1 / 16

Happy Friday! Poultry !

Happy Friday! Poultry !. March 15 , 2013. Good Afternoon! 3/13/14. Poultry information – fill in notes Please pick up bell ringer and note sheet from back table Poultry worksheet - graded IF we get through all of this today – cook Monday! Chicken parmigiana or chicken stir fry?.

conor
Download Presentation

Happy Friday! Poultry !

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Happy Friday! Poultry! March 15, 2013

  2. Good Afternoon! 3/13/14 • Poultry information – fill in notes • Please pick up bell ringer and note sheet from back table • Poultry worksheet - graded • IF we get through all of this today – cook Monday! • Chicken parmigiana or chicken stir fry?

  3. What is Poultry? • Poultry = any domesticated bird • Turkey • Chicken • Duck • Goose • Pigeon • Cornish hen

  4. Nutrition • All contain high quality proteins • Good source of phosphorous, iron, thiamin, riboflavin, and niacin

  5. Inspection and Grading • All poultry sold in interstate commerce must be federally inspected • Seal=healthy, processed under sanitary conditions, and labeled correctly • Volunteer for grading: US Grade A, B, C

  6. Age • Young birds are tender • Best used for baking, roasting, and frying • Older birds are less tender • Best used for soups, stews, and casseroles

  7. Buying • Can be purchased in pieces, halves or whole • Can be bought fresh-chilled, frozen, or canned • Canned is most expensive • Reading the label is important-know what you are buying

  8. Buying, part 2 • Labels could say: “turkey breast” or “breast meat” • Chicken-breasts, legs, and thighs are meatier than wings and backs • With bones, allow 1 pound of meat per serving • Same with turkey for serving size

  9. Buying tips • Buy birds that are inspected and graded to ensure both wholesomeness and quality • Choose birds with meaty breasts and legs, well-distributed fat, and blemish-free skin • Choose the type, size and age bird to suit your intended use

  10. Storage • All poultry is very perishable! • Cut up birds are more perishable than whole birds • If not kept refrigerated, can grow bacteria – salmonellae • When storing in fridge, remove store wrapping, rewrap loosely in waxed paper • Place in coldest part of fridge • Use within 2-3 days

  11. Frozen poultry • If bought frozen, should go immediately back into fridge • Can be stored in freezer for 6-8 months • For better storage, rewrap in moisture and vapor-proof wrapping

  12. Let’s continue with your book! • Complete the poultry notes with the poultry chapter starting on page 336 • Complete poultry worksheet and turn in to be graded

More Related