Poultry Flashcards
Nutrients In Poultry
Why is poultry more healthier than red meat ( Beef)
Because it contains less calories and fat, the fat is inside the beef but the fat you can remove under the skin of the chicken
Maturity and Tenderness
what are the 2 factors that made a chicken more tender?
- Younger= Tender
- Less exercise= Tender
Maturity and Tenderness
Difference between dark and light meat?
- Light meat= less muscle, less fat, cooks faster
- Dark meat= more muscle, more fat, cooks longer
Maturity and Tenderness
What role does a connective tissue in a chicken?
They are created in order to hold the mucles fibers making the bird more tougher.
Purchasing Poultry
Fresh Vs Frozen Rules
Fresh= use within 24 hours
Frozen= keep up to 6 months
Purchasing Poultry
Quality on chicken?
look for color and oder
* cream- yellow
* oder not to strong and not to sticky
Poultry Grading
Grade A vs Grade B/C
A= meaty/Plump
no damage on the chicken
no broken bones
all feathers removed
B/C = lower quality
processed products where the whole chicken isnt visable(chicken nugs, pot pies)
Handling Poultry
How can you safely prepare chicken?
- Thaw in refrigerator
- never refreeze poultry
3.clean any surface or knifes after to prevent cross contramination
4.CLEAN WELL Salmonella live in cutting boards for a year
Doneness Of Poultry
How to tell when Poultry is done
whole chicken/bone in =180
Breast=170
Stuffing=165
Juice runs clear
Doness Of Poultry
where do you put the thermoneter?
Thicked part without the touching bone.