OBJECTIVEs: *Identify different kinds of poultry * List the nutrients found in poultry * describe methods to prepare poultry - PowerPoint PPT Presentation

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OBJECTIVEs: *Identify different kinds of poultry * List the nutrients found in poultry * describe methods to prepare poultry

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Title: OBJECTIVEs: *Identify different kinds of poultry * List the nutrients found in poultry * describe methods to prepare poultry


1
OBJECTIVEs Identify different kinds

of poultry List the
nutrients found in poultry describe
methods to prepare poultry
Poultry
  • Chapter 37
  • Foods for Today

2
Poultry
  • Any bird raised for food
  • Turkey, chicken, duck, goose

3
Does a Body Good
  • Protein
  • Niacin
  • B6
  • B12
  • Calcium
  • Phosphorus
  • Iron
  • Lower in fat and calories than red meat

4
White Meat Dark Meat
  • The difference between white and dark meat is the
    amount of muscle

5
Types 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.

6
Types 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.
7
Cutting up a Bird
  • Pg 523
  • http//www.videojug.com/film/how-to-quarter-a-chic
    ken

8
Duck and Goose
Can you tell the class about any experiences you
have had with duck or goose recipes?
9
Giblets
  • Edible internal organs of poultry
  • Liver, gizzard (stomach), heart

10
Signs of Quality
  • Poultry is inspected and graded by the USDA
  • Inspection is mandatory
  • Grading is voluntary

11
Grading
  • Grade A means practically free of defects, has a
    good shape and appearance, and is meaty

12

How 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
13
Ethical Issue
  • http//www.ifood.tv/video/grocery_school_guide_to_
    cruelty_free_meat

14
OBJECTIVES
poultry
  • Describe the best ways to store poultry
  • Chapter 36

15
Storing
  • Refrigerate immediately with drip catch
  • 1-2 days
  • Never thaw at room temperature
  • Use leftovers in 1-2 days or freeze them

16
cooking
  • 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
17
Color
  • 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.

18
Is 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

19
Methods of Cooking
  • Broiling
  • Grilling
  • Roasting
  • Frying
  • Braising brown first, then add seasonings and
    liquid. Cover and simmer

20
Methods 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

21
Thats 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

22
Today 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

23
More Action Ideas for Labs
  • Something w low fat dairy
  • Vegetarian protein dishes

24
Lab ideas
  • Turkey burgers
  • Soup with chicken
  • Chicken and dumplings

25
Extension Activity
  • Create a cooking show video, starring you or some
    of your friends, featuring poultry concepts.
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