Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef,...

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Meat, Poultry, and Seafood Chapter 8

Transcript of Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef,...

Page 1: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Meat, Poultry, and Seafood

Chapter 8

Page 2: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Purchasing, Storing, and Preparing Meats

Meats refer to beef, veal, lamb, mutton, and pork

Poultry refers to chicken, duck, goose, guinea, squab, turkey, or any domesticated bird raised to eat

Page 3: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Purchasing Meats

Meats available from whole carcass to portioned servings

Storage-refrigerators and freezers Employee skills Cost- unit cost and labor

Page 4: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Grading Scales United States

Department of Agriculture (USDA)

Quality grades

Beef: Prime Choice Select Standard Commercial Utility Cutter Canner

Page 5: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Veal Prime Choice Utility Standard

Lamb Prime Choice Good utility

Page 6: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Storing Meats

Store loosely wrapped in air-permeable paper (refrigerated)

Store tightly wrapped for freezer storage

Keep meats separated

Page 7: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Butchering Meats

Cattle butchered for beef are quartered Fore quarters Hind quarters

Cattle 1 day to 15 weeks are halved Considered veal

Hogs are halved Only in “HOG ONLY” shops

Page 8: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Sheep under one year old is considered lamb

Older considered mutton Both cut directly into primal cuts

Primary divisions of meat after initial butchering

Page 9: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Beef Primal Cuts

Page 10: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Pork Primal Cuts

Page 11: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Lamb Primal Cuts

Page 12: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Meats must be aged between 48-72 hours to allow muscles to relax

Fabrication is cutting primal cuts into usable portions

Trimming is getting meat ready to cook Tying a roast-even cooking Silverskin removed from tenderloin Butterflying- cut and split

Page 13: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Special Cuts

Medallions or Noisettes Small, round cuts of tenderloin

Scalloped Thin, boneless, lightly pounded

Emince’ Thin strips made to sauté

Page 14: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Other Meats

Offal meats- organ meats Sweetbread (thalmus gland) Liver Tripe Heart Brain

Game meat- wild animals Deer, wild boar, moose, elk

Page 15: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Kosher Slaughtered to comply with Jewish

dietary laws Only beef / veal fore quarter Poultry Some game NO HOGS

Page 16: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Purchasing, Storing, and Preparing Poultry

Poultry refers to chicken, duck, goose, guinea, squab, turkey, or any domesticated bird raised to eat

Can be purchased: Fresh or Frozen Whole or Pieces Bone in or out Ground

Page 17: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Grading

Depending on shape ratio of meat to bone Hair / down, feathers Broken bones /cuts

USDA A USDA B USDA C

Page 18: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Storage

Wrapped loosely Refrigerated between 32°F and 36°F

Page 19: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Trends and new interest in poultry

Free Range Birds Game birds – partridge, pheasant,

squab, duck, goose, and quail Once only hunted for sport and food,

now raised in a fashion similar to free range birds

Page 20: Meat, Poultry, and Seafood Chapter 8. Purchasing, Storing, and Preparing Meats Meats refer to beef, veal, lamb, mutton, and pork Poultry refers to.

Fabrication

Keep all trim for other uses Tools:

Clean work area Boning knife Chef’s knife

Disjointing Boning Trussing


PREPARE AND COOK POULTRY AND GAME MEATS

PREPARE AND COOK POULTRY AND GAME MEATS

D1.HCC.CL2.09 Slide 1. Prepare and Cook Poultry and Game Meats Element 1: Identify and select poultry and game meats Element 2: Prepare poultry and game.

D1.HCC.CL2.09 Slide 1. Prepare and Cook Poultry and Game Meats Element 1: Identify and select poultry and game meats Element 2: Prepare poultry and game.

