Preparing Meat, Poultry, Fish, and Shellfish
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Transcript of Preparing Meat, Poultry, Fish, and Shellfish
Preparing Meat, Poultry, Fish, and Shellfish
FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe. 2004.
Choosing a Cooking Method Depends on tenderness of cut Dry-heat for tender cuts of meat
Steaks, chops, rib and loin roasts, ground meat, poultry, fish, and some shellfish
Broiling and roasting – broiling fastest
Moist-heat for less tender cutsBlade roasts, arm steaks, stewing hens,
some shellfishNeed to be tenderized – either during
cooking or marinating
Using Moist Heat Breaks down collagen, making meat
tender Simmering, stewing, braising – long,
slow cooking developing meat’s flavor
Marinades Steeping in liquid Flavorful liquid turning less
expensive cuts into tender, flavorful meals
Contain 3 basic ingredients – acid, oil, and seasoningsOil – coats and prevents drying out of
meatAcid – tenderizes the meatSeasoning – add flavor
Marinating time depends on the foodFor tender foods – fish - one hour or lessMeat and poultry – 6-8 hoursBe careful to not over marinate - mushy
Drain well before cooking Throw out marinade
Preparing to Cook Thaw meat before cooking If you don’t thaw increase cooking
time by about 50%, depending on the size of the food
Before cooking, rinse the cut and pat dry
Trim as much fat as possible
Doneness – cooking a cut long enough to ensure necessary changes have taken place to make cut taste good and safe to eat
With undercooked meat there is a chance of contracting a foodborne illness
To test for doneness, check internal temperature- should reach at least 160o F
Cooking time depends on the cut of meat and the cooking method
Begin checking internal temperature 10 minutes before scheduled end time
When roasting cuts more than 2” thick, test for doneness by inserting a meat thermometer into the thickest part of meat and leave in place entire cooking time
With other cooking methods or thinner cuts of meat, use an instant thermometer; do not use in the oven; for depths no greater than ½” and provides reading within 10 seconds
Testing poultry Meat dark round the bonePoultry cubes, pierce with fork; fork
should slide to bottom easily
Testing fish10 minute rule – 10 minutes for every 1”
of thickness, measured at thickest partEXCEPTIONS – fish baked in sauce, add 5
minutesIncrease cooking time if fish is frozenBegin checking doneness 2-3 minutes
before scheduled end timeDone with flesh turns opaque and flakes
easily
Basic Cooking Methods Roasting or Baking
Large Meat Roasts – roast, fat side up, on rack in pan to hold meat about drippings; insert meat thermometer being sure it does not touch bone, fat, or thick connective tissue
Whole poultry – make bird as compact as possible for even cooking; tie legs together; tuck tips of wings under the back; insert meat thermometer deep into thigh next to body, not touching bone or fat; do not stuff birth – cook in separate pan
Poultry pieces – shallow pan, skin side up
Fish – lightly oiled shallow pan; if baking fillets, place skin side down for testing doneness; to keep fish moist, brush with seasoned melted fat or sauce; can also bread fish – if so, dot fish with 1 t. butter or margarine
Follow recipe directions for turning meat
Generally, large roast, whole poultry, and fish do not need to be turned
Poultry pieces may need turning halfway through cooking time
Broiling
One of quickest methods Slash fat around edges For chicken, begin skin side down –
halfway through, turn skin side up Brush fish with butter to keep from
charring
Poaching
Cooking liquid – plain water, water with lemon or grapefruit juice, fish or vegetable stock, milk
Seasoned to add more flavor Try adding sautéed vegetables
Fish fillets – bring cooking liquid to boil; reduce to simmer; fillets single layer in pan; add enough liquid to cover fish by 1”; cover pan and simmer until opaque throughout; do not turn
Whole fish – wrap in cheesecloth; follow directions for fillets
Microwave Cooking – all types of meat can be microwaved; choose evenly sized pieces of meat; thaw frozen ray meat, poultry, fish and shellfish completely; follow instructions on package
Microwaving meat and poultry
Follow direction exactly
Microwaving Pork
Be sure to cook thoroughly Place meat in covered dish or loosely
sealed bag; add small amount of liquid
During standing time, cover roasts loosely with foil to hold in heat
Light-colored cuts may not look appetizing because they are not browned
Microwaving Fish
Allow 3-6 minutes per pound at 100 % power
Thick fillets and whole will take longer
Avoid overcooking Remove from oven while still slightly
underdone and let stand 5 minutes
Shellfish cook quickly Overcooking makes fish tough and
rubbery
Other Cooking Methods Pan-fry – bread meat or dip in batter;
fry Sauté small pieces Pan-broiled – cook in skillet without
added fat; remove fat that accumulates during cooking
Stewing, braising, stir-frying – several foods together