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    Grade 9 Poultry Week 11

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    Diliannis Hopkinson
    This document provides an overview of poultry, including its definition, examples, structure, nutritive value, and cuts. Poultry includes chicken, goose, duck, turkey, and pigeon. It has less connective tissue and fat than red meat, making it more tender. Poultry is a good source of protein and contains less iron and fat than red meat. Common cuts of poultry include whole birds, joints, boneless rolls, wings, and nuggets. Proper storage and cooking is important to avoid foodborne illness.

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    Grade 9 Poultry Week 11

    Uploaded by

    Diliannis Hopkinson
    60 views4 pages
    This document provides an overview of poultry, including its definition, examples, structure, nutritive value, and cuts. Poultry includes chicken, goose, duck, turkey, and pigeon. It has less connective tissue and fat than red meat, making it more tender. Poultry is a good source of protein and contains less iron and fat than red meat. Common cuts of poultry include whole birds, joints, boneless rolls, wings, and nuggets. Proper storage and cooking is important to avoid foodborne illness.

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    This document provides an overview of poultry, including its definition, examples, structure, nutritive value, and cuts. Poultry includes chicken, goose, duck, turkey, and pigeon. It has less connective tissue and fat than red meat, making it more tender. Poultry is a good source of protein and contains less iron and fat than red meat. Common cuts of poultry include whole birds, joints, boneless rolls, wings, and nuggets. Proper storage and cooking is important to avoid foodborne illness.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    60 views4 pages

    Grade 9 Poultry Week 11

    Uploaded by

    Diliannis Hopkinson
    This document provides an overview of poultry, including its definition, examples, structure, nutritive value, and cuts. Poultry includes chicken, goose, duck, turkey, and pigeon. It has less connective tissue and fat than red meat, making it more tender. Poultry is a good source of protein and contains less iron and fat than red meat. Common cuts of poultry include whole birds, joints, boneless rolls, wings, and nuggets. Proper storage and cooking is important to avoid foodborne illness.

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    ST JOSEPH HIGH SCHOOL Grade 9

    FOOD NUTRITION AND HEALTH WEEK11


    Topic :POULTRY
    Objectives
    1. Define the term poultry.
    2. List examples of poultry
    3. Understand the structure and nutritive value of poultry.
    4. Know the cuts of poultry.

    Poultry is the name given to birds eaten for food and includes:

    ● chicken

    ● goose

    ● duck

    ● turkey

    ● pigeon

    Structure and Composition


    Poultry meat has the same basic structure as other meat, except that there is less connective
    tissue, so the meat is more tender. The legs and wing muscles which do the most work are
    generally tougher and darker in colour, because of the presence of myoglobin.
    With the exception of goose and duck, there is less fat in the meat of poultry, so it is drier when
    cooked.
    The flavour of poultry is generally not strong, and develops during cooking in a similar way to
    that of other meat.
    Choosing Poultry
    Poultry should be chosen according to the following factors:
    ● Appearance

    1. Poultry meat (except for pigeon which is darker) should be pink/white, with darker meat
    on the wings and legs.
    2. It should be plump and springy to the touch
    3. It should have a fresh smell.

    ● intended use

    Poussins are very young hinds that are cooked and served whole or in half
    Turkeys are available in a range of sites, particularly at Christmas and other festive occasions.
    Medium-sized birds tend to be more tender than larger ones.

    Nutritive value

    The protein of poultry is easily digested and of high biological value. With the exception of
    goose and duck, poultry contains less far than red meat. There is also less iron, thiamin,
    riboflavin, and nicotinic acid than in red meat.

    Uses of poultry in food preparation

    ● Chicken

    Whole or joints- roast, braise, boil, casserole.


    Joints-coat in egg and breadcrumbs and fry, grill ,casserole.

    Cooked chicken can be eaten cold, in salads,


    snacks, and picnic meals.

    ● Turkey

    Turkey can be cooked in a similar way to chick Boneless turkey rolls can be misted to provide
    three to four serving.

    ● Duck and goose

    Duck and goose are usually roasted. To reduce the fattiness of the meat, they can be placed on
    a rack during cooking and pricked with a knife at regular intervals to release the fat. They are
    served with a sharp, acidic sauce, e.g. orange. counteract the greasiness.

    Bones can be boiled to produce stock for use it soups, stews and sauces

    Poultry products

    A variety of poultry products is available.


    including:
    chicken nuggets and nibble

    chicken wing

    poultry burgers

    poultry sausages
    They are often made from poultry pieces pressed together or from mechanically covered meat
    (MRM) This is a slurry made by sucking tiny scraps of flesh under high pressure from the car
    ases, and the technique is used in processing poultry and other mcarcas
    Storage of poultry
    Freshly killed birds should be hung in a cool dry place, with all the internal organs in place. This
    is to ensure that the meat becomes tender before it is cooked. Chickens are normally hung for
    one day, turkeys for up to five days, geese and ducks for up to two days
    Fresh poultry should be kept in a cold place after the giblet(internal organs-neck gizzard, liver)
    and other organs have been removed. It should be eaten as soon as after purchase (two to
    three days if kept in the refrigeration)

    Frozen poultry should be allowed to thaw completely before being cooked, and then thoroughly
    cooked to avoid salmonella food poisoning

    Cuts Of Poultry

    Click on link to view cuts of poultry

    https://youtu.be/GSvzRyu2h5g

    Click on link to view how to debone chicken


    https://youtu.be/dworCHCm3ts

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