Chapter 22 Poultry Cookery Contents Section 22 1

Chapter 22 Poultry Cookery Contents § Section 22. 1 Poultry Basics § Section 22. 2 Cooking Poultry Glencoe Culinary Essentials Chapter 22 Poultry Cookery 1

Chapter 22 Poultry Cookery Section 22. 1 Poultry Basics • Poultry products are available in a variety of forms and classes. • They must be handled and stored properly to stay fresh. Glencoe Culinary Essentials Chapter 22 Poultry Cookery 2

Chapter 22 Poultry Cookery Content Vocabulary Academic Vocabulary poultry acceptable kind indicate maturity connective tissue light meat dark meat giblets market form ready-to-cook trussing Glencoe Culinary Essentials Chapter 22 Poultry Cookery 3

Chapter 22 Poultry Cookery What Is Poultry? • Poultry is less expensive than many meat products and can be used in a wide variety of dishes. poultry Birds that are raised for human consumption. Glencoe Culinary Essentials Chapter 22 Poultry Cookery 4

Chapter 22 Poultry Cookery What Is Poultry? • The USDA categorizes poultry according to kind. • Each kind is divided into different classes based on age and gender. kind Species. Glencoe Culinary Essentials Chapter 22 Poultry Cookery 5

Chapter 22 Poultry Cookery What Is Poultry? • Light meat has less fat and cooks faster. • Dark meat has more fat and cooks slower. light meat dark meat Lighter colored wing and breast meat found on birds that rarely fly. Parts of a bird that have more muscle and connective tissue. Which type of poultry meat do you prefer? Glencoe Culinary Essentials Chapter 22 Poultry Cookery 6

Chapter 22 Poultry Cookery Evaluating Poultry • Poultry is available in many market forms: • fresh • frozen • canned market form The form poultry is in when it is purchased. Glencoe Culinary Essentials Chapter 22 Poultry Cookery 7

Chapter 22 Poultry Cookery Evaluating Poultry • Style refers to the state the bird is in when purchased: • • whole or in parts bone-in or boneless ground ready-to-cook Glencoe Culinary Essentials Chapter 22 Poultry Cookery ready-to-cook Food that has been prepared and packaged. 8

Chapter 22 Poultry Cookery Evaluating Poultry • Poultry quality can be judged by: • color – should vary from cream to yellow – should not be purple or green – should not have dark wing tips • odor/feel – should not have a strong odor – should not feel sticky Glencoe Culinary Essentials Chapter 22 Poultry Cookery 9

Chapter 22 Poultry Cookery Evaluating Poultry • All poultry must be federally inspected by the USDA and most should also be graded. • Grade A poultry must: – be plump and meaty. – have clean skin. – have no broken bones. – have all feathers plucked out. Glencoe Culinary Essentials Chapter 22 Poultry Cookery 10

Chapter 22 Poultry Cookery Handling and Storage • Fresh and frozen poultry must be handled very carefully to prevent illness or spoilage. • Place fresh poultry in cold storage or ice immediately upon receiving it and freeze if not used within two to three days. Glencoe Culinary Essentials Chapter 22 Poultry Cookery 11

Chapter 22 Poultry Cookery Section 22. 2 Cooking Poultry • You can use a variety of dry and moist techniques to cook tender, well-done poultry. Glencoe Culinary Essentials Chapter 22 Poultry Cookery 12

Chapter 22 Poultry Cookery Content Vocabulary Academic Vocabulary render process baste principle dredging crosshatch smoking point pressure-frying rondeau stuffing cavity Glencoe Culinary Essentials Chapter 22 Poultry Cookery 13

Chapter 22 Poultry Cookery Poultry Cooking Principles • A variety of moist and dry methods can be used to prepare poultry, making it one of the most versatile food products. • Using lower temperatures and longer cooking times can produce moist results. Glencoe Culinary Essentials Chapter 22 Poultry Cookery 14

Chapter 22 Poultry Cookery Poultry Cooking Principles • Roasting and Baking: • makes poultry golden brown outside and tender and juicy inside • baste poultry to retain moisture, except for ducks and geese, which have a high fat content Glencoe Culinary Essentials Chapter 22 Poultry Cookery baste A process in which fat drippings are spooned over a large bird every 15 – 20 minutes. 15

Chapter 22 Poultry Cookery Poultry Cooking Principles • Broiling or Grilling: • poultry should have a wellbrowned surface and crosshatch grill marks • use smaller birds or poultry pieces crosshatch Grill mark set at a 90 -degree angle. Glencoe Culinary Essentials Chapter 22 Poultry Cookery 16

Chapter 22 Poultry Cookery Poultry Cooking Principles Describe each of the following poultry frying techniques. Technique Description Pan-Frying Poultry is dipped in a batter or seasoned flour mixture and then fried in a pan Deep-Frying Poultry is coated before frying, then lowered in a basket into hot oil Pressure-Frying Uses a commercial pressure frier to cook foods more quickly and at lower temperatures than other frying methods Glencoe Culinary Essentials Chapter 22 Poultry Cookery 17

Chapter 22 Poultry Cookery Poultry Cooking Principles • Sautéing: • cook poultry in an open pan until brown and juicy • requires little fat Glencoe Culinary Essentials Chapter 22 Poultry Cookery 18

Chapter 22 Poultry Cookery Poultry Cooking Principles • Simmering and Poaching: • do not create strong flavors, so flavored liquid should be used in cooking • liquid should completely cover the poultry • the broth can be reserved for other uses, such as gravies and sauces Glencoe Culinary Essentials Chapter 22 Poultry Cookery 19