PORK POULTRY PREMIUM 1968 MEATS

PORK POULTRY PREMIUM 1968 MEATS

1. What meats and poultry are recommended for microwave cookery? (VII-350)

1. What meats and poultry are recommended for microwave cookery? (VII-350)

Mutton Briyani

Mutton Briyani

MENU ON ARIAN JAMUN MUTTON MUTTON JOINT TO PM …

MENU ON ARIAN JAMUN MUTTON MUTTON JOINT TO PM …

Mutton Sukka.pdf

Mutton Sukka.pdf

MUTTON BIRD ROOKERY COLLAGE - PART A: MAKE A MUTTON …€¦ · MUTTON BIRD ROOKERY COLLAGE - PART A: MAKE A MUTTON BIRD CHICK This is an early years activity about mutton birds and

MUTTON BIRD ROOKERY COLLAGE - PART A: MAKE A MUTTON …€¦ · MUTTON BIRD ROOKERY COLLAGE - PART A: MAKE A MUTTON BIRD CHICK This is an early years activity about mutton birds and

APPETIZERS - mikasasushilathrop.commikasasushilathrop.com/TracyLathropAll.pdf · APPETIZERS SALADS COLD DISHES HOT DISHES Notice: Consuming raw or undercooked meats, poultry, seafood,

APPETIZERS - mikasasushilathrop.commikasasushilathrop.com/TracyLathropAll.pdf · APPETIZERS SALADS COLD DISHES HOT DISHES Notice: Consuming raw or undercooked meats, poultry, seafood,

DELI SALADS MEATS & POULTRY - Produce Barnproducebarnonline.com/wp-content/uploads/2020/04/Pickup...STORE QUAULITY HOURS MEATS Mon-Sat 8am-8pm Sunday 8am-5pm SINCE 1978 72 MANSFIELD

DELI SALADS MEATS & POULTRY - Produce Barnproducebarnonline.com/wp-content/uploads/2020/04/Pickup...STORE QUAULITY HOURS MEATS Mon-Sat 8am-8pm Sunday 8am-5pm SINCE 1978 72 MANSFIELD

6. SHANGHAI CRISPY NOODLES WITH 各式兩面黃 …Soup Appetizers Meats Poultry Seafood Dumplings & Buns Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may

6. SHANGHAI CRISPY NOODLES WITH 各式兩面黃 …Soup Appetizers Meats Poultry Seafood Dumplings & Buns Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may

Preparing Meats, Poultry, and Fish• All meat, poultry, and fish should be cooked until the internal temperature in the thickest part reaches 165 °F. • Culinary techniques for

Preparing Meats, Poultry, and Fish• All meat, poultry, and fish should be cooked until the internal temperature in the thickest part reaches 165 °F. • Culinary techniques for

Guide 5 Preparing and Canning Poultry, Red Meats, and Seafoods · Poultry, Red Meats, and Seafoods 5 5-5 CHICKEN OR RABBIT Procedure: Choose freshly killed and dressed, healthy animals.

Guide 5 Preparing and Canning Poultry, Red Meats, and Seafoods · Poultry, Red Meats, and Seafoods 5 5-5 CHICKEN OR RABBIT Procedure: Choose freshly killed and dressed, healthy animals.

Meats, Fish & Poultry New

Meats, Fish & Poultry New

Handbook of Processed Meats and Poultry Analysis

Handbook of Processed Meats and Poultry Analysis

Preparing Meats, Poultry, and Fish - National Food Service ... · PDF filePreparing Fruits Culinary Techniques for Healthy School Meals Preparing Meats, Poultry, and Fish ii National

Preparing Meats, Poultry, and Fish - National Food Service ... · PDF filePreparing Fruits Culinary Techniques for Healthy School Meals Preparing Meats, Poultry, and Fish ii National

Guide 05: Preparing and Canning Poultry, Red Meats, …nchfp.uga.edu/publications/usda/GUIDE05_HomeCan_rev0715.pdf · Preparing and Canning Poultry, Red Meats, ... enough water to

Guide 05: Preparing and Canning Poultry, Red Meats, …nchfp.uga.edu/publications/usda/GUIDE05_HomeCan_rev0715.pdf · Preparing and Canning Poultry, Red Meats, ... enough water to

USDA Table of Cooking Yields for Meat and Poultry Release 2 · The USDA Table of Cooking Yields for Meat and Poultry was developed with the focus on meats and poultry since most of

USDA Table of Cooking Yields for Meat and Poultry Release 2 · The USDA Table of Cooking Yields for Meat and Poultry was developed with the focus on meats and poultry since most of

Meat, Poultry, and Seafood Ch. 8 Purchasing, Storing, and Preparing Meats, Poultry and Seafood 8.1.

Meat, Poultry, and Seafood Ch. 8 Purchasing, Storing, and Preparing Meats, Poultry and Seafood 8.1.

DELI SALADS MEATS & POULTRY

DELI SALADS MEATS & POULTRY