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Chapter 37Foods for Today
Any bird raised for food
Turkey, chicken, duck, goose
Protein Niacin B6 B12 Calcium Phosphorus Iron Lower in fat and
calories than red meat
The difference between white and dark meat is the amount of muscle
Pg 522 A chicken's age determines its tenderness and also its best use. Broiler-fryers are young, usually under 13 weeks old. They
weigh between 2 and 5 pounds These birds are best broiled, grilled, fried, and stir-fried.
Roasters are a little older and bigger -- usually 3 to 5 months old and weighing about 5 pounds. Although they can be cut up and used in many ways, roasting brings out their best.
Stewing hens are usually more than 10 months old and have stopped laying eggs. Weighing between 3 and 7 pounds, stewing hens are tougher than younger birds, but they are flavorful and delicious cooked with moist heat in soups and dishes such as chicken and dumplings.
http://www.recipetips.com/print-tips/t--1286/turkey-types-and-classifications.asp?
I am ordering a Kosher, organic, self-basting, fresh turkey from Giant. Describe what I am getting by using the link above.
Pg 523 http://
www.videojug.com/film/how-to-quarter-a-chicken
Can you tell the class aboutany experiences you have hadwith duck or goose recipes?
Edible internal organs of poultry
Liver, gizzard (stomach), heart
Poultry is inspected and graded by the USDA
Inspection is mandatory
Grading is voluntary
Grade A means practically free of defects, has a good shape and appearance, and is meaty
Fresh means Never chilled below
26 degrees Look for plump
meaty with smooth soft skin. Color may vary due to the diet of the bird
Avoid feathers, bruised or torn skin, leaking packages, and odor
Check sell by datehttp://www.ifood.tv/video/grocery_school_how_to_buy_chicken
http://www.ifood.tv/video/grocery_school_guide_to_cruelty_free_meat
Chapter 36
•Describe the best ways to store poultry
Refrigerate immediately with drip catch
1-2 days Never thaw at room
temperature Use leftovers in 1-2 days or
freeze them
Salmonella!
Rinse with cold water and pat dry with paper towel.
Cook at moderate temperature till well done. Too long or too
high = dry and tough
http://www.videojug.com/film/how-to-tell-if-a-chicken-is-cooked
Sometimes bones in cooked chicken turns dark. (blood cells break down during freezing - no effects
Pink meat after the cooking process can be the result of a chemical reaction between poultry and gases in the oven.
Always cook poultry to a well done stage
The meat thermometer should register 170-180 degrees
Small cuts should be tender and juices should run clear
Broiling Grilling Roasting Frying Braising – brown
first, then add seasonings and liquid. Cover and simmer
Pressure cooking Slow cooking Microwaving – must
be thawed first Avoid coating with
flour as it tends to get gummy
Probably use a sauce for color, as it won’t brown naturally
Extra Credit Create a
crossword puzzle to challenge your classmates ‘ knowledge of meat, protein and poultry terms. Turn in one with
the answers and one blank copy
Begin Immediately Hats Wash Hands Aprons Disinfect counters
and tables Preheat Oven Set Table
Something w low fat dairy
Vegetarian protein dishes
Turkey burgers Soup with
chicken Chicken and
dumplings
Create a cooking show video, starring you or some of your friends, featuring poultry concepts.