Notes For Poultry Unit

Creative Cooking II

PoultryPoultry A term used to describe any A term used to describe any

domesticated bird i.e. turkey, domesticated bird i.e. turkey, chicken, duck, goose, guinea hen, chicken, duck, goose, guinea hen, Cornish henCornish hen

Turkey, chicken and goose Turkey, chicken and goose are most commonare most common

NutritionNutrition all contain high quality proteins, iron, all contain high quality proteins, iron,

phosphorus, and B vitamins.phosphorus, and B vitamins. amount of fat in poultry varies older bird amount of fat in poultry varies older bird

contains more than youngercontains more than younger dark meat higher in fat than light meat. dark meat higher in fat than light meat.

Both still lower than red meatsBoth still lower than red meats most fat found under skin, can be reduced most fat found under skin, can be reduced

by removing itby removing it because it is lower in fat it is found because it is lower in fat it is found

processed into many formsprocessed into many forms Can end up in hot dogs, bacon, luncheon Can end up in hot dogs, bacon, luncheon

meats, hammeats, ham

Selection Selection

All poultry is federally inspected by All poultry is federally inspected by USDA for wholesomeness, health and USDA for wholesomeness, health and sanitationsanitation

Grading is not mandatory but may be Grading is not mandatory but may be done voluntarilydone voluntarily

Grades A, B & C. Retail is mostly AGrades A, B & C. Retail is mostly A Characteristics of good quality - full Characteristics of good quality - full

fleshed, meaty, well distributed fat, few fleshed, meaty, well distributed fat, few blemishes on skin, few or no pin feathersblemishes on skin, few or no pin feathers

AgeAge

Young birds are tender, used for Young birds are tender, used for baking, roasting and fryingbaking, roasting and frying

Older - less tender used for soups, Older - less tender used for soups, stews and casserolesstews and casseroles

Buying Poultry Buying Poultry can be purchased fresh, chilled, frozen or cannedcan be purchased fresh, chilled, frozen or canned

can be purchased whole, cut in halves or piecescan be purchased whole, cut in halves or piecesbreast, legs, thighs, wings, backs or combosbreast, legs, thighs, wings, backs or combosleg-thigh, breast-wing, breast including backsleg-thigh, breast-wing, breast including backs

chicken contains more bone in proportion to chicken contains more bone in proportion to musclemusclehowever breasts, legs and thighs are meatier than however breasts, legs and thighs are meatier than wings and backswings and backs

Amount per person - with bone ½= 1# per person ,Amount per person - with bone ½= 1# per person ,boneless approximately 1/4-1/3lb.boneless approximately 1/4-1/3lb.

GibletGibletss are the edible organs, typically are the edible organs, typically

including the including the heart, , gizzard, , liver, and other , and other internal organsinternal organs

A whole bird is often packaged with the A whole bird is often packaged with the giblets (sometimes sealed in a bag in the giblets (sometimes sealed in a bag in the body cavity).body cavity).

Although it does not technicallyAlthough it does not technically

fit the definition above, the fit the definition above, the neck

is often included with the giblets, is often included with the giblets,

as it must be separated from the as it must be separated from the

body during the process of body during the process of

butchering.butchering.

Visual InspectionVisual Inspection Choose birds with well distributed fat Choose birds with well distributed fat Look for chicken that has a lot of muscle on Look for chicken that has a lot of muscle on

the thighs and breaststhe thighs and breasts Blemish free skinBlemish free skin Frozen birds should be solidly frozenFrozen birds should be solidly frozen Freezer burn looks pale, dry, frosty areas, be Freezer burn looks pale, dry, frosty areas, be

sure wrapper is not tornsure wrapper is not torn Remember some boneless/skinless chicken Remember some boneless/skinless chicken

has been tenderized has been tenderized By solutions of sodium and water, you're By solutions of sodium and water, you're

paying for water weightpaying for water weight

SanitationSanitation

Poultry is very perishablePoultry is very perishable Proper storage will inhibit salmonellae-Proper storage will inhibit salmonellae-

bacteria in poultrybacteria in poultry To refrigerate remove store wrapping , To refrigerate remove store wrapping ,

rinse and rewraprinse and rewrap Can be stored in freezer 6-8monthsCan be stored in freezer 6-8months Once thawed cannot be frozen or will Once thawed cannot be frozen or will

lose qualitylose quality Watch for cross contamination in cutting Watch for cross contamination in cutting

utensils and boardutensils and board

Principles of Cookery Principles of Cookery Like all protein food use low to medium temperatures and watchLike all protein food use low to medium temperatures and watch timing, high temp or too long of a cooking time will cause timing, high temp or too long of a cooking time will cause

dryness and toughness.dryness and toughness.

Method depends on age of the birdMethod depends on age of the birdyoung more tender - dry methods, roasting, broiling, fryingyoung more tender - dry methods, roasting, broiling, fryingolder less tender - moist methods, stewing , braisingolder less tender - moist methods, stewing , braising

Poultry must be cooked to well-done stage but not overcookedPoultry must be cooked to well-done stage but not overcookedpink color does not mean it is undercooked, pink color may be pink color does not mean it is undercooked, pink color may be caused by the chemical reaction , gases in oven combine with caused by the chemical reaction , gases in oven combine with substances in poultry to turn flesh pinksubstances in poultry to turn flesh pink

Bones will turn dark brown when cooked, caused by blood cells Bones will turn dark brown when cooked, caused by blood cells in bone broken down during freezing, color has no effect on flavorin bone broken down during freezing, color has no effect on flavor

RoastingRoasting Bird is placed breast side up in shallow Bird is placed breast side up in shallow

pan and placed uncovered in oven at 325 pan and placed uncovered in oven at 325 degrees, or internal temp of 185 degrees, degrees, or internal temp of 185 degrees, trussing-wing tips turned back onto the trussing-wing tips turned back onto the shoulder and drumsticks tied to tail, to shoulder and drumsticks tied to tail, to prevent over browning of edges.prevent over browning of edges.

If stuffing bird, do not stuffIf stuffing bird, do not stuff

until placing in ovenuntil placing in oven Remove stuffing Remove stuffing

immediately after cookingimmediately after cooking

BroilingBroiling

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

FryingFrying

pieces of poultry are dipped into pieces of poultry are dipped into batter or bread crumbs then fried in batter or bread crumbs then fried in 1/2 inch of hot fat in skillet. 1/2 inch of hot fat in skillet.

May be partially cooked in pan and May be partially cooked in pan and finished in ovenfinished in oven

Baking Baking

pieces are coated, arranged on pieces are coated, arranged on baking sheet and baked in moderate baking sheet and baked in moderate ovenoven

BraisingBraising

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

Stewing Stewing

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

Chicken Tetrazini

Recipes to be prepared in lab

Chicken Stir - fry

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

Creole chicken

Sweet and sour chicken

Greek Lemon chicken