1. Mrs. Karen Swope Family and Consumer Sciences Columbian High School
Chapter 20: Poultry
Mrs. Karen Swope
Family and Consumer Sciences
Columbian High School

2. Poultry Defined: Any __________ bird.
Includes: chicken, turkey, duck, goose, guinea hen, and Rock Cornish hen.
Wild poultry: duck, goose, turkey, pheasant, dove, grouse, and quail.

3. Nutritional Value of Poultry
Very good source of ________, _________, iron,_____, B2, and niacin.
Fat content: located just _____________, young birds have less fat than older ones.
Dark meat is ______ in fat than white meat.
Duck and goose have oily meat compared to other poultry. Goose has all dark meat.
Chicken and turkey can be processed into __________, lunch meat for a lower fat alternative.

4. Buying Poultry
All poultry sold across state lines must be _________ inspected.
Quality grades: A, B, C
Grading for quality is _________
Most poultry sold in U.S. is grade A
Grade B,C poultry is used in _________products, such as__________ .

5. Buying Poultry
Most poultry are sold as young birds, providing the most tender meat.
Can be purchased fresh,frozen or canned.
Can be purchased whole or in parts
When buying poultry allow _____ lb.per person.

6. Storing Poultry All poultry is very __________. Meaning:______
Store in coldest area of frig., 2-3 days.
Store giblets separately.
Poultry may be kept frozen for _______ months if properly wrapped.
Thaw frozen poultry in the ________, never on the ___________.
Can also thaw in sink of cold water, change water every 30 min.

7. Principles of Cooking Poultry
High protein food - similar to cooking meat.
Cooking time and temp depends on part being cooked and recipe.
Too high of temp, too long of time results in ______, _______ poultry.
Juices should run ______.

8. Principles of Cooking
Use a meat thermometer inserted at thickest point, do not touch bone; done at _____ * F.
A chemical reaction sometimes occurs in cooked poultry causing some flesh to turn _______; it is _________.
Dark brown color of flesh near bone is caused by the break down of __________ in the bone during freezing; not harmful.

9. Cooking Methods
__________: place bird breast side up, season cavity, roast at 325 * F until meat thermometer reaches 185 *F.
Roasting bags can be used to speed cooking _________builds up in the bag and speeds the cooking process.

10. Cooking Methods
Large birds (turkeys) should be _________. Legs are tied and wings are tucked in.
Remove neck and giblets from cavity before roasting.
If stuffing the bird, loosely pack stuffing in cavity just prior to roasting; can bake stuffing separately in a casserole dish. This is the recommended method.

11. Cooking Methods
Broiling: split bird in half. Place each half on broiling pan. Brush with oil and seasonings.
Broil _______ inches from heat source.

12. Cooking Methods
Frying: cut bird into pieces, coat with flour, egg, crumbs, or batter. Cook in ________ until brown,
Do not fry frozen poultry, thaw completely before frying. Why?_________

13. Fried Chicken

14. Cooking Methods
Oven frying, sometimes called _______: poultry is coated and then baked in the oven minutes.

15. Cooking Methods
______: cut whole bird into breast, thigh, leg, wing pieces.
Add seasoning and sm. amt. of liquid.
Cover and cook on low for minutes.

16. Cooking Methods _______: put whole bird into large kettle.
__________ with liquid and seasonings.
_________ on low heat 1-2 hours, until tender.

17. Cooking Methods Microwaving: is not recommended for large birds.
Small pieces of poultry may be microwaved, but they will not brown.
Small pieces of poultry may be defrosted in the microwave.
To ensure even cooking, place boney portion of drumsticks in the center, meaty portion on the outside.

18. Summary
Poultry is a high protein food, that also contains many other important ________ and _______.
All poultry is perishable. It must be stored and prepared properly to ensure _____ and _______ food.
Poultry may be prepared in many ways. ________ cooking temperature and _______ timing are required.