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Fish, Seafood, and Poultry
Transcript of Fish, Seafood, and Poultry
Fish, Seafood, and Poultry
This concludes our protein section!!
designed by Péter Puklus for Prezi
- The composition and structure are essentially the same for all types of muscle tissue: water (about 75%), protein (about 20%), fat (up to 5%), plus other elements, including carbohydrate, in small quantities.
- Muscles consist of muscle fibers held together by connective tissue. The tenderness of a protein is related to the amount of connective tissue that increases with amount of exercise the muscle gets and the age of the animal.
1. Cuts of meat, poultry is divided into:
a. Light Meat—breast and wings: Less myoglobin and fat, less connective tissue; cooks faster
b. Dark Meat—legs (drumsticks and thighs): More myoglobin and fat, more connective tissue; takes longer to cook
2. Proper Storage and Handling
a. Fresh poultry is extremely perishable and should be used within 24 hours of purchase and never more than 4 days later.
b. Poultry often carries salmonella bacteria.
c. Frozen poultry should thaw in its original wrapper in the refrigerator, allowing 1 to 2 days for chickens, 2 to 4 days for larger birds. .
d. Do not refreeze thawed poultry, unless it was thawed in the refrigerator.
3. Poultry should always be cooked until well done, except duck breast
a. ServSafe Recommended Minimum Internal Temperature: 165º F
7. Nutritionally, poultry is a significant source of B vitamins, and it is versatile, inexpensive, and generally popular in most cultures.
Fish and Seafood
The most important difference between fish/seafood and meat is that fish has very little connective tissue.
a. Fish cooks very quickly and is naturally tender
b. Moist-heat methods are used to preserve moistness, not to tenderize
c. Cooked fish is very delicate and must be handled carefully because of “flaking”
d. Overcooking is the major risk in fish cooking
Fish can be divided by three criteria
a. Body structure
i. Finfish— with fins and internal skeletons
ii. Shellfish— external shells and no internal bone structure
b. Fat content (ranges from .5 to 16%)
i. Lean fish— flounder, sole, cod, red snapper, bass, perch, halibut, pike
ii. Fat fish— salmon, tuna, trout, butterfish, mackerel, bluefish
i. saltwater (round and flat varieties)
a. Mollusks— soft sea animals
i. Bivalves: oysters, clams, mussels, scallops
ii. Univalve: abalone, conch
iii. Cephalopods: squid, octopus
b. Crustaceans— segmented shells and jointed legs
i. Salt water: lobster, shrimp, crab
ii. Freshwater: crayfish
On to Baking...