Foods & Nutrition Looking at Meat, Poultry, and Seafood.
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Transcript of Foods & Nutrition Looking at Meat, Poultry, and Seafood.
Foods & NutritionFoods & NutritionLooking at Meat, Poultry, and Looking at Meat, Poultry, and
SeafoodSeafood
NutritionNutrition
Food Guide PyramidFood Guide Pyramid 2-3 servings a day2-3 servings a day 1 serving = 2-3 oz.1 serving = 2-3 oz.
Excellent sources of complete proteinExcellent sources of complete proteinAll provide B vitamins, phosphorus & All provide B vitamins, phosphorus & certain trace mineralscertain trace mineralsMeat & PoultryMeat & Poultry Iron & ZincIron & Zinc
FishFish Omega-3 essential fatty acidsOmega-3 essential fatty acids
NutritionNutrition
CholesterolCholesterol All animal muscle contains about the same All animal muscle contains about the same
amount of cholesterol per ounceamount of cholesterol per ounce
FatFat content variescontent varies
Types of fatTypes of fat Meat & PoultryMeat & Poultry
Invisible fat- within the chemical composition of the Invisible fat- within the chemical composition of the foodfoodVisible fatVisible fat
MarblingMarblingw/in the muscle tissue of the meatw/in the muscle tissue of the meat
Makeup of Meat & PoultryMakeup of Meat & Poultry
Have very long, thin muscle cells Have very long, thin muscle cells Thinnest in young animalsThinnest in young animals Thickest in older animals and those parts of the Thickest in older animals and those parts of the
body that get a lot of exercisebody that get a lot of exercise The thicker- the tougherThe thicker- the tougherConnective Tissue- protein material that Connective Tissue- protein material that surrounds cellssurrounds cells Collagen- thin, white or transparent; when Collagen- thin, white or transparent; when
cooked turns into a gelatincooked turns into a gelatin Elastin- tough, yellowish; tenderizing methods- Elastin- tough, yellowish; tenderizing methods-
pounding, cutting or grindingpounding, cutting or grinding
Makeup of FishMakeup of Fish
Very short fibers arranged in layers- Very short fibers arranged in layers- flakes when cookedflakes when cooked
Separated by thin, fragile connective Separated by thin, fragile connective tissuetissue
When heated- gelatinWhen heated- gelatin
Fish & Shellfish-----very tenderFish & Shellfish-----very tender
Types of MeatTypes of Meat
BeefBeef Cattle, more than 1 year oldCattle, more than 1 year old Bright red fleshBright red flesh
VealVeal Calves, 1-3 months oldCalves, 1-3 months old Mild flavor, light pink color, little fatMild flavor, light pink color, little fat
LambLamb Young sheepYoung sheep Mild but unique flavorMild but unique flavor Bright pink color w/ white brittle fatBright pink color w/ white brittle fat
PorkPork Meat from hogsMeat from hogs Grayish pink color w/ white fatGrayish pink color w/ white fat
Cuts of MeatCuts of Meat
Wholesale Wholesale cutscuts large cuts for large cuts for
marketingmarketing Basically is Basically is
the part of the the part of the animal the animal the meat came meat came fromfrom
Listed 2Listed 2ndnd on on labellabel
Types of CutsTypes of Cuts
Retail CutsRetail Cuts Smaller cuts (supermarket)Smaller cuts (supermarket) Specific to the meat you are buyingSpecific to the meat you are buying Listed 3Listed 3rdrd on label on label
LabelLabel
Bone ShapesBone Shapes
Wholesale Wholesale cuts have cuts have distinctive distinctive bone shapebone shape
Nearly Nearly identical in all identical in all 4 types4 types
Clues to the Clues to the tenderness of tenderness of the meat the meat
Lean CutsLean Cuts
LeanLean Less than (based on 3.5 oz. serving)Less than (based on 3.5 oz. serving)
10 grams of fat10 grams of fat4 grams of saturated fat4 grams of saturated fat95 milligrams of cholesterol95 milligrams of cholesterol
AppearanceAppearanceLess than ¼ in. fat around meatLess than ¼ in. fat around meat
Beef Roasts & Steaks: round, loin, sirloin, Beef Roasts & Steaks: round, loin, sirloin, chuck armchuck arm
Pork Roasts & Chops: tenderloin, center loin, Pork Roasts & Chops: tenderloin, center loin, hamham
Veal Cuts: all except ground vealVeal Cuts: all except ground veal Lamb Roasts & Chops: leg, loin, fore shank Lamb Roasts & Chops: leg, loin, fore shank
Ground MeatGround Meat
Beef trimmingsBeef trimmings
Law- cannot contain more than 30% Law- cannot contain more than 30% fat by weightfat by weight
