savory foods
Post on 24-May-2015
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Savory FoodsMeats, Poultry, and Fish
Varieties of Meat Beef – mature cattle
Ground beef – look for 90% lean Veal – young calves Pork – young pigs
Ham – cured and smoked Bacon – smoked
Lamb – young sheep Mutton – over 2 years
Meat of the Matter Nutritional Value
Teens – 5 to 7 oz. per day Protein B-vitamins Iron Limit processed meats
Bologna Sausage
Meat Grades Based on marbling, maturity, texture, &
appearance Sold retail
Select – leaner, cheaper Choice
Restaurants Prime
Location Indication of Tenderness
Tender – near backbone/little exercise Ribs Loin
Less Tender – area used more Leg Shoulder
Location on the animal helps to determine the cooking method.
Preparation Tender cuts
Roasting Broiling/grilling Frying/panfrying
Less tender cuts Braising Stewing/simmering
Internal temps Ground – 160 degrees Beef/pork – 145 degrees
Poultry Chicken Turkey Goose Duck
Nutritional Value - Poultry Teens need 5-7 oz. of protein
Small chicken breast – 3 oz. Phosphorus, Iron, B-vitamins Dark meat – more calories Self-basting – more sodium Less calories than most red meat Remove skin
Preparation Whole birds
Remove giblets – edible internal organs Truss large birds to prevent overbrowning
Internal temp to165 degrees Broil, grill, fry, oven-fry, braise, stew,
microwave
Fish Finfish Shellfish
Nutritional Value - Fish Consume minimum of 8 oz./week Fewer calories and less fat than red
meat Slightly higher in minerals than red
meat Saltwater fish – Iodine Vitamin B Fatty fish – more vitamin A and D,
omega -3 fatty acid
Finfish
Lean = white fish – lower calories Example – cod
Fat = pink, yellow, gray - more omega -3’s Example - salmon
Shellfish Crustaceans – shell with segmented
body Example – Lobster, shrimp, crab
Mollusks – soft body partially covered by shell Example – Oysters, clams, scallops
PreparationFish Lean fish – Fried, poached, or steamed Fat fish – Poached, steamed Broil, grill, bake, also usedShellfish Simmer, bake, grill, pan-fried, deep-fried Parboil live lobster, shrimp, & crab
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