Poultry Notes Nutrients in Poultry Protein Niacin Vitamins

Poultry Notes

Nutrients in Poultry… ¢ ¢ Protein Niacin, Vitamins B 6 and B 12, calcium, Phosphorus and Iron Relatively low in fat Most fat is under skin (removing skin takes away some fat) Light Meat – less exercise Leaner and milder flavor vs. Dark Meat - more exercise Contains more fat

Types: Chicken ¢ Turkey ¢ Duck ¢ Goose ¢ Poultry has a mild flavor!

Duck and Goose ¢ ¢ Usually young birds Best roasted because of fat level

Chicken “Most popular poultry in the U. S. ” The age of the bird determines the tenderness and the type of cooking method selected. Turkey

Forms of Poultry Parts Processing adds to cost l Halves, quarters, or parts l Bone in / Boneless Ground Poultry l Can substitute for ground beef Processed Poultry l Turkey bacon Convenience Forms l Frozen, precooked, deli meat l

Selecting Poultry ¢ Select poultry that: Has smooth soft skin l Is creamy white/yellow colored l ¢ Watch out for: Feathers l Bruising l Torn skin l Leaking l Smells l

Storing and Cooking ¢ ¢ ¢ Keep refrigerated to prevent bacteria growth Cook until well done (juice runs clear) Internal temperature of l l l ¢ 180 deg. – whole poultry, thighs, legs, wings 170 deg. – chicken & turkey breasts 165 deg. – stuffing and ground turkey Cooking methods: l Broil, Grill, Roast, Braise, Sauté, Stew, Barbequing

Moist Heat Cooking Methods Sautéing 1. • Cooking over direct heat using a small amount of fat Stewing 2. • Simmering over low heat in enough liquid to cover the meat Braising 3. • Cooking using a small amount of liquid over low heat in a tightly covered pan. This uses a smaller amount of liquid then with stewing.

Dry Heat Cooking Methods 1. Grilling • Cooking over a direct heat source on an electric, gas, or charcoal grill. 2. Broiling • Cook 4 inches under direct heat 3. Barbequing • Slowly cooking in an open pit or on a spit using coals or hardwoods and gas or electricity as a heat source. The food is also frequently based with a tomato or vinegar based sauce. 4. Roasting • Cooking in the oven in an uncovered pan, and without adding any liquid.

¢ Giblets – Edible poultry organs, liver gizzards, heart ¢ USDA – Grade and inspects poultry F A C T S ¢ Grade A – most commonly found in supermarkets ¢ Poultry should be used within 1– 2 days of it in the fridge! ¢ Salmonella – Food Borne Illness ¢ Cook to internal temperature of at least 165°

3 Card Match 1. 2. 3. 4. 5. 6. 7. 8. Fold three pieces of paper. Each paper should make 8 squares Use the seven cooking terms On one square write the term On the second square write the definition in YOUR own words On the third square draw a picture to represent the term. On the back of the card write in pencil write an answer key. (ex: all grilling cards are number 1) Cut the squares out. Mix the squares up. Trade with a partner and try to match the cards Switch three times, with people from a different kitchen. Have your three partners sign the extra squares. Staple everything together, write your name and circle it on the top card, and place on the counter.