Food Commodities 2.pdf

Food Commodities Poultry Objectives: E.O.1. Identify poultry 1.1. Define poultry 1.2. Describe 1.2.1. Quality, purchasing, and storage points 1.2.2. Suitable cooking methods 1.2.3. Catering uses of poultry What is ’Poultry’? Poultry refers to birds raised on farms specifically for their me...

Food Commodities Poultry Objectives: E.O.1. Identify poultry 1.1. Define poultry 1.2. Describe 1.2.1. Quality, purchasing, and storage points 1.2.2. Suitable cooking methods 1.2.3. Catering uses of poultry What is ’Poultry’? Poultry refers to birds raised on farms specifically for their meat or eggs. The most common examples are chickens, turkeys, ducks and sometimes even geese. These birds are an important part of what people around the world eat. The term "game" in poultry usually refers to wild birds or wild fowl, i.e. birds that were originally bred for hunting or sport, but can also be bred for meat or egg production. The term "game" is used to describe birds that are hunted in the wild or bred for their competitive abilities at bird fights or shows. Can you spot the chicken parts?  Can you spot the chicken parts? Drumstick Wings Breast What are the quality to check when buying a chicken?  SKIN SCALE ON LEG Unbroken with Tight, fine, and no bruising or even discoloration BREAST Plump and not SMELL bruised or Pleasant & discolored Fresh BREASTBONE FLESH Fine and flexible Should be firm at the vent end  Storage Fresh Frozen Keep Can be stored in a refrigerated freezer bag or Should be used airtight container within 2-3 days and freeze of purchasing Must be allowed to thaw completely before cooking  CUTS OF CHICKEN Chicken Breast The most popular cut of chicken Usually sold skinless & boneless Lean cut Can be pan-fried, stuffed, baked, roasted, barbequed, stir-fried and stewed CUTS OF CHICKEN Chicken Wings The cheapest part of the chicken Features 2 parts: a drumette and a flat Sold on the bone Best when roasted, grilled, baked and barbecued  CUTS OF CHICKEN Chicken Thigh The dark meat part of the chicken Usually sold with bone and skin Bone-in thigh will retain moisture and flavor better Can be grilled, roasted, barbecued, and deep- fried CUTS OF CHICKEN Chicken Drumstick These are chicken shins Cheap and sold with bones and skins Best when barbecued, deep-fried or grilled  CUTS OF CHICKEN Chicken Giblets & Feets Giblets include the heart, liver, gizzard, and neck Best for making gravy or chicken stock Can be stewed and battered and deep fried Chicken liver is famously used to make pate  Catering Uses: Roasting Deep Frying Pan Frying / Sautéed Pot Roasting / Braising / Grilling Oven Baking Stock