Chapter 37: Poultry

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Chapter 37 Poultry

• Explain the nutritional role
• Describe types and forms
• Explain how to select and store
• Describe, demonstrate methods of preparing

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Define these terms

• 1. gibletsthe edible internal organs of poultry
  including the liver, gizzard (stomach), and
  heart.
• 2. myoglobinreddish protein pigment where
  oxygen is stored in meat.
• 3. poultryany bird raised for food.
• 4. trussto close the cavity and bind the legs
  and wings to the bird before roasting.

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Answer the following questions.

• 1. Why is poultry often chosen for meals instead
  of red meat?
• Poultry is generally lower in fat and calories
  than red meat.
• 2. What advantage is there to removing the skin
  from poultry?
• Most of the fat is just under the skin. Removing
  the skin substantially decreases the amount of
  fat eaten.

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3. Why does poultry have both light and dark
meat?

• The coloring depends on the amount of exercise a
  muscle gets while the bird is alive. Muscles
  that get frequent, strenuous exercise need more
  oxygen than others. The oxygen is stored in a
  red-dish protein pigment called myoglobin. The
  more myoglobin the muscle tissue has, the darker
  the color of the meat.

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4. Predict what could happen if a stewing
chicken is cut up and grilled.

• The meat will probably be tough and dry because
  stewing chickens are large, less tender birds
  that need moist-heat cooking.

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5. What makes Rock Cornish game hens different
from other chickens?

• They are young and small, with less meat than
  other chickens.

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6. How do free-range chickens compare with
chickens that are mass-produced?

• Mass-produced chickens are kept in coops with 1
  square foot of space allowed for each bird.
  Free-range chickens have more space in the coops
  and are allowed space to roam outdoors. They
  are usually considered to be more flavorful, have
  more fat, and are more expensive.

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7. Describe each of the following

• a) Hen turkeya female turkey weighing about 8-16
  pounds
• b) Tom turkeya male turkey up to 24 pounds in
  weight
• c) Self-basting turkeya turkey injected with
  broth, oil or butter, and seasonings to make it
  moist and flavorful

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8. Which types of poultry are highest in fat?

• Duck and goose
• 9. How do you remove legs and wings when cutting
  up a whole chicken?
• Legs Slice skin between body and thigh. Bend
  leg to crack th4e joint. Then cut through the
  joint and remove the leg.
• Wings Cut inside the wing joint. Cut from the
  top down through the joint.

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10. If the word meat is part of the description
for ground poultry, what does that mean?

• The poultry was ground without the skin and is
  leaner.
• 11. What are giblets?
• The edible internal organs of poultry, including
  the liver, gizzard, and heart.

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12. What kinds of poultry would you recommend
for the following Explain your choices.

• a) casserolesmature birds that need to be
  cooked in moist heat such as stewing chickens
  also leftovers. Liquids are in the casserole.
• b) soupsmature birds that need to be cooked in
  moist heat such as stewing chickens also
  leftovers. Liquids are in the casserole.
• c) barbecuetender birds that are good for
  baking or grilling such as broiler-fryer chickens
  and roaster chickens. Barbecue is usually baked
  or grilled.

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13. What does grade A mean on poultry?

• The poultry is practically free of defects, has a
  good shape and appearance, and is meaty.
• 14. What should you look for when purchasing
  fresh poultry?
• Look for plumb, meaty birds with smooth, soft
  skin. Check the sell-by date.

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15. How should frozen poultry be thawed, and why?

• Frozen poultry should be thawed in the
  refrigerator of in cold water to avoid allowing
  dangerous bacteria to grow.
• 16. How do you prepare whole poultry for
  cooking?
• Remove the giblets and neck from the body and
  neck cavities. Remove any foreign matter in the
  cavity and rinse several times. Rinse whole
  bird, drain, and pat dry.

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17. What temperatures indicate doneness in
poultry?

• Whole poultry and all parts except beast must
  be cooked to 180 degrees F. Breasts are cooked
  to 170 F. Stuffing and ground poultry require
  165 F.
• 18. Why do many people prepare stuffing in a
  dish separate from the bird?
• Stuffing placed inside raw poultry is a breeding
  ground for harmful bacteria, so experts recommend
  cooking it separately.

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19. Why do cooks often truss a bird before
roasting?

• It make the bird more compact, easier to handle,
  and attractive to serve.
• 20. How is an oven-safe thermometer placed in a
  whole turkey?
• The tip goes in the center of the inside thigh
  muscle or the thickest part of the breast meat,
  without touching bone or fat.

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• 21. How do you fry chicken?
• Pour ½ inch cooking oil in skillet and heat.
  Place chicken pieces skin-side down and fry over
  low heat for 30 to 45 minutes.

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22. When would you pressure-cook and slow-cook
poultry?

• Pressure-cooking is usually used for tough,
  mature birds that cannot be cooked in dry heat.
  Young, tender birds fall apart in a pressure
  cooker.
• Slow-cooking poultry allows the food to cook
  slowly at a low temperature and develop and blend
  the flavors.

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• 23. Why should microwaved chicken not be coated
  with flour?
• Flour becomes gummy in the microwave.