Notes For Poultry Unit

1. Notes For Poultry Unit Creative Cooking II

2. Poultry • A term used to describe any domesticated bird i.e. turkey, chicken, duck, goose, guinea hen, Cornish hen

3. Turkey, chicken and goose are most common

4. Nutrition • all contain high quality proteins, iron, phosphorus, and B vitamins. • amount of fat in poultry varies older bird contains more than younger • dark meat higher in fat than light meat. Both still lower than red meats • most fat found under skin, can be reduced by removing it • because it is lower in fat it is found processed into many forms • Can end up in hot dogs, bacon, luncheon meats, ham

5. Selection • All poultry is federally inspected by USDA for wholesomeness, health and sanitation • Grading is not mandatory but may be done voluntarily • Grades A, B & C. Retail is mostly A • Characteristics of good quality - full fleshed, meaty, well distributed fat, few blemishes on skin, few or no pin feathers

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

7. Buying Poultry • can be purchased fresh, chilled, frozen or canned • can be purchased whole, cut in halves or pieces breast, legs, thighs, wings, backs or combos leg-thigh, breast-wing, breast including backs • chicken contains more bone in proportion to muscle however breasts, legs and thighs are meatier than wings and backs • Amount per person - with bone ½= 1# per person , boneless approximately 1/4-1/3lb.

8. Giblets • are the edible organs, typically including the heart, gizzard, liver, and other internal organs • A whole bird is often packaged with the giblets (sometimes sealed in a bag in the body cavity). • Although it does not technically fit the definition above, the neck is often included with the giblets, as it must be separated from the body during the process of butchering.

9. Visual Inspection • Choose birds with well distributed fat • Look for chicken that has a lot of muscle on the thighs and breasts • Blemish free skin • Frozen birds should be solidly frozen • Freezer burn looks pale, dry, frosty areas, be sure wrapper is not torn • Remember some boneless/skinless chicken has been tenderized • By solutions of sodium and water, you're paying for water weight

10. Sanitation • Poultry is very perishable • Proper storage will inhibit salmonellae-bacteria in poultry • To refrigerate remove store wrapping , rinse and rewrap • Can be stored in freezer 6-8months • Once thawed cannot be frozen or will lose quality • Watch for cross contamination in cutting utensils and board

11. Principles of Cookery • Like all protein food use low to medium temperatures and watch timing, high temp or too long of a cooking time will cause dryness and toughness. • Method depends on age of the bird young more tender - dry methods, roasting, broiling, frying older less tender - moist methods, stewing , braising • Poultry must be cooked to well-done stage but not overcooked pink color does not mean it is undercooked, pink color may be caused by the chemical reaction , gases in oven combine with substances in poultry to turn flesh pink • Bones will turn dark brown when cooked, caused by blood cells in bone broken down during freezing, color has no effect on flavor

12. Roasting • Bird is placed breast side up in shallow pan and placed uncovered in oven at 325 degrees, or internal temp of 185 degrees, trussing-wing tips turned back onto the shoulder and drumsticks tied to tail, to prevent over browning of edges. • If stuffing bird, do not stuff until placing in oven • Remove stuffing immediately after cooking

13. Broiling • Young more tender birds, place meat on broiler pan and brush with margarine, place 4-5 inches from heat source

14. Frying • pieces of poultry are dipped into batter or bread crumbs then fried in 1/2 inch of hot fat in skillet. • May be partially cooked in pan and finished in oven

15. Baking • pieces are coated, arranged on baking sheet and baked in moderate oven

16. Braising • Poultry pieces are browned in small amount of fat, then water or liquid is added to skillet and poultry is cooked over low heat 45min-1 hour

17. Stewing • Poultry is completely covered with water in large kettle, vegetables and seasonings may be added for flavor, liquid is simmered never boiled.

18. Recipes to be prepared in lab Chicken Tetrazini

19. Chicken Stir - fry

20. Supreme de-la fromage’ Or Chicken kiev filled with rice

21. Creole chicken

22. Sweet and sour chicken

23. Greek Lemon chicken