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Poultry Goal 1: Types of Cooking. Nutrients in Poultry good source of protein provides niacin, vitamins B6, B12, calcium, phosphorus, iron and other trace.

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Presentation on theme: "Poultry Goal 1: Types of Cooking. Nutrients in Poultry good source of protein provides niacin, vitamins B6, B12, calcium, phosphorus, iron and other trace."— Presentation transcript:

1 Poultry Goal 1: Types of Cooking

2 Nutrients in Poultry good source of protein provides niacin, vitamins B6, B12, calcium, phosphorus, iron and other trace minerals lower in fat and calories than red meat

3 turkey and chicken are lower in fat than duck and goose by removing skin from poultry you remove a great deal of fat A person needs 5 ½ oz. of meat a day. 2-3 oz. of cooked poultry is about the size of your palm.

4 Types of Poultry poultry= any bird raised for food chicken, turkey, duck, and goose Chicken and turkey have white and dark meat. (the more exercise a muscle gets the darker the meat) Ducks and geese have all dark meat.

5 A bird’s age and size determines meat tenderness and cooking method needed. Poultry should be cut across the grain so that it is tender and easier to chew.

6 Chicken 1. broiler-fryer chicken – age: 7 weeks old weight: 3-4 lbs. texture: most tender yield: less meat than other types cooking method: any method

7 2. roaster chickens- age: 3-5 months weight: 4-7 lbs yield: more per pound cooking method: roasted whole

8 3. stewing chickens- age: mature weight: large cooking method: moist heat (soups, chicken and dumplings)

9 4. Rock Cornish game hen- age: young, small yield: one hen equals one serving cooking method: roasted or broiled

10 5. capons- (desexed) age: under 10 months texture: tender and flavorful cooking method: roasted

11 6. free-range chickens- *have more space in coops and are allowed space to roam outdoors *often labeled organic because they are not exposed to pesticides, artificial fertilizers, growth hormones, or antibiotics

12 *considered to be more flavorful *have more fat

13 Turkey 1. fryer-roaster turkey- average weight of 5-9 lbs. 2. hen turkeys- female turkeys weighing about 8-16 lbs. 3. tom turkeys- male turkeys weighing up to 24 lbs.

14 4. self-basting turkeys- injected with broth, oil or butter, and seasonings to make them moist and flavorful/basted, added flavor, marinated

15 Duck dark meat delicious flavor high in fat young and tender

16 1. broilers and fryers- less than 8 weeks old/weigh an average of 3 lbs 2. roasters- 16 weeks old/weigh up to 5 ½ lbs. 3. Long Island duck- dark, succulent flesh/ most common- account for about half of raised ducks for food

17 Goose weigh from 5-18 lbs gosling (young goose) meat most tender high in fat but flavorful best roasted

18 Forms of Poultry Chicken- *halves, quarters, breasts, wings, thighs, drumsticks *sold bone-in, boneless, skinless, cutlets *meat on the bone is more tender and flavorful

19 Turkey- *breast, drumsticks, thighs, wings, necks *sold bone-in, boneless *tenderloins, cutlets

20 Ground Poultry “Ground turkey breast” or “ground chicken” means the skin was ground with it. “Ground turkey breast meat” or “ground chicken meat” means the poultry is ground without the skin and is leaner.

21 You can substitute ground poultry for ground beef in many recipes. The result is a drier, blander product. Add a little more liquid and seasoning to increase flavor.

22 Giblets edible internal organs of poultry liver, gizzard (stomach), heart usually included in the package of a whole bird

23 Processed Poultry Turkey is cured and smoked to make turkey ham and turkey bacon. Turkey and chicken are also processed into frankfurters and other types of sausage.

24 Convenience Foods canned turkey and chicken frozen entrees supermarket delis- ready to eat meals lunch meat

25 Inspection and Grading inspected and graded by the USDA inspection is mandatory grading is voluntary label must include safe handling instructions

26 Grade A most common grade indicate that the poultry is practically free of defects has good shape and appearance is meaty

27 Buying Poultry Chicken, turkey, and duck are available fresh or frozen. Goose is always sold frozen. Fresh indicates the poultry has never been chilled below 26 degrees F.

28 Frozen poultry has been chilled to below 0 degrees F. When you buy poultry look for plump, meaty birds with smooth, soft skin.

29 The color of the skin may vary from creamy white to yellow, depending on the food eaten by the bird. Avoid poultry with tiny feathers or skin that is bruised or torn. Do not buy packages that are leaking or have an off-odor.

30 Frozen poultry should be frozen solid, with no off-odor. Always check the sell-by date on the package.

31 Storing Poultry Refrigerate poultry immediately after purchase. Store prepackaged poultry in a plastic bag to keep the juice from dripping onto other food. Use fresh poultry within 1-2 days.

32 Already-frozen poultry should be stored in the freezer in the original wrapper. Never thaw frozen poultry at room temperature, as this will allow bacteria growth. Thaw in a container in the refrigerator or in cold water.

33 Can be thawed in the microwave, but must be used immediately. Use leftover cooked poultry within a day or two. For longer storage, freeze them.


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