Poultry. Describe a Healthful Diet An outline is a diagram CHAPTER. Outlining. Writing Activity. Activate Prior Knowledge

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1 CHAPTER 35 Poultry Writing Activity Outlining Describe a Healthful Diet An outline is a diagram of the main ideas in a document. Outlining helps you organize your thoughts and focus on your most important points. Think about the most important parts of a healthful diet. Then create an outline for a magazine article describing how to make healthy food choices. Writing Tips Follow these steps to write an outline: Write down three to five key points. List two or three supporting points or examples under each key point. Review the outline. Are the key points arranged in a logical order? Do the supporting points or examples help prove your key points? Make changes as necessary. Activate Prior Knowledge Explore the Photo Chicken is a popular food in many cultures. What dishes do you know that feature chicken? 548 Unit 7 Food Preparation

2 Reading Guide Before You Read Preview Look at the photos and read their captions. Think about the skills you will need to shop for and cook poultry dishes. Read to Learn Key Concepts List the nutrients found in poultry. Describe the four most popular types of poultry. List the common forms of poultry. Explain how to select and store poultry. Explain why you should always cook poultry until well done. Main Idea Poultry is a healthful and inexpensive source of protein that works well with many cooking methods. Content Vocabulary You will find definitions for these words in the glossary at the back of this book. poultry free-range cutlet giblets baste truss stuffing Academic Vocabulary You will find these words in your reading and on your tests. Use the glossary to look up their definitions if necessary. inspect moderate Graphic Organizer As you read, take notes about the different types of poultry and the qualities of each. TYPE OF POULTRY Chicken QUALITIES Academic Standards English Language Arts NCTE 4 Use written language to communicate effectively. Math NCTM Number and Operations Compute fluently and make reasonable estimates. NCTM Measurement Understand measurable attributes of objects and the units, systems, and processes of measurement. Science NSES C Develop understanding of organization in living systems and behavior of organisms. NCTE National Council of Teachers of English NCTM National Council of Teachers of Mathematics NSES National Science Education Standards Turkey Duck Goose Graphic Organizer Go to this book s Online Learning Center at glencoe.com to print out this graphic organizer. Chapter 35 Poultry 549

3 Nutrients in Poultry Poultry is any bird raised for food. Poultry is nutritious and easy to prepare. It is also a good value. Americans eat more poultry than any other kind of meat. Because of its mild flavor, poultry lends itself to many different recipes and cooking methods. Poultry is a good source of protein. It also has niacin, vitamins B 6 and B 12, calcium, phosphorus, iron, and other minerals. Poultry is part of the proteins food group. Most teenagers need five or six ounces of protein foods each day. That is about the size of two chicken breasts. Poultry usually has less fat and calories than red meat. Most of the fat in poultry is attached to the skin. When you cut off the skin, you remove most of the fat. Explain What nutrients are found in poultry? Types of Poultry Chicken, turkey, duck, and goose are the most common types of poultry. Each comes in a variety of types and sizes. Figure 35.1 shows the qualities of each type of poultry. Figure 35.1 Common Types of Poultry No-Fly Zone Birds raised as poultry look different than wild game birds. They weigh twice as much and cannot fly. Why is this the case? Type of Poultry Class Age Weight Description Chicken Rock Cornish game hen 5 weeks or under ¾ 2 pounds Breed of small young chicken with tender, delicate meat Broiler-fryer under 7 weeks 3 4 pounds Young, chicken with tender meat Roaster 3 5 months 4 7 pounds Older, meatier chicken Stewing Chickens Capon under 10 months over 10 months 4 6 pounds Large, older birds that need moist heat cooking due to their tougher mature flesh 5 8 pounds Desexed male; tender and flavorful; best when roasted Turkey Fryer-roaster under 16 weeks 4 9 pounds Young turkey Hen turkey 5 7 months 8 16 pounds Older female turkey Tom turkey 5 7 months 8 24 pounds Older male turkey Duck Broilers and under 8 weeks 3 pounds Young, tender duck fryers Roasters under 16 weeks Up to 5½ pounds Still young, but meatier Goose Goose Under 6 months 5 18 pounds High in fat but flavorful; Tastes best when roasted 550 Unit 7 Food Preparation

