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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.