Poultry!!! Basics.

Slides:

Advertisements

Similar presentations

Poultry and Game Chapter 14.

Advertisements

The Poultry Unit.  Goal 1 List tips for buying poultry  Goal 2 Describe how to properly store poultry to maintain its quality  Goal 3 Describe the.

Notes For Poultry Unit Creative Cooking II. Poultry A term used to describe any domesticated bird i.e. turkey, chicken, duck, goose, guinea hen, Cornish.

Happy Friday! Poultry! March 15, Good Afternoon! 3/13/14 Poultry information – fill in notes Please pick up bell ringer and note sheet from back.

Poultry A woman had two chickens. One got sick, so the woman made chicken soup out of the other one to help the sick one get well. - Henny Youngman.

Poultry ID and Fabrication. Today’s Agenda Quia Review Poultry Kinds and Classes Structure and Composition Inspection and Grading Purchasing, Receiving.

Poultry Culinary Arts I. What is Poultry  Poultry – birds that are raised for human consumption  Usually less expensive than other meat products  USDA.

Poultry Chapter 14. Poultry Includes any domesticated bird. Chicken, turkey and duck are the most common.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Poultry.

Understanding Poultry and Game Birds

Chapter 37: Poultry Explain the nutritional role

Part 3 The Preparation of Food

Poultry Cookery Poultry Basics.

Poultry Chapter 37.

Understanding Poultry in the

1 Chapter 12 Understanding Poultry. 2 Chapter Objectives 1.Explain the differences between light meat and dark meat, and describe how these differences.

POULTRY AND GAME BIRDS.

Cooking with Poultry. Types Chicken Chicken Turkey Turkey Duck Duck Geese Geese Cornish game hens Cornish game hens Squab Squab Quail Quail.

Gilbert Noussitou 17-1 CHAPTER 12 &13 POULTRY. Gilbert Noussitou 17-2 Poultry Poultry is the generic term for domesticated birds Poultry is generally.

Livestock Production Ms. Boyt

S ECTION 19.3 Poultry Selection and Storage. T YPES AND M ARKET F ORMS OF P OULTRY Chicken. Has light and dark meat. The light meat is leaner and has.

Meats: Poultry, Fish and Shellfish

Poultry. What types have you eaten?  List the types of poultry you have eaten:

Poultry Chapter 26. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved.

Part 3 The Preparation of Food

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition.

POULTRY Chapter 37. NUTRIENTS Iron Protein Niacin Calcium Phosphorus Vitamins B6 and B12.

Chef Dee Smith, CSFE Culinary Arts Instructor- West Forsyth High School Protein Proper Storage and Handling.

The Poultry Unit.  What is an example of poultry?  What is the main nutrient in poultry?  How many ounces of poultry are in a serving? How many servings.

Chapter 12 Understanding Poultry & Game Birds Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved.

Poultry Domesticated fowl raised for meat or eggs. Includes chickens, turkeys, ducks, geese, emus, ostriches, and game birds. Most poultry operations raise.

Finfish: have fins and backbones. – They can be lean or fatty. Lean fish have very little fat b/c their flesh is white (aka white fish). Fatty fish.

Understanding Poultry and Game Birds

WF-R ANIMAL SCIENCE 1 Board Warmer Write our objectives today: 1.What are the different parts of poultry? 2.What are the different breeds? 3.How are layers.

Beef and Poultry.  You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily.  Protein is the main nutrient found in meat. 

Y2.U6.2 Poultry. Poultry Grades USDA is responsible for inspecting and grading poultry.

Foods Poultry Notes. Poultry Any domesticated bird. The most common in the US are: chicken, turkey, goose, and duck.

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey POULTRY.

FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe

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

Digestive Physiology of Farm Animals

Poultry Nutrients Nutrients Protein Protein Niacin Niacin Vitamin B6 Vitamin B6 Vitamin B12 Vitamin B12 Calcium Calcium Phosphorus Phosphorus Iron Iron.

Poultry Chapter 20 Page 336. Poultry Poultry describes any domesticated bird, including chickens, turkeys, ducks, and geese. An average serving of poultry.

Legumes and Poultry 7.05 Proteins. What are LEGUMES? FRESH LEGUMES: Green beans Lima beans Green peas (considered vegetables) DRIED LEGUMES: Dried beans.

Beef and Poultry.  You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily.  Protein is the main nutrient found in meat. 

POULTRY, MEAT and SEAFOOD

Modern Livestock and Poultry Production Marketing Poultry and Eggs Unit 38.

Meat, Chicken & Fish.

Meat, Chicken & Fish Objective 7.05 Chapters 19, 20, & 21.

Meat, Poultry, Fish, Dry Beans, Eggs, and Nuts

Mrs. Karen Swope Family and Consumer Sciences Columbian High School

Understanding Poultry & Game Birds

For: ADVS 1110 Introduction to Animal Science

Mrs. Karen Swope Family and Consumer Sciences Columbian High School

EXPLORING POULTRY AND POULTRY PRODUCTS

EXPLORING POULTRY AND POULTRY PRODUCTS

Meat is traditionally considered the center of a plate, the focus of the meal.

Meat Beef and Pork Chapter 34.

Meat, Poultry, and Seafood

Meat Chapter 19.

Understanding Poultry & Game Birds

Cooking with Proteins Meat, and Eggs.

Poultry, Fish and Shellfish

Warm-Up – Food Storage Write on a piece of paper 5 food items, such as milk, oranges, ground beef, etc., that your family might purchase during the week.

Presentation transcript:

Poultry!!! Basics

What Is Poultry??? Poultry meat is domestic or wild fowl that is grown or harvested Poultry is the most consumed meat in the world.

~Types of poultry~ Chickens Turkeys Pheasants Ducks Geese

What Affects it’s tenderness? The cooking process Time Temperature

Classification Of poultry Domesticated birds are classified according to age and weight, and the classification vary from species to species. Chickens are sold as broilers and or fryers, roasters, capons, Cornish hens, and stags. The majority of the turkeys coming to market are young hens, hens, young toms and toms.

Composition Of POultry Meat and poultry is composed of muscle, connective tissue, fat and bone. People eat meat for the muscle. The muscle is approximately 75% water and 20% protein with the remaining 5% representing a combination of fat, carbohydrate and minerals. Leaner meat and poultry contains more protein and less fat, and since water is a component of protein and a leaner cut will contain more water

Market Form of poultry 1. Live 2. Frozen 3. Chilled 4. Dressed

*Guideline* When selecting your poultry, whether you are buying a whole bird or smaller cuts of meat, always buy meat that has a healthy appearance and color and does not possess any defects.

Poultry, Poultry, And more poultry! The inspection and grading of meat and poultry are two separate programs within the U.S. Department of Agriculture (USDA). Inspection for wholesomeness is mandatory and is paid for with public funds. Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/process -ors. Inspection Grading

The process and purpose The purpose of trussing is to promote uniformity while cooking, and to give a nice presentation if it is to be carved table side, instead of having a bird spread eagle on your dinner table. Mostly done with larger birds

Handling and storaging Fresh, raw chicken can be stored in its original wrap for up to two days in the coldest part of the refrigerator. Freeze chicken immediately if you do not plan to use it within two days after purchasing. You can freeze most chicken in its original packaging safely for up to two months; if you plan to freeze it longer, consider double-wrapping or rewrapping with freezer paper, aluminum foil or plastic wrap.