Different types sold- leaner ($$$)Different types sold- leaner ($$$)
You may ask to have meat ground up You may ask to have meat ground up for you at the store (If not available)for you at the store (If not available) Lamb, pork, veal Lamb, pork, veal
Inspection & GradingInspection & GradingUSDAUSDAStamped w/ harmless vegetable dyeStamped w/ harmless vegetable dyeMeatMeat
Graded according to:Graded according to:Marbling (internal fat w/in the muscle tissues)Marbling (internal fat w/in the muscle tissues)Age of animalAge of animalTexture and appearance of meatTexture and appearance of meat
Common grades of beef:Common grades of beef: PrimePrime
Well marbled, tender, flavorful, $$$Well marbled, tender, flavorful, $$$ ChoiceChoice
Most common, less marbling than prime but still tenderMost common, less marbling than prime but still tender SelectSelect
Least amount of marbling, least expensiveLeast amount of marbling, least expensive
Lamb & VealLamb & Veal Same as beef w/ “good” replacing “select”Same as beef w/ “good” replacing “select”
PorkPork Not graded due to uniform qualityNot graded due to uniform quality
Storing MeatStoring Meat
Refrigeration/FreezerRefrigeration/Freezer
Ground Meat- Ground Meat- refrigerator 1-2 daysrefrigerator 1-2 days freezer 3-4 monthsfreezer 3-4 months
Fresh Meat- Fresh Meat- refrigerator 3-4 daysrefrigerator 3-4 days Freezer 6-9 months (beef can be stored to Freezer 6-9 months (beef can be stored to
12 months)12 months)
Processed MeatProcessed Meat
Processed for distinctive flavorProcessed for distinctive flavorTypes:Types:
Ham, bacon, sausage, cold cutsHam, bacon, sausage, cold cuts
CuringCuring Placing the meat in a mixture of salt, sugar, sodium nitrate, Placing the meat in a mixture of salt, sugar, sodium nitrate,
potassium nitrate, ascorbic acid and waterpotassium nitrate, ascorbic acid and water
SmokingSmoking Liquid smoke for flavoringLiquid smoke for flavoring
Drying & SaltingDrying & Salting Preserves meatPreserves meat
ComboCombo Bacon- cured and smokedBacon- cured and smoked Chipped beef- dried, salted and smokedChipped beef- dried, salted and smoked
Preparing Meat, Poultry, Fish Preparing Meat, Poultry, Fish & Shellfish& Shellfish
CookingCooking
ColorColor Red to brownRed to brown Pink to whitePink to white
FlavorFlavor Heat creates chemical reactions w/ in the cutHeat creates chemical reactions w/ in the cut
TextureTexture Heated meat loses fat and moisture—shrinksHeated meat loses fat and moisture—shrinks Muscle fibers get firmerMuscle fibers get firmer Connecting tissue becomes more tenderConnecting tissue becomes more tender
Moist HeatMoist Heat
Less tender cutsLess tender cuts
MethodsMethods SimmeringSimmering StewingStewing BraisingBraising
Overcooking- mushy meat, loses Overcooking- mushy meat, loses flavorflavor
Marinating MeatMarinating Meat
Marinade- Marinade- steeping in a liquidsteeping in a liquid TenderizingTenderizing Adding flavor to meatsAdding flavor to meats
3 basic ingredients3 basic ingredients Oil, an acid, seasoningsOil, an acid, seasonings
Using marinadesUsing marinades Fish- 30 minutes to an hourFish- 30 minutes to an hour Meat and poultry- 6-8 hours (30 min. for some flavor is Meat and poultry- 6-8 hours (30 min. for some flavor is
good)good) To cook:To cook:
Drain food from marinadeDrain food from marinade
Make a separate batch to baste withMake a separate batch to baste with
Cooking MeatCooking Meat
Thaw any frozen meatThaw any frozen meat
Clean meatClean meat Rinse w/ cold water & pat dryRinse w/ cold water & pat dry
Trimming the fatTrimming the fat Moist heat- remove skin from poultryMoist heat- remove skin from poultry Dry heat- leave skin on while cooking to Dry heat- leave skin on while cooking to
prevent drying outprevent drying out
DonenessDoneness
Using a meat Using a meat thermometer- thermometer- insert into insert into thickest part thickest part of meat, away of meat, away from bones & from bones & fatfatFish- “10 Fish- “10 minute rule” minute rule” (10 min. for (10 min. for every inch in every inch in thickness)thickness)
Cooking MethodsCooking Methods
Roasting or BakingRoasting or Baking
BroilingBroiling
PoachingPoaching
MicrowaveMicrowave
Pan-fryPan-fry
StewingStewing
BraisingBraising
Stir-fryingStir-frying
PoultryPoultry
ChickenChicken
ChickenChicken-- Light meat- leaner and milder flavor; Light meat- leaner and milder flavor;
