poultry chapter 37. nutrients iron protein niacin calcium phosphorus vitamins b6 and b12
TRANSCRIPT
POULTRY
Chapter 37
NUTRIENTSIronProteinNiacinCalciumPhosphorusVitamins B6 and B12
Some Facts About Poultry
Lower in fat and calories than red meatMost of the fat is stored under the skin
Some more facts about poultry
The more muscle, the darker the meat
Duck and geese have all dark meat
Size and age determine the meat tenderness
Poultry Any bird raised for food
Chicken TurkeyDuckGoose
CHICKEN: Vary by age and weight
StewingRoaster
Capons
Free-range
Broiler-fryer Cornish Hen
TURKEYS
Fryer-roasterHen
•Tom•Self-basting
DUCKBroiler and FryersRoastersLong Island Duck
GOOSE5-18 lbsGosling is a young gooseHigh in fatFlavorfulBest if Roasted
PARTS OF POULTRYCHICKEN
Breasts
Wings
Thighs
Drumsticks
TURKEYBreast
DrumstickThighsWingsNecks
FORMS OF POULTRY
GroundGiblets
ProcessedConvenience Form
InspectionUSDA
MandatoryMust include safe
handling instructions
Grade A is most common
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Buying Poultry
Chicken, turkey and duck are sold fresh or frozen
Goose is only sold frozen
Look for plump meaty birds with smooth soft surface
Avoid bruised skin, tiny feathers, and off-odor birds
Check sell by date
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Storing Poultry
Refrigerate immediately
Use fresh within 1-2 days
Never thaw at room temp.
Thaw in cold water or in fridge
Store poultry and stuffing separately
Eat cooked within 1-2 days
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Cooking poultry
1. Remove giblets and neck from body and cavity, rinse well
2. Cook at moderate temperature until well done; Internal temp of 170º-180º
3. Remove skin to cut down on fat when finished cooking
Cooking Methods
Broiling
Grilling
Roasting
Frying
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Cooking Methods
Braising
Pressure-cooking
Slow-cooking
Microwaving
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