Lecture 13 Outline of Last Lecture I. ChickensII. Turkeys III. Composition of PoultryIV. Ducks and Geese a. Other PoultryV. Inspection and GradingVI. Purchasing Poultry a. Types of Poultryb. Styles of Poultryc. Processed Poultryd. How much to BuyVII. Preparation of Poultrya. Safety Tipsb. Determining Donenessc. Dry Heat Preparationd. Moist Heat PreparationVIII.Storage of Poultrya. Refrigerated and FrozenIX. Cooking Methodsa. Roastingb. Broiling or GrillingOutline of Current Lecture I. Composition of Fish and Shellfisha. Tendernessb. PigmentsII. Purchasing Fish and Shellfisha. Inspectionb. Grading c. Shellfish Certificationd. Buying Per PortionIII. Finfish (vertebrate)IV. Other Forms of FishCurrent LectureI. Composition of Fish and Shellfish:a. Tenderness:i. Less collagen in the fish or shellfish1. Fish and Shellfish have only 3% Collagen (avg. 15% collagen in land animals).ii. Less of the amino acid hydroxyproline.1. Converts to gelatin at lower temperature2. When collagen is heated it turns into gelatin.These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute. FSHN 300 1nd Editioniii. Shorter musclesb. Pigments:i. Muscle fiber typeii. Myoglobin:1. Determines the redness of the meat in fish.iii. Other pigmentsII. Purchasing Fish and Shellfish:a. Inspection:i. Inspection is voluntaryb. Grading:i. Is also voluntaryii. Only fish that are inspected can be gradediii. Grading include: A, B, and substandard c. Shellfish Certification:i. U.S. Department of Commerceii. Only fish from certified shippers can be soldd. Buying Per Portion:i. How much finfish should one buy per portion?1. 1/2 pound of steaks2. 1/4-1/3 pound of fillets or sticks3. 1/2 -3/4 pound for dressed fish4. 3/4-1 pound for whole fishIII. Finfish (vertebrate):a. Large variety within species of fishb. Taste can varyc. Sniff for freshnessi. Other criteria: tight scales, firm flesh, stiff body, red gills, belly free of swelling.d. Rigor Mortis gives best texture and flavori. It can lasts several hours to several dayse. Phosphate treatment can make fish slimyf. Signs of decay in finfish are:i. Eyes become concaveii. Pupils turns gray or creamy browniii. Cornea becomes opaque iv. Gills turn brownv. Gaping g. Mercury contamination: pregnant woman should avoid fish likely to contain mercury.IV. Other Forms of Fish:a. Canned fishi. Tuna, salmon, and sardinesb. Cured fishi. Includes anchoviesc. Fabricated Fishi. Includes surimi d. Caviar (roe)These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.i. Comes in many different colors based on what kind of fish it comes from.These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a
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