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Examples of domesticated birds raised for meat
-chicken
-turkey
-duck
-geese
-guinea fowl
-pigeons
-game birds
-emu & ostrich
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How is ready to eat poultry classified as? (2)
Age & gender
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Chicken) broilers/fryers: how much do these weigh?
3-5 pounds
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Chicken) broilers/fryers: 3 characteristics about these?
-soft skin
-tender meat
-flexible breastbone
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Chicken) roasters: how much do these weigh?
6-8 pounds
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Chicken) roasters: characteristic of breastbone
Breastbone is less flexible
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Chicken) capons: how much do they weigh?
12-14 pounds
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Chicken) capons: what is significant about tenderness and juiciness of the meat?
It is comparable to broiler/fryers
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Chicken) Cornish game hens: how much do they weigh?
2 pounds
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Chicken) Cornish game hens: what is significant about their meat?
It is tender meat
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Chicken) mature chickens: characteristics of their meat, skin, and breastbone (3)
-meat is tougher
-skin is coarser
-breastbone less flexible
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Turkey) fryer-roasters: how much do they weigh?
7 pounds
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Turkey) fryer-roasters: characteristic of their age?
Very young
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Turkey) how much do hens weigh?
14 pounds
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Turkey) how much do toms weigh?
26 pounds
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Composition of the meat) in what 3 ways is it similar to meat?
-muscle tissue
-CT
-adipose tissue
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Composition of the meat) what determines its color?
myoglobin
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Inspection) what did the wholesome poultry products act 1968 state?
Poultry shipped across state lines must be inspected
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Inspection) why did USDA inspect before and after slaughter?
To ensure that poultry was being processed under sanitary conditions
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Inspection) which plan are plants encouraged to follow?
HACCP
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Grading) 2 facts by this
-voluntary
-paid by producer
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Grading) what are the 3 grades?
A,B, C
*has a USDA grade shield
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Grading) when is the USDA grade shield present
?
When USDa graded it
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Grading) what are the 4 criteria?
-conformation
-fleshing
-fat
blemishes
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Grading) criteria: conformation
Shape of carcass
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Grading) criteria: fleshing
Amount of meat on bird
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Grading) criteria: fat
Amount & distribution
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Grading) criteria: belmishes
Best have none
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What are the 6 types of poultry
-fresh
-frozen
-cooked
-sliced
-canned
-dehydrated
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4 styles of poultry
-live
-dressed
-read-to-cook
- -convenience categories
- *smaller pieces
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7 types of processed poultry
-canned/dried soups
-frozen dinners
-pot pies
-sausages
-hot dogs
-burgers
-bologna
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Misc) how are chicken nuggets usually made?
Made with meat and skin
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Misc) are hormones allowed in poultry?
no
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Misc) under what condition are antibiotics allowed?
There has to be a withdrawal period to insure there are no antibiotics before slaughter
*can use them while growing up but must go cold turkey before they get slaughtered
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Misc) are additives allowed in fresh chicken?
no
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Misc) are additives allowed in processed chicken?
yes
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Misc) what's the poultry buyers guide?
Provides method for standardization among poultry products
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How much to buy) what's the rule of thumb?
.5 pound + per serving
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How much to buy) what should one factor when purchasing ready to cook poultry? (2)
Factor in inedible bone & unwanted fat when buying
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How much to buy) what is the exception for the rule of thumb? and why?
Ducks and geese bc they have more fat to melt off
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How much to buy) which type of poultry is the most economical ?
Ready-to-cook poultry
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Chicken most eaten in worldwide) mexico
Shredded tacos
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Chicken most eaten in worldwide) Chinese (2)
Cut up and stir fry
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Chicken most eaten in worldwide) Italians?
Whole roast chicken with rosemary
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Chicken most eaten in worldwide) africa
Chicken with tomatoes & peanuts, ground nut stew
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Chicken most eaten in worldwide) French
Chicken braised in red wine
*coq au vin
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Chicken most eaten in worldwide) North American (2)
-fried chicken
-chicken & dumpling
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Safety tips) best way to thaw frozen poultry
Best done in fridge
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Safety tips) 2 safety tips for stuffing
-prepared & cooked separately
-minimum temp of 165
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Safety tips) what does brining do?
