Poultry
Chapter 37
Objectives




Explain the nutritional role of
poultry in the diet.
Describe the types and forms of
poultry sold for food.
Explain how to select and store
poultry.
Describe and demonstrate methods
for preparing and cooking poultry.
Key Terms

Giblits

Myoglobin

Poultry

Truss
Types of poultry

There are four common types of
poultry




Chicken
Turkey
Duck
Goose
Ages of Types of Poultry

Broiler-fryer


Roaster


3-5 months and 4-7 pounds
Stewing Hen


7 weeks and 3-4 pounds
Large and mature (less tender)
Cornish Hen

Young small chicken– one serving
Ages and Types of Poultry

Hen Turkey


Tom Turkey


Female and 8-16 pounds
Male turkey up to 24 pounds
Self-Basting Turkey

Injected with broth, oil, or batter and
seasonings to make it moist and
flavorful
Nutrients in Poultry


Poultry is low in fat and calories
It has





Protein
Niacin
B6 and B12
Calcium
Phosphorus
Tenderness of Poultry

The tenderness of poultry depends
on three things



Size of the bird
Age of the bird
Type of the bird
Difference in Meats


In poultry there is dark and light meat
Dark meat



The more used muscles in the bird they are
fattier
Ducks and geese have more dark meat
because they fly
White meat


Less used muscles in the bird
Domesticated chicken have more because they
don’t use their wings.
Cooking Poultry

There are many ways to cook poultry






Braising
Roasting
Frying
Baking
Boiling
Grilling
Cooking Poultry Cont.


Follow cleanliness procedures to
avoid cross contamination.
Cook until it has an internal
temperature of about 170 degrees.
Checking for Doneness

Some clues to when poultry is done
cooking are:




The meat is white to the bone
The meat is tender
Test heat with thermometer
The juices will run clear
Buying Poultry




“fresh” means that poultry has not
been chilled below 26 degrees.
“frozen” has been chilled below 0
degrees
Don’t buy poultry that has tiny
feathers, bruised skin, off odor or
color, or leaking.
Check the “sell-by date”
Storing Poultry



Can be stored in fridge for a couple
of days but keep it in plastic so
juices leak on other foods.
Use fresh poultry in a couple of
days.
Ever thaw frozen poultry at room
temperature, this may cause
bacteria to grow.
Storing Poultry



Thaw in fridge or in cold water.
Store poultry and stuffing
separately.
Use leftovers in a day or two.

https://www.youtube.com/watch?v
=zW5BFvCmV7k