4 Free-Range and Organic Poultry Free-range and organic poultry is popular with consumers who care about animal welfare and the environment. Most poultry is kept indoors with little or no space to walk. Freerange is a term given by the U.S.D.A. to birds that have access to the outdoors. Free-range birds can be more flavorful than birds raised on factory farms. They usually have less fat because they move more and are more expensive. Organic poultry is raised without chemicals that can harm you or the environment. Organic birds eat only organically grown grains and are given fresh air to breathe. Contrast How are duck and goose different? Forms of Poultry Poultry comes in many forms. You can buy whole birds, or you can choose from pre-cut parts, ground poultry, internal organs, and ready-to-eat products. A cut-up bird costs more than a whole bird. You can save money by buying a whole bird and cutting it up yourself. Poultry Parts Poultry is sold whole and in halves and quarters. You can also buy parts, such as breasts, wings, thighs, and drumsticks. Breasts and thighs are sold in several ways: bone-in, boneless and skinless, and in cutlets. A cutlet is a thin, tender slice of meat. You can also buy turkey necks and turkey tenderloins, which are cuts from the inside of the breast. Cut Up a Whole Chicken Use a sharp knife and large, solid cutting board that will not slip. ➊ Place the chicken breast-side up to remove the legs and wings. Slice the skin between the body and the thigh, then bend the leg to crack the joint. Cut through the joint and remove the leg. Remove the wings by cutting down through each wing joint. ➋ If desired, separate the drumstick and thigh by cracking the joint and cutting through it. ➌ Separate the breasts from the back by using kitchen shears to cut along the backbone. ➍ Cut the breast in half at the V of the wishbone. Leave the breastbone on one of the breast halves. Chapter 35 Poultry 551

5 Explaining Dark and Light Meat Why do chickens and turkeys have light and dark meat? The color depends on the amount of exercise a bird s muscles get. Muscles that work hard use more oxygen. The oxygen is stored in a reddish pigment called myoglobin. Procedure Conduct research about myoglobin. More myoglobin makes darker meat. Age also affects the amount of myoglobin in poultry. All the meat on a Rock Cornish game hen is light colored because it is too young to have had much exercise. A free range chicken has darker meat because it gets more exercise than a chicken that is not free to roam a farm. Ducks have much more fat than chickens because they live in water and need the fat to keep warm. Since a duck not only walks but flies while carrying extra weight, it must work its muscles harder. That causes darker meat. Analysis Given what you have learned about myoglobin, write a paragraph to explain why the leg meat from a turkey is among the darkest of poultry meat. NSES C Develop understanding of matter, energy, and organization in living systems; and behavior of organisms. Meat on the bone is more tender and flavorful than boneless meat. Breasts, drumsticks, and thighs contain more meat than wings and backs. Ground Poultry You can also buy ground chicken and turkey. Packages labeled ground turkey breast and ground chicken have both flesh and skin. Packages labeled ground turkey breast meat and ground chicken meat have only flesh and are lower in fat. You can use ground poultry to replace all or part of ground beef in many recipes. Giblets Giblets (JIB-litz) are the edible internal organs of poultry. They include the liver, gizzard (stomach) and heart. Giblets are usually included in a package stuffed inside the whole, cleaned bird. They are commonly used to make a flavorful gravy. Chicken livers and gizzards are also sold separately. Processed and Convenience Forms of Poultry You can choose from many processed poultry items. Turkey is cured and smoked to make turkey ham, turkey bacon and turkey pastrami. Ready-to-eat poultry products can help you make a quick meal. You can use canned boneless chicken or turkey in salads, sandwiches and casseroles. Many frozen dinners feature chicken or turkey. Supermarket deli sections often offer ready-to-eat barbecued, roasted and fried chicken as well as turkey and chicken sandwich meat. four forms of poultry. Summarize Name How to Select and Store Poultry Be a smart shopper when buying poultry. Choose poultry that is plump and meaty. It should have smooth, soft skin that is creamy white to yellow. Do not buy poultry that has tiny feathers, has bruised or torn skin, or comes in a leaking or smelly package. Frozen poultry should be frozen solid, with no odor. The USDA inspects, or examines, and grades poultry. Look for the USDA marks on a tag attached to the wing or on the package. Grade A poultry is meaty and has a good appearance. Always check the sell-by date on the package as well. Storing and Thawing Poultry Refrigerate poultry at 40 F or lower right after you buy it. Use fresh poultry within one or two days. Refrigerate poultry and stuffing separately to prevent bacteria from growing. Store frozen poultry in the freezer in its original wrapping. To thaw poultry, leave it in its wrapping and place it in a container. Then put the container in the refrigerator or into cold 552 Unit 7 Food Preparation

