2. Part 3 The Preparation of Food
Chapter 20 Poultry
Part 3
The Preparation of Food
Note: This chapter covers buying and storing poultry as well as principles and methods for cooking poultry. This presentation displays the text objective related to each of these topics, followed by information to help students achieve the objective.
Revere

3. Objective List tips for buying poultry.
Discuss: What is poultry? What forms of poultry are available to consumers in most food stores?
List tips for buying poultry.
National Chicken Council

4. Inspection 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.
Discuss: What does an inspection seal on a wing tag tell a retailer about a bird? How are U.S. Grade B and C birds usually used?
National Chicken Council

5. Buying Fresh and Frozen Poultry
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?
Discuss: What signs of quality should you look for when buying fresh and frozen poultry?
What other questions might you ask to help you decide what to choose when buying poultry?
USDA

6. Buying Processed Poultry Products
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.
Discuss: What kinds of food products contain chicken and turkey as ingredients?
USDA

7. Objective
Discuss: What illness-causing bacteria is often found in poultry? How can proper storage help inhibit the growth of bacteria?
Describe how to properly store poultry to maintain its quality.

8. Storing 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.
Discuss: How should you thaw frozen poultry?
How should canned poultry products be stored after opening?
National Chicken Council

9. Objective Describe the principles and methods for cooking poultry.
Discuss: What other foods are affected by food science principles that are similar to those affecting poultry? What cooking method is used to prepare your favorite poultry dish?
Describe the principles and methods for cooking poultry.

10. Food Science Principles of Cooking Poultry
Use moderate temperatures and careful timing to prevent poultry from becoming
tough
dry
flavorless
Discuss: What is the only accurate way to test poultry for doneness?
Why is color not a good indicator of whether poultry is fully cooked?
National Chicken Council

11. Dry Methods of Cooking Poultry
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.
Discuss: What is trussing? What factor determines the amount of time required to broil poultry? How can you shorten the amount of time required to grill poultry? How much fat is needed to fry poultry?
National Chicken Council

12. Moist Methods of Cooking Poultry
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.
Discuss: How can you promote a crisp crust on braised poultry? What flavoring ingredients might be added to the water when stewing poultry?
National Chicken Council

13. Objective Prepare poultry by moist and dry cooking methods.
Discuss: What is the main factor you should consider when choosing a cooking method for poultry?
Prepare poultry by moist and dry cooking methods.

14. Microwaving 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 poultry
Discuss: Why should defrosting in a microwave oven be done only immediately before cooking? How would a microwave oven have been useful in preparing the poultry shown in this photo? What type of poultry will not cook much faster in a microwave oven than in a conventional oven?
National Chicken Council

15. Apply It!
You have chicken wings and drumsticks, ground turkey, and a duck breast in the freezer.
Discuss: How much of the poultry item you chose will you need to feed your family? How will you store any leftovers you might have?
Describe how you will prepare one of these poultry products as a dinner entree for your family of four.

16. Key Question
Note: Encourage students to use this question to help them review chapter information and apply it to their lives.
How will you use information about buying, storing, and cooking poultry when planning meals for your family?

17. Other Questions to Consider
Discuss: What other questions did this chapter raise that you would like to explore?
What is the nutritional value of poultry?
How is oven-fried poultry prepared?
What is the best way to prepare frozen poultry?