1. Chapter 37 Foods for Today
Poultry
OBJECTIVEs: *Identify different kinds of poultry * List the nutrients found in poultry * describe methods to prepare poultry
Chapter 37
Foods for Today

2. Poultry
Any bird raised for food
Turkey, chicken, duck, goose

3. Does a Body Good Protein Niacin B6 B12 Calcium Phosphorus Iron
Lower in fat and calories than red meat

4. White Meat – Dark Meat
The difference between white and dark meat is the amount of muscle

5. Types of Chicken Pg 522 A chicken's age determines its
tenderness and also its best use.
Broiler-fryers are young, usually under 13 weeks old. They weigh between 2 and 5 pounds These birds are best broiled, grilled, fried, and stir-fried.
Roasters are a little older and bigger -- usually 3 to 5 months old and weighing about 5 pounds. Although they can be cut up and used in many ways, roasting brings out their best.
Stewing hens are usually more than 10 months old and have stopped laying eggs. Weighing between 3 and 7 pounds, stewing hens are tougher than younger birds, but they are flavorful and delicious cooked with moist heat in soups and dishes such as chicken and dumplings.

6. Types of Turkey
I am ordering a Kosher, organic, self-basting, fresh
turkey from Giant. Describe what I am getting by
using the link above.

7. Cutting up a Bird
Pg 523

8. Duck and Goose Can you tell the class about
any experiences you have had
with duck or goose recipes?

9. Giblets Edible internal organs of poultry
Liver, gizzard (stomach), heart

10. Signs of Quality Poultry is inspected and graded by the USDA
Inspection is mandatory
Grading is voluntary

11. Grading
Grade A means practically free of defects, has a good shape and appearance, and is meaty

12. How To Buy Chicken Fresh means
Never chilled below 26 degrees
Look for plump meaty with smooth soft skin. Color may vary due to the diet of the bird
Avoid feathers, bruised or torn skin, leaking packages, and odor
Check sell by date

13. Ethical Issue

14. poultry
OBJECTIVES:
Describe the best ways to store poultry
Chapter 36

15. Storing Refrigerate immediately with drip catch 1-2 days
Never thaw at room temperature
Use leftovers in 1-2 days or freeze them

16. cooking
Salmonella!
Rinse with cold water and pat dry with paper towel.
Cook at moderate temperature till well done.
Too long or too high = dry and tough

17. Color
Sometimes bones in cooked chicken turns dark. (blood cells break down during freezing - no effects
Pink meat after the cooking process can be the result of a chemical reaction between poultry and gases in the oven.

18. Is it Done? Always cook poultry to a well done stage
The meat thermometer should register degrees
Small cuts should be tender and juices should run clear

19. Methods of Cooking Broiling Grilling Roasting Frying
Braising – brown first, then add seasonings and liquid. Cover and simmer

20. Methods cont Pressure cooking Slow cooking
Microwaving – must be thawed first
Avoid coating with flour as it tends to get gummy
Probably use a sauce for color, as it won’t brown naturally

21. That’s All Folks Extra Credit
Create a crossword puzzle to challenge your classmates ‘ knowledge of meat, protein and poultry terms.
Turn in one with the answers and one blank copy

22. Today we will create and serve a healthier version of a fast food favorite
Begin Immediately
Hats
Wash Hands
Aprons
Disinfect counters and tables
Preheat Oven
Set Table

23. More Action Ideas for Labs
Something w low fat dairy
Vegetarian protein dishes

24. Lab ideas
Turkey burgers
Soup with chicken
Chicken and dumplings

25. Extension Activity
Create a cooking show video, starring you or some of your friends, featuring poultry concepts.