Chapter 37Foods for Today

Any bird raised for food

Turkey, chicken, duck, goose

Protein Niacin B6 B12 Calcium Phosphorus Iron Lower in fat and

calories than red meat

The difference between white and dark meat is the amount of muscle

Pg 522 A chicken's age determines its tenderness and also its best use. Broiler-fryers are young, usually under 13 weeks old. They

weigh between 2 and 5 pounds These birds are best broiled, grilled, fried, and stir-fried.

Roasters are a little older and bigger -- usually 3 to 5 months old and weighing about 5 pounds. Although they can be cut up and used in many ways, roasting brings out their best.

Stewing hens are usually more than 10 months old and have stopped laying eggs. Weighing between 3 and 7 pounds, stewing hens are tougher than younger birds, but they are flavorful and delicious cooked with moist heat in soups and dishes such as chicken and dumplings.

http://www.recipetips.com/print-tips/t--1286/turkey-types-and-classifications.asp?

I am ordering a Kosher, organic, self-basting, fresh turkey from Giant. Describe what I am getting by using the link above.

Pg 523 http://

www.videojug.com/film/how-to-quarter-a-chicken

Can you tell the class aboutany experiences you have hadwith duck or goose recipes?

Edible internal organs of poultry

Liver, gizzard (stomach), heart

Poultry is inspected and graded by the USDA

Inspection is mandatory

Grading is voluntary

Grade A means practically free of defects, has a good shape and appearance, and is meaty

Fresh means Never chilled below

26 degrees Look for plump

meaty with smooth soft skin. Color may vary due to the diet of the bird

Avoid feathers, bruised or torn skin, leaking packages, and odor

Check sell by datehttp://www.ifood.tv/video/grocery_school_how_to_buy_chicken

http://www.ifood.tv/video/grocery_school_guide_to_cruelty_free_meat

Chapter 36

•Describe the best ways to store poultry

Refrigerate immediately with drip catch

1-2 days Never thaw at room

temperature Use leftovers in 1-2 days or

freeze them

Salmonella!

Rinse with cold water and pat dry with paper towel.

Cook at moderate temperature till well done. Too long or too

high = dry and tough

http://www.videojug.com/film/how-to-tell-if-a-chicken-is-cooked

Sometimes bones in cooked chicken turns dark. (blood cells break down during freezing - no effects

Pink meat after the cooking process can be the result of a chemical reaction between poultry and gases in the oven.

Always cook poultry to a well done stage

The meat thermometer should register 170-180 degrees

Small cuts should be tender and juices should run clear

Broiling Grilling Roasting Frying Braising – brown

first, then add seasonings and liquid. Cover and simmer

Pressure cooking Slow cooking Microwaving – must

be thawed first Avoid coating with

flour as it tends to get gummy

Probably use a sauce for color, as it won’t brown naturally

Extra Credit Create a

crossword puzzle to challenge your classmates ‘ knowledge of meat, protein and poultry terms. Turn in one with

the answers and one blank copy

Begin Immediately Hats Wash Hands Aprons Disinfect counters

and tables Preheat Oven Set Table

Something w low fat dairy

Vegetarian protein dishes

Turkey burgers Soup with

chicken Chicken and

dumplings

Create a cooking show video, starring you or some of your friends, featuring poultry concepts.