Chapter 6.2 Meat, Poultry, and Seafood

1. Chapter 6.2 Meat, Poultry, and Seafood

2. Grades of Poultry U.S. poultry grades apply to chicken, turkey, duck, geese, guinea, and pigeon. Poultry receives a Grade of A, B, or C (A being the highest). Use Grade A poultry as is, meaning cook the bird and its parts and consume them in their entirety, without processing. Use Grades B and C poultry in processed products where the poultry meat is cut up, chopped, or ground. The class of poultry is defined mostly by the age of the bird. A bird’s age generally affects the tenderness, look, and feel of the bird. 2 6.2 Chapter 6 | Meat, Poultry, and Seafood

3. Two Forms of Poultry:White and Dark Chicken consumption has risen by about 3X in the past 40 years. Chicken tends to be lower in fat & more nutritious than red meat. • The two distinct differences in poultry forms are white meat and dark meat. Each type of meat holds different nutrition values. • White meat is from the areas of the fowl where little muscle use takes place, such as the breast: • White meat is low in calories and fat content and cooks faster • Dark meat is from areas where the bird’s muscles are used more heavily, such as the leg and thigh region: • Dark meat is higher in calories and fat. • Dark meat also tends to be the richer, more flavorful meat. 3 6.2 Chapter 6 | Meat, Poultry, and Seafood

4. Types of Poultry • Chickens & turkeys • Domestic- Raised for food • Free range- Raised in large yards with space to roam & exercise • Game birds • Considered “wild”; hunted for sport or food • Include partridge, pheasant, squab, duck, goose, & quail • Ratite • Include emu, ostrich & rhea • These have red meat Turducken Chapter 6 | Meat, Poultry, and Seafood

5. Purchasing, Fabricating,and Storing Poultry • Guidelines for poultry purchasing include: • Freshness: As with meat products, high-quality frozen poultry does not look different from a fresh-poultry product. • Form: The operation determines whether dark meat or white meat is preferable and makes purchases accordingly. • Equipment: An operation decides what types of poultry products to purchase and how much to purchase by considering the types of equipment it has. • Vendors: Check out the equipment, storage capabilities, labor costs, and transportation costs of competing vendors. • Cost: As with meat purchases, in-house fabrication is a way to reduce costs. • Store fresh, raw poultry at an internal temperature of 41°F or lower. Store frozen poultry at a temperature that keeps it frozen. 5 6.2 Chapter 6 | Meat, Poultry, and Seafood

6. Accept or Reject? • Accept: • No discoloration • Firm flesh that springs back • No odor • Reject: • Purple or green discoloration around neck; dark wing tips • Stickiness under wings • Abnormal, unpleasant odor • Any signs of freezer burn Chapter 6 | Meat, Poultry, and Seafood

7. Cooking Techniquesfor Poultry • Poultry is especially suited to the dry-heat cooking techniques of grilling, broiling, and roasting. • Should be cooked à point (point in cooking that the meat has slight “give”; juices are colorless) • Should be cooked to 165°F with no pink coloring • Roasting bird should smell appetizing without being overpowering • When roasting, bird should be trussed (legs & wings are tied to the body • Poultry is also well suited to dry-heat cooking with fat and oil. These techniques—sautéing, stir-frying, pan-frying, and deep-frying—require tender, portion-size pieces. 7 6.2 Chapter 6 | Meat, Poultry, and Seafood

8. Cooking Techniquesfor Poultry • Moist-heat cooking methods such as steaming are a healthy way to prepare poultry because nutrients are not washed away or drawn out of the food during cooking. • Should be opaque • Chicken is a natural ingredient for the combination cooking methods of stewing and braising. • Retains proteins & nutrients in the sauce • Provide exceptional sauces & flavor concentrations • Mole poblano- Popular Mexican sauce used to make Chicken Mole Chapter 6 | Meat, Poultry, and Seafood

9. Section 6.2 Summary The three grades of poultry are USDA A, B, and C. The two distinct differences in poultry forms are white meat and dark meat. White meat is low in calories and fat content and cooks faster. Dark meat is generally higher in calories and fat. Domestic poultry is readily available and is less costly than most other meats. The first basic step in purchasing poultry is to decide on the type and quality of product that is needed for the particular menu item. Many of the same guidelines for poultry purchasing are similar to those for meat purchasing. Poultry is a durable meat that lends itself to multiple cooking methods, such as dry-heat, dry-heat with fat or oil, moist-heat, and combination cooking methods. 9 6.2 Chapter 6 | Meat, Poultry, and Seafood