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Chapter 35 Poultry

Chapter 35 Poultry. Inspection and Grading. Federally inspected for wholesomeness. Round inspections seal is attached to the wing. Most poultry sold at the retail level is U.S. grade A. Poultry. Poultry describes any domesticated bird.

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Chapter 35 Poultry

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  1. Chapter 35Poultry

  2. Inspection and Grading • Federally inspected for wholesomeness. • Round inspections seal is attached to the wing. • Most poultry sold at the retail level is U.S. grade A.

  3. Poultry • Poultry describes any domesticated bird. • Chicken, turkey, goose, and duck are the most common types of poultry eaten in the U.S. • Eat 5 to 7 ounces of lean, cooked meat daily. • A small chicken breast half is a typical serving. • Poultry is a good source of phosphorus, iron, thiamin, riboflavin, and niacin. • Poultry contains high quality protein!

  4. Fat in Poultry Lower in Fat Higher in Fat • Younger birds • Light meat • Chicken and turkey(light and dark meat) • Older birds • Dark meat • Ducks and geese (all dark meat)

  5. Poultry • Poultry can be purchased in a variety of forms: • Fresh (fresh-chilled) • Frozen • Processed poultry products (canned or non-refrigerated packaging) • Much of the fat in poultry is located directly under the skin; you can reduce fat content by removing skin from chicken. • Poultry is marketed young because they are more tender.

  6. Buying Poultry • Poultry can be purchased whole, in halves, or in pieces. • Breasts(f), legs(a), thighs(b), wings(c), and backs(d & e) are pieces that are sold to the consumer. • Choose meaty looking poultry with well distributed fat and blemish-free skin. • If purchasing frozen poultry, make sure it is solidly frozen (no freezer burn). • Beware of dirty and torn wrappers on poultry!!!!!

  7. Storing Poultry • Poultry is extremely perishable. • Poultry parts are more perishable than whole birds. • Wrap poultry in wax paper and store giblets, etc. separately. • Store in the coldest part of the refrigerator. • Use within two to three days. • If you choose to freeze poultry, it should be used within six to eight months. • Use leftovers within two to three days.

  8. Preparing Poultry • Low temperatures and careful timing are important; cooking for too long or at too high a temperature can make poultry tough, dry, and flavorless. • When testing the doneness of poultry, the thermometer should be placed in the thickest part of the bird. If there is bone in the bird, the thermometer should not touch it. • Poultry should cook to 170 degrees for chicken breasts and 180 degrees for whole chickens. • A chemical reaction causes a pink color in cooked poultry; gases in the oven combine with substances in the poultry and turn the flesh pink—this pink is not harmful.

  9. Methods of Preparing Poultry • Roasting • Broiling • Grilling • Frying • Oven-Frying (Baking) • Braising • Stewing • Microwaving

  10. Roasting Poultry • Remove neck and giblets (edible organs such as heart and liver). • Truss large birds before roasting to prevent overbrowning. • Place bird breast side up in a shallow pan. • If you wish to add stuffing, add it directly before baking to prevent foodborne illness. • Roast bird in a 325 degree oven until temperature reads 180 degrees. • You can roast bird in the oven using a roasting pan, or you can use cooking bags which will shorten cooking time.

  11. Grilling Poultry • You can grill whole birds or poultry pieces. • Grill poultry with bones using indirect heat. • Grill boneless poultry using direct heat. • You can shorten cooking time by partially cooking poultry in the microwave before grilling.

  12. Frying Poultry • To fry poultry, first roll the pieces in flour, egg, and/or bread crumbs or dip them in batter. • Brown the pieces in ½ inch hot fat. • Turn poultry pieces with tongs as they brown. • After browning the chicken, finish cooking the pieces on low heat in the covered skillet.

  13. Oven-Frying Poultry(Baking) • Coat chicken with seasoned flour , place on a baking sheet, and cook in a moderate oven until done. • Brushing chicken lightly with butter will give it a crisp golden crust.

  14. Braising Poultry • To braise, brown poultry in a small amount of fat. • Add a small amount of water to the skillet and cover tightly. • Cook poultry over low heat until tender (about 45 minutes to an hour). • Uncover poultry the last ten minutes for a crisp crust. • You can braise on the stove top or in the oven.

  15. Stewed Poultry • To stew poultry, put the bird in a big pan and cover it completely with water. • You can add vegetables and seasonings for flavor. • Stew over low heat and do not allow to boil.

  16. Microwaving Poultry • You can defrost, partially cook, or fully cook poultry in the microwave. • Microwaving poultry can save time. • To ensure even cooking, arrange poultry pieces with the bony portions towards the center, like the spokes of a wheel.

  17. Thawing • Leave bird in its original wrapping and let thaw in the refrigerator. • For quicker thawing, place bird in a tightly closed plastic bag, and place it in a sink full of cold water until completely thawed. Change the water every thirty minutes.

  18. Boning Chicken • Boneless chicken costs more than chicken pieces with bone. • You can save money by boning a chicken at home. • Thoroughly wash cutting boards, utensils and counter tops when dealing with raw poultry.

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