Documentos de Académico
Documentos de Profesional
Documentos de Cultura
Chicken
http://culinaryarts.about.com/od/chickenturkeymore/a/chickensafety.ht
m
http://www.fsis.usda.gov/wps/wcm/connect/ad74bb8d-1dab-49c1-b05e390a74ba7471/Chicken_from_Farm_to_Table.pdf?MOD=AJPERES
http://www.telegraph.co.uk/foodanddrink/foodanddrinkadvice/1090277
3/How-to-prepare-and-cook-chicken-safely.html
Vocabulary Words
1. Poultry- a protein for growth and repair of the body. Provides Iron for
healthy nervous system, and Phosphorus for healthy bones and teeth.
2. Cured- the product has been treated with ingredients that slow spoilage
and add a distinctive flavor.
3. Cut- a slice or portion from a specific part of the animal
4. Wholesale cuts- they are first divided into large sections
5. Retail cuts- cuts that are divided into smaller pieces.
6. Marbling- flecks of fat found throughout the muscle.
7. Score- to make cuts partway through the meat.
8. Marinade- a mixture of an acid food, such as citrus juice or vinegar, and
seasonings. It adds both flavor and tenderness.
9. Variety meats- meat that has been taken from a part other then
muscles
10.Giblets- the liver, heart, and neck.
11.Doneness- cooked adequately to a desired degree.
QUIZ
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TurkeyandChickenBabyFood
Recipes
ChickenandTurkeyBabyFoodPure(Basic)
Ingredients:
1cupcoldandcookedbonelessturkeyorchickenchoppedintonobiggerthan1
inchpieces
1/4ccookingjuiceorplainwater
Directions:
Step1:Placeturkeyorchickenchunksinblenderorfoodprocessor
andpureeuntilapowderymixisformed.Slowlyaddwaterandpuree
furtheruntilasmoothconsistencyiscreated.
Step2:Addasmuchliquidasneededtomakeaconsistencyappropriatefor
yourbaby.Youmayaddveggiesorfruitstothispureeasyoulike.
Toddler
Ingredients
1/3 cup lime juice
2 tablespoons olive oil
2 teaspoons dried or 1 tablespoon minced fresh marjoram
1 teaspoon salt
1 teaspoon pepper
1 1/2 pounds skinned and boned chicken breasts
12 (6-inch) flour tortillas
Cilantro-Pecan Pesto
1 cup (4 ounces) shredded Mexican four-cheese blend
Toppings: Salsa Picante, sour cream, chopped cilantro
Preparation
Combine first 5 ingredients in a shallow dish or zip-top freezer bag; add chicken.
Cover or seal, and chill 2 hours. Remove chicken from marinade, discarding
marinade.
Grill chicken, covered with grill lid, over medium-high heat (350 to 400) 4
minutes on each side or until done. Cut chicken into thin strips.
Top 1 side of 6 tortillas evenly with Cilantro-Pecan Pesto, cheese, and chicken.
Top with remaining tortillas.
Cook quesadillas in a lightly greased skillet or griddle over medium-high heat
(350) 2 to 3 minutes on each side or until browned. Cut each quesadilla into
quarters. Serve with desired toppings.
Puberty age
Ingredients
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Directions
Watch how to make this recipe
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out.
Remove any excess fat and leftover pin feathers and pat the
outside dry. Liberally salt and pepper the inside of the chicken.
Stuff the cavity with the bunch of thyme, both halves of lemon,
and all the garlic. Brush the outside of the chicken with the butter
and sprinkle again with salt and pepper. Tie the legs together
with kitchen string and tuck the wing tips under the body of the
chicken. Place the onions, carrots, and fennel in a roasting pan.
Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread
around the bottom of the roasting pan and place the chicken on
top.
Roast the chicken for 1 1/2 hours, or until the juices run clear
when you cut between a leg and thigh. Remove the chicken and
vegetables to a platter and cover with aluminum foil for about 20
minutes. Slice the chicken onto a platter and serve it with the
vegetables.
Read more at: http://www.foodnetwork.com/recipes/inagarten/perfect-roast-chicken-recipe.html?oc=linkback
Ingredients
Preparations
Mix all ingredients together and season with salt and pepper to taste. Chill. Serve
as a sandwich on multigrain bread with lettuce or on top of a bed of fresh field
greens.
