egg cookery ppt
TRANSCRIPT
What is Poultry
• Chicken • Duck• Goose• Turkey• Pigeon• There are different classes of poultry• These are usually based on the birds
age and gender.
•Poultry is similar to meat in structure. Both poultry and meat are made up of muscle, connective tissue, fat, and bone. Poultry flesh is made up of protein, water, and fat. The fat in all types of poultry is found just underneath the skin.
Poultry Nutrition•Poultry is packed with protein. A 3½-ounce roasted chicken breast with skin has about 197 calories, 30 grams of protein, 84 milligrams of cholesterol, and 7.8 grams of fat.
The United States Department of Agriculture (USDA) categorizes poultry according to species, or kind. The kinds of poultry include chicken, turkey, goose, duck, pigeon, and guinea. Each kind of poultry is divided into different classes based on the age and gender of the bird. (See Figure 22.1.)
TYPES OF POULTRY DESCRIPTIONChickenCornish hen Young (5–6 weeks); very
tenderFryer or broiler
Young (9–12 weeks), male or female; tender
Roaster
Young (3–5 months), male or female; tenderCapon Male, under 10 months; very tender
Stewer Mature female, over 10 months; tough
Turkey
Fryer-roaster Young bird, male (tom) or female (hen); tender
Young turkey
Yearling turkey
Mature or old turkey
Hen or tom, with tender flesh but firmer cartilage
Fully mature, but tender
Hen or tom with tough flesh and coarse skin
GooseYoung goose Under 6 months; tender
Mature goose Over 6 months; tough
Duck
Broiler or fryer duckling Young, with soft windpipe; tender
Roasting duckling
Mature duck
Young, with hardening windpipe; tender
Old, with tough flesh
PigeonSquab 3–4 weeks; light, tender
meatPigeon Over 4 weeks; dark, tough meat
Guinea
Young guinea
Old guinea
Under 6 months; tenderUp to 12 months; tough
FIGURE 22.1 Poultry Classifications
Maturity and TendernessThe older the bird the tougher the meat
We want to select birds that are younger and less mature.
The older the bird the more muscle they will have built. This causes the meat to be tough.
Dark vs. Light Meat • Birds that rarely fly have light colored
wing and breast meat. (Chickens and Turkey)
• Light meat has less fat and cooks faster than dark meat.
• Parts of the bird that has more muscle (connective tissue) are darker in color.
• The thighs and legs have more muscle. (Dark Meat)
• These parts take longer to cook.• Duck and Goose are composed mostly of
dark meat.
Purchasing Poultry• Poultry can be purchased in
different forms.• You can buy fresh, frozen, or fully
cooked.• When poultry is prepared and
ready to cook it is called ready to cook or RTC.
• Class depends on age and gender.
• Male birds have tougher meat than female birds.
• Judging Quality: • Check color: should be cream to
yellow, Avoid birds with purple or green bruising, dark wing tips, these are indications of spoilage.
• Check odor: Uncooked poultry should not have a strong odor or feel sticky.
Place the bird on the cutting board, breast side down, and remove the wings at the joint.
1
Turn the bird on its side, grasp the breast, and begin cutting between the breast and the leg. Turn the bird over and repeat.
2 Pull the leg back and cut along the backbone to remove the leg. Turn the bird over and repeat. Set the legs aside.
3
Cut UpPoultry
· HOW TO·
Cut along each side of the backbone toward the front of the breast. Then, remove the entire backbone.
4 Use the tip of the knife to expose the breast- bones and ribs.
5
Grasp the back of the breast and remove the breast and keel bones.
6 Lay the boneless breast on the cutting board and split into two pieces.
7 To separate the drumstick from the thigh, cut between the joints.
8
1
23
Tie a slip knot in the twine to secure.
5
TrussWhole Birds
Cut a piece of butcher’s twine about three times the bird’s length.
Tuck the wings behind the back.