6 water. A small bird will thaw in several hours. A large bird will thaw in several days. Never thaw frozen poultry by letting it sit at room temperature. You can defrost poultry in the microwave, but you must cook it right away. Analyze Why should you not thaw poultry at room temperature? How to Cook Poultry You can roast, fry, sauté, stew, and even microwave poultry. Cook poultry at a moderate temperature until well-done. Poultry will dry out and become tough if you cook it for too long or at a temperature that is too high. Bacteria is sometimes found in raw poultry, so you should always handle and cook poultry with care. Preparing Poultry for Cooking If you have a whole bird, first remove everything from the cavities (the spaces inside), including the giblets and neck. If you are cooking poultry with a moist-heat method, such as stewing, remove the skin before cooking. If you are using a dry-heat method, such as roasting, leave the skin on. This keeps the poultry from drying. Choosing Between Convenience and Healthfulness Convenience foods made from poultry are tasty. They also are quick and easy to prepare, but they may not be the most healthful choice. A turkey hot dog and a skinless chicken breast each have about 120 calories, but the hot dog can have 530 mg of sodium. That s 10 times what you will find in the average chicken breast. Also, a hot dog can get 70 percent of its calories from fat. Read the nutrition facts to see whether convenience foods are a good deal for your health. Think About It Under what circumstances might you choose the hot dog over the skinless chicken breast? When would the chicken breast be the best choice? What factors besides healthfulness might weigh in your decision? Testing for Doneness Always cook poultry until well done to avoid becoming sick from bacteria. Use an instant-read thermometer to check the temperature of the meat. Poultry and stuffing are cooked when they reach an internal temperature of 165 F. Pieces that are too thin or small to test with an instantread thermometer should be tender, with the juices running clear. Broiling Poultry Broiling is one of the quickest ways to cook poultry. To broil a broiler-fryer chicken, first split the chicken in half lengthwise or cut it into quarters or pieces. Place the chicken with the skin side down on a broiler pan. Brush the chicken with oil or melted butter and broil about 15 minutes. Go Green Food products with this stamp are certified organic. Meat, poultry, eggs and dairy products with this seal come from animals that are given no antibiotics or growth hormones. What factors should you consider when deciding whether to buy organic poultry? Chapter 35 Poultry 553

7 Using an Oven Thermometer An oven thermometer tells you whether food has reached a safe temperature. The tip of the probe should reach the thickest part of the meat, without touching the bone. At what temperature is poultry fully cooked? Turn the chicken and baste it with oil or melted butter to keep it moist. To baste is to pour or brush melted fat, cooking juices, or other liquid over food as it cooks. Continue broiling until the chicken is browned and crisp. Test for doneness with an instant-read thermometer. About two minutes before the chicken is done, you can add flavor by applying a sweetened sauce such as barbecue sauce or sweet-and-sour sauce. Grilling Poultry Poultry tastes great grilled. To grill a broilerfryer chicken, first cut the chicken into halves, quarters, or pieces. Brush the grill grate lightly with oil to keep the chicken from sticking. Place the chicken skin-side up on the grate and brush it with oil or melted butter. Grill the chicken over moderate, or less than extreme, heat until the outside is browned and the inside is well-done. Turn the pieces often to avoid burning or overcooking the outside before the inside is done. Brush the chicken with oil or melted butter. As always, test pieces for doneness with an instant-read thermometer. You can marinate poultry before grilling to add flavor or make kebabs by threading cubes of meat and vegetables onto skewers. You can also add flavor by brushing on a sweetened sauce during the last few minutes of cooking. Why is it important to brush the grill with oil before grilling chicken? Roasting Poultry Whole birds are usually cooked by roasting. Turkey, duck, and goose are best roasted. Whole broiler-fryer or roaster chickens also roast well. Clean the bird and season the cavity with salt, pepper, herbs, and spices. You can insert carrots, onions, celery, or other aromatic vegetables for extra flavor. Many cooks then truss birds before roasting. To truss is to hold a roast together with twine or skewers. This makes it easier to handle and more attractive to serve. Figure 35.7 shows an uncooked chicken trussed with twine. Calculate Roasting Time At 325 F, an unstuffed turkey needs to roast one minute for every ounce of total weight. How many hours will you need to roast a 12-pound turkey? Round your answer down to a whole number. You round down because when the turkey gets within an hour of being done, you ll check it with a quickread thermometer. Math Concept Multi-Step Problems This is a multi-step problem since you have make two computations. Think through each step before beginning. Starting Hint: Remember that there are 16 ounces in a pound. The turkey you need to roast weighs 12 pounds. Multiply 16 times 12. This will give you the number of minutes required and you can divide that number by 60, to get your answer in hours. Math Appendix For math help, go to the Math Appendix at the back of the book. NCTM Number and Operations make reasonable estimates. Compute fluently and 554 Unit 7 Food Preparation

