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G11T2W5 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. 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 Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

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 48hrs. 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  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 Classification of Poultry and seafood 1. Chicken Chicken is the most popular poultry type composed of light/white and dark meat and a relatively low fat content. Chickens are classified by age and as such, require different cooking methods to get the best from the product. Chickens are also commonly referred to as free range (having some access to the outdoors) or organic (having no antibiotics added to them or their food), depending on how they have been grown. Given the commercial viability of chickens, they come in a number of different fresh and frozen varieties like whole, filleted, portioned and processed. Other popular chicken offerings are chicken livers, 'walkie-talkies' and Poussin (which is a bird aged between 4-6 weeks, cooked and served whole). 2. Turkey Turkeys, like chicken, are composed of light/white and dark meat and a relatively low fat content but are generally much larger in size. Known to be slightly dry meat, young turkeys are often preferred as their meat is considered more moist and tender. Turkey is a popular dish that is often served on special occasions like Christmas and Thanksgiving (an American tradition). Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

3. Duck Known for its high fat content, and a heavier, dark meat, duck is best served roasted or pan fried. Duck liver pate is also a common way to serve duck livers. 4. Goose Like duck, goose is known for its high fat content. Goose has dark meat and is best roasted at very high temperatures (with the intention of rendering the fat). They are commonly served with citrus fruits in order to balance the fat. 5. Guinea fowl Guinea fowl is a white and dark meat bird that is indigenous to Africa. The younger the bird the more tender the meat, perfect for roasting, while older birds lend themselves better to being stewed. A method called barding is commonly used when cooking these birds. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

6. Quail Quail is a specialist, smaller bird that is generally only found in the restaurant trade. It is a tender, white fleshed bird with a strong, gamey flavour. Quail is perfect for roasting, braai-ing or pan frying. Barding is also recommended when cooking quail. Portion sizes, cooking methods and accompaniments Portion size is dependent on the original weight, cut and type of poultry used. Lean meat will lose less weight during cooking whereas fat rich poultry, where fat is rendered or melted off, will lose comparably more weight. In most instances, a healthy portion should constitute around 170g of meat. Given its flexibility as a food source, it probably isn't surprising to learn that poultry can be cooked in a number of different ways: Boiling - The bird should be fully immersed in vigorously boiling water in order to seal, through coagulation, its surface protein. Then, in order to avoid toughening the meat, heat intensity should be lowered so that the water simmers. Herbs and vegetables can be added to the boiling water to increase flavour. Boiled chicken is lean - a great addition to salads, tacos or sandwiches. Braising / Stewing - For tougher poultry meats, this method uses a small amount of liquid in a covered pot. Given the end product is served with a broth or sauce, potatoes, rice or pap work really well as accompaniments. Deep frying - Given the high heat intensity involved in deep frying, and the speed in which a food product’s exterior cooks in this way, small pieces of poultry should be used. Lean meat is best for Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

deep-frying. Normally served with chips, but in order to balance the fat, fried poultry dishes can also be served with or as part of a salad. Grilling and braaing – This is a common way of cooking poultry and is best used with skinless pieces because the skin is high in fat and therefore likely to burn. Grilled chicken can be served with nearly anything from starchy foods to salads. Pan frying - Pan fried poultry is often covered in bread crumbs or flour. It turns a golden brown during the cooking process. Pan-fried poultry works well when served with steamed and boiled vegetables or a green salad. Roasting and baking – Roasting or baking is a classic way to serve common poultry types. Lean birds need basting to avoid drying out, while fatty birds don’t. Bigger, lean birds should also be cooked at slightly lower temperatures to avoid exposure to intense heat which can dry out the meat. Seasoning should always be added to poultry and sometimes stuffing; especially when serving it as a traditional roast lunch. Sautéing - Similar to that of deep frying, smaller, leaner meat should be used to sauté. Great for tacos, wraps, salads and even as an ingredient for more complex dishes. Simmering and poaching - Simmering is the best way to cook poultry that needs tenderizing. The liquid in which the simmering takes place can be flavoured with herbs, spices or vegetables. Poaching can take place on the stove or in a conventional oven. In both cases, the poultry must be well drained before presentation, and any leftover moisture can be used for stocks or soups. Poultry can be used in the soup itself or as part of a bigger meal served with the likes of potatoes, rice or salads. 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 Glossary antibiotics A drug used in the prevention of bacterial infections Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International