Meats and Poultry.pptx

Meats & Poultry Nutrients in Meat Protein Excellent source! Vitamins & Minerals Major source of iron, zinc, phosphorus, thiamin, riboflavin, niacin, and vitamins B6 and B12 High in Fats Choose lean meats when possible What is meat made of? Muscle Connective Tissue Meat is the edible muscle...

Meats & Poultry Nutrients in Meat Protein Excellent source! Vitamins & Minerals Major source of iron, zinc, phosphorus, thiamin, riboflavin, niacin, and vitamins B6 and B12 High in Fats Choose lean meats when possible What is meat made of? Muscle Connective Tissue Meat is the edible muscle of animals, typically cattle, sheep, and pigs Meat muscle is made out of fibers that are bundled together with connective tissue Fat Exudate Visible and invisible fat as well as marbling Natural juice What affects the composition of meat? There are internal and external factors that can affect the structure and chemical composition of meat, ranging from an animal’s breed or species to its gender, age, or diet. Internal Factors Fats and oils, known as Lipids, can influence meat’s flavor, juiciness, tenderness, and caloric content, but might also cause variations in the meat’s muscle fibers Tender Meat Firmer Meat Thin, short fibers Thick, long fibers Popular cuts of meat: Beef, Pork, Lamb Tender Cuts Thin, short muscle fibers ● Ribeye Steaks ● Pork Chops ● Lamb Loin Tough Cuts Long, thick muscle fibers ● Beef Flanks ● Pork Belly ● Lamb Breast Tenderizing Methods Mechanical Chemical Grinding Pounding Cutting Use acid such as tomatoes, sour cream, yogurt, vinegar, and lemon juice Commercia l Salt and enzymes are added before meat reaches the store External Factors Diet & Feeding Regime can dramatically affect its meat’s composition Environmental factors pollutants, chemical residues, and climate, also have a direct impact on the structure of meat, its tenderness, health value, and ultimately, quality Vegan Meat Whether it’s for environmental, health, or ethical reasons, some people opt for vegan or alternative meat products. Vegan meat, or alternative meat, is usually made out of plant-based ingredients such as plant protein from peas or soy from soybeans. Buying Meat Decide how much you need Consider: -Appetites of family members -Available storage facilities -Time available for preparation -Number of servings from a particular cut -Budget Average serving of meat is 3 ounces Always compare the cost per serving of different cuts Storing Meat Must be refrigerated Place in a plastic bag Make sure to use or freeze meat by date on label Cooking Meat Properly cooked meats become more firm, tender, and juicy Overcooked meats become tough and dry How do you properly prepare meat for cooking? Before cooking -Trim any visible fat -Thaw frozen raw meat before cooking Thawing options -Refrigerator -Cool water -Microwave If you thaw meat in microwave make sure to use immediately Is it done? Doneness is the point at which meat has cooked enough to make it flavorful and safe to eat Best way to test for doneness is by using a meat thermometer Insert meat thermometer into thickest part of meat Avoid bones Basic Stages: Medium rare, medium, medium well and well done Internal Temperature Ground Meat Beef, Veal, Lamb and Meat Mixtures Beef, pork, veal, lamb=160° Medium rare=145° Medium=160° Well done=170° Medium=160° Well done=170° Ham Poultry Leftovers Fresh (raw)=160° To reheat precooked ham=140° Chicken, Turkey, Duck, Goose 165° and casseroles 165° Pork “The only time to eat diet food is while you’re waiting for the steak to cook.” — Julia Child Recipes in this Unit Pork Quesadillas Seared Pork Medallions Beef Tacos Orange Chicken Beef Kebabs Pizza on the Grill Meat Preparatio n Food Prep and Nutrition 2 Dry Heat: Tender Cuts of Meat Roasting Pan-Frying Broiling & Grilling Pan-Broiling Microwave Frying Any cooking technique where the heat is transferred to the food without using extra moisture Roasting or Baking Roasting is recommended on large cuts of meat such as Rib Eye Roast. Meat is placed on a rack or in a roasting pan and cooked until the desired level of doneness. Baking is cooking meat in a baking dish either covered or open. …to cook by exposing food to hot, dry air in an Temperatures for roasting and baking range from 300425°F. Broiling and Grilling …to cook food over radiant heat. Broiling is done in an oven or outdoor grill. Cook the meat until it is browned on one side. Then broil or grill the other side until desired doneness. Stir Frying or Sauteing …to toss quickly in a pan with very little fat and a fairly high heat. Like other dry-heat cooking methods, sauteing browns the meat’s surface as it cooks and develops complex flavors and aromas Pan Frying …to cook in a moderate amount of fat, added first, over a moderate heat. Pan-frying is used on ground or thin slices of meat or breaded foods like cutlets or chicken. Deep Fry …to submerge something completely in cooking oil, like french fries Deep frying is actually a form of dry-heat cooking because we are not introducing added moisture. Pan Broil …to cook something in a pan with no added fat. Microwave Cooking …to cook food by heating using radiation heat generated by a special oven to penetrate the food; the radiation agitates water molecules in the food. Moist Heat: Less Tender Cuts of Meat Braising Simmering Steaming Pressure Cooking Any cooking technique where the heat is transferred to the food using liquid or moisture Simmering/Braising/ Stewing …to cut food into bite size pieces, brown it and then cook it covered, with moisture added. With simmering, we see bubbles forming in the liquid and gently rising to the surface, but the liquid isn’t at a full, rolling boil. Stew meat is made from cuts of meat with lots of connective tissue such as chuck or round. When simmered in a liquid, the connective tissue breaks down and the meat becomes melt-in-your-mouth tender. Boiling …to cook food in water that is bubbling rapidly. Usually foods like pastas or hardy vegetables. Boiled meat can make a tender and juicy stew or pot roast. Steaming …to bring the heat to the food through liquid that is vaporized into steam Unlike boiling, the food is separate from the water. Pressure Cooking …to cook food using steam under a locked lid to produce high temperatures and achieve a faster cooking time. Marinating Meat A marinade is a seasoned mixture that adds flavor and in some cases tenderizes. TYPES OF MARINADES A FLAVORING MARINADE is used with tender cuts of meat for a short time. 15 min - 2 hours. A TENDERIZING MARINADE is used with less tender cuts beef cuts - usually from the chuck, round, flank, and skirt. TENDERIZING MARINADES ● Contain a food acid or a tenderizing enzyme ● Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine. ● Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi, and figs. ● Less tender steaks should be marinated at least 6 hours, but no more than 24 hours. Longer than 24 hours will result in a mushy texture. ● Tenderizing marinades penetrate about ¼ inch into the meat. Marinate in a food safe plastic bag or glass bowl. ALWAYS in the refrigerator. NEVER at room temperature. NEVER save and reuse marinade.