FSHN 300 1nd Edition Lecture 12 Outline of Last Lecture I. Purchasing Meata. Agingb. Artificial Tenderizingc. Types of Meat Cutsd. Processing MethodsII. Preparation of Meatsa. Changes During Heatingb. Determining Donenessc. Dry Heat Preparationd. Moist Heat PreparationIII. Storage of Meatsa. Refrigerationb. Types of Packagingc. Freezing Meatsi. How long can you keep meat frozen?IV. Poultry Overviewa. Common Typesb. Not usually found in the marketplacec. Increasing in PopularityOutline of Current Lecture I. ChickensII. Turkeys III. Composition of PoultryIV. Ducks and Geese a. Other PoultryV. Inspection and GradingVI. Purchasing Poultry a. Types of Poultryb. Styles of Poultryc. Processed Poultryd. How much to BuyVII. Preparation of Poultrya. Safety Tipsb. Determining Donenessc. Dry Heat Preparationd. Moist Heat PreparationVIII. Storage of Poultrya. Refrigerated and FrozenIX. Cooking Methodsa. Roastingb. Broiling or GrillingThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.Current LectureI. Chickens:a. Dual Purpose in the Marketplaceb. Mostly Classified by age and weight, but they vary from species to species.c. Can Include:i. Cornish Game Hens, Roaster, Hen (Baking/Stewing), Rooster/Cock, Broilers/Fryers and Capons d. As with most meats, younger the age = more tender II. Turkeys:a. Over 280 million are sold every year.i. The majority are purchased for Thanksgiving.b. Classified by age and genderi. Toms – young toms= male and under 6 months, yearling toms= male under 15 monthsii. Hens – young hens= female and under 6 months, yearling hens= female under 15 monthsc. Most of what we consume is ‘Young Toms’ and ‘Young Hens’III. Composition of Poultry:a. Mainly is water and muscle (including connective tissue, etc.), is similar to meatb. White (or lightness) Meat:i. Doesn’t contain as much myoglobinii. From parts of the bird that the muscles are used little or not at all1. Breast meatc. Dark Meat:i. Occurs because of myoglobin in the muscle tissueii. Parts of the bird which the muscles are used more frequently1. Legs, wings, thighsIV. Ducks, Geese, and other Poultry:a. Considered more of a ‘luxury’ foodb. Meat is usually not as widely consumed as that of chicken or turkeyc. Guinea Fowl and pigeon are usually delicacies or special entréesd. Other Poultry Products:i. Mousse, Parfait, Mousse Truffe, Organs, and GizzardsV. Inspection an Grading:a. Wholesome Poultry Products Act -1968i. Inspection is mandatory when shipped across state linesii. Also mandatory within many statesb. Inspected before and after slaughterc. HAACP- Hazard Analysis and Critical Control Point= the plan to minimize the risk of foodborne illness among consumers.d. Gradingi. Is Voluntary and paid for by the producerii. USDA assigns Grades of A, B, CVI. Purchasing Poultry: a. Types of Poultry:i. Fresh, Frozen, Cooked, Sliced, Canned or Dehydratedb. Styles of Poultry:i. Live (rarely purchased by consumers)ii. Dressed= the birds that the blood, feathers, and craw have been removediii. Ready-to-cook= is free of blood, feathers, head, feet, and can be found at the supermarketiv. Convenience category= where the chicken has been sectioned out in pieces.c. Processed Poultry:i. Chicken nuggets: made up of a paste of a finely minced combination of chicken meat and skin; high proportions of chicken skin.ii. Hormones and antibiotics- the USDA does not allow the use of hormones in the raising of chickens.iii. Additives and Labeling- additives are not allowed in fresh chicken, but processed chicken may include them and must be clearly labeled.d. How much to Buy:i. Rule of thumb: ½ pound or slightly more per servingVII. Preparation of Poultry:a. Safety Tips:i. Thaw frozen poultry in the refrigerator and requires planning ahead. ii. Prepare and cook stuffing separately, if not check the internal temperature is at least 165°Fiii. Store poultry in refrigerator during briningb. Determining Doneness:i. Internal temperature1. Minimum of 165°Fii. Color change- in both the skin and the juiceiii. Touch- should feel firm, but not softiv. Time/weight chartsc. Dry Heat Preparation:i. Roasting or baking1. Basting and stuffingii. Broiling or grillingiii. Frying: includes sautéing, pan-frying, deep-frying, and stir-fryingd. Moist Heat Preparation:i. Braising, stewing, poaching, and microwaving.VIII. Storage of Poultry:a. Refrigerated:i. Store at 40 °F or below for up to 3 days.ii. Store in vapor-proof packagingb. Frozen:i. Whole poultry: 0 °F for 6 to 12 monthsii. Leftover cooked poultry: 0°F for up to 4 monthsIX. Cooking Methods:a. Roasting:i. Trussing, Basting, and Carving.b. Broiling or Grilling:i. Use only cut-up pieces of poultry –often marinated or seasonedii. Avoid cross