Food Prep- Meat, Poultry, and Fish

how should meat be sliced

against the grain

how can meat be tenderized

with acid

Beef structure and muscle proteins: water holding capacity

water holding capacity (can hold a lot of water)

Beef structure and muscle proteins: muscle proteins

myosin

myoglobin

oxymyoglobin

metmyoglobin

Beef structure and muscle proteins: connective tissue

collagen and elastin

collagen

moist heat breaks the bonds and breaks down

elastin

cannot be softened/broken down

not tenderized by moist heat

what does connective tissues do

work to keep the muscles in tact

what is the main and most abundant protein in meat

myosin

when meat is cut, what happens to myosin?

it turns into myoglobin

what is myoglobin

the main pigment in meat (color change occurs to a bright red)

what happens when meat reaches oxygen

it turns into oxymyoglobin

what happens when oxymyoglobin gets cooked

it turns to metmyoglobin

marbling

• small strips of fat throughout the meat

• contributes to tenderness and flavor

  • found in the inside of meat

how many calories are in meat

depends on the fat content

which one has more calories beef or chicken

they have the same calories

which type of fat is found in meat

saturated fat

what is the predominant saturated fat in beef

stearic acid and this has a neutral effect on blood cholesterol

how many carbons and double bonds are in stearic acid

18 carbons and zero double bonds

true/false:

beef is a good source of vitamins and mineral

true; especially B vitamins

why is beef considered a complete protein

it contains all 9 essential amino acids

feeding practices: traditional

feed cows grain (corn)

feeding practices: free range

only eat grass and not in a barn

also called pasteur raised

feeding practices: grass fed

hay is considered grass

how does beef contain omega 3

anything green has omega 3 in it so when the cows eat it, it transfers to us

aging

• large cuts of meat are hung because it stretches the eat out and tenderizes it

• develop enzymes that enhance the flavor

true/false:

aged meat has a more robust flavor

true

curing

sodium and nitrates are added to preserve the meat and add flavor

what is a health concern with cured meats

the nitrates are cancer causing

smoking

oldest preservation method

adds shelf life

possible carcinogens

is beef inspection mandatory

yes

which organization inspects beef

USDA

what does wholesome mean

safe to eat

wholesome meat act of 1967

checks for microorganisms in meat

HACCP Final Rule 1996

hazard analysis critical control point makes sure food Is at the right temp

what marks the meat as safe to eat and what is it made of

inspection stamp made of vegetable dye is put on the meat

what does beef grading indicate

flavor/tenderness

indicator of quality and yield

is beef grading mandatory

no

how many grades of beef are there

6

who determines beef grade

USDA

prime

best grade of beef

tender

lots of marbeling

not sold in stores but is often found in restaurants

choice

most common grade of beef in grocery stores

more tender than select

select

sold in stores

still wholesome but not as tender

true/false:

grade HAS to be put on the label

true

exercise muscles

tougher cuts of meat

cook with moist heat

support muscles

more tender cuts of meat

less exercised

cook by dry heat

what are the 2 most tender cuts of meat

ribs

loin

what type of muscle are rib and loin

support

can round cut be used for pot roast

no

which cut of meat is best for pot roast

chuck

true/false:

the label on a package tells us what part of the cow the meat came from

true

a steak is a cut of meat that is less than ____ inches thick

2

a roast is a cut of meat that is more than ___ inches thick

2

what are 2 moist heat cooking methods

braising and stewing

how do we do combination cooking

meat is seared or browned prior to cooking by moist heat to seal in juices

what is the point of searing

adds color and locks in flavor

what are some examples of dry heat cooking methods

roasting

broiling

sauteing

stir frying

grilling

braising

• moist heat cooking method

• meat is often browned prior to braising

  • meat is cooked very slowly in a small amount of water until fork tender

does braising require small or large pieces of meat?

large

stewing

• involves smaller cuts of meat is often served in smaller cuts

• meat is also browned prior to stewing

• liquid covers the meat

  • vegetables are added near the end

roasting

appropriate for large cuts of tender meat

shallow pan because you don’t want water to collect and turn into moist heat

no cover

standing time

why does meat require standing time

allows the juice to stay in the meat and not leave when cut

what temperature should meat be cooked at when in the overn

325 F

what method of cooking is to cook in the oven uncovered

roast

broiling

direct heat method

meat is 3 inches from the heat source

fats drips into broiler

score meat

why should meat be scored when broiling

makes sure the fat does dry up and creates a crust

pan broiling

produces a low fat final product

un greased skillet

fat is removed from the pain as it drains from the meat

pan frying

used with smaller cuts of meat

fat is allowed to collect in the pan throughout the frying period

results in a crisp product

higher fat and calorie content than pan broiling

sauteing

to cook by dry heat in a skillet with a small amount of fat

oil should be sizzling before meat s added

olive oil is the best choice for sauteing

stir frying

similar to sauteing

small amount of oil

peanut oil is the best oil choice

used in Asian cuisines

what type of oil is best for sauteing and why

olive oil for flavor and nutrition

what oil Is best for stir frying and why

peanut oil due to its high smoke point

deep fat frying

food is total immersed in the hot fat

used for small tender cuts of beef

350-375 F

high fat and calorie choice

grilling

barbequeing

cooking over heat such as coals

used for tender cuts of beef

barbequeing

a sauce is often used to baste the meat

is dark meat or light meat higher in fat content

dark

which part of the chicken is dark meat

things and drumstick

why shouldn’t intense heat be used to cook a chicken

intense heat will toughen the protein and cause shrinkage and loss of juice

what is the best way to cook a chicken

dry heat

low to moderate (roasting - 325 F)

at what temperature should chicken be cooked at

165 F minimum

what type of shelled fish are crustaceans

soft shell

what type of shelled fish are mollusks

hard shells

what are some examples of soft shelled fish

lobster and crab

what are some examples of hard shelled fish

clam, mussel, oysters

anadromous fish

fish that are born in fresh water, live their adult life in the sea and return to the fresh water to spawn

example of anadromous fish

salmon

fish roe

mass of fish eggs from finfish

caviar

roe preserved in a brine

what type of fat is most common in fish

fish has mostly unsaturated fatty acids

which types of fish are the best sources of omega 3

salmon

macrell

anchovy

sardine

herring

are fish complete proteins

yes

what mineral is saltwater fish a good source of

iodine

what mineral are canned fish a good source of and why

calcium because you are eating the soft bones

what two things are found in cold salt water fish with omega 3

epa and dha which have a lot of double bonds (5-6) since they live in cold water

is fish a lean protein

yes

what are the 3 common cuts of fish

fillet

steak

dressed

should you buy a fish if it has cloudy eyes

no

how should fish be stored in the frisge

on ice

how long can you keep fish in the fridge

2 days

why does fish spoil fast

it has many double bonds