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What’s Up Duck? Or Chicken? Or Turkey?

What’s Up Duck? Or Chicken? Or Turkey?. The Poultry Unit. Poultry Objectives. Goal 1 List tips for buying poultry Goal 2 Describe how to properly store poultry to maintain its quality Goal 3 Describe the principles and methods for cooking poultry Goal 4

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What’s Up Duck? Or Chicken? Or Turkey?

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  1. What’s Up Duck? Or Chicken? Or Turkey? The Poultry Unit

  2. Poultry Objectives • Goal 1 • List tips for buying poultry • Goal 2 • Describe how to properly store poultryto maintain its quality • Goal 3 • Describe the principles and methods for cooking poultry • Goal 4 • Prepare poultry by moist and dry cooking methods

  3. What is poultry? BIRDS!  Most common forms of poultry include chicken, turkey, goose, and duck.

  4. Nutrition • Located in the “meat and beans” group on the food pyramid • 1 serving of poultry is 3-5 ounces • Roughly the size of a deck of cards • High quality protein • Good source of • Phosphorus • Iron • Thiamin • Riboflavin • Niacin

  5. More Nutrition • Fat content: • Older birds have more fat • Darker meat has more fat • Turkey & Chicken are lower in overall saturated fat and calories then red meat • Most fat is stored just under the skin • If you remove the skin you remove most of the fat!

  6. Purchasing PoultryGoal 1 • Inspection/Grading • All supermarket poultry must be inspected for wholesomeness • A round inspection seal is attached to the wing of approved birds • May be voluntarily graded for quality • A grade shield will be attached with the inspection seal • Grade A-highest quality…sold in supermarkets • Grade B-C…used mostly in processing

  7. Purchasing PoultryGoal 1 • Buying fresh/frozen • LEAST EXPENSIVE = whole birds!!! • Most fresh or frozen poultry is “young” • Young birds are tender and suitable for all cooking methods • Most poultry can be purchased fresh-chilled, fresh-warmed, or frozen • Chicken may be purchased whole, halved, by piece (breast, thigh, wing, etc.) • Selecting fresh poultry(1 minute)

  8. Purchasing PoultryGoal 1 • Buying fresh/frozen • Select birds with meaty breasts and legs, welldistributed fat, and blemish free skin • Select the type and amount that suits your needs • Look for solidly frozen birds • Beware of dirty and torn wrappers and freezer burn (pale, dry, frosty areas)

  9. Purchasing PoultryGoal 1 • Buying processed • Generally more expensive than fresh or frozen • Read the labels carefully • A label that reads “turkey leg or chicken breast” means that the item was processed with the fat along with the meat • A label that reads “breast meat or leg meat” assures the consumer that it is only the meat being processed

  10. Storing PoultryGoal 2 • VERY PERISHABLE!!!! • Parts more than the whole • Improperly stored/cooked poultry can result in salmonella • Fridge: • Rewrap in wax paper; coldest part of fridge; 2-3 days • Freezer: • Wrap in moisture-proof and vapor-proof wrapping; 6-8 months; do NOT refreeze! • Canned/Cooked: • Cool dry place; unused portion in fridge; store stuffing separately; use within 2-3 days

  11. Principles of Cooking PoultryGoal 3 • Use low temperatures and careful timing • Cooking too long or too hot=tough, dry, flavorless • Use a meat thermometer • Check temp. in several places • Must be above 165…should be between 170-180

  12. Methods of Cooking Poultry-Goal 4 • Roasting • Giblets…edible internal organs • Must truss a large bird before roasting • Good Eats…How to Truss a Turkey (3 minutes) • Roast at 325 until internal temp. of 180 • If breast is browning too quickly…tent with aluminum foil about ½ way through cooking • Oven bags shorten cooking time and use steam • Allow to stand 10-15 minutes before carving

  13. Methods of Cooking Poultry-Goal 4 • Broiling • Heat source is above the bird • Mainly used for chicken and turkey • Lightly brush with butter and place 4-5 inches from heat source • Thinner pieces will cook faster than thicker pieces

  14. Methods of Cooking Poultry-Goal 4 • Grilling • Cooks whole bird or poultry pieces • With bones-indirect heat • Without bones-direct heat • May partially cook poultry before grilling to insure internal doneness

  15. Methods of Cooking Poultry-Goal 4 • Frying • Must cut poultry into pieces • Roll in flour, egg, and bread crumbs or dip in a batter • Brown pieces in about ½ inch of hot fat • Turn pieces with tongs as they brown • Oven-Frying • Also known as Baking • Coat poultry pieces in seasoned flour • Brushing with melted butter with produce a crisp golden crust • Pan-Fried Chicken-Alton Brown (5 minutes)

  16. Methods of Cooking Poultry-Goal 4 • Stewing • Place bird in a large kettle • Complete cover with water • Add carrots, celery, and seasonings • Cover tightly, simmer over low heat until tender • It should NEVER boil!

  17. Methods of Cooking Poultry-Goal 4 • Microwaving • The following uses: • Defrost • Partially cook • Fully cook • Takes less time than other methods • For even cooking • Boney portion of the pieces towards the center

  18. Methods of Cooking Poultry-Goal 4 • Boning • Removing the bones from the poultry • Boning Chicken-Andrew Zimmern (3 minutes)

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