NDFS 1260 - Exam 2

2 types of connective tissue

1. Collagen: white, can be broken down with correct cooking method (moist heat). Will break down into gelatin. 2. Elastin: yellow, broken down by mechanical tenderization. Doesn't break down with cooking, it only toughens

What meat cuts do you use moist heat for?

"tough cuts" because moist heat promotes moisture retention

Main components of muscle tissue

- 75% water - why meat shrinks when it cooks - 20 % protein - coagulates and toughens - 5% fat - juiciness, tenderness, and flavor

Determining doneness of red meats with dry cooking

- check temperature- change in color is misleading -proteins have reached desired degree of coagulation

Doneness of shellfish

- doesn't flake like fish- only octopus benefits from long cooking time- if your meat is tough, chewy, rubbery = overcooked LOOK for color change (turn red or pink for cephalopods), mollusks and things like that just pop open when done

Connective tissue (organization, amount, easy or hard to cook out)

- fish flakes at the thin layers/sheets of connective tissue - fish cooks very quickly because there is very little connective tissue and is tender

What are some of the health benefits associated with consuming seafood?

- reduce cardiac deaths - reduce inflammation - lots of protein, iron, b-vitamins - healthy for pregnant women (just avoid high-mercury fish) - low in saturated fat

Veal Farm to Fork

-calves are taken from mothers after 3 days and placed in a stall to grow - spent the rest of their life (a few weeks) in a stall being fed formula and not allowed to move

Storing Frozen Poultry + temp

0 F up to 4-6 months. Wrapped tightly

3 things we can do to eat more sustainably

1. Buy locally 2. Buy things with less packaging 3. Choose foods that use less water to make (i.e. oatmilk vs almondmilk)

Beef Farm to Fork

1. Calves are started as grass fed 2. Once it hits a certain weight, a calf is auctioned off 3. Calf goes to a feedlot/finishing process that fattens and grows the calves super fast. 4. Once they hit a certain weight (about 18-22 months old) they are slaughtered.

Main points of a sustainable diet? + meaning of each point

1. Ecologically Sound 2. Nutritionally viable 3. Culturally acceptable 4. affordable 5. physically accessible:

Larding

Inserting long, thin strips of fat into a large, naturally lean piece of meat with a special needle before cooking with the purpose of basting the meat from the inside.

Inspection vs grading

Inspection is mandatory and related to wholesomeness, grading is voluntary and related to quality

Which cooking method can be used to cook a bone-in chicken breast?

Typically pan-fried or deep-fried. However, if you start with sautéing, it is typically finished by braising (moist heat to ensure it gets cooked all the way through to well done).

Who inspects/grades, which is voluntary and which is mandatory?

USDA food safety inspector does both Inspections are related to wholesomeness and are mandatory Grading is related to quality and is voluntary

Who inspect slaughter facilities?

USDA food safety inspector.

How can we make sure poultry gets cooked all the way through when using pan-frying or deep-frying?

We finish the pieces in the oven or reduce the temp of the oil to finish cooking

Searing

extremely hot or intense cooking method that creates a crust.

Aquaculture

farm fishing

Fat marbling in meat

fat that is incorporated into the meat. Most important flavor factor, juiciness, and flavor

Which types of seafood should be oiled before broiling or grilling? Why?

fatty fish are best for grilling but LEAN fish must be oiled before broiling or grilling you can broil or grill shellfish too

WHat fish is poached?

finfish and squid

Condition of a fish fillet for it to be fresh

firm, elastic, NOT flaky or mushy

Which cooking method do you use to cook a turkey wing?

pan frying and deep fat frying (never saute - too big with bones)

Duck cooking method

roasting/fry heat if younger Braise or stew in mature

Cooking leg or round

rounds are generally less tender and are mostly used for braising, but larger rounds can also be roasted at low temperatures

Cooking shellfish/crustaceans

shrimp, crab, lobster. Mostly simmer.

Submersion Poaching with seafood

submersion used for larger steak cuts, whole fish, and crustaceans cooked in court boullion (water+seasonings+acid)

What is the only reliable method to check for doneness of a whole bird or larger piece?

temperature

What meat cuts do you use dry heat for?

tender cuts because dry heat cooking is usually short and quick _except when larger items are roasted for a relatively long time_

Braising Poultry

tenderizes poultry products

Who gives the higher poultry cooking temp, USDA or your book?

the book at 180 F

Age and tenderness in poultry

the harder the animal was worked and the older = tougher meat

Most appropriate ways to cook chicken and turkey

they are lean so cook them in fat. Sauteing, pan-frying, and deep-frying

Increased age and muscle use =

tougher meat

Simmering Poultry

used for fowl and other tough items that need long moist heat cooking to become tender

Poaching Poultry

used to gently cook tender poultry to retain moisture. Short cooking time,

** short loin cooking method

dry heat

** sirloin cooking method

dry heat

3 things we can do to contribute to a more sustainable food system

1. Get involved in Meatless Monday 2. Choose sustainable foods like sustainable seafood and produce 3. Educate yourself and others

Main steps of our food's journey

1. Harvest 2. Transport 3. Processing 4. Packaging 5. Preparation and Consumption

3 safe ways to thaw meat

1. In the fridge 2. In the microwave 3. in the sink covered in water

Guiding principles for a sustainable diet?