Tie the twine loosely around the tail of the bird. Wrap the twine around the legs, and cross in front.
Flip the bird over, and tie a knot in the twine.
4
· HOW TO·
Inspection and Grading
• All poultry must be inspected by the USDA!
• Inspectors check to see if it has been processed in sanitary conditions.
• If it passes inspection it will receive USDA stamp of approval.
• All poultry should be graded. • The highest grade poultry can receive is an
A.
• Using grade A poultry allows foodservice establishments to provide better quality and a more consistent product.
• In order for a bird to receive an A:–Must be plump and meaty–Have clean skin–No broken bones–Fully plucked
When we use grades B and C• Birds that do not meet the above
standards receive lower grades.
• Lower quality birds are processed to make poultry products such as chicken fingers and turkey pot pie!
Handling and Storage• Fresh and Frozen poultry must be handled
very carefully.• Poultry should be frozen immediately if it
is not going to be used right away.• Fresh poultry should be used within 2-3
days. • Store frozen poultry below 0 degrees F• Thawing poultry should be done in the
refrigerator.
THE INCREDIBLE EDIBLE EGG
Shell
Membrane
Egg White
Egg Yolk
White Chords
Air Cell
Eggs are composed of several distinct parts …
(Chalaza)
• belong to the meat group
• contain nutrients
• protein
• fat
• vitamins A, B, D, K
• iron
EGGS
• two large eggs equal a serving
• each egg contains approximately 80 calories
AA - yolk is firm and the area covered by the white is small; there is a large proportion of thick white to thin white
A - yolk is round and upstanding; the thick white is large in proportion to the thin white and stands fairly well around the yolk
B - the yolk is flattened and there is about as much or more thin white as thick white
C - not sold in stores; may be used in prepared mixes
The six sizes of eggs are based on weight per dozen.
Egg Size ……
Brown shelled eggs have the same nutritional value as white shelled eggs;
The color of the shell is dependent on the type of chicken that laid the egg.
Seven Cents Key to Buying Eggs …
If there is less than 7 cents difference between two sizes of eggs, the best buy is the
larger size.
Egg Storage• Store in the refrigerator for 4 to 5 weeks
• Store in the original carton with the blunt side up
• Do not wash until ready to use
Egg Freshness Test
• Check date on the carton
• Shell should be rough and dull
• Fresh eggs sink in a dish of cold water
An egg fried on one side only ……
Sunny Side Up
An egg fried on one side with hot grease spooned over the top ……
Basted Egg
Eggs fried on both sides with a runny yolk ……
Over Easy
Over Hard
An egg fried on both sides with a hard yolk ……
Raw egg cooked in hot water or in an egg poacher ……
Poached Eggs
Shirred Eggs
Raw egg baked in the oven ……
Egg and milk mixture cooked in a hot pan; gently move mixture as it cooks ……
Scrambled Eggs
Egg mixture brought to center of pan and cooked until all egg mixture on the edges is cooked; fold in half and serve ……
Omelet
Whole egg cooked in SIMMERING water for three to five minutes ……
Soft Cooked Egg
Whole egg cooked in SIMMERING water for twenty minutes ……
Hard Cooked Egg
Egg and cheese mixture baked in a pastry shell ……
Quiche
Egg and white sauce mixture placed in a dish and baked ……
Soufflé
Drink made using raw eggs ……
Egg Nog
Egg and milk mixture baked in custard cups ……
Custard
Chopped hard cooked eggs blended with mayonnaise ……
Egg Salad
Fried eggs and bean sprouts ……
Egg Foo Yung
Poached egg on an English muffin topped with sauce ……
Eggs Benedict
Coating Agent
French Toast
Fried Chicken
Thickening Agent
Pudding Custard
Binding Agent
Chicken Croquettes Meatloaf
Leavening Agent
Angel food Cake Soufflé
Emulsifier
Mayonnaise
Other uses for eggs ……
Shampoo Meringue