Chicken Notes. Nutritional Values Protein excellent source Helps build and repair tissues Important...
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Transcript of Chicken Notes. Nutritional Values Protein excellent source Helps build and repair tissues Important...
Nutritional Values Protein Nutritional Values Protein• excellent source
• Helps build and repair tissues
• Important for concentration
• excellent source
• Helps build and repair tissues
• Important for concentration
(Nutrition Continued )Fat (Nutrition Continued )Fat• Chicken is low in fat ( unless it is fried)
• fat is located under the skin
• Older birds have more fat
• Dark meat has more fat
• Chicken is low in fat ( unless it is fried)
• fat is located under the skin
• Older birds have more fat
• Dark meat has more fat
Purchasing and Storing ChickenPurchasing and Storing Chicken• 1/2 pound per person
Storing Chicken• Use within 3 days
• Remove from package
• Freeze for 6-8 months (once thawed do not refreeze)
• 1/2 pound per person
Storing Chicken• Use within 3 days
• Remove from package
• Freeze for 6-8 months (once thawed do not refreeze)
Food Science Principles Food Science Principles
Cooking temperatures - Low temp
- too long or too high of a temp will dry it out• Overcooked poultry-• Dry tasteless tough• Undercooked poultry- • Pink firm
Cooking temperatures - Low temp
- too long or too high of a temp will dry it out• Overcooked poultry-• Dry tasteless tough• Undercooked poultry- • Pink firm
How can you tell if chicken is done cookingHow can you tell if chicken is done cooking• Clear juices
• Drumstick breaks at joint
• Fork goes through easily
• Internal temperature of 165 degrees
• Clear juices
• Drumstick breaks at joint
• Fork goes through easily
• Internal temperature of 165 degrees
Cooking Methods…Cooking Methods…
• Always wash chicken first
• Roasting• - breast side up
• - wrap in foil
• - let stand for 10-15 minutes before carving
• Always wash chicken first
• Roasting• - breast side up
• - wrap in foil
• - let stand for 10-15 minutes before carving
• Trussing- pulling the wings and drumsticks back to the tail and tying them together
• Giblets- edible internal organs such as liver and heart
• Trussing- pulling the wings and drumsticks back to the tail and tying them together
• Giblets- edible internal organs such as liver and heart
BroilingBroiling
• - 4-5 inches below heat
• - brush with butter or a liquid so it does not dry out
• - 4-5 inches below heat
• - brush with butter or a liquid so it does not dry out
FryingFrying
• - coat first so it doesn’t get dry
• - fat should not smoke
• - if the oil is too hot the center of the chicken will not cook
• - if the oil is too cold, the chicken will be soggy
• - coat first so it doesn’t get dry
• - fat should not smoke
• - if the oil is too hot the center of the chicken will not cook
• - if the oil is too cold, the chicken will be soggy
Oven FryOven Fry
• -bake but spray with oil or cook in a small amount of oil to crisp and for a golden color
• -bake but spray with oil or cook in a small amount of oil to crisp and for a golden color
BraisingBraising
• - brown in a small amount of fat
• - add water and cook with a cover on
• crisp the crust by
• uncovering for the last 10 minutes
• - brown in a small amount of fat
• - add water and cook with a cover on
• crisp the crust by
• uncovering for the last 10 minutes
Stewing Stewing
• Cooking in a liquid• Do not allow the liquid to boil-
simmer so the meat is not tough
• Cooking in a liquid• Do not allow the liquid to boil-
simmer so the meat is not tough
Frozen poultryFrozen poultry
• Before cooking- thaw
• Thawing chicken- do NOT thaw on the counter top– Chicken should be thawed in the
refrigerator, microwave or under running water
• Before cooking- thaw
• Thawing chicken- do NOT thaw on the counter top– Chicken should be thawed in the
refrigerator, microwave or under running water
Boning chickenBoning chicken
• Cut under the keel bone• Pull meat from the bone to the ribs
– Make sure you pull the tenderloin off
Doesn’t chicken taste better than a burger
• Cut under the keel bone• Pull meat from the bone to the ribs
– Make sure you pull the tenderloin off
Doesn’t chicken taste better than a burger