Poultry Flashcards
classification of poultry:
chicken, turkey, duck, goose, game birds, pigeon, guinea fowl, emu, ostrich
chicken classification:
broilers/fryers (7wks, 3-5lbs), roasters (10-12wks, 6-8lbs), capons (M, <4mo, 12-14lbs), Cornish game hens (F, 5-6wks, 2lbs), mature (>10mo, done breeding)
turkey classifications:
fryer/roasters (<3mo, ~7lbs), toms/hens (26/14lbs)
other domestic poultry is considered a ___ in N.A., includes …
delicacy
duck, pheasant, quail, squab
free run
open concept barn (not restricted to cages)
free range
access to outdoors
organic
standards outlined by Canadian General Standard Board
hormone/steroid free
marketing technique
grain fed
marketing technique
fat composition comparison:
Lowest: ostrich/emu
White meat (chicken/turkey)
Dark meat (chicken/turkey)
Duck/goose
skin is ___ dense, good source of omega-___
calorie/6
the Mediterranean diet reduces risks of:
coronary atherosclerosis, thrombosis, chronic diseases (like cancer)
what should you consider when purchasing poultry:
grade, inspection, type, style
types of poultry:
fresh, frozen, slices, cooked, canned, dehydrated
styles of poultry:
dressed (blood, feathers, craw removed), ready-to-cook (blood, feathers, head, feet removed, organs cleaned), convenience (individual parts), processed (high Na)
what are the grades of poultry?
A, utility, C
serving size:
1/2 lb for everything except duck (1lb) and goose (>1/2lb) because they have more fat that melts away
safety tips:
don’t wash, thaw in bridge, brine in fridge, prepare stuffing separately
doneness temperature:
185F (whole), 165F (parts, ground)
done colour:
golden/brown skin, white juices, bone tip on legs visible
time weight charts:
usually on packaging, ~15min/lb unfrozen
dry heat methods:
roasting (325-350F), baking, broiling, grilling, sauté, pan fry, stir fry, deep fry
moist cooking methods:
braising, stewing, poaching, microwave, sous-vide
what are the main differences between stewing and braising?
braising: large pieces, liquid is strained, garnish cooked separately
stewing: bite-sized, liquid isn’t strained, garnish cooked together
salmonella:
symptoms include diarrhea, nausea, vomiting, fever, chills, cramps, headache
greatest risk for children, elderly, and immune-compromised
refrigerate up to \_\_\_ (fresh) freeze \_\_\_ (whole) or \_\_\_ (cooked)
3days
6-12mo/4mo