Foods Group Reading Activity Group # & Names ° Poultry Working
advertisement
Foods Group Reading Activity Group # & Names ° Poultry Working with your cooking group, take turns reading the sections in chapter 20 (Poultry) in Guide to Good Food, beginning on page 337. Then discuss the following questions and take turns writing the answers: Nutritional Value of Poultry pg. 337 Reader Writer About how many servings of protein foods does each person in your group typically eat in a day? How often does each person eat poultry? Red meats? For people who eat red meat, how can they reduce the amount of saturated fat in their diets? eat more poultry instead of red meat What type of poultry meat is especially lower in fat? Buying Fresh and Frozen Poultry pg. 337 Reader White Writer List the types of poultry mentioned in this section and the characteristics of each: 1. chicken – breast meat light and mild flavored; dark meat stronger flavor 2. turkey - breast meat light and mild flavored; dark meat stronger flavor 3. duck-all dark meat; flavorful 4. goose-all dark meat; flavorful Buying Processed Poultry Product pg. 338 Reader Writer Discuss then write, in your own words, the difference in ingredient labeling that is described. If the label lists a poultry part (ex. breast, leg): it contains fat, skin, and meat If the label lists breast meat or leg meat: it contains only meat Storing Poultry pg. 338 Reader Writer How long should poultry be stored in the refrigerator and freezer? -refrigerate in the coldest part of refrigerator no more than 2-3 days -freeze in moisture proof wrap up to 6 months Food Science Principles pg. 339 Reader Writer How should poultry be cooked to retain flavor and a desirable texture? low temperature and just until done, don’t overcook What is the most accurate way to test for doneness? with a thermometer To what stage should all poultry by cooked? Well-done A pink color does not always mean a bird it undercooked. What might be the cause? chemical reaction caused by gases that combine in the oven Note: Generally, poultry is done cooking when it is no longer pink and the meat can easily be cut. Recipes often say: “The juices should run clear.” Methods of Cooking Poultry pg. 339 Reader Writer Describe how poultry is cooked using each of the cooking methods below. Draw a heart to the left of the healthiest methods of cooking. Roasting – cooked in the oven, usually uncovered Broiling – cooked under direct heat in the oven (only use thinner, smaller pieces) Frying – cooked in hot fat Oven-Frying – cooked in the oven in a small amount of fat Braising – brown the pieces of chicken in a skillet, then cook with a small amount of liquid Stewing – cooked in liquid at a low temperature (simmered) Frozen Poultry pg. 342 Reader Writer List two safe methods of thawing frozen poultry below: a. thaw in refrigerator b. thaw in a plastic bag submersed in cold water Foods Group Reading Activity Poultry cont’d. Group # ° As a group, discuss the answers to the following. Take turns writing the answers. 1. Name the three kinds of poultry most commonly eaten in the United States. chicken, turkey, duck 2. Within what time period should refrigerated poultry be used? within 2-3 days 3. List at least three of the food safety rules to follow when roasting a bird with stuffing. a. stuff the bird just before putting in the oven b. cook to a temperature of 165° c. remove stuffing from bird to serve and store leftovers 4. What is the recommended internal temperature for cooked poultry? thighs, wings, and whole bird -180° F breast pieces- 170°F 5. What are two advantages of partially cooking poultry before placing it on a grill? shorten grilling time ensure the whole piece is cooked through 6. How should poultry pieces be arranged in a microwave oven to ensure even cooking? with bony parts toward the middle of the plate 7. Why is it important to thoroughly wash cutting boards and utensils after preparing raw poultry? helps avoid the possibility of transferring harmful bacteria from uncooked poultry to other foods Foods Group Reading Activity Group # & Names ° Poultry Working with your cooking group, take turns reading the sections in chapter 20 (Poultry) in Guide to Good Food, beginning on page 337. Then discuss the following questions and take turns writing the answers: Nutritional Value of Poultry pg. 337 Reader Writer About how many servings of protein foods does each person in your group typically eat in a day? How often does each person eat poultry? Red meats? For people who eat red meat, how can they reduce the amount of saturated fat in their diets? What type of poultry meat is especially lower in fat? Buying Fresh and Frozen Poultry pg. 337 Reader White Writer List the types of poultry mentioned in this section and the characteristics of each: 1. 2. 3. 4. Buying Processed Poultry Product pg. 338 Reader Writer Discuss then write, in your own words, the difference in ingredient labeling that is described. If the label lists a poultry part (ex. breast, leg): If the label lists breast meat or leg meat: Storing Poultry pg. 338 Reader Writer How long should poultry be stored in the refrigerator and freezer? - Food Science Principles pg. 339 Reader Writer How should poultry be cooked to retain flavor and a desirable texture? What is the most accurate way to test for doneness? To what stage should all poultry by cooked? A pink color does not always mean a bird it undercooked. What might be the cause? Note: Generally, poultry is done cooking when it is no longer pink and the meat can easily be cut. Recipes often say: “The juices should run clear.” Methods of Cooking Poultry pg. 339 Reader Writer Write a brief description of each below. Draw a heart to the left of the healthiest methods of cooking. Roasting – Broiling – Frying – Oven-Frying – Braising – Stewing – Frozen Poultry pg. 342 Reader Writer List two safe methods of thawing frozen poultry below: a. b. Foods Group Reading Activity Group # ° Poultry cont’d. As a group, discuss the answers to the following. Take turns writing the answers. 1. Name the three kinds of poultry most commonly eaten in the United States. 2. Within what time period should refrigerated poultry be used? 3. List at least three of the food safety rules to follow when roasting a bird with stuffing. a. b. c. 4. What is the recommended internal temperature for cooked poultry? thighs, wings, and whole bird breast pieces5. What are two advantages of partially cooking poultry before placing it on a grill? 6. How should poultry pieces be arranged in a microwave oven to ensure even cooking? 7. Why is it important to thoroughly wash cutting boards and utensils after preparing raw poultry?
