Selected photographs from Practical Cookery Level 2 Beef, veal and pork.
Meat, Poultry, Fish Standard 4. Pork Beef Veal Lamb Meats.
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Transcript of Meat, Poultry, Fish Standard 4. Pork Beef Veal Lamb Meats.
Meat, Poultry, FishStandard 4
Pork Beef Veal Lamb
Meats
Pork is the meat of hogs, usually butchered before they are a year old
Cuts of pork Shoulder Boston Butt Belly (bacon) Loin Fresh Ham
Proper cooking temperatures Whole cuts: 145 degrees Ground: 155 degrees
Pork
Beef is the meat of domesticated cattle and is the most commonly eaten meat in the US
Cuts of beef Chuck Brisket and shank Rib Short plate Short loin Sirloin Flank Round
Proper cooking temperatures Whole cuts: 145 degrees Ground: 155 degrees
Beef
Veal is the meat of young, usually male calves. Veal may come from calves under 9 months, but most are slaughtered between 8-16 weeks of age. Veal is lighter in color than been, has a more delicate flavor and is usually more tender than beef
Veal
Cuts of veal Shoulder Foreshank and breast Rib Loin Leg
Proper cooking temperatures: Whole cuts: 145 degrees Ground: 155 degrees
Veal
Lamb is the meat of sheep slaughtered when they are less than one year old
Cuts of lamb Shoulder Breast Hotel rack Loin Leg
Proper cooking temperatures Whole cuts: 145 degrees Ground: 155 degrees
Lamb
Term for domesticated birds bred for eating. Chickens, ducks, geese, guineas, pigeons, and turkeys
Muscle composition Unlike red meat, poultry does not have fat known as
marbling. Birds store fat in skin, abdominal cavity, and the fat pad near the tail
Poultry muscles that are used more often tend to be tougher than those used less
Proper cooking temperatures Whole cuts and ground: 165 degrees
Poultry
Light vs. Dark Meat The breast and wing flesh of chickens and turkeys is
lighter in color than the flesh of their thighs and legs due to a higher concentration of a protein called myoglobin. Myoglobin stores oxygen for the muscle tissues – the more active muscles require more myoglobin and tend to be darker than less active muscles. Because chickens and turkeys don’t fly much, their breast and wing muscles contain little myoglobin and are lighter in color. Birds that do fly have only dark meat. Dark meat contains more fat and connective tissue than light meat and must be cooked longer.
Poultry
Fish are aquatic vertebrates with fins for swimming and gills for breathing
Shellfish are aquatic invertebrates with shells or carapaces
Seafood
3 categories of seafood Fish: include both fresh- and saltwater varieties
Round fish: swim in a vertical position and have eyes on both sides of their heads
Flatfish: have asymmetrical, compressed bodies, swim in a horizontal position and have both eyes on top of their heads (bottom dwellers)
Mollusks: are shellfish characterized by soft, unsegmented bodies with no internal skeleton. Most have hard outer shells, but some don’t (squid, octopus)
Crustaceans: shellfish that have hard outer skeletons or shells and jointed appendages (lobsters, crabs, shrimp)
Proper cooking temperature 145 degrees
Seafood