Increases water content resulting in juicy, flavorful meat
*sucks up the liquid content onto the meat creating this tasty meat
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Thawing frozen poultry) how many days does it take to thaw 3.5 pounds of chicken?
1 day
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Thawing frozen poultry) how many days does it take to thaw out turkey?
1-5 days
*depends on weight
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Changed during prep) when properly prepared, how does it come out?
Tender juicy
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Changed during prep) when it is overcooked, how does it come out?
Dry, tough, stringy
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Changed during prep) what can the fats be used for? (2)
To baste poultry or create sauces
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Changed during prep) what is basting? (2)
-adds flavor
-keeps meat tender & moist
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Changed during prep) what happens to the fat during heating?
It melts off
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Determining doneness) what should be the internal temp?
165
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Determining doneness) color change
-golden brown skin with juices running clear
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Determining doneness) touch (2)
- -Firm flesh
- *white more than dark
-drumstick should easily move at joint
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Determining doneness) time/weight charts
Should be on packaging
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Determining doneness) how long does it take for a 3.5 pound chicken at 350 degrees?
1.5 hours
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Determining doneness) what is determining factor about how long turkey will take to cook?
It all depends on the weight of the trueky
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Stuffing) what is stuffing?
product is placed in cavity if a bird during cooking
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Stuffing) dressing?
heated separately in a pan and served as a side
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Stuffing) what is mirepoix? (3)
-2;1;1 ratio by weight of onions, celery, carrots
-lightly sauteed
-flavored with spices & herbs
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Dry-heat prep) what's breast up?
Juices escape and can be used as asauce
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Dry-heat prep) what is breast down?
juice stays in creating more juicy meat
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Dry-heat prep) what can prevent cracking skin and dry meat? (2)
Season inside the cavity and oil skin
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Dry-heat prep) how often should you baste bird with juices?
Every 20 mins
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Dry-heat prep) What is trussed and why is it done?
Tie legs & wings agsint body of bird to prevent overcooking before breast is done
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Dry-heat prep) ducks and geese: due to high fat content what it required?
Pricking the skin to release the fat
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Dry-heat prep) ducks and geese: should you stuff cavity why or why not?
no bc the product will become soaked in fat
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Dry-heat prep) 4 ways to carve?
-breast
-wing
-leg
-thigh
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Dry-heat prep) how long should you wait to carve turkey and why?
20 mins to help flesh firm and prevent cooling and drying
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Dry-heat prep) broiling & grilling: what type of pieces are usually used?
Cup up pieces
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Dry-heat prep) broiling & grilling: where does marination occur?
Should take place inn fridge
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Dry-heat prep) broiling & grilling: what should be done with utensils exposed to raw meat?
They should be washed before used for serving
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Dry-heat prep) broiling & grilling: skin stance (2)
Skin should be up when oven broiling
Skin should be down when grilling
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Dry-heat prep) broiling & grilling: when should you add sauces?
During the last 15 mins
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Dry-heat prep) frying: saute
Cook small pieces for quick prep
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Dry-heat prep) frying: pan fry - when to bread and why?
-breaded or floured before cooking to keep moisture from being lost and adds flavor
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Dry-heat prep) frying: deep fry (2)
-breaded and submerged in fat
-cook at 325-350
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Dry-heat prep) frying: stir fry (2)
-lightly frying bite sized bone pieces
-can add veggies, soy sauce, other seasoning
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Moist-heat prep) which method is good for older, tougher bird?
Braising or fricassing
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Moist-heat prep) function of braising or fricassing?
Slow, moist heating tenderizer meat
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Moist-heat prep) what is stewing? (4)
-cover in cold salted water
-bring to boil
-reduce heat
-simmer
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Moist-heat prep) poaching? (4)
-cook in 1.3 cup of water
-bring to boil
-reduce
-simmer about 10-15 mins
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Storage of poultry) what is 2 main bacteria?
-camplyobacter
-salmonella
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Storage of poultry) refrigerated : how long can fresh ready to eat poultry be kept at less 40 F?
Up to 3 days
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Storage of poultry) refrigerated : how should it be stored in?
Vapor proof wrapping to avoid contamination
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Storage of poultry) refrigerated : where should it be kept?
Best to keeop on bottom shelf
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Storage of poultry) frozen : whole poultry can be stored at 0F for how long?
6-12 months
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Storage of poultry) frozen : cooked leftovers can be stored up to how long?
4 months
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