Meats: Poultry, Fish and ShellfishFood Service Occupations 2

What is considered Poultry?Any domestic bird

Chicken: most popularTurkey: bred as lightweight or heavyweightDuck: Game bird, all dark meatCornish Hen: resemble a chicken, but

smallerGeese: all dark meat, high in fatGuinea: colorful bird with dark fleshPartridge: smaller than pheasant,Pheasant: Fairly large, dark meatQuail: similar to partridgeSquab: very young pigeons

Poultry GradingUSDA inspection stamp is required for all

ready to cook poultry productsGrading is not required by all statesGrading is as follows

U.S. Grade A: normally what commercial kitchen uses

U.S. Grade BU.S. Grade C

Poultry Market FormsWhole

Normally used in commercial kitchenCut

Cut into several piecesBreast (2), wing (2), leg (2), thigh (2)

Ground MeatFreshFrozenThe feathers, head, neck and feet are always removedThe entrails and viscera are also removed, although

they make package some parts in the center of the bird

Storing PoultryAll poultry goes bad quickly, so it must be

used or frozen within a couple of daysRaw poultry needs to be store on the very

bottom on the fridge, so that it does not drip onto any other food

Frozen poultry should be thawed in the fridge for a day or two, and then used right away

Never use poultry that smells spoiled

WHEN IN DOUBT, THROW IT OUT!You can’t “cook” the bacteria out to make it safe

Cooking PoultrySimilar to other meats

Tough cuts needs moisture and a long cooking time

Tender cuts can be cooked at a high temperature for a shorter amount of time

Internal temperature should be 165 degrees for all poultry

Stuffing should be cooked separately, not inside the chicken, for sanitation and safety.

Fish and ShellfishFish

Classified into freshwater and saltwater Freshwater

Catfish Lake Trout Whitefish

Saltwater Codfish Flounder Halibut Salmon Sea Bass Snapper

Fish ContinuedAlso divided by amount of fat

Fat fish: 20% or more fat Salmon Mackerel Catfish Rainbow trout

Lean fish: 0.5% or less fat Bluefish Codfish Halibut Northern pike Yellow Perch

Fish Market FormsWhole: exactly as they come out of the waterDrawn: entrails are removed and scaledDressed: scaled, entrails removed, head/tail/fins

removedSteaks: cross sectional slices of larger fishSingle Fillets: flesh from the sides, cut lengthwiseButterfly Fillets: two single fillets held together by

uncut belly of fishSticks: cut lengthwise from fillets into uniform portions

ShellfishAny sea food that has a shellClassified as:

Crustaceans Lobster, shrimp, crayfish, crab

Mollusks Oysters, clams, mussels, snails, scallops

Shellfish Market FormsWhole Shellfish should be sold liveShucked: shell is removed, can be sold fresh

or frozenHeadless: applies to shrimp, head is taken off

Purchasing fishDesirable Undesirable

Eyes Bright and clear Dull and clouded

Gills Bright red, free from slime Dull gray or brown

Flesh Firm, elastic, not separating from bones

Soft, dents when pressed, separating from bones

Scales Bright, adhere tightly to skin

Lack of sheen, loose

Order Fresh, free from objectionable odors

Strong, objectionable