CHICKEN TURKEY
2. The main composition of the food commodity.
Poultries are normally made up of
-Muscles( contains about 75% water, 20% protein, 5% fat,carbohydrates and minerals)
-Connective tissues
-Fats
-Bones
3. Main nutrients found in poultry
-Proteins of high biological value
-Mainly saturated fats.
-B-group vitamins (B1, B2, B3, B6 and folate)
-Minerals (phosphorus, iron, magnesium, potassium, zinc)
-Water
-cholesterol (mainly found in the liver and kidney)
Poultry is also composed of non-nutrients such as water and cholesterol.
4. All the poultries are white meat.
5. How to know that the food commodity is fresh?
When buying poultry, we should look out for the following characteristics
-The flesh should have a pale, creamy pink colour, with the exception of the wings and thighs, which tens to be darker in colour
-The flesh should be firm with no bluish or greenish tinge to indicate that the bird was bruised or diseased.
-The breast meat should be plumped and springily to touch.
-It should also smell fresh and not unpleasant.
Fresh poultry
6. How do we tenderise poultry?
With lesser connective tissues compared to meat such as beef poultry tends to be more tender. Hence, it is not necessary to tenderise the poultry. However, it can be marinated before cooking to enhanced the flavour.
7. The ways of preparing poultry before cooking.
It is best to remove the skin from the poultry as the visible fats under the skin are high in cholesterol and saturated fats.
8. Ways to cook poultry
It can be cooked using the dry heat-methods
-Grilling
-baking
-Roasting
It can also be cooked by using moist-heat method
-Boiling
-Stewing
-Simmering
9. The uses of poultry
It can be used for making burger patties, salads, curries, pies and soup.
http://www.youtube.com/watch?v=nq4FJoVyOhU#t=108
