Download
1 / 18
180 likes | 204 Views
Chapter 37: Poultry. Explain the nutritional role Describe types and forms Explain how to select and store Describe, demonstrate methods of preparing. Define these terms:. 1. giblets— the edible internal organs of poultry including the liver, gizzard (stomach), and heart.
E N D
Chapter 37: Poultry Explain the nutritional role Describe types and forms Explain how to select and store Describe, demonstrate methods of preparing
Define these terms: • 1. giblets—the edible internal organs of poultry including the liver, gizzard (stomach), and heart. • 2. myoglobin—reddish protein pigment where oxygen is stored in meat. • 3. poultry—any bird raised for food. • 4. truss—to close the cavity and bind the legs and wings to the bird before roasting.
Answer the following questions. • 1. Why is poultry often chosen for meals instead of red meat? • Poultry is generally lower in fat and calories than red meat. • 2. What advantage is there to removing the skin from poultry? • Most of the fat is just under the skin. Removing the skin substantially decreases the amount of fat eaten.
3. Why does poultry have both light and dark meat? • The coloring depends on the amount of exercise a muscle gets while the bird is alive. Muscles that get frequent, strenuous exercise need more oxygen than others. The oxygen is stored in a red-dish protein pigment called myoglobin. The more myoglobin the muscle tissue has, the darker the color of the meat.
4. Predict what could happen if a stewing chicken is cut up and grilled. • The meat will probably be tough and dry because stewing chickens are large, less tender birds that need moist-heat cooking.
5. What makes Rock Cornish game hens different from other chickens? • They are young and small, with less meat than other chickens.
6.How do free-range chickens compare with chickens that are mass-produced? • Mass-produced chickens are kept in coops with 1 square foot of space allowed for each bird. Free-range chickens have more space in the coops and are allowed space to roam outdoors. They are usually considered to be more flavorful, have more fat, and are more expensive.
7. Describe each of the following: • a) Hen turkey—a female turkey weighing about 8-16 pounds • b) Tom turkey—a male turkey up to 24 pounds in weight • c) Self-basting turkey—a turkey injected with broth, oil or butter, and seasonings to make it moist and flavorful
8. Which types of poultry are highest in fat? • Duck and goose • 9. How do you remove legs and wings when cutting up a whole chicken? • Legs: Slice skin between body and thigh. Bend leg to crack th4e joint. Then cut through the joint and remove the leg. • Wings: Cut inside the wing joint. Cut from the top down through the joint.
10. If the word meat is part of the description for ground poultry, what does that mean? • The poultry was ground without the skin and is leaner. • 11. What are giblets? • The edible internal organs of poultry, including the liver, gizzard, and heart.
12. What kinds of poultry would you recommend for the following: Explain your choices. • a) casseroles—mature birds that need to be cooked in moist heat such as stewing chickens; also leftovers. Liquids are in the casserole. • b) soups—mature birds that need to be cooked in moist heat such as stewing chickens; also leftovers. Liquids are in the casserole. • c) barbecue—tender birds that are good for baking or grilling such as broiler-fryer chickens and roaster chickens. Barbecue is usually baked or grilled.
13. What does “grade A” mean on poultry? • The poultry is practically free of defects, has a good shape and appearance, and is meaty. • 14. What should you look for when purchasing fresh poultry? • Look for plumb, meaty birds with smooth, soft skin. Check the sell-by date.
15. How should frozen poultry be thawed, and why? • Frozen poultry should be thawed in the refrigerator of in cold water to avoid allowing dangerous bacteria to grow. • 16. How do you prepare whole poultry for cooking? • Remove the giblets and neck from the body and neck cavities. Remove any foreign matter in the cavity and rinse several times. Rinse whole bird, drain, and pat dry.
17. What temperatures indicate doneness in poultry? Whole poultry and all parts except beast must be cooked to 180 degrees F. Breasts are cooked to 170 F. Stuffing and ground poultry require 165 F. • 18. Why do many people prepare stuffing in a dish separate from the bird? • Stuffing placed inside raw poultry is a breeding ground for harmful bacteria, so experts recommend cooking it separately.
19. Why do cooks often truss a bird before roasting? • It make the bird more compact, easier to handle, and attractive to serve. • 20. How is an oven-safe thermometer placed in a whole turkey? • The tip goes in the center of the inside thigh muscle or the thickest part of the breast meat, without touching bone or fat.
21. How do you fry chicken? • Pour ½ inch cooking oil in skillet and heat. Place chicken pieces skin-side down and fry over low heat for 30 to 45 minutes.
22. When would you pressure-cook and slow-cook poultry? • Pressure-cooking is usually used for tough, mature birds that cannot be cooked in dry heat. Young, tender birds fall apart in a pressure cooker. • Slow-cooking poultry allows the food to cook slowly at a low temperature and develop and blend the flavors.
23. Why should microwaved chicken not be coated with flour? • Flour becomes gummy in the microwave.