8 Handling Stuffing Safely Stuffing is a seasoned mixture of food used to fill meats or vegetables. Bread cubes, vegetables, and eggs are ingredients for stuffing. It is safest to cook stuffing by itself. Stuffing that is cooked inside a bird can have harmful bacteria. Place the stuffing in a covered, greased casserole dish and bake it for the last forty-five minutes of the bird s roasting time. If you do stuff a bird, pack the stuffing loosely in the cavity. Use about ¾ cup of stuffing per pound of bird. Wait until roasting time to stuff the bird. Never stuff a bird and store it to roast later, because bacteria will grow inside. Make sure that all the stuffing reaches an internal temperature of 165 F. Roasting a Whole Bird After preparing the bird for roasting, follow these steps: 1. Place the bird on a rack in a roasting pan with the breast facing up. 2. Brush the skin of chicken or turkey with a small amount of oil or melted butter. Duck and goose have enough natural fat. 3. Insert an instant-read thermometer into the center of the thigh or the thickest part of the breast. Make sure that the tip does not touch bone or fat. If the bird is stuffed, insert another thermometer into the center of the stuffing. 4. Roast the bird uncovered at 325 F until the meat and stuffing reach 165 F. Baste the bird occasionally. An unstuffed twelvepound turkey takes about three hours to cook. A stuffed twelve-pound turkey takes about 3½ hours. 5. Remove the turkey and allow it to stand at room temperature for about fifteen minutes. This makes carving easier. Remove any stuffing right after fifteen minutes. Roasting Poultry Pieces You can also roast poultry pieces, such as breasts or legs. Place the pieces in a shallow baking pan with the skin facing up and season them. Roast a turkey breast at 350 F until the meat reaches an internal temperature of 165 F. Roast chicken pieces at 400 F for forty-five to fifty-five minutes. Test for doneness with an instant-read thermometer. Frying Poultry You can fry cut-up chicken in a skillet, a deep-fryer, or the oven. Bread the chicken or coat it with flour to keep it from drying out. Pan-Frying Chicken Pour cooking oil into a large, heavy skillet to a depth of about ½ inch. Heat it until a cube of bread sizzles. Place chicken pieces into the skillet with the skin facing down. Fry uncovered over low heat for thirty to forty-five minutes. Test for doneness with an instant-read thermometer. Remove pieces as they are done, and drain them on paper towels. Keep them warm in the oven. Deep-Frying Chicken Heat a deep pan of oil to 350 F. Fry three to four pieces at a time for ten to fifteen minutes or until browned and cooked through. Test for doneness with an instant-read thermometer. Drain the pieces on paper towels. A Trussed Chicken This whole chicken has been trussed with twine for roasting. The cook wrapped the twine around the legs, then pulled the twine to the opposite side of the bird. What should you do to prepare the bird before you truss it? Chapter 35 Poultry 555

