PPT-Seafood & Meat: Best Practices

Mike Zupan President for Zupans Markets Snapshot Zupans Markets established in 1975 Four Stores 3 inner city Portland 1 Portland suburb Store size 16000 sq ft 22000 sq ft Retail selling space 12500 sq ft 18000 sq ft. CRAVEKITCHENANDBARC ALL BURGERS ARE 12 POUND CERTIFIED BLACK ANGUS SERVED WITH CHOICE OF SIDE VEGGIE PATTY OR CHICKEN BREAST AVAILABLE FOR SUBSTITUTION CRAVE BURGER HOMEMADE GUINNESS STEAK SAUCE CHEDDAR AND GRILLED RED ONIONS 145 BACKYARD SPECIAL Meat Thermometer. A thermometer is the best way to ensure properly cooked meat.. It should be placed in the center, thickest part of the meat, away from the fat and bone.. Internal Temperatures. Whole Meats (Seafood, pork, beef, veal, lamb). seafood or shellfish may increase your risk of food borne illness. Common food allergens are used in the kitchen. Nuts are marked with a *. Flash. Mat/. Poultrty. /Seafood. Blank. next. The highest quality USDA grade of beef is. 1. p. rime.. 1. The connective tissue that breaks down during long, slow, moist-heat cooking is called. 2. collagen. poultry or seafood ma y increase your risk of food bo rne illness. Prices subject to change without notice. APPETIZERS TRIO 7 Salsa, Queso, Jalapeno Ranch served with tortilla chips Add Guacamole 3 “Challenges & opportunities facing the seafood sector”. Libby Woodhatch, CEO, Seafood Scotland . 3 May 2012 . Agenda. Introduction. Challenges & opportunities in the seafood processing sector. !Are you a people person? !Are you a team player? Gulf of Mexico Offshore Aquaculture Roundtable . Wally Stevens, Executive Director. Global Aquaculture Alliance. November 14-15, 2016. What was support like in 1987?. Government and regulatory entities in U.S.. Seattle, Washington April 24-25, 2012. 2. Chris Foley. Environmental Program Manager. Module 7 – . Compliance Inspections & Other Issues. 3. Waste Treatment BMP . Training & Implementation. Shrimp. Crawfish. Crab. Alligator. Oysters. Fish. MyPyramid. Seafood is a part of the . Meat and Bean Group in MyPyramid. . Why is Seafood Good for Us?. High in Protein. Low in Saturated Fat. Rich in Unsaturated Fat. Meat Thermometer. A thermometer is the best way to ensure properly cooked meat.. It should be placed in the center, thickest part of the meat, away from the fat and bone.. Internal Temperatures. Whole Meats (Seafood, pork, beef, veal, lamb). 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. . The process of cutting or breaking down the meat/poultry into its usable parts.. Poultry Preparation. Types of poultry include turkey, chicken, duck, goose, pheasant, quail and other birds.. Poultry works good with dry or moist heat methods although more mature birds are best cooked with moist methods to help with tenderness..