Download Poultry Preparation - Buying, Storing, Preparing Name___________

Poultry Preparation - Buying, Storing, Preparing
Name__________________________
Poultry Definition: - Refers to _______________________ raised for food, such as chicken,
turkey, duck, and goose.
Nutrients found in Poultry:
 _________________ - made from amino acids, build and maintain cells
 _________________ - essential for making hemoglobin, substance in red blood cells that
carries oxygen, and myoglobin in muscles.
 _________________ - works together with calcium to build strong bones and teeth, helps
to release energy
 _________________ -a B vitamin – helps release energy, needed for healthy nervous
system
 _________________ - helps release energy, healthy nervous system, aids in converting
tryptophan to niacin
 _________________ - helps maintain healthy nervous system and making genetic
material, only found in animal products and fortified cereals.
 _________________- Supplies energy at 9 cal/gram- helps the body absorb fat- soluble
vitamins, regulates body functions, insulates, protects.
 Poultry is _______________________ in fat and calories than red meat, most of the fat is
stored under the skin, poultry skin is high in saturated fat.
 _____________ ounces is one serving- the size of a deck of playing cards.
Dark Meat vs. White Meat:
 The coloring depends on the amount to exercise a muscle get while the bird is
alive. Muscles that get frequent, strenuous exercise need more oxygen than
others. The oxygen is stored in a reddish protein called
________________________. The more myoglobin the muscle tissue has, the
darker the color of the meat.
 Chicken and turkey have both white meat ( ___________________________)and
dark meat (____________________________________________).
 Duck and Goose are all _____________________ meat.
Types of Poultry:
Chicken
Broiler-fryer – Most tender, most common. Up to 7 weeks old, size of ________ pounds
Roaster – Raised to be roasted whole, 3-5 months old, ___________ pounds in size
Stewing chickens – older, mature birds, tough meat. Cooked with ________ heat only.
Rock Cornish game hens – best served broiled or roasted. They are hybrid chickens
about 1 month old, with average serving weight of _________ pounds.
Serve _______/Person (They may be male or female.)
Capons –desexed _______________- tender and flavorful. Best ___________________,
under 10 months in age.
Free-range - chickens can roam outdoors within a space. Usually can be labeled as
___________________________. More flavorful, but usually more fat and more
____________________________.
Turkey
Beltsville or Fryer-roaster – Smallest, not always available, about ________ pounds.
Hen – _____________________ 8 to 16 pounds.
Tom – _____________ Up to 24 pounds
Self-basting – These have been injected with broth,
oil, or ________________ and seasonings.
Duck – Dark meat- delicious flavor and ___________ in
fat. Most are sold _________________. Young and
tender.
Goose – 5 to 18 pounds, best ____________, high in ____.
Market Forms of Poultry: Poultry can be purchased:
 Whole
 Cut up (parts or pieces) - chicken breast split, wings, thighs, boneless skinless chicken
breast, drumsticks
 Part of Poultry:
o breast, wings, thighs, drumsticks, tenderloin, leg (both thigh and drumstick
together, boneless chicken breasts or thighs
 Ground Poultry – used instead of ground beef. Less ___________ and more _________.
Also lower in fat!
 Giblets – edible internal organs, like liver, gizzards (__________________) and heart
 Processed Poultry – cured, smoked, canned, and frozen. _________________________
poultry has a different texture. Found in hot dogs, lunch meats, frozen dinners, etc.
Purchasing Poultry - Label and Package:
 ________________________ on the label (product dating is not a federal requirement).
This shows the last day the product should be sold, but the product will be fresh if
cooked and eaten within 2 days of this date.
 Inspected and Graded by the _______________ (United States Department of
Agriculture)
 Inspection ___________________ Grading ____________________________
Purchasing Tips:
1. Package trays or bags should have very little or __________________in the bottom.
2. Avoid torn and ______________________ packages.
3. Avoid packages that are stacked ____________________ in the refrigerator case.
They may not have been kept cold enough, which shortens shelf life.
4. Frozen poultry should be __________________ to the touch and free of
_______________ and ___________________ in the packaging.
5. Check for freshness:
a. Check for a __________________________________ .
b. Choose poultry birds and pieces that are plump and meaty with smooth,
moist-looking ________________
c. The cut ends of poultry bones should be ___________________ in color; if
they are gray it is _____ fresh.
d. Avoid poultry with traces of feathers. It may not have been handled properly.
** Color of chicken skin doesn’t indicate quality, however turkey skin should
have cream-colored skin.
Storing Poultry
 Uncooked: refrigerate in original wrapping in the coldest part of frig for no longer
than ___________days in coldest part of the refrigerator.
 If wrapped in meat-market paper, _________________________ by rinsing the
poultry with cold water, pat poultry dry, repackage in heavy duty plastic or
several layers of plastic or plastic bag.
 Cooked: Cut into small pieces, cover or wrap tightly and refrigerate no longer than
_______ days.
 In the freezer: Never thaw on the counter. Best way is overnight in the
__________________________ or in ____________________ water or carefully
in the microwave oven.
 Uncooked storage time: up to ____ months. Cooked storage time: up to ___ mo.
Cooking Methods:
 When cooking whole poultry remove ________________________ from the cavity.
o Rinse the cavities several times in cold running water and pat dry with paper
towels.
o Poultry is cooked at a moderate temperature.
o Cook until meat is no longer ________ and the juices ___________ or until
thermometer reads ________________.
o Thermometer should be inserted into the __________ part of meat without
touching the bone.
 Dry heat cooking methods: cooking foods uncovered without added ____________
or _________________. Used on most tender, youngest meat and poultry.
o Grilling – cooking by direct heat. Grill until outside is browned and inside is
well-done. ______________________ the bird for added flavor.
o Broiling- One of the quickest ways of cooking. Season under the skin but
above the meat. Broil close to the heat source, about _________________
inches away. Baste and turn poultry half-way through.
o Roasting – Turkey, duck, and goose are best roasted. Season the bird’s cavity
or insert _________________________. Roast in a shallow pan in the oven,
_______________________ as needed. Trussing- Closes the cavity and bird
legs to make it easier to handle, more compact, and more
_____________________________.
o Frying- Fry in a heavy ___________________ with a small amount of fat, oil, or
butter. Heat on medium high heat and then reduce to __________ or medium
heat. Do not fry ____________________________________ pieces of poultry
at one time or it will not brown well.
o Microwaving- Thaw chicken _______________________ before microwaving.
Cook with a _____________________ because the chicken won’t brown.
Precook chicken at _______ min/lb. before placing it on a grill, to be sure it
cooks thoroughly.
 Moist Heat cooking methods: food is cooked in hot __________________, steam, or a
combination of the two, for longer times at a lower temperature. Used on tougher
pieces of meat and poultry.
o Braising – Brown poultry pieces first in a small amount of ________. Then add
seasonings and a ______________ amount of liquid. Cover and simmer over low
heat for _________________ cooking periods.
o Pressure-Cooking – pressure builds up within the pot, causing the boiling point to
rise. Example: @10 lb. psi, boiling point goes from 212 to ___________.
o Slow-cooking (stewing) – Cook in __________________ of liquid over _____ heat
for a ______________ periods of time. It develops flavors and tenderizes poultry.