POULTRY

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					POULTRY
   NUTRIENTS
Iron
Protein
Niacin
Calcium
Phosphorus
Vitamins B6 and B12
Some Facts About
    Poultry
      Lower in fat and
      calories than red
      meat
      Most 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


     Goose        Duck
Chicken    Turkey
PARTS OF
POULTRY      TURKEY
CHICKEN       Breast
 Breasts     Drumstick
  Wings       Thighs
  Thighs       Wings
Drumsticks     Necks
  FORMS OF POULTRY

            Ground
READ LABEL CARFULLY; it has to say
 meat, such as “ground turkey breast
  meat” or “ground chicken meat”, it
 means the poultry was ground without
            the skin or fat!!
 FORMS OF POULTRY

          Giblets
   edible internal organs of
 poultry, including the liver,
gizzard (stomach), and heart
  FORMS OF POULTRY

      Processed
 Cured: Preserving meat with salt,
sugar, spices, flavoring an nutrients
 Smoked: Cured and then exposed
  to hardwoods, such as hickory
   FORMS OF POULTRY

    Convenience Form
Canned, boneless chicken and turkey for
   salads, sandwiches and casseroles,
frozen dinners, delis sell BBQ roasted or
     fried, and sliced for sandwiches
Inspection
          USDA
       Mandatory
    Must include safe
   handling instructions
     Grade A is most
        common
            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
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
                  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
–   Don’t cut skin off before cooking with a dry heat method b/c the poultry will dry out;
    most of the fat drips off while cooking anyway, but skin helps keep moisture in
Cooking Methods

         Grilling
         Favorite
         Use broiler-fryer
         chickens
         Cook slowly over
         moderate heat
         Gives bird a brownish
         outside, white and juicy
         inside
Cooking Methods

       Roasting whole birds
       Clean and season cavity
       Recommended to cook stuffing
       separately, but if choosing to
       stuff, don’t do so until ready to
       cook
       Add onions and carrots or any
       other aromatic to cavity to set
       flavor
       Make sure and truss the bird
Cooking Methods

         Frying
         Usually floured and
         breaded before
         frying to keep from
         drying out
         Fry, deep-fry or
         oven-fry for best
         results
       Cooking Methods

Braising
For birds that are
too tough for dry
heat methods
Brown before you
add them to any
liquid
    Cooking Methods

Slow-cooking
Unlimited
combinations
Crock pot,
oven…

				
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posted:8/30/2012
language:English
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