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Chapter 20 Poultry

Chapter 20 Poultry. Part 3 The Preparation of Food. Revere. Objective. List tips for buying poultry. National Chicken Council. Inspection and Grading. All poultry sold in interstate commerce must be federally inspected for wholesomeness.

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Chapter 20 Poultry

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  1. Chapter 20Poultry Part 3 The Preparation of Food Revere

  2. Objective • List tips for buying poultry. National Chicken Council

  3. Inspection and Grading • All poultry sold in interstate commerce must be federally inspected for wholesomeness. • Poultry can be voluntarily graded for quality. Most retail poultry is U.S. Grade A, meaning the birds are full-fleshed, meaty, and have well-distributed fat. National Chicken Council

  4. Ask yourself the following questions: Would I prefer white meat or dark meat? Do I want a whole bird or pieces? How much poultry should I allow per serving? What other questions might you ask to help you decide what to choose when buying poultry? Buying Fresh and Frozen Poultry USDA

  5. Buying Processed Poultry Products • Chicken and turkey are available canned alone and as ingredients in other foods. • Chicken and turkey are also processed into hot dogs, luncheon meats, and other products. • Read nutrition and ingredient labels to be sure you know what you are getting. USDA

  6. Objective • Describe how to properly store poultry to maintain its quality.

  7. Before refrigerating, rewrap poultry loosely in waxed paper. Use within 2-3 days. Before freezing, rewrap poultry in moistureproof and vaporproof paper. Use within 6-8 months. Store canned poultry in a cool, dry place. How should canned poultry products be stored after opening? Storing Poultry National Chicken Council

  8. Objective • Describe the principles and methods for cooking poultry.

  9. Use moderate temperatures and careful timing to prevent poultry from becoming tough dry flavorless Why is color not a good indicator of whether poultry is fully cooked? Food Science Principles of Cooking Poultry National Chicken Council

  10. Dry Methods of Cooking Poultry • Roasting – cook trussed, seasoned bird in a 325°F oven. • Broiling – brush poultry with fat and broil 4-5 inches from heat. • Grilling – use indirect heat for poultry with bones and direct heat for boneless poultry. • Frying – bread or batter poultry, brown in hot fat, finish cooking over low heat. National Chicken Council

  11. Moist Methods of Cooking Poultry • Braising – brown pieces in a small amount of fat, add water to the skillet, cover tightly, and cook until tender. • Stewing – cover poultry with water in a big kettle, cover, and simmer over low heat. National Chicken Council

  12. Objective • Prepare poultry by moist and dry cooking methods.

  13. In addition to conventional cooking methods, a microwave oven can be used to defrost poultry immediately before cooking partially cook poultry being prepared by another method fully cook poultry Microwaving Poultry National Chicken Council

  14. You have chicken wings and drumsticks, ground turkey, and a duck breast in the freezer. Describe how you will prepare one of these poultry products as a dinner entree for your family of four. Apply It!

  15. Key Question How will you use information about buying, storing, and cooking poultry when planning meals for your family?

  16. Other Questions to Consider • What is the nutritional value of poultry? • How is oven-fried poultry prepared? • What is the best way to prepare frozen poultry?

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