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Poultry

Poultry. Chapter 7. Mexico Shredded Tacos Chinese Cut-Up Stir-Fry Italians Whole Roast Chicken w/ Rosemary. Africa Chicken w/ Tomatoes & Peanuts Ground Nut Stew French Chicken Braised in Red Wine Coq Au Vin North America Fried Chicken Chicken & Dumplings.

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Poultry

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  1. Poultry Chapter 7

  2. Mexico Shredded Tacos Chinese Cut-Up Stir-Fry Italians Whole Roast Chicken w/ Rosemary Africa Chicken w/ Tomatoes & Peanuts Ground Nut Stew French Chicken Braised in Red Wine Coq Au Vin North America Fried Chicken Chicken & Dumplings Worldwide Chicken Most Eaten Poultry

  3. Domesticated Birds Raised For Meat • Chicken • Turkey • Duck • Geese • Guinea Fowl • Pigeons Squab • Game Birds Pheasant Wild Duck Quail • Emu & Ostrich

  4. Poultry Classification • Young Chicken: rock cornish (5-7 weeks; 1-1.5lbs), broiler (9-12 weeks; 1.5-3.5lbs), roaster (3-5 months; 3.5-5 lbs), capon (< 8months, 4-7lbs), stag (male, <10 months; 3-6 months) • Older chicken • Hen (>10 months, 3-6 lbs) • Stewing hen (>10 month, 3-6lbs) • Cock (>10 months, 3-6 months) • Young turkey: roaster (16 weeks; 5-8 lbs), young hen (5-7 months; 8-24 lbs), young tom (5-8 months, 8-24 lbs) • Young duck: duckling (3-5 months; 3-5 lbs)

  5. Poultry • Protein is complete • Good source of vitamin B (thiamin, riboflavin, niacin) • Level of Fe and Zn lower than in beef and pork • Concerns with feeding birds-antibiotics (tetracycline and penicillin) • Concerns with processing-cross-contamination (Salmonella, Streptococci, Staphylococci) • Defrosting birds (refrigerator or in cold water)

  6. POULTRY PREPARATION Determining Doneness • Internal Temperature 165º Figure 7-4 • Color Change Golden Brown Skin Juices Run Clear • Touch Firm Flesh White Meat Firmer Than Dark Drumstick Moves Easily at Joint • Time/Weight Charts On Packaging

  7. Tender Juicy Overcooking Dry Tough Stringy Fat Melts Off Bird During Heating Baste Poultry or Create Sauces Basting Adds Flavor Tender & Moist Changes During Preparation

  8. POULTRY PREPARATION • Time/Weight Charts Appear on Packaging of All Frozen & Many Fresh Birds

  9. POULTRY PREPARATION • After Thawing Bird Should Be Seasoned &/or Stuffed Baked Immediately FIGURE 7-4

  10. POULTRY PREPARATION Stuffing • Product Placed In Cavity Of A Bird During Cooking Dressing • Heated Separately In Casserole/Pan • Served as Side Dish Mirepoix 2:1:1 Ratio by Wt Onions Celery Carrot Spices & Herbs – Sage Thyme Marjoram Parsley FIGURE 7-5 Protecting Stuffing from Scorching

  11. Dry-Heat Preparation • Roasting or Baking 325ºF to 350ºF 20-25 Min/# Up to 6# 15-20 Min/# Up to 15# 12-15 Min/# 15#+ Trussed Figure 7-6 • Tie Legs & Wings Against Body of Bird • Prevent Overcooking Before Breast Is Done • Broiling or Grilling Golden Brown Skin Juices Run Clear • Frying Sauté Pan-Fry Deep-Fry Stir-Fry

  12. FIGURE 7-6 Trussing Poultry

  13. Moist-Heat Preparation • Braising or Fricaseeing Older Tougher Bird Slow Moist Tenderizes • Stewing Cover in Cold Salted H2O Bring to Boil Reduce Heat Simmer • Poaching Small Amount H2O Boil Reduce Simmer • Microwaving Follow Manufacturer’s Instructions

  14. POULTRY STORAGE Prevent Bacterial Contamination • Campylobacter & Salmonella • Refrigerated Fresh Ready-to-Eat Poultry • <40ºF Up to 3 Days • Vapor-Proof Wrapping • Repackaging ↑ Risk Bacterial Contamination • Bottom Shelf • Frozen 6-12 Months 0ºF Cooked Leftovers Up to 4 Months

  15. Thawing Frozen Poultry • In Refrigerator • Requires Planning Chicken 1 Day 3½# Turkey 1-5 Days Depending on Wt.

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