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Notes For Poultry Unit Creative Cooking II Slide 2 Poultry A term used to describe any domesticated bird i.e. turkey, chicken, duck, goose, guinea hen, Cornish hen A term used to describe any domesticated bird i.e. turkey, chicken, duck, goose, guinea hen, Cornish hen Slide 3 Turkey, chicken and goose are most common Slide 4 Nutrition all contain high quality proteins, iron, phosphorus, and B vitamins. all contain high quality proteins, iron, phosphorus, and B vitamins. amount of fat in poultry varies older bird contains more than younger amount of fat in poultry varies older bird contains more than younger dark meat higher in fat than light meat. Both still lower than red meats dark meat higher in fat than light meat. Both still lower than red meats most fat found under skin, can be reduced by removing it most fat found under skin, can be reduced by removing it because it is lower in fat it is found processed into many forms because it is lower in fat it is found processed into many forms Can end up in hot dogs, bacon, luncheon meats, ham Can end up in hot dogs, bacon, luncheon meats, ham Slide 5 Selection All poultry is federally inspected by USDA for wholesomeness, health and sanitation All poultry is federally inspected by USDA for wholesomeness, health and sanitation Grading is not mandatory but may be done voluntarily Grading is not mandatory but may be done voluntarily Grades A, B & C. Retail is mostly A Grades A, B & C. Retail is mostly A Characteristics of good quality - full fleshed, meaty, well distributed fat, few blemishes on skin, few or no pin feathers Characteristics of good quality - full fleshed, meaty, well distributed fat, few blemishes on skin, few or no pin feathers Slide 6 Age Young birds are tender, used for baking, roasting and frying Young birds are tender, used for baking, roasting and frying Older - less tender used for soups, stews and casseroles Older - less tender used for soups, stews and casseroles Slide 7 Buying Poultry can be purchased fresh, chilled, frozen or canned can be purchased fresh, chilled, frozen or canned can be purchased whole, cut in halves or pieces can be purchased whole, cut in halves or pieces breast, legs, thighs, wings, backs or combos leg-thigh, breast-wing, breast including backs chicken contains more bone in proportion to muscle chicken contains more bone in proportion to muscle however breasts, legs and thighs are meatier than wings and backs Amount per person - with bone = 1# per person, Amount per person - with bone = 1# per person, boneless approximately 1/4-1/3lb. Slide 8 Giblets are the edible organs, typically including the heart, gizzard, liver, and other internal organs are the edible organs, typically including the heart, gizzard, liver, and other internal organsheartgizzardliverheartgizzardliver A whole bird is often packaged with the giblets (sometimes sealed in a bag in the body cavity). A whole bird is often packaged with the giblets (sometimes sealed in a bag in the body cavity). Although it does not technically Although it does not technically fit the definition above, the neck fit the definition above, the neckneck is often included with the giblets, as it must be separated from the body during the process of butchering. Slide 9 Visual Inspection Choose birds with well distributed fat Choose birds with well distributed fat Look for chicken that has a lot of muscle on the thighs and breasts Look for chicken that has a lot of muscle on the thighs and breasts Blemish free skin Blemish free skin Frozen birds should be solidly frozen Frozen birds should be solidly frozen Freezer burn looks pale, dry, frosty areas, be sure wrapper is not torn Freezer burn looks pale, dry, frosty areas, be sure wrapper is not torn Remember some boneless/skinless chicken has been tenderized Remember some boneless/skinless chicken has been tenderized By solutions of sodium and water, you're paying for water weight By solutions of sodium and water, you're paying for water weight Slide 10 Sanitation Poultry is very perishable Poultry is very perishable Proper storage will inhibit salmonellae- bacteria in poultry Proper storage will inhibit salmonellae- bacteria in poultry To refrigerate remove store wrapping, rinse and rewrap To refrigerate remove store wrapping, rinse and rewrap Can be stored in freezer 6-8months Can be stored in freezer 6-8months Once thawed cannot be frozen or will lose quality Once thawed cannot be frozen or will lose quality Watch for cross contamination in cutting utensils and board Watch for cross contamination in cutting utensils and board Slide 11 Principles of Cookery Like all protein food use low to medium temperatures and watch Like all protein food use low to medium temperatures and watch timing, high temp or too long of a cooking time will cause dryness and toughness. timing, high temp or too long of a cooking time will cause dryness and toughness. Method depends on age of the bird Method depends on age of the bird young more tender - dry methods, roasting, broiling, frying older less tender - moist methods, stewing, braising Poultry must be cooked to well-done stage but not overcooked Poultry must be cooked to well-done stage but not overcooked pink color does not mean it is undercooked, pink color may be caused by the chemical reaction, gases in oven combine with substances in poultry to turn flesh pink Bones will turn dark brown when cooked, caused by blood cells Bones will turn dark brown when cooked, caused by blood cells in bone broken down during freezing, color has no effect on flavor Slide 12 Roasting Bird is placed breast side up in shallow pan and placed uncovered in oven at 325 degrees, or internal temp of 185 degrees, trussing-wing tips turned back onto the shoulder and drumsticks tied to tail, to prevent over browning of edges. Bird is placed breast side up in shallow pan and placed uncovered in oven at 325 degrees, or internal temp of 185 degrees, trussing-wing tips turned back onto the shoulder and drumsticks tied to tail, to prevent over browning of edges. If stuffing bird, do not stuff If stuffing bird, do not stuff until placing in oven until placing in oven Remove stuffing Remove stuffing immediately after cooking Slide 13 Broiling Young more tender birds, place meat on broiler pan and brush with margarine, place 4-5 inches from heat source Young more tender birds, place meat on broiler pan and brush with margarine, place 4-5 inches from heat source Slide 14 Frying pieces of poultry are dipped into batter or bread crumbs then fried in 1/2 inch of hot fat in skillet. pieces of poultry are dipped into batter or bread crumbs then fried in 1/2 inch of hot fat in skillet. May be partially cooked in pan and finished in oven May be partially cooked in pan and finished in oven Slide 15 Baking pieces are coated, arranged on baking sheet and baked in moderate oven pieces are coated, arranged on baking sheet and baked in moderate oven Slide 16 Braising Poultry pieces are browned in small amount of fat, then water or liquid is added to skillet and poultry is cooked over low heat 45min-1 hour Poultry pieces are browned in small amount of fat, then water or liquid is added to skillet and poultry is cooked over low heat 45min-1 hour Slide 17 Stewing Poultry is completely covered with water in large kettle, vegetables and seasonings may be added for flavor, liquid is simmered never boiled. Poultry is completely covered with water in large kettle, vegetables and seasonings may be added for flavor, liquid is simmered never boiled. Slide 18 Chicken Tetrazini Recipes to be prepared in lab Slide 19 Chicken Stir - fry Slide 20 Supreme de- la fromage Or Chicken kiev filled with rice Slide 21 Creole chicken Slide 22 Sweet and sour chicken Slide 23 Greek Lemon chicken