Title: Poultry
1Poultry
- Everything you ever needed to know and more.
2Nutritional Benefits of Poultry
- Look for leaner poultry so you trim the fat but
youll lower the cholesterol. - Poultry is the highest quality source of protein.
3Tips To Purchasing Poultry
- Cooks and tastes better if used within 8 to 24
hours after its killed - If you buy chicken in an airtight wrapper, loosen
the wrapping before refrigeration. - If you wish to have less fat, shop for skinless
poultry.
4More Tips
- Choose mostly lean varieties of poultry. Turkey
and chicken are ideal. - Look for meaty birds with skin thats
creamy-white to yellow and that are free of
bruises, tiny feathers, and torn or dry skin. - For cost savings, buy a whole bird. Youll
usually save money if you carve a chicken in
parts yourself.
5How Do You Thaw Frozen Poultry?
- Thaw frozen meats or poultry in the refrigerator,
or in waterproof wrapping in a sink of cold
water, or use your microwave.
6What is the safest way to thaw a frozen turkey?
- The easiest and safest way to thaw a turkey is to
place the wrapped bird on a tray in the
refrigerator. Plan about 24 hours for each 5
pounds of the bird's weight. Remember not to
count the day you will be roasting it. Turkey
should never be thawed at room temperature.
7Poultry Cooked Thoroughly
- Poultry should be cooked internally of 160
degrees. - When sliced poultry is cooked in the microwave
the internal heat of the thickest part should be
170 degrees.
8Poultry Cooked Thoroughly
- Cut the poultry open if you dont have a
thermometer and check to see if the center is
pink and the juices have no color to them.
9Classification of Turkey
- Fryer- Roaster- whole ready to cook, weighs 5-9
pounds - Young Turkeys- whole, ready to cook young hens,
weighing 8-16 pounds - Young toms weigh from 16-40 pounds.
10Classification of Turkey
- Mature Turkey- Typically spent breeder hens,
mechanically deboned for use in products such as
turkey bologna, frankfurters, and a variety of
other processed turkey meats.
11What are the labeling requirements for frozen,
raw poultry.
- Raw poultry held at a temperature of 0 degrees
or below must be labeled frozen or previously
frozen.
12What does fresh rule mean to consumers?
- For consumers, fresh means whole poultry and
cuts have never been below 26 degrees F. - This is consistent with consumer expectations of
fresh poultry. - Not hard to touch or frozen solid.
13Should you remove the skin before or after
cooking?
- White meat, such as, chicken or turkey with the
skin removed, either before or after cooking is
best
14Should the skin be removed the chicken before or
after cooking?
- Trim away the skin before eating the meat.
- It makes little difference in the fat content
whether the skin is removed before or after
cooking
15Cooking terms
- Barding is covering cuts of lean meat and game
birds with pieces of bacon to keep the flesh
moist during the cooking process. - Basting is spooning the cooking juices over meat
and game during roasting.
16What do they have in common?
- Barding and Basting are both cooking terms. They
both involve pouring liquid and flavoring over
top of the meal you are preparing to either
moisten or add some flavor.
17Explain the Process for Stuffing Poultry
- The USDA recommends cooking your stuffing outside
of your bird for the best cooking results. - When stuffing the turkey or bird stuff it loosely
so that it cooks thoroughly.
18How Do You Truss a Whole Bird?
- Definition of Trussing a Bird
- To tie a birds legs with string or twine so that
they look more presentable. - This is an old-fashioned method.
- Trussing makes the legs and wings more
presentable by holding the legs and wings closer
to the body.
19Now a days
- Chefs say not to truss the legs because it is
easier to just fold the wings under the body. - When legs are trussed together it takes longer to
cook.
20What is the USDA Meat and Poultry Hotline and
what type of questions does it handle?
- USDA's Meat and Poultry Hotline is a toll-free
telephone service that helps consumers prevent
foodborne illness, specifically by answering
their questions about safe storage, handling, and
preparation of meat and poultry products. The
Hotline may be reached by calling
21- 1-800-535-4555 (voice),
- 1-800-256-7072 (TDD/TTY).
- Callers may speak with a food safety specialist
from 1000 a.m. to 400 p.m. Eastern Time,
weekdays. Recorded messages are available at all
times.
22How do I prevent cross-contamination?
- Wash hands before preparing food, after touching
your body, hair, raw meat, or raw eggs. - Wash and sanitize dishes and utensils thoroughly
after they touch raw meat or raw eggs. - Wash and sanitize any surface that has been in
contact with poultry before using it for another
purpose.