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Poultry

Poultry. Chapter 14. Poultry. Includes any domesticated bird. Chicken, turkey and duck are the most common. Types of Poultry. Turkey Hen- female is 8-16 lbs. Tom- male is up to 24 lbs. Duck/Goose All dark meat and higher in fat. Nutritional Value. High-protein

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Poultry

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  1. Poultry Chapter 14

  2. Poultry • Includes any domesticated bird. • Chicken, turkey and duck are the most common.

  3. Types of Poultry • Turkey • Hen- female is 8-16 lbs. • Tom- male is up to 24 lbs. • Duck/Goose • All dark meat and higher in fat

  4. Nutritional Value • High-protein • Good source of phosphorous, iron, thiamin, riboflavin, and niacin. • Older birds=more fat • Turkey and chicken are lower in total fat, sat.fat and calories than many cuts of red meat. • Much fat is reduced by just removing the skin

  5. Light Vs. Dark Meat? • Depends on: • Amount of exercise • Oxygen is stored in the myoglobin in muscle tissue. The more exercise that it gets, the more oxygen that is stored. • Legs are usually dark meat

  6. Buying Poultry • Can purchase fresh, frozen, or in processed form. • Inspection and Grading: • All poultry sold between states must be federally inspected. • Retailers find grade on tag clipped to the wing.

  7. Grading • Grade A: full-fleshed and meaty with well-distributed fat. Few blemishes and pinfeathers • Grade B & C: usually in processed products.

  8. Buying fresh and frozen • Marketed young =tender and suitable for all cooking methods. • Whole, cut in halves, wings, breasts, thighs. • When purchasing chicken, allow ½ lb of meat per serving. (high muscle proportion) • Turkey: 1/3-1/2 lb/serving • Duck and geese: ½ lb/serving

  9. When buying poultry • Choose birds with meaty breasts and legs, well-distributed fat, and blemish-free skin. • Choose type that will suit your needs • Look for solidly frozen birds • Beware of dirty and torn wrappers and freezer burn (pale, dry, frosty areas)

  10. Buying processed poultry • Turkey and chicken are available canned. • More expensive than fresh or frozen • May be whole, cut in pieces, boned, or used in items like chicken chow mein. • Read labels CAREFULLY! • Can contain turkey breast or chicken leg, which are fatty!

  11. Storing Poultry • VERY perishable, except canned • Proper storage important to inhibit the growth of salmonella. • Refrigerator: remove store wrapping, rewrap loosely in wax paper. Place in coldest part of freezer and use w/in 2-3 days • Longer storage: rewrap bird in moisture proof

  12. Doneness • Meat thermometer-most accurate (165 degrees). • No meat thermometer? • Grab a drumstick, on a cooked bird the thigh joint will twist easily. Or prick the breast and clear liquid should come out.

  13. Methods… • Roasting: place breast side up in shallow pan. season and cook to 165 degrees • Broiling: split bird in halves or quarters. place on broiler, cook about 4-5 in. from heat source. • Frying: roll pieces in flour, egg, and bread crumbs or dip in batter. • Oven-frying: i.e. baking. cook in moderate heat • Braising: brown in small amt. of fat. Add small amount of water and cover. cook over low heat and simmer • Stewing: place in kettle and cover with water. can add veggies for flavor. Do not boil liquid. • Microwave: can defrost or partially cook. bony pieces to center.

  14. Before cooking… • Frozen • Thaw before cooking in original wrapper in fridge or wrap in a tightly closed plastic bag and place in sink full of cold water. Change water every 30 min. • Boning • Taking bones out • Boneless chicken more expensive

  15. Poultry Terms • Dressed: Cleaned poultry ready to cook • Giblits: edible internal organs, such as heart or liver. Often used as appetizers or soup flavor • Trus: wing tips turned back onto the shoulder and drumsticks tied to tail • Basting: spooning pan drippings over the top of poultry as it is cooked

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