Poultry ppt.

Chapter 14
domesticated bird.
Chicken, turkey and duck
are the most common.
Types of Poultry
 Hen- female is 8-16 lbs.
 Tom- male is up to 24 lbs.
 Duck/Goose
 All dark meat and higher in fat
Nutritional Value
 High-protein
 Good
source of phosphorous,
iron, thiamin, riboflavin, and
 Older birds=more fat
 Turkey and chicken are lower in
total fat, sat.fat and calories
than many cuts of red meat.
 Much fat is reduced by just
Light Vs. Dark Meat?
 Depends
 Amount of exercise
 Oxygen is stored in the myoglobin
in muscle tissue. The more
exercise that it gets, the more
oxygen that is stored.
 Legs are usually dark meat
Buying Poultry
 Can
purchase fresh, frozen, or in
processed form.
 Inspection and Grading:
 All poultry sold between states
must be federally inspected.
 Retailers find grade on tag clipped
to the wing.
 Grade
A: full-fleshed and meaty
with well-distributed fat. Few
blemishes and pinfeathers
 Grade B & C: usually in
processed products.
Buying fresh and frozen
Marketed young =tender and suitable for
all cooking methods.
Whole, cut in halves, wings, breasts,
When purchasing chicken, allow ½ lb of
meat per serving. (high muscle proportion)
Turkey: 1/3-1/2 lb/serving
Duck and geese: ½ lb/serving
When buying poultry
 Choose
birds with meaty breasts and
legs, well-distributed fat, and
blemish-free skin.
 Choose type that will suit your needs
 Look for solidly frozen birds
 Beware of dirty and torn wrappers
and freezer burn (pale, dry, frosty
Buying processed poultry
Turkey and chicken are available canned.
 More expensive than fresh or frozen
 May be whole, cut in pieces, boned, or
used in items like chicken chow mein.
 Read labels CAREFULLY!
 Can contain turkey breast or chicken
leg, which are fatty!
Storing Poultry
perishable, except canned
 Proper storage important to inhibit
the growth of salmonella.
 Refrigerator: remove store wrapping,
rewrap loosely in wax paper. Place in
coldest part of freezer and use w/in
2-3 days
 Longer storage: rewrap bird in
moisture proof
 Meat
thermometer-most accurate
(165 degrees).
 No meat thermometer?
 Grab a drumstick, on a cooked bird
the thigh joint will twist easily. Or
prick the breast and clear liquid
should come out.
Roasting: place breast side up in shallow pan. season
and cook to 165 degrees
Broiling: split bird in halves or quarters. place on
broiler, cook about 4-5 in. from heat source.
Frying: roll pieces in flour, egg, and bread crumbs or
dip in batter.
Oven-frying: i.e. baking. cook in moderate heat
Braising: brown in small amt. of fat. Add small amount
of water and cover. cook over low heat and simmer
Stewing: place in kettle and cover with water. can add
veggies for flavor. Do not boil liquid.
Microwave: can defrost or partially cook. bony pieces
to center.
Before cooking…
 Thaw before cooking in original wrapper in
fridge or wrap in a tightly closed plastic bag
and place in sink full of cold water. Change
water every 30 min.
 Taking bones out
 Boneless chicken more expensive
Poultry Terms
Dressed: Cleaned poultry ready to cook
Giblits: edible internal organs, such as
heart or liver. Often used as appetizers or
soup flavor
Trus: wing tips turned back onto the
shoulder and drumsticks tied to tail
Basting: spooning pan drippings over the
top of poultry as it is cooked

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