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Savory Foods Meats, Poultry, and Fish
Varieties of Meat Beef   – mature cattle    Ground beef – look for 90% lean Veal – young calves Pork – young pigs    ...
Meat of the Matter Nutritional   Value     Teens – 5 to 7 oz. per day     Protein     B-vitamins     Iron     Limit ...
Meat Grades Based  on marbling, maturity, texture, &  appearance Sold retail     Select – leaner, cheaper     Choice ...
Location    Indication    of Tenderness         Tender – near backbone/little exercise           Ribs           Loin  ...
Preparation   Tender cuts       Roasting       Broiling/grilling       Frying/panfrying   Less tender cuts       Bra...
Poultry Chicken Turkey Goose Duck
Nutritional Value - Poultry Teens   need 5-7 oz. of protein    Small chicken breast – 3 oz. Phosphorus,   Iron, B-vitam...
Preparation Whole    birds     Remove giblets – edible internal organs     Truss large birds to prevent overbrowning I...
Fish Finfish Shellfish
Nutritional Value - Fish Consume     minimum of 8 oz./week Fewer calories and less fat than red meat Slightly higher in...
Finfish     Lean = white fish – lower calories       Example   – cod     Fat = pink, yellow, gray - more omega -3’s    ...
Shellfish Crustaceans     – shell with segmented body     Example – Lobster, shrimp, crab Mollusks   – soft body partia...
PreparationFish Lean fish – Fried, poached, or steamed Fat fish – Poached, steamed Broil, grill, bake, also usedShellfi...
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Savory foods

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Savory foods

  1. 1. Savory Foods Meats, Poultry, and Fish
  2. 2. 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
  3. 3. Meat of the Matter Nutritional Value  Teens – 5 to 7 oz. per day  Protein  B-vitamins  Iron  Limit processed meats  Bologna  Sausage
  4. 4. Meat Grades Based on marbling, maturity, texture, & appearance Sold retail  Select – leaner, cheaper  Choice Restaurants  Prime
  5. 5. Location  Indication of Tenderness  Tender – near backbone/little exercise  Ribs  Loin  Less Tender – area used more  Leg  ShoulderLocation on the animal helps todetermine the cooking method.
  6. 6. Preparation Tender cuts  Roasting  Broiling/grilling  Frying/panfrying Less tender cuts  Braising  Stewing/simmering Internal temps  Ground – 160 degrees  Beef/pork – 145 degrees
  7. 7. Poultry Chicken Turkey Goose Duck
  8. 8. 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
  9. 9. 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
  10. 10. Fish Finfish Shellfish
  11. 11. 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
  12. 12. Finfish  Lean = white fish – lower calories  Example – cod  Fat = pink, yellow, gray - more omega -3’s  Example - salmon
  13. 13. Shellfish Crustaceans – shell with segmented body  Example – Lobster, shrimp, crab Mollusks – soft body partially covered by shell  Example – Oysters, clams, scallops
  14. 14. 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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