Chicken Notes. Nutritional Values Protein excellent source Helps build and repair tissues Important for concentration excellent source Helps build and.

Chicken Notes Chicken Notes

Nutritional Values Protein Nutritional Values Protein• excellent source

• Helps build and repair tissues

• Important for concentration

• excellent source

• Helps build and repair tissues

• Important for concentration

(Nutrition Continued )Fat (Nutrition Continued )Fat• Chicken is low in fat ( unless it is fried)

• fat is located under the skin

• Older birds have more fat

• Dark meat has more fat

• Chicken is low in fat ( unless it is fried)

• fat is located under the skin

• Older birds have more fat

• Dark meat has more fat

Purchasing and Storing ChickenPurchasing and Storing Chicken• 1/2 pound per person

Storing Chicken• Use within 3 days

• Remove from package

• Freeze for 6-8 months (once thawed do not refreeze)

• 1/2 pound per person

Storing Chicken• Use within 3 days

• Remove from package

• Freeze for 6-8 months (once thawed do not refreeze)

Food Science Principles Food Science Principles

Cooking temperatures - Low temp

- too long or too high of a temp will dry it out• Overcooked poultry-• Dry tasteless tough• Undercooked poultry- • Pink firm

Cooking temperatures - Low temp

- too long or too high of a temp will dry it out• Overcooked poultry-• Dry tasteless tough• Undercooked poultry- • Pink firm

How can you tell if chicken is done cookingHow can you tell if chicken is done cooking• Clear juices

• Drumstick breaks at joint

• Fork goes through easily

• Internal temperature of 165 degrees

• Clear juices

• Drumstick breaks at joint

• Fork goes through easily

• Internal temperature of 165 degrees

Cooking Methods…Cooking Methods…

• Always wash chicken first

• Roasting• - breast side up

• - wrap in foil

• - let stand for 10-15 minutes before carving

• Always wash chicken first

• Roasting• - breast side up

• - wrap in foil

• - let stand for 10-15 minutes before carving

• Trussing- pulling the wings and drumsticks back to the tail and tying them together

• Giblets- edible internal organs such as liver and heart

• Trussing- pulling the wings and drumsticks back to the tail and tying them together

• Giblets- edible internal organs such as liver and heart

BroilingBroiling

• - 4-5 inches below heat

• - brush with butter or a liquid so it does not dry out

• - 4-5 inches below heat

• - brush with butter or a liquid so it does not dry out

FryingFrying

• - coat first so it doesn’t get dry

• - fat should not smoke

• - if the oil is too hot the center of the chicken will not cook

• - if the oil is too cold, the chicken will be soggy

• - coat first so it doesn’t get dry

• - fat should not smoke

• - if the oil is too hot the center of the chicken will not cook

• - if the oil is too cold, the chicken will be soggy

Oven FryOven Fry

• -bake but spray with oil or cook in a small amount of oil to crisp and for a golden color

• -bake but spray with oil or cook in a small amount of oil to crisp and for a golden color

BraisingBraising

• - brown in a small amount of fat

• - add water and cook with a cover on

• crisp the crust by

• uncovering for the last 10 minutes

• - brown in a small amount of fat

• - add water and cook with a cover on

• crisp the crust by

• uncovering for the last 10 minutes

Stewing Stewing

• Cooking in a liquid• Do not allow the liquid to boil-

simmer so the meat is not tough

• Cooking in a liquid• Do not allow the liquid to boil-

simmer so the meat is not tough

Frozen poultryFrozen poultry

• Before cooking- thaw

• Thawing chicken- do NOT thaw on the counter top– Chicken should be thawed in the

refrigerator, microwave or under running water

• Before cooking- thaw

• Thawing chicken- do NOT thaw on the counter top– Chicken should be thawed in the

refrigerator, microwave or under running water

Boning chickenBoning chicken

• Cut under the keel bone• Pull meat from the bone to the ribs

– Make sure you pull the tenderloin off

Doesn’t chicken taste better than a burger

• Cut under the keel bone• Pull meat from the bone to the ribs

– Make sure you pull the tenderloin off

Doesn’t chicken taste better than a burger

Complete chicken socrativeComplete chicken socrative

• Room number 460217• Chose the chicken quiz

• Room number 460217• Chose the chicken quiz