Poultry

Chapter 37

Objectives

Explain the nutritional role of poultry in the diet.

Describe the types and forms of poultry sold for food.

Explain how to select and store poultry.

Describe and demonstrate methods for preparing and cooking poultry.

Key Terms

Giblits

Myoglobin

Poultry

Truss

Types of poultry

There are four common types of poultry Chicken Turkey Duck Goose

Ages of Types of Poultry

Broiler-fryer 7 weeks and 3-4 pounds

Roaster 3-5 months and 4-7 pounds

Stewing Hen Large and mature (less tender)

Cornish Hen Young small chicken– one serving

Ages and Types of Poultry

Hen Turkey Female and 8-16 pounds

Tom Turkey Male turkey up to 24 pounds

Self-Basting Turkey Injected with broth, oil, or batter and

seasonings to make it moist and flavorful

Nutrients in Poultry

Poultry is low in fat and calories It has

Protein Niacin B6 and B12 Calcium Phosphorus

Tenderness of Poultry

The tenderness of poultry depends on three things Size of the bird Age of the bird Type of the bird

Difference in Meats

In poultry there is dark and light meat Dark meat

The more used muscles in the bird they are fattier

Ducks and geese have more dark meat because they fly

White meat Less used muscles in the bird Domesticated chicken have more because they

don’t use their wings.

Cooking Poultry

There are many ways to cook poultry Braising Roasting Frying Baking Boiling Grilling

Cooking Poultry Cont.

Follow cleanliness procedures to avoid cross contamination.

Cook until it has an internal temperature of about 170 degrees.

Checking for Doneness

Some clues to when poultry is done cooking are: The meat is white to the bone The meat is tender Test heat with thermometer The juices will run clear

Buying Poultry

“fresh” means that poultry has not been chilled below 26 degrees.

“frozen” has been chilled below 0 degrees

Don’t buy poultry that has tiny feathers, bruised skin, off odor or color, or leaking.

Check the “sell-by date”

Storing Poultry

Can be stored in fridge for a couple of days but keep it in plastic so juices leak on other foods.

Use fresh poultry in a couple of days.

Ever thaw frozen poultry at room temperature, this may cause bacteria to grow.

Storing Poultry

Thaw in fridge or in cold water.

Store poultry and stuffing separately.

Use leftovers in a day or two.

https://www.youtube.com/watch?v=zW5BFvCmV7k