Chapter 37 Foods 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.recip

etips.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.video

jug.com/film/how -to-quarter-a chicken

Can you tell the class about any experiences you have had with 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 date http://www.ifood.tv/video/grocery_school_h ow_to_buy_chicken

 http://www.ifood.

tv/video/grocery_ school_guide_to_cr uelty_free_meat

• Describe the best ways to store poultry

Chapter 36



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/ho w-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.