Meat, Fish and Eggs: Working Characteristics

Understanding the distinct characteristics of meat, fish, and eggs is crucial for proper handling and cooking.
Meat (beef, pork, poultry) should be evaluated on its color, marbling, and texture for freshness and quality.
While preparing meat, cross-contamination should be avoided and proper cooking temperatures should be reached to kill bacteria.
Fish should look moist, smell fresh, and possess firm flesh that springs back when touched, indicating freshness.
Fish can be cooked via various methods such as poaching, grilling, or frying; overcooking should be avoided to maintain a desirable texture.
Eggs serve as excellent binders, thickeners, and emulsifiers and can be cooked in multiple ways like scrambling, frying, or boiling.
To avoid foodborne illnesses, eggs need to be stored at the correct temperature and cooked thoroughly.
An understanding of these characteristics enhances the culinary journey with these food commodities.