Food Prep Lab

• Meat


  Generally defined as the muscles of animals, but in a broader sense it also covers the organs and glands obtained from the animal
• Meat from herbivores


  • Serves an important source of complete protein
• Meat


  Composed of water, high-quality protein, fat, some minerals, and B vitamins
• Meat is not a good source of carbohydrates, fiber, or vitamin C
• Types of Meat


  • Beef
  • Lamb
  • Mutton
  • Pork
• Composition of Meat


  • Muscle
  • Connective Tissue
  • Adipose Tissue
  • Bone
• Dry-Heat Methods for Meat Preparation

  • Roasting
  • Broiling
  • Grilling
  • Pan-Broiling
  • Frying
• Moist-Heat Methods for Meat Preparation

  • Braising
  • Simmering
  • Stewing
  • Steaming
  • Microwaving
• Meat Preparation


  1. Wipe with paper towel to remove moisture

  2. Trim visible fat or connective tissue

  3. Thaw in the microwave or refrigerator
• Tenderness and Juiciness of Meat

  • Exposure to high temperature for too long will toughen, shrink, and harden the meat
  • Collagen begins to denature at 102°F (39°C) and collapses at 149°F (65°C)
  • Tenderness starts to decrease as temperatures reach 104°F (40°C)
  • Longer cooking at lower temperatures makes the meat more tender by breaking down the collagen
  • Larding and barding - the process of adding fat to lean meat to increase tenderness, juiciness, and flavor
• Searing


  1. Leave meat in a hot pan until a rich, brown crust is formed

  2. Moving the meat too early will destroy the crust formation
• Blanching


  1. Meat is boiled very briefly

  2. Can be used to lock in the juices

  3. Loss of water-soluble vitamins, minerals, and flavor substances
• Flavor Changes


  • Protein coagulation, melting, and breakdown of fats, organic acids, and nitrogen-containing compounds
  • Trace amount of carbohydrates contributes to the special flavor of browned meat surfaces
  • Warmed-over flavor - results when meat is stored for more than two days in the refrigerator and reheating in a microwave oven
• Flavor Enhancements


  1. Basting - brushing the meat drippings or fat-based marinade over its surface to help retain moisture and flavor

  2. Seasoning - improves flavor if it is part of the crust

  3. Marinating - a flavorful way to pre-season a meat

  4. Sauces and condiments can also be used to add flavors to meats
• Determining Doneness of Meat

  • Effects of carry-over cooking
  • Differences in the type, size, and cut of meat
  • Presence of bones
  • Actual oven temperature
  • Temperature of the meat before heating
  • Variations in the degree of doneness
• Dry-Heat Preparation Methods


  • Roasting
  • Broiling
  • Pan-Broiling
  • Grilling
  • Pan-Frying
• Moist-Heat Preparation Methods


  • Braising
  • Stewing
  • Simmering
  • Steaming
• Poultry


  Refers to all domesticated birds raised for their meat
• Types of Poultry


  • Chicken
  • Turkey
  • Other Domesticated Poultry (Ducks, Geese, Fowl, Squab, Quail, Pheasant)
• Composition of Poultry


  • Muscle
  • Connective Tissue
  • Adipose Tissue
  • Bone
• Pigments


  Turkeys and chickens have white and dark meat, with the lightness or darkness depending on the amount of myoglobin
• Preparation of Poultry


  • Tacos (Mexico)
  • Stir-fry Chicken (China)
  • Chicken Kiev (Russia)
  • Chicken Paella (Cuba)
  • Groundnut Stew (Africa)
  • Chicken Donburi (Japan)
  • Chicken Curry (India)
  • Coq au vin (France)
  • Fried Chicken
  • Chicken Cordon Bleu
  • Chicken ala King
  • Chicken Divan
• Thawing Frozen Poultry


  1. Raw poultry and meat should not be washed prior to preparation

  2. Frozen poultry should be thawed in the refrigerator

  3. Thawing whole poultry at room temperature, in the microwave oven, or under running cold water is not recommended
• Stuffing Poultry


  1. Stuffing must be prepared and cooked separately

  2. Stuffing must have an internal temperature of 165°F (74°C)

  3. Pre-stuffed poultry should never be thawed

  4. Stuffing should be removed from leftover cooked poultry before refrigeration or freezing

  5. Stuffing turkeys is not recommended
• Brining Poultry


  1. Soaking food in salty water

  2. Increases water content, resulting in a more juicy, flavorful meat

  3. Placed in a large non-reactive pot and covered with a brine solution

  4. Water, salt, sugar, herbs, and spices

  5. Should be stored in the refrigerator for 2 to 4 hours
• Changes During Poultry Preparation

  • Properly prepared poultry is tender and juicy
  • Overcooking causes flesh to become dry, tough, and stringy
  • The skin may be removed before and after preparation
  • If the skin is left on, it can contribute to flavor and juiciness
  • Melted fat can be used to baste or to create sauces
  • Basting adds flavor and helps keep the meat tender and moist
  • Fat drippings can be used for gravy or sauce
  • Reheated turkey has a characteristic warmed-over flavor
  • Microwave reheating results in less warmed-over flavor
• Methods for Determining Poultry Doneness


  • Internal Temperature
  • Color Changes
  • Touch
  • Time/Weight Tables
• Internal Temperature


  1. Use a meat thermometer

  2. Should be inserted into the thickest part of the breast or inner thigh

  3. Should not touch bone or fat

  4. Internal temperature of 165°F (74°C) for 15 seconds

  5. Stuffing must reach a minimum temperature of 165°F (74°C)
• Color Changes


  • Time to test for doneness once the skin reaches a golden brown color
  • Juices should have turned from pink to clear
  • A bit of bone should be showing on the tip of the legs
  • Breast should be covered with metal foil or a bit of cooking oil to keep from over-browning or burning
  • Foil should be removed 45 minutes to 1 hour to allow for final browning
• Touch


  • Well-done flesh will feel firm, not soft when pressed firmly
  • White meat may be firmer than dark meat
  • Wiggle the drumstick - it should move easily in its joint
• Time/Weight Charts


  • 1 ½ hours in a 350°F (177°C) oven to thoroughly cook a 3 ½ pound chicken
  • Turkey should not be cooked from the solidly frozen state
• Dry-Heat Preparation Methods for Poultry

  • Roasting (Baking)
  • Broiling or Grilling
  • Sauteing
  • Pan-Frying
  • Deep-Frying
  • Stir Frying
• Storage of Poultry


  • Fresh poultry will keep in the refrigerator for up to 3 days
  • Frozen poultry will keep in the freezer for 6 to 12 months
  • All prepared foods should be refrigerated in covered containers and guarded against Salmonella
  • Store in the refrigerator for a maximum of 3 days
  • Freezer for a maximum of 6 to 12 months
• Classification of Fish


  • Finfish
  • Shellfish
• Finfish


  Fish that have fins and internal skeletons, obtain their oxygen from water through their gills, found in fresh water or salt water
• Finfish


  • Tuna, cod, Alaska pollack, salmon, catfish, flounder/sole
• Shellfish


  Have external skeletons or shells
• Types of Shellfish


  • Crustaceans (shrimp, crab, lobster, crayfish)
  • Mollusks (bivalve, univalves, cephalopods)
• Bivalve Shellfish


  • Clams, oysters, mussels, scallops
• Univalve Shellfish


  • Conch, abalone