Poultry Chapter 37.

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Presentation transcript:

Poultry Chapter 37

Objectives Explain the nutritional role of poultry in the diet. Describe the types and forms of poultry sold for food. Explain how to select and store poultry. Describe and demonstrate methods for preparing and cooking poultry.

Key Terms Giblits Myoglobin Poultry Truss

Types of poultry There are four common types of poultry Chicken Turkey Duck Goose

Ages of Types of Poultry Broiler-fryer 7 weeks and 3-4 pounds Roaster 3-5 months and 4-7 pounds Stewing Hen Large and mature (less tender) Cornish Hen Young small chicken– one serving

Ages and Types of Poultry Hen Turkey Female and 8-16 pounds Tom Turkey Male turkey up to 24 pounds Self-Basting Turkey Injected with broth, oil, or batter and seasonings to make it moist and flavorful

Nutrients in Poultry Poultry is low in fat and calories It has Protein Niacin B6 and B12 Calcium Phosphorus

Tenderness of Poultry The tenderness of poultry depends on three things Size of the bird Age of the bird Type of the bird

Difference in Meats In poultry there is dark and light meat Dark meat The more used muscles in the bird they are fattier Ducks and geese have more dark meat because they fly White meat Less used muscles in the bird Domesticated chicken have more because they don’t use their wings.

Cooking Poultry There are many ways to cook poultry Braising Roasting Frying Baking Boiling Grilling

Cooking Poultry Cont. Follow cleanliness procedures to avoid cross contamination. Cook until it has an internal temperature of about 170 degrees.

Checking for Doneness Some clues to when poultry is done cooking are: The meat is white to the bone The meat is tender Test heat with thermometer The juices will run clear

Buying Poultry “fresh” means that poultry has not been chilled below 26 degrees. “frozen” has been chilled below 0 degrees Don’t buy poultry that has tiny feathers, bruised skin, off odor or color, or leaking. Check the “sell-by date”

Storing Poultry Can be stored in fridge for a couple of days but keep it in plastic so juices leak on other foods. Use fresh poultry in a couple of days. Ever thaw frozen poultry at room temperature, this may cause bacteria to grow.

Storing Poultry Thaw in fridge or in cold water. Store poultry and stuffing separately. Use leftovers in a day or two.

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