Question

You are training a new meat specialist for your restaurant. Part of this specialist’s job is to purchase and store the meat supply. Explain how you would differentiate between proteins and identify factors such as types, grades, and storage while training this new meat specialist.

Answer 1

Explanation:

Many types of bacteria can grow on animal products, so it’s important to safely handle and store all types of meat. However, the different rules for handling different types of meat can be confusing. It may be perfectly safe to eat some meat a week after it was prepared or to freeze it for later. Other types should be thrown away after only a few days.

Safety issues are associated with everything you may eat. A healthy kitchen depends on your knowledge of safe cooking and storage practices.

Selecting meat

Never buy meat that’s past the expiration or sell-by date. Also, buy meats at the store after you’ve found all your other items to decrease the time the meat is out of refrigeration.

Follow these specific guidelines when selecting certain meats:

Avoid any beef or pork that’s dark brown or discolored, has a strong odor, or feels tough or slimy.

Avoid any poultry that looks faded, has a strong odor, or feels tough or slimy.

Avoid any fish that’s faded or discolored, has squishy or slimy flesh, and has a strong fishy or ammonia-like odor.

Avoid any meat that’s in damaged, leaking, or torn packages, as it’s likely been exposed to the air and harmful bacteria.

Answer 2

Answer:

Because many germs may develop on animal products, it's critical to handle and store all types of meat securely. However, the many requirements for managing various sorts of meat might be perplexing. It may be totally fine to eat or freeze meat up to a week after it has been cooked. Other varieties should be discarded after only a few days.

Everything you consume has a risk linked with it. Your understanding of safe cooking and storage methods is essential for a healthy kitchen.

Meat selection

Never buy meat that has passed its expiration date or has passed its sell-by date. Also, buy meats after you've located all of your other products at the supermarket to reduce the amount of time the meat is out of refrigeration.

These are the steps to take.specific guidelines when selecting certain meats:

Avoid any beef or pork that’s dark brown or discolored, has a strong odor, or feels tough or slimy.

Avoid any poultry that looks faded, has a strong odor, or feels tough or slimy.

Avoid any fish that’s faded or discolored, has squishy or slimy flesh, and has a strong fishy or ammonia-like odor.

Avoid any meat that’s in damaged, leaking, or torn packages, as it’s likely been exposed to the air and harmful bacteria.

Explanation: