glencoe culinary essentials chapter 22 poultry cookery 1 contents chapter 22 poultry cookery ...

Glencoe Culinary Essentials Chapter 22 Poultry Cookery 1

Contents

Chapter 22 Poultry Cookery

Section 22.1 Poultry Basics

Section 22.2 Cooking Poultry

Glencoe Culinary Essentials Chapter 22 Poultry Cookery


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• Poultry products are available in a variety of forms and classes.

• They must be handled and stored properly to stay fresh.

Section 22.1 Poultry Basics



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Content Vocabulary Academic Vocabularyacceptable

indicate

poultry

kind

maturity

connective tissue

light meat

dark meat

giblets

market form

ready-to-cook

trussing



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• Poultry is less expensive than many meat products and can be used in a wide variety of dishes.

What Is Poultry?

poultryBirds that are raised for human consumption.



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• The USDA categorizes poultry according to kind.

• Each kind is divided into different classes based on age and gender.

What Is Poultry?

kindSpecies.



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• Light meat has less fat and cooks faster.• Dark meat has more fat and cooks slower.

What Is Poultry?

light meatLighter colored wing and breast meat found on birds that rarely fly.

dark meatParts of a bird that have more muscle and connective tissue.

Which type of poultry meat do you prefer?



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• Poultry is available in many market forms: • fresh• frozen• canned

Evaluating Poultry

market formThe form poultry is in when it is purchased.



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• Style refers to the state the bird is in when purchased:

• whole or in parts• bone-in or boneless• ground• ready-to-cook

Evaluating Poultry

ready-to-cookFood that has been prepared and packaged.



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• Poultry quality can be judged by:

• color – should vary from cream to yellow– should not be purple or green– should not have dark wing tips

• odor/feel– should not have a strong odor– should not feel sticky

Evaluating Poultry



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• All poultry must be federally inspected by the USDA and most should also be graded.

• Grade A poultry must: – be plump and meaty.– have clean skin.– have no broken bones.– have all feathers plucked out.

Evaluating Poultry



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• Fresh and frozen poultry must be handled very carefully to prevent illness or spoilage.

• Place fresh poultry in cold storage or ice immediately upon receiving it and freeze if not used within two to three days.

Handling and Storage



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• You can use a variety of dry and moist techniques to cook tender, well-done poultry.

Section 22.2 Cooking Poultry



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Content Vocabulary Academic Vocabularyrender

baste

dredging

crosshatch

smoking point

pressure-frying

rondeau

stuffing

cavity

process

principle



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• A variety of moist and dry methods can be used to prepare poultry, making it one of the most versatile food products.

• Using lower temperatures and longer cooking times can produce moist results.

Poultry Cooking Principles



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• Roasting and Baking:• makes poultry golden

brown outside and tender and juicy inside

• baste poultry to retain moisture, except for ducks and geese, which have a high fat content


basteA process in which fat drippings are spooned over a large bird every 15–20 minutes.



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• Broiling or Grilling: • poultry should have a well-

browned surface and crosshatch grill marks

• use smaller birds or poultry pieces


crosshatchGrill mark set at a 90-degree angle.



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Describe each of the following poultry frying techniques.

Pan-Frying Poultry is dipped in a batter or seasoned flour mixture and then fried in a pan

Deep-Frying Poultry is coated before frying, then lowered in a basket into hot oil

Pressure-Frying Uses a commercial pressure frier to cook foods more quickly and at lower temperatures than other frying methods

Technique Description




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• Sautéing:• cook poultry in an

open pan until brown and juicy

• requires little fat




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• Simmering and Poaching:

• do not create strong flavors, so flavored liquid should be used in cooking

• liquid should completely cover the poultry• the broth can be reserved for other uses,

such as gravies and sauces




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• Braising: • starts with dry-heat

cooking and ends with moist-heat cooking

• gets more flavor from its cooking liquid

• the liquid can be reserved for other uses, such as gravies and sauces




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• All parts of stuffed food, including the stuffing, must be cooked to 165ºF (74ºC) according to the FDA Model Food Code.

