chapter 20 poultry
DESCRIPTION
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. - PowerPoint PPT PresentationTRANSCRIPT
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Revere
Chapter 20Chapter 20PoultryPoultry
Part 3Part 3
The Preparation of FoodThe Preparation of Food
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ObjectiveObjective
• List tips for buying poultry.
National Chicken Council
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Inspection and GradingInspection 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
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Buying Fresh and Frozen Buying Fresh and Frozen PoultryPoultry
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?
USDA
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Buying Processed Poultry Buying Processed Poultry ProductsProducts
• 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
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ObjectiveObjective
• Describe how to properly store poultry to maintain its quality.
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Storing PoultryStoring Poultry
• 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?
National Chicken Council
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ObjectiveObjective
• Describe the principles and methods for cooking poultry.
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Food Science Principles of Food Science Principles of Cooking PoultryCooking Poultry
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?
National Chicken Council
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Dry Methods of Cooking Dry Methods of Cooking PoultryPoultry
• 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
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Moist Methods of Cooking Moist Methods of Cooking PoultryPoultry
• 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
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ObjectiveObjective
• Prepare poultry by moist and dry cooking methods.
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Microwaving PoultryMicrowaving Poultry
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 poultryNational Chicken Council
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Apply It!Apply It!
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.
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Key QuestionKey Question
How will you use information about buying, storing, and cooking poultry when planning
meals for your family?
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Other Questions to ConsiderOther 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?