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Exploring Poultry: Types, Nutrition, and Preparation Methods

This resource delves into various types of poultry, nutrients, and methods of preparation. Learn about different bird species, nutrients in poultry, and how to cook poultry to perfection. Discover tips on buying, storing, and cooking poultry for a healthier meal option.

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Exploring Poultry: Types, Nutrition, and Preparation Methods

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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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