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Happy Friday! Poultry !

Happy Friday! Poultry !. March 15 , 2013. Good Afternoon! 3/13/14. Poultry information – fill in notes Please pick up bell ringer and note sheet from back table Poultry worksheet - graded IF we get through all of this today – cook Monday! Chicken parmigiana or chicken stir fry?.

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Happy Friday! Poultry !

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  1. Happy Friday! Poultry! March 15, 2013

  2. Good Afternoon! 3/13/14 • Poultry information – fill in notes • Please pick up bell ringer and note sheet from back table • Poultry worksheet - graded • IF we get through all of this today – cook Monday! • Chicken parmigiana or chicken stir fry?

  3. What is Poultry? • Poultry = any domesticated bird • Turkey • Chicken • Duck • Goose • Pigeon • Cornish hen

  4. Nutrition • All contain high quality proteins • Good source of phosphorous, iron, thiamin, riboflavin, and niacin

  5. Inspection and Grading • All poultry sold in interstate commerce must be federally inspected • Seal=healthy, processed under sanitary conditions, and labeled correctly • Volunteer for grading: US Grade A, B, C

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

  7. Buying • Can be purchased in pieces, halves or whole • Can be bought fresh-chilled, frozen, or canned • Canned is most expensive • Reading the label is important-know what you are buying

  8. Buying, part 2 • Labels could say: “turkey breast” or “breast meat” • Chicken-breasts, legs, and thighs are meatier than wings and backs • With bones, allow 1 pound of meat per serving • Same with turkey for serving size

  9. Buying tips • Buy birds that are inspected and graded to ensure both wholesomeness and quality • Choose birds with meaty breasts and legs, well-distributed fat, and blemish-free skin • Choose the type, size and age bird to suit your intended use

  10. Storage • All poultry is very perishable! • Cut up birds are more perishable than whole birds • If not kept refrigerated, can grow bacteria – salmonellae • When storing in fridge, remove store wrapping, rewrap loosely in waxed paper • Place in coldest part of fridge • Use within 2-3 days

  11. Frozen poultry • If bought frozen, should go immediately back into fridge • Can be stored in freezer for 6-8 months • For better storage, rewrap in moisture and vapor-proof wrapping

  12. Let’s continue with your book! • Complete the poultry notes with the poultry chapter starting on page 336 • Complete poultry worksheet and turn in to be graded

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