Chapter 36, 37, & 38 Meat, Poultry, & Fish

Chapter 36, 37, & 38 Meat, Poultry, & Fish

Name Activity 1 Date Class Chapter 36 Meat Meat Identification Purpose: Identify wholesale cuts of meat., Directions: Label each wholesale cut of meat for each meat type. Write your answers in the space provided. v Beef -2; 4 ^ e Pork 25 l. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. i- 1 T.J... n.in.nkmn A/»+iwi+iac Copyright Glencoe/McGraw-Hill,

Chapter 36 Meat Tender or Less Tender? Purpose: To identify and describe factors affecting tenderness. Part I. Directions: Identify the bone shapes of meat cuts below, and list whether the bone shape indicates a tender or less tender cut of meat. Write your answers in the space provided. 1. 3. Part II. Directions: Read the items below. Write your responses in the space provided following each item. 1. List three factors that influence the tenderness of meat. 2. What are two ways that less tender cuts of meat can be tenderized? Copyright Giencoe/McGraw-Hill, Food for Today Reteaching Activities 131

Name Date Class Chapter 36 Meat Label Savvy Directions: Below are several meat labels. Use these, plus the information in the textbook, to answer the questions that follow. MEAT DEPARTMENT MEAT DEPARTMENT WEIGHT LBS. NET 1.16 PRICE PER LB. 5.79 YOU PAY $ 6.72 LAMB LOIN CHOPS WEIGHT LBS. NET 3.68 BEEF PRICE YOU PAY PER LB. 1.89 $ 6.90 CHUCK. STEW MEAT DEPARTMENT MEAT DEPARTMENT WEIGHT LBS. NET 2.83 PRICE PER LB. 3.69 YOU PAY $ 7.61 BEEF ROUND ROAST WEIGHT LBS. NET 2.07 VEAL PRICE YOU PAY PER LB. 9.25 $19.15 LEG CUTLETS 1. Which of these meats is likely to be most tender and why? 2. Where on each label does the wholesale cut appear? Where does the retail cut appear? 3. Which of these packages of meat would you plan to cook by moist heat? How would you prepare the cuts in the remaining packages? Explain your answers. 4. Which of the cuts would you look for to have little or no fat? 5. Which of the cuts shown would most likely have a T-shaped bone? Which of the cuts would you expect to have no bone at all? Explain your answers. Copyright Glencoe/McGraw-Hill, Food for Today Student Activity Manual 159

Chapter 37 Poultry What Kind of Poultry Should I Buy? Purpose: To describe the types and forms of poultry sold for food. Directions: In the space provided, describe each type or form of poultry below. 1. Broiler-fryer chicken: 2. Roaster chicken: 3. Free-range chicken: 4. Hen turkey: 5. Tom turkey: 6. Long Island duck: 7. Roaster duck: 8. Goose: 9. Ground poultry: 10. Giblets: Copyright Glencoe/McGraw-Hill, Food for Today Reteaching Activities 133

Preparing a Whole Turkey Directions: Read the following selection. Then answer the questions under Thinking Critically, and complete the activities as directed by your teacher. A whole turkey can provide food for a large gathering and help you stock your freezer for future meals. Roasting a turkey is not as difficult as you might think. Here are the basics. Following the correct steps for thawing a turkey is essential to preparing turkey that is safe to eat. Never thaw turkey (or any meat or poultry) at room temperature. Doing so promotes the growth of harmful bacteria and can result in foodborne illness. Instead, use one of the following three methods to thaw turkey safely. Rielrlgerator method. Thaw the turkey in its original wrapper on a tray in the refrigerator. Thawing time varies according to the weight of the turkey. Weight Time 8 to 12 lbs. IV2 to 2 days 12 to 20 lbs. 2 to 3 days Cold-water method. Thaw the turkey in its original wrapper in cold water. Be sure to keep the turkey completely under water. Change the water every 20 to 30 minutes to keep it cold. Thawing time varies according to the weight of the turkey. Weight 8 to 12 lbs. 4 to 6 hours \2 to 20 lbs. 6 to 8 hours Time Microwave method. Turkeys can also be thawed in the microwave oven. Check the manufacturer's instructions for the number of minutes per pound and the power level that you should use. Once a turkey has been thawed, it should be cooked immediately. To prepare a turkey for cooking, remove the neck and giblets from the body cavity. Rinse the turkey thoroughly inside and outside in cold, running water. Drain well and pat dry with paper towels. The tradition of serving turkey with stuffing is deeply rooted in American culture. Although health authorities today advise against staffing a turkey, which risks cross-contamination, it is still possible to enjoy stuffing with a roasted bird. Bake the stuffing in a separate, lightly greased pan for about 45 minutes at. the end of the turkey's roasting time. This will not only streamline preparation but will also save on cooking time. To truss means to arrange the turkey for cooking so that it maintains its shape. Fold the neck skin over the opening, and tuck it under the turkey. Fasten the neck skin in place with skewers, trussing pins, string, or toothpicks. Twist the wing tips back to rest against the neck skin. To close the body cavity, tuck the ends of the legs under the skin at the tail or tie the legs together with string. Place the turkey, breast-side up, on a rack in a roasting pan. Insert a meat thermometer deep into the thickest part of the thigh. It should not touch any bone. Brush the turkey lightly with oil, melted butter, or margarine to prevent the skin from drying out. Moderate heat is recommended for roasting poultry. The cooking times in the chart below are based on a temperature of 325 F. In order to prepare a moist, flavorful turkey, baste the bird with pan juices about every 30 to 40 minutes during cooking. If the turkey begins to brown too quickly, cover the top loosely with aluminum foil. The turkey is done when the thermometer registers an internal temperature of 180 F. The drumsticks should move easily, and the turkey should feel tender when touched. Weight 8 to 12 lbs. 3 to 4 hours 12 to 16 lbs. 4 to 5 hours 16 to 20 lbs. 5 to 6 hours Cooking Time (Continued on next page) Copyright Glencoe/McGraw-Hill, Food for Today Enrichment Activities 81

