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    Poultry is the generic term for domesticated birds that are bred for human consumption or to produce eggs 

    Some common types include: chickens, turkey, ducks, geese, guinea fowl, quail, and ostrich. Even though classed as poultry, ostrich is normally referred to as a meat, given its red flesh. Classified alongside beans, eggs, meat and nuts in the food pyramid, poultry is a complete protein also containing, water, carbohydrates, fat, vitamins and minerals. It is a very useful meat being mild in flavour and relatively inexpensive to produce.  




     

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  • Factors to consider when purchasing and storing poultry

    The modern, packaged food era has made poultry readily available to all; especially chicken and turkey. Risks of disease and product spoilage have been greatly reduced since the introduction of strict regulations to the poultry industry and standardisation according to size, weight and even portions. Fresh poultry products should be well-packaged, the meat should be firm with the skin intact and free of blemishes. The product should be within its sell-by/use by dates and free of bad odors.

    Once purchased, poultry should be quickly refrigerated or frozen. If refrigerated, it is advised that it be eaten within 48 hours. If frozen, it can be stored for 6 -12 months (depending on its size) and should be defrosted completely under refrigeration before cooking. Poultry should never be refrozen and uncooked poultry should always be stored well away from cooked produce. 

  • Uses of poultry
    • Poultry can be used as a whole bird for roasted lunches and dinners
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    • Poultry can be used as a whole bird for roasted lunches and dinners
    • Portions can be added to salads, sandwiches, soups, casseroles, pizzas, burgers, pasta and fajitas
    • Poultry is a great Braai food, be it on skewers, in portions or as a whole bird
    • Bite sized portions are a very good canapé 
    • Poultry carcasses can be used to make stocks
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  • Ensuring a good product

    Given the wide range of poultry types, the different fat content within each bird and the many methods of cooking, there are a number of rules to follow, specific to each dish that can be prepared. The general rules for preparing and serving poultry are as follows:

    • Make sure the poultry is fresh and within its use by date range
    • Always wash poultry after removing it from any packaging
    • Avoid undercooking the poultry
    • Avoid overcooking the poultry; dry meat gets tough and stringy and can turn quickly under high heat 
    • Poultry does not store particularly well unless frozen, so serve such dishes as soon after they have been prepared as possible 
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