Transcript Foods

Foods
Poultry Notes
Poultry
• Any domesticated bird.
• The most common in the US are: chicken,
turkey, goose, and duck.
Purchasing Poultry
• Can be fresh, frozen, or canned
• Chicken can be purchased whole, cut into
halves, or in pieces.
• Breasts, legs, and thighs are meatier than
wings and backs.
Purchasing Poultry
• You will get the most servings of meat by
purchasing boneless pieces.
• Most fresh and frozen poultry is marketed
young. Young birds are tender and have
less fat than older birds.
Storing Poultry
• Unwrap from store wrapping
• If storing in the refrigerator, re-wrap in wax
paper and only store for 2-3 days!
• If storing in the freezer, wrap in moisture
proof wrapping and store for 6 to 8
months.
• Thaw frozen poultry in the refrigerator and
do not re-freeze!
Cooking Poultry
• Always wash under cold, running water
and pat dry before cooking.
• Cook to an internal temperature of 170.
Using a meat thermometer is the only way
to tell if it is done!
• Insert the thermometer in the thickest part
of the bird.
Cooking Poultry
• Pink flesh does not always mean a bird is
undercooked. Gases in the oven combine
with substances in the poultry and turn the
flesh pink. It is not harmful!
Roasting Poultry
• You can use oven cooking bags to shorten
the cooking time.
• They use steam in the bag to help cook
the bird.
Stir-Frying Poultry
• Cooking food quickly in a small amount of
fat over high heat while stirring constantly.
• This method can cook boneless strips in
under 10 minutes.
Cooking Poultry
• If stuffing a turkey, always wash the turkey
and stuff loosely just before cooking to
prevent bacteria growth.
• Dark meat has more fat than white meat.
• Reduce the fat content by removing the
skin. (Boneless, skinless chicken breast is
very low in fat!)