• Bacteria can quickly multiply in the bird’s cavity so to be safe, prepare the stuffing separately.

Stuffings

stuffingSeasoned food mixture often made with bread.

cavityHollow interior.



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• Poultry should be presented attractively to the diner.

• Side dishes may include vegetables, casseroles, rice, potatoes, and pasta.

Plating Poultry



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Chapter Summary

Section 22.1Poultry Basics• All poultry must be inspected for safety by the

USDA. The USDA first sorts poultry by species, then by age and gender.

• Fresh and frozen poultry are highly perishable and must be handled carefully.

• Fresh poultry should be used or frozen within 72 hours.



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Chapter Summary

Section 22.2Cooking Poultry• Follow cooking instructions for each type of bird. • Roasting, baking, broiling, grilling, sautéing, pan-

frying, deep-frying, and pressure- frying are all ways to cook poultry using dry heat.

• Simmering, poaching, and braising are moist-heat cooking methods that use liquids.

• Stuffing must be prepared properly and stored separately from the bird.



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ReviewReview

Start

Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions.

The slides in this section include both English and Spanish terms and definitions.



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Show Definition

Birds that are raised for human consumption.

Las aves que se crían para el consumo humano.

poultry aves de corral



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Show Definition

Species. Especie.

kind tipo



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Show Definition

A bird’s age. La edad de un pájaro.

maturity madurez



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Show Definition

Tissue that holds muscle fiber together.

Tejido que mantiene unida la fibra muscular.

connective tissue tejido conjuntivo



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Show Definition

Lighter colored wing and breast meat found on birds that rarely fly.

Carne de color claro de las alas y de la pechuga de aves que no vuelan frecuentemente.

light meat carne blanca



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Show Definition

Parts of a bird that have more muscle and connective tissue.

Partes de un ave que tiene más músculo y tejido conectivo.

dark meat carne oscura



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Show Definition

The edible internal organs of a bird.

Órganos internos de un pájaro que son comestibles.

giblets menudencia



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Show Definition

The form poultry is in when it is purchased.

La manera de cómo se compran los aves en el mercado.

market form forma al vender



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Show Definition

Food that has been prepared and packaged.

Los alimentos que han sido preparados y envasados.

ready-to-cook listo para comer



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Show Definition

Tying up a bird’s wings and legs against the body.

Atar las alas y patas de un pájaro contra su cuerpo.

trussing amarrar



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Show Definition

To melt. Hacer líquido.

render derretir



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Show Definition

A process in which fat drippings are spooned over a large bird every 15–20 minutes.

Un proceso en el que se agregan cucharadas de la grasa que escurre al ave cada 15-20 minutos.

baste rociar con su jugo(bañar con su jugo)



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Show Definition

Coat foods with flour; coating poultry parts with seasoned flour.

Cubrir los alimentos con harina; recubrir las partes del ave con harina sazonada.

dredging cubrir con harina



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Show Definition

Grill mark set at a 90-degree angle.

Parrilla cuyas barras se cruzan en un ángulo de 90 grados.

crosshatch parrilla cruzada



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Show Definition

The temperature at which an oil will smoke in a pan.

La temperatura a la que humo sale del aceite en una sartén.

smoking point punto de humo



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Show Definition

Cooking foods more quickly and at lower temperatures.

Cocinar los alimentos con mayor rapidez y en temperaturas más bajas.

pressure-frying freir a presión



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Show Definition

Seasoned food mixture often made with bread.

Mezcla de comida sazonada y hecha a menudo con pan.

stuffing relleno



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Show Definition

Hollow interior. Interior hueco.

cavity cavidad



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Show Definition

Of good quality. De buena calidad.

acceptable aceptable (admisible)



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Show Definition

To show. Mostrar.

indicate indicar



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Show Definition

Series of actions. Serie de acciones.

process proceso



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Show Definition

Rule. Regla.

principle principio

End of

Chapter 22Poultry Cookery

glencoe culinary essentials chapter 22 poultry cookery 1 contents chapter 22 poultry cookery ...

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