PPT-Meats: Poultry, Fish and Shellfish

Food Service Occupations 2 What is considered Poultry Any domestic bird Chicken most popular Turkey bred as lightweight or heavyweight Duck Game bird all dark meat Cornish Hen resemble a chicken but smaller. Fried chicken tenders tossed in our buffaloWood Fired BurgerAn American classic served on a brioche Wood Fired Grill & Rotisserie All of our Gas Light Grill beef products are Certified Angus Beef PROTEIN-BASED FOODS. Foods I: Fundamentals. Meats. Meats.  . beef, pork, lamb & veal. COOKING:. Before cooking, red meats should have a . bright red color. .. Grey or brownish color means the meat is bad.. 021315 supper Handcrafted, Owned & Operated FIXINS House Cut Fries 8 buttermilk dipping sauce, ‘bacon salt’ Whipped Sweet Potatoes 8 brown sugar, brown butter, bay leaf crumble Dirty Little meat, poultry, fish, shellfish, and eggs when eaten raw or under- cooked sometimes contain harm- ful viruses and bacteria that can pose a risk of foodborne illness. Young children, pregnant women, facebook.com/sidelines Wraps idelines Sports Bar and Grill Main Menu 01 10 2015.indd 1 1/30/2015 1:03:50 PM additions Mac and CheeseSide SaladOnion Rings All burgers are 1/2 pound, served with Cho FRIED PICKLE CHIPSBreaded pickle chips, deep-fried, and served with spicy ranch dipping sauce. 8BEER BATTERED ONION RINGSThick-cut sweet onion rings coated in beer batter Salads (Toss it around) TERR FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Choosing a Cooking Method. Depends on tenderness of cut. * * 18% gratuity automatically added to parties of five or more * s ignature COCKTAILS ……15 Mixed Berry Caipirinha Leblon Cachaca, muddled mixed berries, sugar A pple Margarita Avi FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Types of Fish and Shellfish. Fish – fins and bony structure with a backbone. Identify different types and market forms of fish and shellfish.. Explain how to buy and store fish and shellfish.. Describe and demonstrate methods for preparing and cooking fish and shellfish.. Key Terms. PROTEIN-BASED FOODS. Foods I: Fundamentals. Meats. Meats.  . beef, pork, lamb & veal. COOKING:. Before cooking, red meats should have a . bright red color. .. Grey or brownish color means the meat is bad.. Meat. Beef, Pork, Veal, Lamb. Choices of “Meat”. Beef, Veal, Pork, and Lamb are classified as *Red Meat*. Based on the amount of myoglobin. Myoglobin is a chain of protein w/153 amino acids found in the hemoglobin of muscle. . Meat. Beef, Pork, Veal, Lamb. Choices of “Meat”. Beef, Veal, Pork, and Lamb are classified as *Red Meat*. Based on the amount of myoglobin. Myoglobin is a chain of protein w/153 amino acids found in the hemoglobin of muscle. . Demonstrate food preparation techniques and nutrition of meats, poultry and seafood. .. Objective . 1: . Identify and apply proper internal temperatures of meat, poultry and seafood according to the food industry standards..