1. Replace animal proteins with vegetables proteins 2. Choose smaller portions of meat 3. Choose sustainable seafood and produce 4. Choose whole grains 5. Less packaging 6. Choose whole foods 7. Focus on diversity and variety 8. purchase in season produce

Criteria for sustainable seafood

1. Species vulnerability to fishing pressure 2. Status of wild stocks 3. Nature and extent of discarded bycatch 4. Effects of fishing practices on habitats and ecosystems 5. Effectiveness of management regime

Safe cooking temps for poultry?

165 or 180 F

Surimi

A processed seafood product manufactured to resemble shellfish such as crab.' - highly processed fish paste that is made to look like more expensive fish aka imitation crab

how do you decide which side of the fish to start cooking on?

Always cook presentation side first, whether that be the skin side or not.

Difference between braising and stewing?

Braising is for large cuts of beef, while stewing is more for smaller uniform cuts. Also: braised meat is barely covering in liquid, while simmering is completely submerged

Cooking Chuck or Shoulder

Chuck and shoulder is generally tougher so it's normally braised.

WHich is more popular - sauteing, pan frying, or deep frying fish?

Deep frying is most popular in US

Definition of deglazing. What cooking technique is this characteristic of?

Deglazing is adding liquid (such as stock or wine) to a pan to loosen the food particles attached to the bottom from cooking or searing Most characteristic of sauteing and pan frying

Why do we handle duck and goose differently from other similar-sized birds

Duck and geese are mostly dark meat and very high fat, so take long time to cook. Also, would want to start by searing temps, then low heat roast the remainder of the cooking process. Generally don't use moist heat, because too much fat.

What types of poultry on have dark meat?

Duck, geese, guinea, pigeon?

T/F liquid is never added to baked or roasted fish

False - Moist Baking is used exclusively for seafood

True or false - your Thanksgiving turkey should be stuffed before you cook it.

False - it is safer to cook the turkey separately. Note that once the stuffing has been prepared separately, it is now called dressing

What are the two categories of seafood + their two subcategories? + examples

Finfish (fish) = fins and internal skeletons a. Flatfish b. roundfish Shellfish: everything else a. Mollusks b. Crustaceans

How to determine doneness of fish?

Flakes easily (DOES NOT MEAN FALLS APART)

Doneness of fish

Flakes easily/just starts to flake (DOES NOT MEAN FALLS APART) - you can also check color (must be completely opaque). - should separate from bones

Example of flatfish and roundfish

Flatfish: flounder, halibut, turbot Roundfish: catfish, tilapia, trout, cod, mackeral, salmon

Culturally Acceptable and sustainable dieting

Food that corresponds to individual and collective consumer demand and preferences (religion, values, tradition, generation)

Why is it important to know the location of bones in meat?

For carving and cutting meats. Also to help you identify the meat cut

Which poultry is simmered? + defining characteristics

Fowl and other tough older birds low in fat Poultry is simmered in seasoned water.

Differences when cooking fresh red meat vs.cured red meat by this method?

Fresh meats start with boiling liquid usually seasoned Cured meats start with cold, unsalted liquid to help pull the salt out of the meat

Turkey cooking method

Fryer/roaster = Dry heat Young turkey and yearling = roast or stew/braise Mature = stew or process

How is a carcass broken down?

Full carcass --> cut in half (sides) --> quarters - lower region: hindsaddles - upper region: foresaddles

What cooking techniques require a separate sauce?

Grilling, simmering, boiling. NO SAUCES FROM DRY COOKING METHODS?? except roasting?

Storing finfish in freezer

Hold at 0 F - wrap tightly - fat fish lasts 2 months, lean fish lasts 6 months - Thaw in fridge

Why do we cut against the grain when cutting meat?

It helps tenderize the meat by breaking the long strands of connective tissues

Light vs Dark Meat

Light has less connective tissue and fat. Cooks faster. Consists of breast meat and wings Dark has more connective tissue and fat. Cooks slower. Everything except breast and wings. Thighs

Difference between low-heat roasting and high-heat roasting?

