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Chapter 37 Foods for Today

Poultry. OBJECTIVEs: *Identify different kinds of poultry * List the nutrients found in poultry * describe methods to prepare poultry. Chapter 37 Foods for Today. Poultry.

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Chapter 37 Foods for Today

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  1. Poultry OBJECTIVEs: *Identify different kinds of poultry * List the nutrients found in poultry * describe methods to prepare poultry Chapter 37 Foods for Today

  2. Poultry • Any bird raised for food • Turkey, chicken, duck, goose

  3. Does a Body Good • Protein • Niacin • B6 • B12 • Calcium • Phosphorus • Iron • Lower in fat and calories than red meat

  4. White Meat – Dark Meat • The difference between white and dark meat is the amount of muscle

  5. Types of Chicken • Pg 522 • A chicken's age determines its tenderness and also its best use. • Broiler-fryers are young, usually under 13 weeks old. They weigh between 2 and 5 pounds These birds are best broiled, grilled, fried, and stir-fried. • Roasters are a little older and bigger -- usually 3 to 5 months old and weighing about 5 pounds. Although they can be cut up and used in many ways, roasting brings out their best. • Stewing hens are usually more than 10 months old and have stopped laying eggs. Weighing between 3 and 7 pounds, stewing hens are tougher than younger birds, but they are flavorful and delicious cooked with moist heat in soups and dishes such as chicken and dumplings.

  6. Types of Turkey • http://www.recipetips.com/print-tips/t--1286/turkey-types-and-classifications.asp? I am ordering a Kosher, organic, self-basting, fresh turkey from Giant. Describe what I am getting by using the link above.

  7. Cutting up a Bird • Pg 523 • http://www.videojug.com/film/how-to-quarter-a-chicken

  8. Duck and Goose Can you tell the class about any experiences you have had with duck or goose recipes?

  9. Giblets • Edible internal organs of poultry • Liver, gizzard (stomach), heart

  10. Signs of Quality • Poultry is inspected and graded by the USDA • Inspection is mandatory • Grading is voluntary

  11. Grading • Grade A means practically free of defects, has a good shape and appearance, and is meaty

  12. How To Buy Chicken • Fresh means • Never chilled below 26 degrees • Look for plump meaty with smooth soft skin. Color may vary due to the diet of the bird • Avoid feathers, bruised or torn skin, leaking packages, and odor • Check sell by date http://www.ifood.tv/video/grocery_school_how_to_buy_chicken

  13. Ethical Issue • http://www.ifood.tv/video/grocery_school_guide_to_cruelty_free_meat

  14. poultry OBJECTIVES: • Describe the best ways to store poultry Chapter 36

  15. Storing • Refrigerate immediately with drip catch • 1-2 days • Never thaw at room temperature • Use leftovers in 1-2 days or freeze them

  16. cooking • Salmonella! • Rinse with cold water and pat dry with paper towel. • Cook at moderate temperature till well done. • Too long or too high = dry and tough http://www.videojug.com/film/how-to-tell-if-a-chicken-is-cooked

  17. Color • Sometimes bones in cooked chicken turns dark. (blood cells break down during freezing - no effects • Pink meat after the cooking process can be the result of a chemical reaction between poultry and gases in the oven.

  18. Is it Done? • Always cook poultry to a well done stage • The meat thermometer should register 170-180 degrees • Small cuts should be tender and juices should run clear

  19. Methods of Cooking • Broiling • Grilling • Roasting • Frying • Braising – brown first, then add seasonings and liquid. Cover and simmer

  20. Methods cont • Pressure cooking • Slow cooking • Microwaving – must be thawed first • Avoid coating with flour as it tends to get gummy • Probably use a sauce for color, as it won’t brown naturally

  21. That’s All Folks • Extra Credit • Create a crossword puzzle to challenge your classmates ‘ knowledge of meat, protein and poultry terms. • Turn in one with the answers and one blank copy

  22. Today we will create and serve a healthier version of a fast food favorite • Begin Immediately • Hats • Wash Hands • Aprons • Disinfect counters and tables • Preheat Oven • Set Table

  23. More Action Ideas for Labs • Something w low fat dairy • Vegetarian protein dishes

  24. Lab ideas • Turkey burgers • Soup with chicken • Chicken and dumplings

  25. Extension Activity • Create a cooking show video, starring you or some of your friends, featuring poultry concepts.

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