Chapter 22 Poultry Cookery Poultry Cooking Principles • Braising: • starts with dry-heat cooking and ends with moist -heat cooking • gets more flavor from its cooking liquid • the liquid can be reserved for other uses, such as gravies and sauces Glencoe Culinary Essentials Chapter 22 Poultry Cookery 20

Chapter 22 Poultry Cookery Stuffings • All parts of stuffed food, including the stuffing, must be cooked to 165ºF (74ºC) according to the FDA Model Food Code. • Bacteria can quickly multiply in the bird’s cavity so to be safe, prepare the stuffing separately. stuffing cavity Seasoned food mixture often made with bread. Hollow interior. Glencoe Culinary Essentials Chapter 22 Poultry Cookery 21

Chapter 22 Poultry Cookery Plating Poultry • Poultry should be presented attractively to the diner. • Side dishes may include vegetables, casseroles, rice, potatoes, and pasta. Glencoe Culinary Essentials Chapter 22 Poultry Cookery 22

Chapter 22 Poultry Cookery Chapter Summary Section 22. 1 Poultry Basics • All poultry must be inspected for safety by the USDA. The USDA first sorts poultry by species, then by age and gender. • Fresh and frozen poultry are highly perishable and must be handled carefully. • Fresh poultry should be used or frozen within 72 hours. Glencoe Culinary Essentials Chapter 22 Poultry Cookery 23

Chapter 22 Poultry Cookery Chapter Summary Section 22. 2 Cooking Poultry • Follow cooking instructions for each type of bird. • Roasting, baking, broiling, grilling, sautéing, panfrying, deep-frying, and pressure- frying are all ways to cook poultry using dry heat. • Simmering, poaching, and braising are moistheat cooking methods that use liquids. • Stuffing must be prepared properly and stored separately from the bird. Glencoe Culinary Essentials Chapter 22 Poultry Cookery 24

Chapter 22 Poultry Cookery Review Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions. Start Glencoe Culinary Essentials Chapter 22 Poultry Cookery 25

Chapter 22 Poultry Cookery poultry aves de corral Birds that are raised for human consumption. Las aves que se crían para el consumo humano. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 26

Chapter 22 Poultry Cookery kind tipo Species. Especie. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 27

Chapter 22 Poultry Cookery maturity madurez A bird’s age. La edad de un pájaro. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 28

Chapter 22 Poultry Cookery connective tissue tejido conjuntivo Tissue that holds muscle fiber together. Tejido que mantiene unida la fibra muscular. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 29

Chapter 22 Poultry Cookery light meat carne blanca Lighter colored wing and breast meat found on birds that rarely fly. Carne de color claro de las alas y de la pechuga de aves que no vuelan frecuentemente. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 30

Chapter 22 Poultry Cookery dark meat carne oscura Parts of a bird that have more muscle and connective tissue. Partes de un ave que tiene más músculo y tejido conectivo. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 31

Chapter 22 Poultry Cookery giblets menudencia The edible internal organs of a bird. Órganos internos de un pájaro que son comestibles. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 32

Chapter 22 Poultry Cookery market forma al vender The form poultry is in when it is purchased. La manera de cómo se compran los aves en el mercado. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 33

Chapter 22 Poultry Cookery ready-to-cook listo para comer Food that has been prepared and packaged. Los alimentos que han sido preparados y envasados. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 34

Chapter 22 Poultry Cookery trussing amarrar Tying up a bird’s wings and legs against the body. Atar las alas y patas de un pájaro contra su cuerpo. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 35

Chapter 22 Poultry Cookery render derretir To melt. Hacer líquido. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 36

Chapter 22 Poultry Cookery baste rociar con su jugo (bañar con su jugo) A process in which fat drippings are spooned over a large bird every 15 – 20 minutes. Un proceso en el que se agregan cucharadas de la grasa que escurre al ave cada 15 -20 minutos. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 37

Chapter 22 Poultry Cookery dredging cubrir con harina Coat foods with flour; coating poultry parts with seasoned flour. Cubrir los alimentos con harina; recubrir las partes del ave con harina sazonada. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 38

Chapter 22 Poultry Cookery crosshatch parrilla cruzada Grill mark set at a 90 degree angle. Parrilla cuyas barras se cruzan en un ángulo de 90 grados. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 39

Chapter 22 Poultry Cookery smoking point punto de humo The temperature at which an oil will smoke in a pan. La temperatura a la que humo sale del aceite en una sartén. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 40

Chapter 22 Poultry Cookery pressure-frying freir a presión Cooking foods more quickly and at lower temperatures. Cocinar los alimentos con mayor rapidez y en temperaturas más bajas. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 41

Chapter 22 Poultry Cookery stuffing relleno Seasoned food mixture often made with bread. Mezcla de comida sazonada y hecha a menudo con pan. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 42

Chapter 22 Poultry Cookery cavity cavidad Hollow interior. Interior hueco. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 43

Chapter 22 Poultry Cookery acceptable aceptable (admisible) Of good quality. De buena calidad. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 44

Chapter 22 Poultry Cookery indicate indicar To show. Mostrar. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 45

Chapter 22 Poultry Cookery process proceso Series of actions. Serie de acciones. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 46

Chapter 22 Poultry Cookery principle principio Rule. Regla. Show Definition Glencoe Culinary Essentials Chapter 22 Poultry Cookery 47

End of Chapter 22 Poultry Cookery