Chapter 7 (poultry) Flashcards
characteristics of broilers/fryers
- 3-5 lbs
- male and female
- slaughtered at 7 weeks of age
characteristics of roasters
- M/F
- slaughtered at 10-12 weeks
- 6-8 lbs
characteristics of capons
- M
- generally sold under 4 months of age
- 12-14 lbs
- tender meat because castré very young so lack of testosterone (moist)
characteristics of cornish game hens
- around 2 lbs
- slaughtered at 5-6 weeks
- cornish hen X another common breed
characteristics of mature chicken
- M/F
- over 10 months of age
- outlasted their breeding capacities
- more slow cooking method to tenderize, older bird are cheaper
characteristics of fryer-roaster
- around 7 lbs
- less than 3 months
characteristics of hens/toms
- less than 15 months
- hens around 14 lbs
- toms around 26 lbs
colours of oxymyoglobin
bright red
Mediteranean Diet reduces which risks
risk of coronary atherosclerosis/thrombosis
protects against other chronic diseases such as cancer
what are the 4 factors the grade is based
- conformation
- flesh (skin)
- dressing
- fat
what should be the internal temperature of the poultry when it is cooked
165 F for 15 seconds
amount of calories in skin
100 calories/once
what has been removed on the dressed poultry (3)
blood, feathers, craw (crop)
characteristics ready-to-cook poultry (3)
- eviscerated
- head,feet,blood,feathers removed
- take out inner organ (heart,liver,gizzard,neck) to clean it + take out the fat and reput it after with a giblet bag
convenience poulrty: name 4 parts
drumsticks, wings, thighs, breasts
safety tips- degel the poultry in the refrigeration, how many times we let him
24h/5lbs
safety tips-what is brining
submerge completely the poultry in the solution, store the pot in the fridge
safety tips- what is stuffing
recommend to prepare and cook the stuffing separately (if cooked with, insure the internal temperature= 165 F)
why white meat is tougher than dark meat
some proteins found in white meat have a better gel-forming ability
time of cooking turkey (rule of tumb for turkeys)
15 min/ pound unfrozen turkey
time and temperature of roasting/baking
325-350 F , 15min-25min/lb
2 techniques used in baking/roasting
- trussing (when you tight the bird)
2. basting (take the juices at the bottom and pu it on the top)
time for broiling/grilling for chicken and turkeys
chicken: environ 20 minutes per side
turkeys are longer to cook
how are the pieces of chicken in pan-frying
pieces usually floured or breaded
why in pan-frying we cooked at high heat and then lower the heat
adds texture/flavor
retain moisture
quantity of fat that is used for frying
1/4 inch of fat
what is deep-frying (1. how is the poultry, 2. what is the technique)
- poultry that has been breaded, flourer or battered
2. submerge the poultry in oil heated to between 325-350 F
what is commonly added in frying (3)
vegetable oils, soy sauce and other seasoning commonly add
braising is particularly useful for which type of bird
older birds
step of braising
- cut poultry into pieces
- frying- brown in a small amount of oil/butter to develop flavor
- liquid is added
- simmered and cover in a covered pan until tender
time for stewing
3.5 pounds = 2-2.5 hours
steps for stewing
- cover poultry in cold,salt water
2. heated water to boiling point, and the lower the temperature to simmer
how long chicken breast in microwave
heat on high for approx. 10 min or until well-done
objectives of sous-vide (2)
retain mositure
even cooking
limitations of sous-vide
- no maillard reaction
- food safety: clostridium botulinum bacteria, plasticizers
salmonella: what are the symptoms + how long are they
- 6-72 hours after the ingestion, can dure 4-7 days
- fever, diarrhea, headaches, vomits, abdominal cramps, nausea, chills
- can be asymptomatic
the longer the freezing…
the greater the decline in quality and moistness
instructions to put poultry in freezer (2)
- bottom of the fridge
- store in original wrapping
what is refrigerated
fresh, ready-to-cook poultry for 3 days
major vitamin
niacin
major minerals in poultry (same as meat)
zinc, copper, fer, phosphorour (trace minerals)
6 types of poultry
fresh, frozen, canned, dehydrated, cooked, sliced
