1. Chicken Notes

2. Nutritional Values Protein excellent source Helps build and repair tissues Important for concentration excellent source Helps build and repair tissues Important for concentration

3. (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

4. Purchasing 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)

5. 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

6. How 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

7. 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

8. 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

9. Broiling -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

10. Frying -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

11. Oven Fry -bake but spray with oil or cook in a small amount of oil to crisp and for a golden color

12. Braising -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

13. 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

14. Frozen 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

15. Boning 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

16. Complete chicken socrative Room number 460217 Chose the chicken quiz Room number 460217 Chose the chicken quiz