1 / 15

Poultry

Poultry. Chapter 14 (orange book) Chapter 19 (blue book). Kinds of poultry: Chicken Turkey Duck Goose Guinea Hen Cornish Hen. Game birds: Quail Pheasant Pigeon Squab (pigeon nestling). What is poultry?.

rona
Télécharger la présentation

Poultry

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 14 (orange book) Chapter 19 (blue book)

  2. Kinds of poultry: Chicken Turkey Duck Goose Guinea Hen Cornish Hen Game birds: Quail Pheasant Pigeon Squab (pigeon nestling) What is poultry? Poultry is the term used for all domesticated birds raised and bred for human consumption

  3. Types of Poultry (chicken)

  4. Turkey Fryer or roaster (younger) Tender 15-17 weeks old 4-6 lbs. Broil, fry, or roast Roaster (older) Tender 5-6 mos. Hen: 6-14 lbs. Tom: 9-24 lbs. Roast Duck More fat 3½ to 5 lbs. All dark meat More calories Cornish Hen 1 lb. Sold frozen Ready to cook Goose 6-12 lbs. Other types of poultry

  5. Some terms to know… • Dressed poultry • Has been bled (blood removed) • Drawn (internal organs removed) • Feathers, head, & feet removed • Giblets • Liver, heart, & gizzard • Washed, wrapped, & placed inside body cavity • Sold as whole, half, or pieces • Used to make gravy, stuffing, or just fried up

  6. Forms of poultry… • Fresh • Whole or pieces • With bones or boneless • With skin or skinless • Frozen • Convenience • Safety during shipping & storage • Some sold already cooked (just reheat & serve): • Stouffer’s dinners, Skillet Sensations, Chicken Pot Pie, breaded chicken breasts • Canned • Pieces without bones • Use in: • Chicken ala King • Chicken Salad

  7. Poultry Standards… • Inspection (required by law) • Poultry sold in interstate commerce must be inspected for wholesomeness • Healthy birds • Sanitary packaging • Labeled accurately • Grading (voluntary) • Graded for quality & assigned a U.S. Grade • Grade A: Full-fleshed & meaty; even distribution of fat under skin • Grade B: Slightly less meaty • Grade C: Has less flesh & less fat

  8. Buying Poultry… • Check inspection & grade labels • Clues to quality • Must be inspected • Best poultry to buy • Full-fleshed • Meaty • Well-distributed fat • Skin free of blemishes & pin feathers

  9. Storage of Poultry… • Fresh • Remove from the market wrap • Rewrap loosely with waxed paper or freezer paper • Store in coldest part in fridge (35-38ºF) • Store on bottom shelf • Use within 2-3 days • Frozen • Can be stored up to a year if wrapped in freezer wrap • Freezer burn • Not wrapped in freezer paper or bags • Gets dehydrated because left in the freezer too long • Dry, pale, and frosty in spots

  10. Nutrient Contributions… • Proteins • High-quality • Complete protein • Fats • Saturated • Dark meat has a slightly higher fat content than white meat • Minerals • Iron & Phosphorus • Vitamins • B-vitamins (thiamin, niacin, & riboflavin)

  11. Principles of poultry cookery… • As with other high-protein foods: • Cook at a low temperature (keeps it tender) • High temperatures toughen protein • The tenderness of the poultry determines the suitable cooking method • More tender poultry can handle dry heat methods • Less tender  Moist heat methods

  12. Principles of poultry cookery… • Most poultry is ready-to-cook when you buy it • Inspect it • Remove all pin feathers & hair • Rinse the cut pieces in cold water • Dry the washed poultry with a paper towel • Thaw frozen poultry in the fridge for 24 hours (bottom shelf) • Boneless poultry is more expensive • You pay for the butcher to remove the bones • Consider removing the bones yourself to save $

  13. Cooking Methods… • Dry heat • Roasting • On a rack in a shallow pan at 350ºF • Do not cover or add water • Truss whole birds (tie wings & legs up to the body) • Broiling • Place on broiler rack skin side down • Place 4-5 inches from the heat • Cook 15 minutes on each side • Frying • Cut into desired pieces • Roll in seasoned flour or coat in batter • Brown in ½ inch of fat in a skillet

  14. Cooking Methods… • Moist heat • Braise • Brown the poultry in fat (as if frying) • Add 2-3 Tbsp. water • Cover the pan & simmer for 45 min. to 1 hour • Simmering or Stewing • Liquid should be below boiling (simmering) • Cook poultry until tender • Broth can be used for gravy, soup, or sauces

  15. Cooking Methods… • Microwaving Poultry • Requires less time & attention than red meats • Enhances the tenderness, flavor, & juiciness • Arrange cut pieces with the larger parts to the outside • Use a microwave thermometer to test for doneness

More Related