breasts and wingsbreasts and wings Dark Meat- more oxygen in this part of Dark Meat- more oxygen in this part of
meat (more myoglobin) which causes meat (more myoglobin) which causes dark color; legs and thighs; higher in fatdark color; legs and thighs; higher in fat
Purchasing Chicken- whole, cut up, or in Purchasing Chicken- whole, cut up, or in specific partsspecific parts
““Fresh”- never been chilled below 26 FFresh”- never been chilled below 26 F““Hard Chilled”- chilled between 0 F and 26 FHard Chilled”- chilled between 0 F and 26 F““Frozen” or “Previously Frozen”- has been Frozen” or “Previously Frozen”- has been chilled to below 0Fchilled to below 0F
ChickenChickenBroiler-fryerBroiler-fryer
Most tender & most commonMost tender & most commonRoasterRoaster
Larger & older than broiler-fryerLarger & older than broiler-fryer Yield more meat per poundYield more meat per pound
StewingStewing Older, mature birdsOlder, mature birds Less tender----must use moist cooking methodsLess tender----must use moist cooking methods
Rock Cornish game hensRock Cornish game hens Young, small, special breedYoung, small, special breed One bird= one serving (Mid-evil Times)One bird= one serving (Mid-evil Times)
CaponsCapons Desexed roosters under 10 months oldDesexed roosters under 10 months old Tender & flavorful, best roastedTender & flavorful, best roasted
TurkeyTurkey Larger than chickens and have a stronger flavorLarger than chickens and have a stronger flavor Roasting- most common cooking methodRoasting- most common cooking method The different type of turkeys are categorized by The different type of turkeys are categorized by
size:size:Beltsville or Fryer-roaster- Beltsville or Fryer-roaster-
Smallest type of turkeySmallest type of turkey Average weight 5-9 lbs.Average weight 5-9 lbs. Least available type of turkeyLeast available type of turkey
Hen- Hen- Female turkeyFemale turkey Average weight 8-16 lbs.Average weight 8-16 lbs.
Tom-Tom- MaleMale Up to 24 lbs.Up to 24 lbs.
Ducks & GeeseDucks & Geese
Ducks and Ducks and GeeseGeese-- All dark meatAll dark meat Flavorful yet Flavorful yet
high in fathigh in fat Usually only sold Usually only sold
as whole & as whole & frozenfrozen
Ground PoultryGround Poultry
Healthy eatingHealthy eating Ground Chicken or TurkeyGround Chicken or Turkey
““Ground Turkey Breast” or “Ground Ground Turkey Breast” or “Ground Chicken”- both meat and skinChicken”- both meat and skin
““Ground Turkey Breast Meat” or “Ground Ground Turkey Breast Meat” or “Ground Chicken Meat”- only meat (no skin)Chicken Meat”- only meat (no skin)
Can be substituted for ground beef- Can be substituted for ground beef- healthier yet drier (add more healthier yet drier (add more liquid/seasoning)liquid/seasoning)
GibletsGiblets
Edible poultry organsEdible poultry organs
Liver, gizzard (stomach), and heart Liver, gizzard (stomach), and heart
Usually removed, packaged, and Usually removed, packaged, and stuffed inside birdstuffed inside bird
Inspecting & GradingInspecting & Grading
USDA- United States Department of USDA- United States Department of AgricultureAgricultureGrade may appear on the package or Grade may appear on the package or attached to the wing of the birdattached to the wing of the birdGrade A, B, or CGrade A, B, or CGrade A is the most common found in Grade A is the most common found in supermarkets—supermarkets— Practically free of defectsPractically free of defects Good shape and appearanceGood shape and appearance MeatyMeaty
Buying & Storing PoultryBuying & Storing Poultry
Look for poultry w/ good appearanceLook for poultry w/ good appearanceHigh Quality Characteristics: plump, High Quality Characteristics: plump,
meaty, smooth and soft skin, well meaty, smooth and soft skin, well distributed fat, no tiny feathers, no distributed fat, no tiny feathers, no bruisesbruises
Boneless pieces are more expensiveBoneless pieces are more expensiveStore in refrigerator for 1-2 daysStore in refrigerator for 1-2 daysFreeze for longer storageFreeze for longer storage
SeafoodSeafood
SeafoodSeafood
SeafoodSeafood- edible finfish and shellfish- edible finfish and shellfish
Types and Market Forms of Fish and Types and Market Forms of Fish and ShellfishShellfish:: Finfish- have fins, a bony skeleton, and a Finfish- have fins, a bony skeleton, and a