9 Oven-Frying Chicken Put the chicken in a shallow baking pan with the skin facing up. Drizzle with oil or melted butter. Bake uncovered at 350 F about thirty-five to forty-five minutes. Test for doneness with an instant-read thermometer. Braising Poultry Braising is a good way to make tough poultry pieces more tender. You can also braise any kind of poultry pieces in sauce to give them flavor. Brown the poultry pieces and drain off any excess fat. Add seasonings and enough liquid to cover from one half to three quarters the height of the poultry. You can use water, tomato juice or stock. Add vegetables for more flavor. Cover the pan tightly and simmer on the stovetop or in the oven until tender. Pressure-Cooking and Slow- Cooking Poultry Pressure-cooking is a good way to cook tough, mature birds. Young, tender birds fall apart in a pressure-cooker. Check the owner s manual for recipes and instructions for using a pressure-cooker. You can use almost any combination of poultry pieces, liquid, seasonings, and vegetables in a slow cooker. Slow-cooking gives flavors time to develop and blend. It also allows you to prepare dinner ahead of time. Baked Chicken Nuggets with Baked Sweet Potato Fries Ingredients Chicken Nuggets 1 pound chicken breast, cut into bite-size cubes ½ cup ground bran flakes cereal 1 ½ cups ground corn flakes cereal 1 cup lowfat buttermilk ½ tsp salt 1 8 tsp black pepper 1 8 tsp paprika 1 8 tsp cayenne Sweet Potato Fries 2 cups sweet potato, cut into steak frysized rectangles 2 Tbsp. vegetable oil These chicken nuggets are made with whole chicken breast pieces and bran flakes. They are baked rather than fried. Directions 1. Put chicken and milk into a sealable plastic bag, mix well and refrigerate for minutes. 2. Toss the sweet potatoes in a mixing bowl with the oil and salt and pepper. Lay out on a sheet tray and bake in a 375 F oven for minutes. 3. Mix cereals together with paprika and cayenne. Roll chicken pieces in the ground cereal to coat. Place the chicken in a lightly oiled baking pan and bake in a 375 F oven for minutes. Make It A Meal Serve with steamed vegetables. Yield 4 servings Nutrition Analysis per Serving Calories 363 Total fat 10 g Saturated fat 1 g Cholesterol 68 mg Sodium 541 mg Carbohydrate 39 Dietary fiber 5 g Sugars 10 g Protein 31 g 556 Unit 7 Food Preparation

10 CHAPTER 35 Review & Applications After You Read Chapter Summary Poultry is the most popular meat in the United States. It contains protein, vitamins, and minerals and is often low in fat. The most common types of poultry are chicken, turkey, duck, and goose. Poultry comes in many forms, including whole birds, parts, and processed foods. Poultry must be stored in the refrigerator or freezer. Poultry can be cooked in many ways, including grilling, roasting, frying, stewing, and microwaving. Poultry is safe to eat when it reaches an internal temperature of 165 F. Content and Academic Vocabulary Review 1. Write a fictional story about a special meal using at least four of these content and academic vocabulary words. Content Vocabulary poultry (p. 550) free-range (p. 551) cutlet (p. 551) giblets (p. 552) baste (p. 554) truss (p. 554) stuffing (p. 555) Review Key Concepts Academic Vocabulary inspect (p. 552) moderate (p. 554) 2. List the nutrients found in poultry. 3. Describe the four most popular types of poultry. 4. Describe the common forms of poultry. 5. Explain how to select and store poultry. 6. Explain why you should always cook poultry until it is well done. Critical Thinking 7. Explain why you would or would not pay more for organic or free-range poultry. 8. List several ways to reduce the amount of fat in poultry dishes. 9. Predict what might happen if you judged poultry s doneness based on color, rather than temperature. 10. Evaluate a recipe for meatloaf that calls for one pound of ground beef. It has many spices and diced celery and onions. Would you replace the ground beef in the recipe with ground turkey? Why or why not? What effect might that have on the finished dip? Chapter 35 Review & Applications 557

