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