1 / 18

Poultry Chapter 20 Foods I

Poultry Chapter 20 Foods I. Poultry. Poultry – describes any domesticated bird. Examples: Chicken, turkey, goose and duck Facts : There are 50 billion eggs produced each year in the United States! There are 8 billion chickens consumed in the U.S. each year! .

haroun
Télécharger la présentation

Poultry Chapter 20 Foods I

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Poultry Chapter 20 Foods I

  2. Poultry Poultry – describes any domesticated bird. Examples: Chicken, turkey, goose and duck Facts: There are 50 billion eggs produced each year in the United States! There are 8 billion chickens consumed in the U.S. each year!

  3. Nutritional Value of Poultry • Teens need 5 to 7 oz. per day • High quality of protein • Good source of vitamins including phosphorus, iron and B vitamins • Dark meat is higher in fat than white meat • Lower in fat and calories until condiments and cooking methods change the nutritional content. • Turkey and chicken are lower in calories, fat and saturated fat than red meats. • To reduce the fat content of poultry, remove the skin prior to eating.

  4. Nutritional Value of Poultry • Vitamins Found in Poultry: • Niacin • Riboflavin • Thiamin • Vitamin B6 • Vitamin B12

  5. Inspection and Grading of Poultry • Poultry is federally inspected prior to sale. • Inspection Seal- A round inspection seal will be located on a tag attached to the wing of approved birds – indicates the bird was healthy, processed under sanitary conditions and labeled correctly. • Grade Shield– appears on the wing tag along with the inspection seal. • Most common grading for poultry is Grade A. • Birds are full-fleshed and meaty • Few blemishes and pinfeathers • No broken bones

  6. Inspection and Grading of Poultry Grade A – found in whole cuts or parts, tenderloins, boneless/skinless. Grade B – Used in further processed products such as ground, chopped or in pieces. Not graded for quality.

  7. Grade A Quality Poultry

  8. Grade B Quality Poultry

  9. Random Poultry Fact! Did you know if you remove the skin from a chicken breast before baking it results in a 29% reduction in calories and a 71% reduction in fat?!?!?

  10. Buying Fresh and Frozen Poultry Young birds are tender and suitable for all cooking methods. Young birds are primarily sold. Chickens, turkeys, ducks and geese are sold fresh or frozen. Chickens – purchased whole, cut into halves or pieces. (Breasts, legs and thighs) Compare prices in terms of servings when deciding what type to purchase.

  11. Buying Fresh and Frozen Poultry When buying chicken, allow about ½ pound of meat per serving (since chicken contains more bone in proportion to muscle than does red meat). If you are purchasing more meatier pieces such as legs and breasts, you can allow a little less per serving. However, if you purchase bony pieces such as backs (carcass of chicken, great for stocks!) and wings, you will need to allow more per serving.

  12. Buying Turkeys Turkeys are popular for holidays and large gatherings. Turkey parts and ground turkey are available for purchase. Allow 1/3 to 1/2 pound of turkey per serving. Allow more if you want leftovers (which we all do)! Chicken and turkey both have light and dark meat. Breast meat is light and mildly flavored while dark meat has a stronger flavor, darker appearance and greasier.

  13. Characteristics When Purchasing Poultry • Choose birds with meaty breasts and legs, well-distributed fat and blemish-free skin. • Choose the type and amount of poultry that will suit your intended use. • Look for frozen birds that are solidly frozen. • Beware of dirty and torn wrappers and freezer burn (pale, dry, frosty areas). • If the chicken was previously frozen, then thawed and frozen again, the chicken pieces will clump together … avoid this at the store.

  14. Characteristics When Purchasing Poultry • Choose birds with meaty breasts and legs, well-distributed fat and blemish-free skin. • Choose the type and amount of poultry that will suit your intended use. • Look for frozen birds that are solidly frozen. • Beware of dirty and torn wrappers and freezer burn (pale, dry, frosty areas). • If the chicken was previously frozen, then thawed and frozen again, the chicken pieces will clump together … avoid this at the store.

  15. Storing Poultry Poultry is perishable except for canned chicken. Proper storage is required to inhibit the growth of salmonella (an illness causing bacteria often found in poultry). After purchasing poultry, remove store wrapping, placed chicken in a ziplock freezer bag (mark the package with the date it was purchased or packaged (the earlier of)). Placed poultry in the coldest part of the refrigerator and use within 2-3 days.

  16. Storing Poultry Poultry is perishable except for canned chicken. Proper storage is required to inhibit the growth of salmonella (an illness causing bacteria often found in poultry). After purchasing poultry, remove store wrapping, placed chicken in a ziplock freezer bag (mark the package with the date it was purchased or packaged (the earlier of)). Placed poultry in the coldest part of the refrigerator and use within 2-3 days.

More Related