11 CHAPTER 35 Review & Applications 11. Cut Up a Chicken Review the knife safety guidelines in Chapter 21. Then study the directions at the beginning of this chapter on how to cut up a chicken. Procedure Cut up a whole chicken into parts, including breast halves, wings, thighs and drumsticks. Remember to clean and sanitize your cutting board and work area before you start and when you are finished. Analysis Write a paragraph about your experience. What parts of the job were difficult? Now that you know how to cut up a whole chicken, would you buy whole chickens instead of chicken parts? Why or why not? 12. Adapt a Recipe Conduct research to find a recipe that uses poultry as a main ingredient. Adapt that recipe to make it more healthful. Consider removing skin and fat from the poultry. Consider preparing it in a way that will reduce the amount of fat in the dish. Write out your new recipe and write a paragraph explaining your changes. Discuss how you think your changes will affect the taste of the dish. 13. Research Ethnic Cuisine Choose a specific culture and research its cuisine. Study that culture s preparation and cooking techniques for poultry. Develop a written outline of key points you want to cover in your presentation. Then use presentation software to develop a seven-slide show for your class. Your presentation should include classic recipes, common spices, photographs, and any special equipment used in the cuisine. Real-World Skills ProblemSolving Skills 14. Choose Healthy Foods Meals served at restaurants are usually higher in calories, fat, and salt than meals prepared at home. Brainstorm creative strategies to choose healthy foods and consume moderate portions when eating out. Interpersonal and Collaborative Skills 15. Plan a Grill Party Follow your teacher s instructions to form into teams. Work together to plan a menu for a grill party featuring grilled chicken, vegetables, salad, beverages, and dessert. Plan the menu by researching healthy, low-fat recipes. Then create a plan to divide the tasks of preparation, cooking, and clean-up among your team. Financial Literacy Skills 16. Compare Poultry Costs Visit a local supermarket, farmer s market, or meat market. Research the cost per pound of five kinds of chicken, including whole birds, breasts, cutlets, giblets, and processed forms, such as canned or lunchmeat. Compare the costs per pound of the different kinds of poultry. Which is the best value? Why? 558 Unit 7 Food Preparation

12 CHAPTER 35 Review & Applications Academic Skills Food Science 17. Understand Bacteria Bacteria called Escherichia coli live in the human intestine and help us digest food. Yet if you eat a piece of poultry contaminated with E. coli, you might get sick. Procedure Why might E. coli be helpful in one case, and harmful in another? Create a hypothesis, or possible explanation, for this problem. Analysis Research the topic to see whether your hypothesis is correct. Write one or more paragraphs to explain your answer. NSES Content Standard C Develop an understanding of organization in living systems and behavior of organisms. Mathematics 18. Measure Weight and Volume Two types of ounces are used in the United States. A dry ounce is a measure of weight. A fluid ounce is measure of volume. Fill an eight-ounce measuring cup with flour and weigh it. Now empty the cup, fill it with water, and weigh it. How much does the water weigh, and how much does the flour weigh? As a percentage, how much heavier is the water than the flour? Math Concept Transform Fractions into Decimals Fractions and decimals both represent parts of a whole. Use long division to divide the numerator by the denominator to transform a fraction into a decimal. Starting Hint Divide the weight of the water by the weight of the flour. Then transform the result from a decimal into a percentage. English Language Arts 19. Practice First-Person Writing Write a onepage essay reflecting on how much time and energy you currently devote to healthy eating. To prepare for your essay, keep track of food choices you make during a day and think about your reasons for each choice. Include your thoughts and feelings about foods you eat, or choose not to eat, throughout the day. Remember to make note of snacks you eat. Support points you make in your essay with examples and note healthy alternatives you choose or do not choose. State changes you could make to improve your eating habits and factors that limit your choices. NCTE 4 Use written language to communicate effectively. STANDARDIZED TEST PRACTICE ANALOGY Select the pair of words that have the same relationship as the pair of words in capitals. 20. POULTRY:PROTEIN a. safety: seatbelts b. carbohydrates: fat c. sleep: alertness d. carrots: vitamin A Test-Taking Tip Think about how the two capitalized words relate to one another. Common relationships in analogy questions include cause and effect, part-to-whole, example, and synonym/antonym. NCTM Measurement Understand measurable attributes of objects and the units, systems, and processes of measurement. Chapter 35 Review & Applications 559