Poultry GRADE 11 Objectives: At the end of this lesson, students should be able to: ► Define the term poultry ► Differentiate among the different types of poultry ► Describe the composition and structure ► Discuss the effects of cooking on poultry ► Outline steps in deboning the leg, thigh or breast of the chicken. ► Discuss steps in stuffing and cooking a deboned part of the chicken. ► Suggest guidelines to follow when selecting and purchasing chicken ► Differentiate among the different market forms of poultry. Engagement Activity: POULTRY Come up with some words associated with poultry Use the words to create a jingle What is Poultry? ► This is the name given to birds that can be eaten for food or kept for their eggs. Poultry includes ducks, geese, pigeons, turkey, and chicken. In the Caribbean, chicken is one of the most widely used sources of protein. It is relatively economical and usually available. Table: Composition and Structure: ► The flesh of poultry and game birds is muscle tissue. Muscle tissue is composed of: Water( about 75%) protein(about 20%) Fat(5%). Other elements, including carbohydrate, in small quantities. Muscles consist of muscle fibers held together in bundles by connective tissues. Maturity and Tenderness: The tenderness of a piece of poultry is related to connective tissue. Connective tissue increases with: Use or exercise of the muscle Maturity or age of the animal Selecting and Purchasing Poultry: Poultry is usually sold ready to cook. This means that the bird is bled , feathers plucked and the head, feet and guts removed. ► Consider the method of cooking. ► Creamy white unbroken skin ► Plump firm pink flesh ► Frozen poultry should be properly packaged with no freezer burs or ice crystals. ► Fresh poultry smell. ► Avoid poultry with discolouration. Market Forms: ► Whole birds—cleaned, head & feet removed ► Breasts—whole or half, with skin and bones, boneless, or boneless and skinless ► Whole legs—usually bone-in with skin ► Thighs—bone-in or boneless, with or without skin ► Drumsticks—bone-in, with or without the skin ► ► Ground poultry Processed poultry—ex: patties, sausages or bacon Storing Poultry: ► ► ► ► . Fresh poultry should be placed on refridgerator immediately after purchase. Fresh poultry should be used within two days. Remove giblets and store separately from fresh birds. Wrap carefully to avoid freezer burns when keeping birds for an extended period of time. Frozen birds may be kept for up to three months. ► Section birds to be frozen according to use. Effect of heat on poultry: ► The effects of heat on Poultry are the same as those for meat. It has less flavor than meat , therefore more condiments and sauces can be used to enhance flavour. The methods of cooking used will be determined by the age and fat content. Thorough cooking of Poultry is required because it is a source of Salmonella bacteria. ► Poultry cut into parts will have a shorter cooking time than that cooked whole. Stuffed roasted poultry will take a longer time to cook than unstuffed Preparation for roasting: ► Ensure that the cavity is completely free of entrails ► Wash chicken thoroughly inside and outside ► Pat dry with a kitchen towel ► Season interior lightly with salt and pepper ► Stuff neck and body cavity ► Season outside lightly ► Put on roasting pan and place In oven ► Occasional basting during cooking especially for young birds Assignments: ► Students will draw a chart to differentiate among the different types of poultry. Rubric Content 10 Organisation and Creativity 4 Punctuality 1 Total 15 ► Explain three changes that takes place in poultry when heat is applied. 9mrks ► Present a booklet with three recipes on deboned poultry. One recipe each should be for the leg, the thigh and the breast. Rubric List of ingredients 5 Method 5 Picture 3 Name of recipe 1 Punctuality 1 Total 15 Assignment: ► Make a reminder to place on the refridgerator, five ways to appropriately store chicken Rubric Content 5 Organization and creativity 4 Punctuality 1 Total 10 5. On a brochure, display five market forms of poultry Rubric Content 5 Organisation and creativity 4 Punctuality 1 Total 10