82 Food for Today Enrichment Activities Copyright Glencoe/McGraw-Hill, a Hiwicirm nf Tho Mrf^raui-Mill rnmnanipc Inr Name Date Chapter 37 (continued) Thinking Critically Class 1. What steps will you take to ensure poultry is handled safely during its preparation for cooking? 2. What determines how much you pay for poultry? What is the best option for you or your family? Why? 3. Brainstorm ideas for using leftover turkey or poultry. Compare your ideas with those of another classmate. Combine your ideas to make one list, and share your combined ideas with others. For Further Study Prepare an FAQ (Frequently Asked Questions) fact sheet on preparing turkey or other poultry items. Include questions such as: Can I stuff my turkey the night before and refrigerate until morning? How often should I baste the turkey while cooking? How does a pop-rip timer work? Is it safe to depend on the pop-up timer for doneness? Can I begin roasting my turkey overnight at alower temperature? How much time is needed to roast an 18-pound turkey? Also, include any questions you may have about poultry preparation. Use Internet or print resources to research the answers to these questions. Then write the fact sheet and submit it to your teacher for approval before sharing it with others. You have a frozen 17-pound turkey that you need to roast on Saturday. It is now Thursday morning. How will you defrost the turkey? Why did you choose this method? Write a summary and submit it to your teacher. Suppose you are serving a turkey dinner for 10 people. You decide to buy a 16-pound turkey at $.89 per pound. After dinner, you have 8 pounds of turkey left over. What was the average cost of turkey for each person served? Would you buy the same size turkey next time? Why or why not? Prepare a tri-fold brochure, and label it, "What to Do with Leftovers." Use your list of ideas from item 3 under Thinking Critically above, and include three to four interesting recipe suggestions.

Name Date Class 1 Chapter 38 Fish S Shellfish Name That Fish Purpose: To identify different types and market forms of fish and shellfish. Directions: For each description below, write the name of the fish or shellfish in the space provided. Types. 1. Type of fish or shellfish that comes from lakes, rivers, streams, and ponds.. 2. Saltwater fish and shellfish. 3. Have fins and a center spine with bones. 4. Have a shell but no spine or bones. 5. Less than 5 grams of fat per 3V2-ounce serving. 6. More than 5 grams of fat per 3%-ounce serving. 7. Long bodies, jointed limbs, covered with a shell. 8. Soft bodies covered by a rigid shell. Market forms 9. The entire fish sold as caught; scales and internal organs must be removed. 10. Fish with scales, gills, and internal organs removed. 11. Fish with the head, tail, fins, scales, gills, and internal organs removed. 12. Usually boneless, sides of fish cut lengthwise away from the bones and backbone. 13. Cross sections cut from large fish; may contain bones from the backbone and the ribs. 14. Usually sold without shells. 15. Active lobsters with legs moving. 16. Fish that is salt-dried, smoked, or pickled. 17. The most common smoked fish. 18. Shellfish with translucent shells and no black spots. 136 Food for- Today Reteaching Activities Copyright Glencoe/McGraw-Hill,