poultry chapter 37. objectives explain the nutritional role of poultry in the diet. describe the...
TRANSCRIPT
Poultry
Chapter 37
Objectives
Explain the nutritional role of poultry in the diet.
Describe the types and forms of poultry sold for food.
Explain how to select and store poultry.
Describe and demonstrate methods for preparing and cooking poultry.
Key Terms
Giblits
Myoglobin
Poultry
Truss
Types of poultry
There are four common types of poultry Chicken Turkey Duck Goose
Ages of Types of Poultry
Broiler-fryer 7 weeks and 3-4 pounds
Roaster 3-5 months and 4-7 pounds
Stewing Hen Large and mature (less tender)
Cornish Hen Young small chicken– one serving
Ages and Types of Poultry
Hen Turkey Female and 8-16 pounds
Tom Turkey Male turkey up to 24 pounds
Self-Basting Turkey Injected with broth, oil, or batter and
seasonings to make it moist and flavorful
Nutrients in Poultry
Poultry is low in fat and calories It has
Protein Niacin B6 and B12 Calcium Phosphorus
Tenderness of Poultry
The tenderness of poultry depends on three things Size of the bird Age of the bird Type of the bird
Difference in Meats
In poultry there is dark and light meat Dark meat
The more used muscles in the bird they are fattier
Ducks and geese have more dark meat because they fly
White meat Less used muscles in the bird Domesticated chicken have more because they
don’t use their wings.
Cooking Poultry
There are many ways to cook poultry Braising Roasting Frying Baking Boiling Grilling
Cooking Poultry Cont.
Follow cleanliness procedures to avoid cross contamination.
Cook until it has an internal temperature of about 170 degrees.
Checking for Doneness
Some clues to when poultry is done cooking are: The meat is white to the bone The meat is tender Test heat with thermometer The juices will run clear
Buying Poultry
“fresh” means that poultry has not been chilled below 26 degrees.
“frozen” has been chilled below 0 degrees
Don’t buy poultry that has tiny feathers, bruised skin, off odor or color, or leaking.
Check the “sell-by date”
Storing Poultry
Can be stored in fridge for a couple of days but keep it in plastic so juices leak on other foods.
Use fresh poultry in a couple of days.
Ever thaw frozen poultry at room temperature, this may cause bacteria to grow.
Storing Poultry
Thaw in fridge or in cold water.
Store poultry and stuffing separately.
Use leftovers in a day or two.
https://www.youtube.com/watch?v=zW5BFvCmV7k