(Makes 6)
Variations
You can substitute almonds or pecans for the walnuts as well as mix in any of
your favorite herbs for a flavor that suits you. If you don't have fresh herbs
available, dry ones will work too.
Ingredients
4piecesofbonelessskinlesschickenbreast
Spices(Iliketousegarlic,sage,basil,chives,poultryseasoningandalittle
bitoflemonjuice)
8stripsofbacon(twoperchickenbreast)
Method
1.Defrostchickenandaddspices.
2.Wrapeachchickenbreastin2slicesofbacon.Havingtheendsofthe
bacononthebottomisideal.
3.Putthechickenonabakingpanorbakingsheet.Bakeat350Funtildone,
around3035minutes.Theinsideshouldnotbepink!
Letcoolforabout5minutes.
ThisrecipeisGreatasasolomeal,butIliketoserveitwithsteamedrice
andbroccoliwithcheese.
Enjoy!
Whitechilichickenrecipemiddleadulthood
Ingredients
Directions
In a Dutch oven over medium heat, cook chicken and onion in oil until
lightly browned. Add garlic; cook 1 minute longer. Stir in the broth,
chilies, cumin, oregano and cayenne; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans
until smooth. Add to saucepan. Add remaining beans to saucepan.
Simmer for 20-30 minutes or until chicken is no longer pink and onion
is tender.
Top each serving with cheese and jalapeno pepper if desired. Yield:
10 servings (2-1/2 quarts).
2 Serves
2 cups
Oil, divided
2t
200g
112 cups
112 cups
Onion, diced
12
Arborio rice
12 cup
White wine
2T
Sea salt
To taste
To taste
Margarine or butter
1T
1T
Method
1.
2.
Warm one teaspoon of oil in a large fry pan or wok over medium-high
heat. Brown the chicken, and set aside.
3.
Add the mushrooms to the pan, and cook for three-five minutes until
soft. Remove mushrooms and their liquid, and set aside.
4.
Add one teaspoon of oil to the fry pan or wok, and stir in the diced
onion. Cook for one minute.
5.
Add Arborio rice and stir to coat with oil. Leave to cook for two
minutes or until the rice has taken on a pale, golden color.
6.
Add 12 cup of chicken stock to the rice, and stir until the broth is
absorbed. Continue adding broth 12 cup at a time, stirring continuously,
until the liquid is absorbed and until the rice is soft but with a slight bite (al
dente), about 15 minutes.
8.
Remove from heat, and stir in the chicken, mushrooms with their
liquid, margarine or butter, and Parmesan cheese.
9.
Variations:
Add a cup of frozen peas near the end to give the dish some more color.
BuffaloChickenFingerswhatIam
doingforyou!
Prep20m
Cook20m
ReadyIn40m
RecipeBy:BobbiJo
"Thisisabakedversionofthepopularspicyappetizer.Usemoreorlesscayennetotaste."
Ingredients
4skinless,bonelesschickenbreasthalvescutintofingersizedpieces
1/4cupallpurposeflour
1teaspoongarlicpowder
1teaspooncayennepepper
1/2teaspoonsalt
3/4cupbreadcrumbs
2eggwhites,beaten
1tablespoonwater
Directions
1.
Preheatovento400degreesF(205degreesC).Coatabakingsheetwithanonstickspray.
2.
Inabag,mixtogetherflour,1/2teaspoongarlicpowder,1/2teaspooncayennepepper,and1/4
teaspoonsalt.Onaplate,mixthebreadcrumbswiththerestofthegarlicpowder,cayennepepper,
andsalt.
3.
Shakethechickenpieceswiththeseasonedflour.Beateggwhiteswith1tablespoonwater,and
placeeggmixtureinashallowdishorbowl.Dipseasonedchickenineggmixture,thenrollinthe
seasonedbreadcrumbmixture.Placeonpreparedbakingsheet.
4.
Bakeforabout8minutesinthepreheatedoven.Usetongstoturnpiecesover.Bake8minutes
longer,oruntilchickenjuicesrunclear.