Poultry and Cooking Meats Flashcards

Poultry

Chapter 14, Activity A: Poultry Pointers

• Poultry is a good source of phosphorus, iron, thiamin, riboflavin, and niacin.

• Poultry can be purchased fresh-chilled or frozen.

• Most poultry is marketed young, so the meat is tender and suitable for all cooking methods.

• Proper storage of poultry is important to inhibit the growth of salmonellae, an illness-causing bacteria.

• Any domesticated bird is called poultry.

• When buying poultry, beware of pale, dry, frosty areas that indicate freezer burn.

• Poultry may be graded voluntarily for quality.

Chapter 14, Activity B: Poultry Selection and Storage

• Dark meat is slightly higher in fat than light meat.

• A lot of the fat in poultry is located just under the skin.

• All poultry sold in interstate commerce must be federally inspected for wholesomeness.

• Chicken breasts, legs, and thighs are meatier than wings and backs.

• Poultry contains more bone in relation to muscle than does red meat.

• You need to allow about 1/2 pound per serving when buying chicken.

• Dark meat has a stronger flavor than light meat.

• Ducks and geese have all dark meat.

• Ducks and geese have more fat than chickens or turkeys.

• Canned poultry items are generally more expensive than fresh-chilled or frozen poultry.

• Poultry parts are more perishable than whole birds.

• Wrap and store giblets separately from the rest of the bird.

• Poultry can be stored in the freezer for up to 6 to 8 months.

• Frozen poultry that has thawed should not be refrozen.

Chapter 13, Activity D: Cooking Meats

• Roasting: Place meat with the fat side up on a rack in a large, shallow pan. Meat is cooked, uncovered, in a slow oven until it reaches the desired degree of doneness.

• Broiling: Meat is cooked under a direct flame or under a direct heating element.

• Pan Broiling: Meat is cooked, uncovered, in a heavy skillet or griddle without using fat.

• Frying: Meat is cooked in a small amount of fat or in deep fat.

• Braising: Meat is browned slowly, and then it is cooked in a small amount of liquid over low heat.

• Cooking in Liquid: Meat is covered with water or stock. The kettle is covered, and the meat is allowed to simmer until it is tender.

• Recommended time frames for refrigerated meats:

  • Ground meat: within 1-2 days.

  • Steaks: 3-4 days.

  • Cooked meats: 3 days.

• Food safety guidelines regarding marinade used for raw meat: Do not drink or eat, instead bring to a rolling boil.

• Safe internal temperatures for cooked meats:

  • Ground meat: > 160^\circ

    Non-ground meat: 145^\circ

• The only accurate way to determine the internal temperature of meat is using a meat thermometer.

• Meats should be covered when they are cooked in a microwave oven to retain moisture.

• Tender & Boneless cuts, small cuts work best for microwave cooking.

• Meats with high fat content, big cuts will brown naturally in a microwave oven.

• Variety meats that may be cooked by dry heat: liver, kidney, brains, sweetbreads.

• It is recommended that meat not be thawed on the kitchen counter to prevent bacteria growth.

• When broiling frozen meats, the meat should be placed farther away from the heat source than thawed meats to prevent the outside from overcooking.