Low heat is for an even level of doneness while high heat is meant to give a crust on the outside and keep the inside rarer

High vs Low heat: Which is more appropriate for large cuts vs.small cuts of meat

Low heat is the general practice for most meat cooking methods High Heat:

Low temp vs high temp roasting? (temp ranges, size of bird pieces)

Low temp roasting is best for large items like turkey and capons. Results in juicy tender product. Temp is 250-325F High temp is best for smaller items like squabs and game birds which are normally served rare. Care must be taken that the meat doesn't dry out. Looking at temp range of 400 - 450

Cooking ground meat, cubed steaks, and stew meat

Made from trimmings, so you can usually use dry or moist. Ground and cubed meat especially dry OR moist because it's mechanically tenderized Stewed meat is moist heat (stewed)

Which is more complex, meat cookery or seafood cookery? How do they differ?

Meat cookery. Fish has shorter muscle fibers and less connective tissue as is arranged differently. Fish cooks much faster than meat

Mollusk vs Crustacean

Mollusks: soft sea animals, are bivalves, univalves, and cephalopods. Include oysters, clams, mussels, scallops, squid, and octopus. Crustaceans: are animals with segmented shells and jointed leg. Include lobsters, rock lobsters or langoustes, shrimp, and crabs

How do we control degree of doneness for broiling? (Do we change the temperature of the broiler, or something else...?)

Move the rack in the oven closer or further away from the heating element in the top of the oven.

Does searing meat seal in juice?

No

Is all wild caught seafood sustainable?

No 1. Overfishing 2. Illegal Fishing 3. Habitat damage 4. Bycatch 5. Management

Is poultry larded? If yes, when?

No, poultry is barded

Is fatty fish too fatty to be cooked by moist heat?

No. They do well with both moist and dry methods EXCEPT deep frying

Criteria for fresh fish (odor, eyes, gills, texture)

Ocean-y smell or no smell- eyes are clear and bulging - gills intact and bright red -Texture: firm, doesn't "flake" - fins and scales are moist and full

Exceptions for roasting poultry compared to red meat?

Poultry is always cooked well done (except squab and some game birdsPoultry is always cooked well done (except squab and some game birds)

Broiling/grilling temperature as compared to red meat (higher or lower?)

Poultry needs to be cooked well done to ensure safety from salmonella. Steaks can be cooked to rare and be safe to consume. Thus chicken should be cooked at a slightly lower temperature to allow the center to get well done before the outside burns.

What cooking techniques can you make a pan sauce with?

ROASTING, SAUTEING, BRAISING

Chicken cooking methods

Roast or broil game hens and capons Moist heat or combination cooking for hen/fowl/stewer Any method for a Broiler/fryer and roaster

How do you choose between sauteing, pan-frying, or deep frying?

Sautéing is used typically for smaller cuts of meat, tender cuts of meat, and boneless chicken pieces. Pan-frying can be used for slightly larger pieces of meat, still tender, and have bones-in. Deep fat frying is similar to pan-frying, but some people deep fat fry whole birds.

Concerns with our food's journey

See pg 52 of ppt slides - nutrient loss - excessive packaging - food waste - chemicals and pesticides

Shallow Poaching with seafood

Shallow Poaching: smaller fillets, delicate flavors, partially submerged, liquid is used to make sauce

What is the only submerged moist heat method used for red meats?

Simmering

Cooking considerations with poultry pieces

Some pieces have dark meat, so more fat and connective tissue and take longer to cook compared to the pieces with white meat. These are considerations before switching them in recipes as adjustments would need to be made to the cooking times.

How to get the best quality with broiling/grilling poultry?

Start skin side down, baste with butter, season the skin if it will be eaten, you can also marinate it

Storing fresh poultry + temp

Temp = 30-34 F - lasts up to 4 days in original packaging

How do you thaw a turkey?

Thaw in original wrapper in refrigerator

Cooking Shanks, brisket, and flank

The LEAST tender cuts = moist heat methods. Braising and simmering

Where do you go to get a list of sustainable seafood

The Super Green List - names low level mercury fish that are farmed sustainably. Give you best choices, good alternatives, and brands to avoid

Carry over cooking

The continued cooking of a food after it has been removed from the cooking source

Is fish muscle composition similar or different from meat/poultry?

The muscle composition is similar, but connective tissue layout is unique (sheets)

Physically Accessible + Affordable and sustainable dieting

What foods are accessible in the area and if they are affordable

Market forms of finfish (be able to match a picture of brief description to the market form)

Whole: completely intact, just as caught Drawn: viscera/guts removed Dressed: viscera, scales, head, tail, fins removed Steaks: cross section of dressed fish Fillets: boneless side of fish Butterflied fillets: fillets still joined but no bones Sticks/Tranches: cross section of a fillet

Which seasons the meat - staring in cold water or hot water? (with poaching?)

With poaching? Start in cold water (normally stock) and covering the pan to retain steam

Barding

Wrapping an item (usually a naturally lean piece of meat, such as a pork tenderloin) with strips of fat before cooking to baste the meat, making it more moist.

