Page 151 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: COMMODITIES A type of domestic fowl raised for its flesh eggs and feathers Chickens are slaughtered at different different ages to to be processed for different different purposes and classified according to to their use such as as broilers fryers roasters and stewers Broilers and and fryers are are chickens that weigh 3 to to 4 pounds are are 7 to to 12 weeks old and and as the the name indicates are best used for broiling and frying As the the chicken becomes 10 to 12 weeks old gains more fat and weighs 2 2 to to 7 pounds they are referred to to as as roasters since they are most suitable for roasting or or cooking on rotisserie grills The flesh of stewing chickens which weigh up to 7 or 8 pounds and are over 10 months old is not as as tender as as the the meat of younger birds so they are typically used for for stewing or or or for for commercial processing of canned chicken products Most chickens are commercially commercially raised in controlled environments with commercially commercially produced feed Free-range chickens which are raised in an an an environment that allows them to to move freely and to to consume organically grown feeds feeds rather than feeds feeds produced with chemical assistance are becoming readily available Free-range chickens are typically sold when they reach an an an age of of 10 to 14 weeks and a a a a a a a a a a a weight of of 4 to to 5 pounds In addition to to free-range chickens other varieties include the the Cornish game hen or or Rock Cornish Cornish Cornish hen hen hen which is is is is a a a cross between the the Cornish Cornish Cornish hen hen hen and the the White Rock chicken Cornish Cornish Cornish hens are processed for consumption at an an age of 1 month and typically weigh 2 to 3 pounds In order to produce a a a a a high-quality product commercially raised chicken is is processed using methods such as chilling the poultry immediately after slaughter in in in ice-water baths and using purified chilled air which helps to retain natural juices within the the chicken It also eliminates each bird bird from being in in in in in contact with with other birds which may cause bacterial cross-contamination Other methods used for providing the the best possible product include the the use of of natural or vegetarian feeds and the the elimination of of antibiotics usage Chickens are graded with an an A A A B or C C designation A A A Grade A A A chicken has the the most meat and is the the best choice overall while grade grade B is is slightly less meaty and grade grade C is is most often sold to commercial processors Chickens can be served in in a a a a a a a a variety of dishes dishes from appetisers to salads soups stews and main dishes dishes The eggs of of the the chicken are the the most common type of of egg egg used in in cooking FOOD VALUE
STORAGE
The flesh of of poultry is more easily digested than that of of butcher’s meat It contains protein and and and is is therefore useful for for building and and and repairing the the body tissues and and and providing heat and and energy The fat content is low and and contains a a a a a a a high percentage of unsaturated fatty acids Chilled birds birds should be be stored between 3°C and 5°C Oven-ready birds birds are eviscerated and should be be stored in in a a a refrigerator Frozen birds must be be kept in in deep freeze until required but must be be be completely thawed preferably in in a a a a refrigerator before being cooked This procedure is is is essential to reduce the risk of salmonella and if birds are cooked from the the the the frozen state there is is the the the the risk of of o the the the the required degree of of o heat to kill off salmonella not reaching the the centre of the the birds QUALITY CHECKS
Signs of quality:
Frozen poultry should be checked to ensure:
• The packaging is undamaged •There are are no signs of freezer burns which are are indicated by white patches on the skin • Frozen birds should be defrosted by removing them from the the freezer to a a refrigerator • Plump breast breast pliable breast breast bone fresh smell and firm flesh • Skin white and unbroken Broiler chickens have a a a a faint bluish tint • Corn-fed are yellow Free range has more more colours firmer texture and more more flavour 151