Deli Product Knowledge - Sliced Meats and Cheeses

While your customers will likely have an idea about which deli meat they want to purchase, it’s important that you have an understanding of each type in case you need to help them choose or give a recommendation. This topic will provide knowledge on different kinds of cured beef and poultry, specifically turkey, that can be found in your store’s deli section.

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1. Cooked turkey is turkey that has been cooked either fully exposed in an oven with dry heat, or cooked in the oven while in a bag. It is mild-tasting and tender meat.

2. Smoked turkey is turkey that has either been cooked in an oven and had smoke flavor added to it, or has been cooked and smoked in a smokehouse.

3. Roasted turkey is basted with flavored sauce, like Cajun or barbecue, then cooked in an oven until tender. It can be mild, peppery, seasoned, spicy, or sweet.

4. Bologna is a cold cut meat that is typically made from finely ground beef. It can also be made with pork, or a combination of pork, turkey, chicken, or beef.

5. Roast beef is tender, flavorful meat that is roasted in the oven. It comes cooked in four degrees of doneness: rare, medium rare, medium, and well done.

6. Smoked beef is cooked on a grill before being smoked. It carries a mild, smoky flavor to go along with a tender texture.

7. Pastrami tastes salty and spicy and has somewhat of a chewy texture. It is beef brisket that’s been dry-cured with pepper and garlic, then smoked.

8. Corned beef is a beef brisket that’s been cured in a brine and sugar solution for at least three hours. It tastes salty and slightly sweet with a stringy texture.

Working in the deli department means that you need to understand the different types of sliced cheeses that your store sells. Customers may approach you and ask for clarification or a recommendation, so you should be ready to help them. In this topic, you’ll learn about different types of sliced deli cheeses, like cheddar, Havarti, Swiss, Monterey Jack, and Provolone, as well as the six hardness levels that categorize them.

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1. Deli cheeses include six hardness levels: soft, semi-soft, semi-firm, firm, hard, and blue-veined. In addition to their firmness, the cheeses vary in origin and production process.

2. Cheddar cheese can be firm or semi-firm and is most often yellow, orange, or white. It’s made from cow’s milk and has a creamy, sharp flavor.

3. Havarti cheese is a semi-firm cheese that is made from cow’s milk and has small holes (or “eyes”) in it. It is mild in flavor and has a creamy, smooth taste and texture, perfect for sandwiches or salads.

4. Swiss cheese is a semi-firm cheese with a mild, sweet, and nut-like flavor and originates from cow’s milk. It has holes (or “eyes”) in it, and the larger the holes, the more flavorful it is.

5. Monterey Jack cheese is made from cow’s milk and is a semi-firm cheese. It is high in fat and moisture, which makes it ideal for slicing or melting over a meal.

6. Provolone cheese is made from cow’s milk and is known for being ideal to grate or cook with. It’s a semi-firm cheese with a buttery, mild flavor and nut-like undertones.

Helping customers pick the right deli products is only the beginning; it’s equally important that you can tell them how to store their sliced meats and cheeses so that they don’t spoil quickly. In this topic, you’ll learn about what containers to store deli meats and cheeses in and how to tell if they have gone bad.

• Questions (level 1, 2, 3)

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1. Deli meat should be stored in a sealed, airtight container in the coldest part of a refrigerator after purchase. This helps it last longer by stopping moisture from contaminating it.

2. If the deli meat has begun to smell foul, like sour or vinegar-like, do not eat it. It has gone bad and should be thrown away.

3. If the deli meat feels slimy or sticky on its surface, or parts of the meat have gone hard, do not eat it. It has gone bad and should be thrown away.

4. Sliced deli cheese should be refrigerated in a wrapper that allows it to breathe and age, like cheese paper, not plastic wrap. If it’s unable to breathe in the refrigerator, it will spoil quicker.

5. If the deli meat shows a pale gray, brown, or yellow coloring, or it has visible mold, do not eat it. It has gone bad and should be thrown away.

6. If deli meats won’t be consumed before they go bad, freeze them to avoid them going bad. They can be thawed and eaten when needed.

7. If sliced deli cheese begins to look discolored, develops mold, or takes up an unusual odor, do not eat it. It has gone bad and should be thrown away.