Is poultry barded? If yes, when?

Yes, when working with a small lean bird

Is poultry trussed? (if yes, when?)

Yes, when you want to have even cooking and an attractive appearance ?

Should duck be poached?

Yes? It can be

What to do with freezer burned meat?

You can cut off the freezer burnt sections and still cook and eat the rest of the meat. The freezer burnt sections if cooked would be tough, dry, and have an off-flavor, so it is best to cut that portion off.

Which poultry is poached? + defining characteristics

Young and tender birds - poach in stock which can then be turned into sauce - always poached covered to retain steam and therefore moisture -

Geese cooking method

Young geese are high temp roasted Mature geese are braised or stewed

Chicken classes order by age

Youngest to Oldest: 1. Rock Cornish Game Hen 2. Broiler/Fryer 3. Roaster 4. Capon 5. Hen or Fowl 6. Cock or rooster

Nutritionally Viable and sustainable dieting

adequate, diverse, moderation, balanced food

What is a food system?

all of the processes involved in feeding a population

What can be stuffed?

all small birds can be stuffed but it's not very practical for safety, quality, and efficiency reasons to stuff large birds

What day of the week should you pull out your thanksgiving turkey out of the freezer?

allow 2-4 days for larger turkeys to thaw properly in fridge

Cooking rib and loin cuts

almost exclusively roasting, broiling, and grilling because they are such tender cuts used mostly for roasts, steaks, and chops

Is duck and geese poached?

almost never due to high fat content

Which fish are best for roasting?

bigger portions like a whole fish, fillets, steak cuts, some shellfish clams, oysters less flavor with roasting best to use fatty fish because lean fish are a lot more work (having to baste them constantly)

Cooking method for Shank and brisket

braise, or pot roast

When and why might we sear?

creates nice flavor and color by browning the surfaces. We usually sear steaks, chops, and cutlets?

Which of these methods can you use moist baking? a. pork chops b. beef chuck roast c. fish fillet d. turkey breast

c. fish fillet

Meat cuts from largest to smallest

carcass > side quarters > primal cuts > fabricated cuts

What birds have both light and dark meat?

chicken and turkey

What doneness indicators can tell you it's time to do this?

clear juices,

Ecologically sound and sustainable dieting

conserving/renewing natural resources

Cooking considerations with whole birds

cook bird breast-side down, bard very lean birds, cook legs separately from carcass

Main concern when cooking seafood?

cooking until just done, preserving moisture and texture, preserve and enhance natural flavors

** rib cooking method

dry heat

Differences between flatfish and roundfish

flatfish: asymmetrical, eyes are on the same side of the head. Kinda ugly. Get 4 fillets from this type of fish Roundfish: 2 fillets. Their body is more symmetrical, eyes on either side or their head.

Determining doneness of red meats with combination cooking

fork tender test

Determining doneness of red meats with moist cooking

fork tender test

Meat in fridge

fresh lasts 2-4 days when tightly wrapped

Sustainable seafood

from sources that can maintain or increase production in the long-term without jeopardizing ecosystems

Cooking methods for Chuck cuts

generally pot roast or skillet

Cooking methods for sirloin

grill or broil

Cooking method for plate and flank

grill, broil

Cooking method for rounds

grill, broil, roast,

Storing finfish in fridge

hold on crushed ice while drawing or eviscerating them asap if whole. Wrap sections tightly, use or freeze within 2 days

Why shouldn't you use the same sauce to marinate and serve poultry?

it has lots of bacteria from being in contact with raw meat

Why does aged meat get more tender

it reverses the effects of rigor mortis and breaks down the muscle = tenderize

Why do we let meat sit out after pulling it out of the oven?

let the fat redistribute and allow carry over cooking

Dry aging of meat

meat meat is set out in a controlled environment, basically the meat decomposes and rots on the outside but tenderizes and flavors intensify inside

Wet aging of meat

meat is vacuum sealed

** flank cooking method

moist cooking method

** brisket cooking method

moist heat

** shank cooking method

moist heat

** short plate cooking method

moist heat

**Chuck cooking method

moist heat

** round cooking method

moist or dry heat

Deep-frying seafood

most popular method in US, best for lean fish and firm shellfish

Sauteing and Pan frying seafood

very popular, great for lean fish but can be used for any type of fish and some types of shellfish

Fish muscle composition

water, protein, fat, some carbs, vitamins and minerals

When should you baste a fish?

when you're working with lean fish

How can we prevent freezer burn?

wrap the food tightly and don't leave it in the freezer too long

Are some aquaculture methods sustainable?

yes, recirculating systems (they do require a lot of power and are expensive) and shellfish cultures (the most sustainable aquaculture system)

What poultry is poached, what poultry is simmered

young, tender poultry is poached - tough, old, mature poultry is simmered