poultry Flashcards
what is poultry?
any bird kept for eggs or meat
what are the animals that are poultry
geese, game birds, turkey, guinea fowls, chicken, ducks, pigeons, emu , ostrich
Good Gosh, The Giant Chicken Destroyed Poor Emily
what are the poultry properties?
similar to meats, the colour of poultry is dependent on the myoglobin content
myoglobin related to age and exercise/muscle use
true or false
the more the muscle is used, the more myoglobin there is
true
true or false
the older an animal, the more myoglobin there is, and so it affects the colour
true
what is the nutrition aspects of poultry
protein - needed for muscle
thiamin B1 - metabolizise carbs and protein
riboflavin B2 - energy production
Pyridoxine B6 - enzyme for reacions
Folate B9 - red blood cell production, DNA synthesis
B12 - red blood cell productio, DNA synthesis and has a role in the nervous system
Iron - red blood cell
Zinc - imune system
Copper
difference between meat and poultry
meat - high sat fat
poultry - low sat fat
vit B12 more in a meat
iron more in poultry
true or false
chicken has less cholesterol than meat
true
true or false
chicken consumed with skin on contributes to cholesterol similarly to meat. But without skin it has less cholesterol
true
true or false
there is a nutritional difference between non-organic and organic chicken
false. However, organic chicken may contain less salt and it is less likely to harbour salmonella
what are the categories that they look at when they grade
skeletal structure, curvature of back, knobby keels, cysts, deformed back, blisters, flesh, fat, skin tears, discoloration, parts missing, freezer burn, dried out areas, broken bones and dislocated bones
true or false
poultry should be washed prior to preparation
false. NEVER rinse poultry before cooking it, because it can spread the bacteria wherever the water splashes
what are some safety tips regarding poultry
- the safest way to thaw frozen poultry is in the fridge
- keep the container on the botton shelf to prevent juices from leaking down onto other foods
- thaw poultry for 24h each 2.5kg
- recommended to cook studding separately
- before consumption check the temperatures of the thickest part
what temperature should the poultry reach when cooking and the stuffing
82
74 - stuffing
how do you prepare poultry
moist heat and dry heat
true or false
the age of the bird doesnt affect tenderness?
false it does affect
what heat method do you use for younger birds? and older birds?
younger - dry heat method, so roasting, frying, grilling, broilling
older is moist heat method, so steaming, boiling, stewing, braising
should white meat and dark meat be cooked differently?
a. no, there should be no difference in cooking
b. yes, white meat should be cooked for longer and dark meat cooked for shorter
c. yes, white meat should be cooked for shorter and dark meat cooked for longer
a. no, there should be no difference in cooking
where is white meat located?
breast and wings
where is the dark meat located
legs and thighs
why white meat are white?
because comes from muscles that are not used often, and thus contain less myglobin ( less oxygen)
why dark meat is dark?
because comes from muscle that are used more often and thus have more myoglobin. more oxygen and iron
put the others in the definitions words : meat and dark meat which one is ? a. juicy and flavorful b. lean, mild flavor
c. best cooked in a shorter time
d. less likely to dry out
e. dry out faster if overcooked
a. dark meat
b. white meat
c. white meat
d. dark meat
e. white meat
what are the potential hazards of poultry
campylobacter bacteria, salmonella, clostridum perfringens bacteria
