
smoking
originally meant meat was exposed to wood smoke to preserve and flavour it, but now liquid smoke is used
storing fresh meat
cold storage
refridgerate grounf meat for no longer than 1 or 2 days/ other meat can go 3 to 5
for longer storage freeze
bone shapes
decide how tender the meat is and how to cook it
tender cuts
rib, loin, sirloin, leg or round
light meat
leaner, milder flavour
dark meat
stronger flavour
broiler fryer
most tender, common- can be cooked by almost any method
roaster
raised to be roasted whole- slightly larger, older and yield more meat than common
stewing chicken
older, mature birds-less tender and cooked in moist hear
rock cornish game hens
young, small chickens with less meat
capons
desexed roosters under 10 months old-tender and flavourful-best roasted
turkey vs chicken
larger than chickens and have a stronger flavour- light meat is leaner more tender, more mild flavour
ducks/geese vs chicken/turkey
ducks and geese have dark meat, flavorful but high in fat
giblet
edible poultry organs
3 things to look for when buying poultry
look for plump meaty birds
skin should be smooth and soft, avoid torn or bruised skin
color may vary from creamy white to yellow
max time poultry should stay in the fridge
one or two days- longer freeze
fish vs shellfish
fish have fins and a bony skeleton while shellfish have no fins or bones but shells instead
drawn
whole fish with scales, gills and internal organs removed
fillet
sides of fish cut lengthwise away from bones and backbone, usually boneless
dressed
drawn fish with head,fins and tail removed
steaks
cross sections out from large, dressed fish- may contain bones from ribs and backbone
crustaceans
long bodies with jointed limbs, covered with shells
mollusks
soft bodies, covered by at least one shell
3 types of processed fish
dried
smoked
cured
5 guidlines for storing/buying fish
judge apperance and aroma should have shiny skin skin should spring back when pressed should have clear full eyes bright red or pink gills
cooking for tender cuts
dry heat methods ex broiling and roasting
cooking for less tender cuts
involve moist heat ex simmering, stewing and brasing
long slow cooking to break down collagen
preparing raw meat/poultry
thaw before cooking
be sure the cut is clean
remove giblets- make sure cavaties are clean
2 signs fish is done cooking
flesh turns opaque
when lifted with a fork flesh flakes easily
preparing whole poultry for roasting
make the bird compact
tie legs together
tuck wings under back
insert thermometer into thigh
