Revere

Chapter 20Chapter 20PoultryPoultry

Part 3Part 3

The Preparation of FoodThe Preparation of Food

ObjectiveObjective

• List tips for buying poultry.

National Chicken Council

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

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

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

ObjectiveObjective

• Describe how to properly store poultry to maintain its quality.

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

ObjectiveObjective

• Describe the principles and methods for cooking poultry.

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

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

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

ObjectiveObjective

• Prepare poultry by moist and dry cooking methods.

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

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.

Key QuestionKey Question

How will you use information about buying, storing, and cooking poultry when planning

meals for your family?

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?