Title: OBJECTIVEs: *Identify different kinds of poultry * List the nutrients found in poultry * describe methods to prepare poultry
1OBJECTIVEs Identify different kinds
of poultry List the
nutrients found in poultry describe
methods to prepare poultry
Poultry
- Chapter 37
- Foods for Today
2Poultry
- Any bird raised for food
- Turkey, chicken, duck, goose
3Does a Body Good
- Protein
- Niacin
- B6
- B12
- Calcium
- Phosphorus
- Iron
- Lower in fat and calories than red meat
4White Meat Dark Meat
- The difference between white and dark meat is the
amount of muscle
5Types of Chicken
- Pg 522
- A chicken's age determines its
- tenderness and also its best use.
- Broiler-fryers are young, usually under 13 weeks
old. They weigh between 2 and 5 pounds These
birds are best broiled, grilled, fried, and
stir-fried. - Roasters are a little older and bigger -- usually
3 to 5 months old and weighing about 5 pounds.
Although they can be cut up and used in many
ways, roasting brings out their best. - Stewing hens are usually more than 10 months old
and have stopped laying eggs. Weighing between 3
and 7 pounds, stewing hens are tougher than
younger birds, but they are flavorful and
delicious cooked with moist heat in soups and
dishes such as chicken and dumplings.
6Types of Turkey
- http//www.recipetips.com/print-tips/t--1286/turke
y-types-and-classifications.asp?
I am ordering a Kosher, organic, self-basting,
fresh turkey from Giant. Describe what I am
getting by using the link above.
7Cutting up a Bird
- Pg 523
- http//www.videojug.com/film/how-to-quarter-a-chic
ken
8Duck and Goose
Can you tell the class about any experiences you
have had with duck or goose recipes?
9Giblets
- Edible internal organs of poultry
- Liver, gizzard (stomach), heart
10Signs of Quality
- Poultry is inspected and graded by the USDA
- Inspection is mandatory
- Grading is voluntary
11Grading
- Grade A means practically free of defects, has a
good shape and appearance, and is meaty
12How To Buy Chicken
- Fresh means
- Never chilled below 26 degrees
- Look for plump meaty with smooth soft skin.
Color may vary due to the diet of the bird - Avoid feathers, bruised or torn skin, leaking
packages, and odor - Check sell by date
http//www.ifood.tv/video/grocery_school_how_to_bu
y_chicken
13Ethical Issue
- http//www.ifood.tv/video/grocery_school_guide_to_
cruelty_free_meat
14OBJECTIVES
poultry
- Describe the best ways to store poultry
15Storing
- Refrigerate immediately with drip catch
- 1-2 days
- Never thaw at room temperature
- Use leftovers in 1-2 days or freeze them
16cooking
- Salmonella!
- Rinse with cold water and pat dry with paper
towel. - Cook at moderate temperature till well done.
- Too long or too high dry and tough
http//www.videojug.com/film/how-to-tell-if-a-chic
ken-is-cooked
17Color
- Sometimes bones in cooked chicken turns dark.
(blood cells break down during freezing - no
effects - Pink meat after the cooking process can be the
result of a chemical reaction between poultry and
gases in the oven.
18Is it Done?
- Always cook poultry to a well done stage
- The meat thermometer should register 170-180
degrees - Small cuts should be tender and juices should run
clear
19Methods of Cooking
- Broiling
- Grilling
- Roasting
- Frying
- Braising brown first, then add seasonings and
liquid. Cover and simmer
20Methods cont
- Pressure cooking
- Slow cooking
- Microwaving must be thawed first
- Avoid coating with flour as it tends to get gummy
- Probably use a sauce for color, as it wont brown
naturally
21Thats All Folks
- Extra Credit
- Create a crossword puzzle to challenge your
classmates knowledge of meat, protein and
poultry terms. - Turn in one with the answers and one blank copy
22Today we will create and serve a healthier
version of a fast food favorite
- Begin Immediately
- Hats
- Wash Hands
- Aprons
- Disinfect counters and tables
- Preheat Oven
- Set Table
23More Action Ideas for Labs
- Something w low fat dairy
- Vegetarian protein dishes
24Lab ideas
- Turkey burgers
- Soup with chicken
- Chicken and dumplings
25Extension Activity
- Create a cooking show video, starring you or some
of your friends, featuring poultry concepts.