backbonebackbone Shellfish- no fins or bones but have a shellShellfish- no fins or bones but have a shell Freshwater Fish- Inland waters such as lakes, Freshwater Fish- Inland waters such as lakes,
ponds, and riversponds, and rivers Saltwater Fish- (Saltwater Fish- (seafoodseafood) Waters such as oceans ) Waters such as oceans
and seasand seas Today many fish farms are able to raise both Today many fish farms are able to raise both
Types of FishTypes of Fish
Light color, mild flavor, and tender Light color, mild flavor, and tender texture:texture: Catfish, Cod, Flounder, Haddock, Halibut, Catfish, Cod, Flounder, Haddock, Halibut,
Perch, Pike, Pollock, Pompano, Red Perch, Pike, Pollock, Pompano, Red Snapper, Sole, Trout, Turbot, WhitefishSnapper, Sole, Trout, Turbot, Whitefish
Dark color, more pronounced flavor, Dark color, more pronounced flavor, and firm texture:and firm texture: Bluefish, Mackerel, Salmon, Swordfish, Bluefish, Mackerel, Salmon, Swordfish,
TunaTuna
Market Forms of FishMarket Forms of Fish
Drawn- Whole fish w/ scales, gills, Drawn- Whole fish w/ scales, gills, and internal organs removedand internal organs removedDressed or Pandressed- “Drawn” fish Dressed or Pandressed- “Drawn” fish w/ head, tail, and fins removedw/ head, tail, and fins removedFilets- Sides of fish cut lengthwise Filets- Sides of fish cut lengthwise away from bones and backbone away from bones and backbone (usually boneless)(usually boneless)Steaks- Cross sections cut from large Steaks- Cross sections cut from large dressed fish (may contain bones)dressed fish (may contain bones)
ShellfishShellfishMild, sweet flavorMild, sweet flavorMainly found in oceans and seas but some from Mainly found in oceans and seas but some from freshwaterfreshwaterTwo types- crustaceans & mollusksTwo types- crustaceans & mollusks
Crustaceans- long bodies w/ jointed limbs/ covered w/ shellsCrustaceans- long bodies w/ jointed limbs/ covered w/ shellsCrabs- Round shell, eight legs, two claws; sold live, cooked, or Crabs- Round shell, eight legs, two claws; sold live, cooked, or frozenfrozenCrayfish- (freshwater) “crawfish” look like small lobstersCrayfish- (freshwater) “crawfish” look like small lobstersLobster- long, jointed body w/ 4 pair of legs & 2 lg. Claws, all Lobster- long, jointed body w/ 4 pair of legs & 2 lg. Claws, all covered w/ a hard shellcovered w/ a hard shell
Average weight is 1 ¼ lb.- 2 ¼ lb. Average weight is 1 ¼ lb.- 2 ¼ lb. Fresh lobster is sold and cooked liveFresh lobster is sold and cooked live Maine is the most popular place for fresh lobsterMaine is the most popular place for fresh lobster
Shrimp- vary in size and color, usually sold frozen or previously Shrimp- vary in size and color, usually sold frozen or previously frozen, raw or cookedfrozen, raw or cooked
Mollusks- soft bodies covered by at least 1 shellMollusks- soft bodies covered by at least 1 shellClamsClamsMusselsMusselsOystersOystersScallopsScallopsSquid (calamari)Squid (calamari)
Inspection & GradingInspection & Grading
FDA- Food and Drug Administration & FDA- Food and Drug Administration & National Marine Fisheries Service of National Marine Fisheries Service of the US Dep’t of Commercethe US Dep’t of Commerce
Buying & Storing Fish & Buying & Storing Fish & ShellfishShellfish
Buy from a reliable Buy from a reliable sourcesourceDisplay of fishDisplay of fish
Be sure that ice is Be sure that ice is covering all of the fishcovering all of the fish
Ready-to-eat fish should Ready-to-eat fish should not be directly next to not be directly next to fresh fishfresh fish
Appearance and aromaAppearance and aromaFresh fish- shiny skin & Fresh fish- shiny skin & mild aroma/ skin should mild aroma/ skin should spring back when spring back when touchedtouchedShellfish- must be live to Shellfish- must be live to be freshbe freshIf fish smells “fishy” it is If fish smells “fishy” it is NOT goodNOT good
Store fish in refrigerator (1-2 days) or freezer immediately
Do not put saltwater shellfish in fresh water
Market Forms….Market Forms….
Fresh- Fresh- HOW FRESH IS FRESH???HOW FRESH IS FRESH???
Frozen- usually sold as filets/ must Frozen- usually sold as filets/ must thaw in refrigeratorthaw in refrigerator
Canned- tuna, salmon (oil vs. water)Canned- tuna, salmon (oil vs. water)
Cured- smoked, pickled, saltedCured- smoked, pickled, salted
Foods & NutritionFoods & NutritionLooking at Meat, Poultry, and Looking at Meat, Poultry, and
SeafoodSeafood