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Looking at Meat, Poultry, Fish and
Shellfish Chapter 19 Food for Today
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What is a cut? A particular edible part of meat, poultry or
fish as it is sold in the marketplace.
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How do meat, poultry and fish muscles compare in cholesterol content. All contain about the same amount of
cholesterol per ounce.
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Types of Shellfish 1. Shrimp: Are marketed by size such as:
Jumbo, large, medium and small. They may be purchased peeled, unpeeled, cooked uncooked, cleaned, breaded and deveined.
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Types of Shellfish continued 2. Oysters: Can be purchased live in the
shell, fresh or frozen. They are also packed according to size.
3. Crabs: Blue and Dungeness are the most common. You can buy cooked, frozen whole, and as frozen or canned cooked meat.
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Shellfish continued 4. Lobster: They are dark blue green
when removed from the water, and become red when cooked. You can buy them cooked, frozen whole or lobster tails, or cooked meat only.
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Shellfish—the finish 5. Clams: Can be purchased fresh or
frozen, shucked, or canned. They should be plump and odorless.
6. Scallops: The whole body of these mollusks are edible. However, the large muscle used to close the shell is only part commonly eaten in the U.S. They can be purchased fresh or frozen.
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What is a finfish? Are fish that have fins and backbones:
Tuna, salmon, sardines, for example.
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How do you cook a finfish? Broil Bake Fry Poach Steam
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What is Poultry? Any domesticated bird. For example: Chicken Turkey Goose Duck
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Inspection and Grading of Poultry All Poultry sold in
interstate commerce must be federally inspected for wholesomeness. Poultry can be VOLUNTARILY graded for quality. Most poultry sold at retail are grade A. IT should be on the wing tag.
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Types of Chicken Broiler-fryer: The most tender
and most common. Can be used in any method
Roaster: Raised to be roasted whole. They are slightly larger and older.
Stewing: Older, mature birds—must cook with moist heat.
Rock Cornish game hens: Young, small chickens of a special breed. Can be broiled or roasted.
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Methods of cooking poultry Roasting Broiling Grilling Frying Oven-frying: Sometimes called baking Braising Stewing Microwaving
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What does the term broiler-fryer on a package of chicken indicate? The term Capon? That the bird inside is
the most tender and most common type and can be cooked using almost
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Why are all fish and shellfish naturally tender? They have very short muscle fibers and
thin, fragile connective tissue.
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What is marbling? Small white flecks of
fat within the muscle tissue of meat. It is what makes meat tender.
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Identify two factors affecting the thickness of muscle fibers. Age of the animal The amount of exercise the body part gets.
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What does the price label on meat package tell you about the meat? It tells you the type of meat The wholesale cut (where the meat comes
from) And the retail cut.
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Tell what variety meats are, and give 4 examples. Variety meats are
edible animal organs. Liver Kidneys Chitterlings Brains Heart Tongue Tripe Sweetbreads
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Explain the difference between inspection and grading Inspection: Is required and indicates
wholesomeness. Grading: Is voluntary and indicates the
amount of marbling, age of the animal, and texture and appearance of the meat.
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Identify one advantage and one disadvantage of processed meats.
Advantage: It gives consumers a wider
choice of meats
Disadvantage: Many are high in sodium
and or fat and contain nitrates.