chicken

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By: babu197 (10 month(s) ago) Private Comment

good ppt it is very useful for us sand this

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Chicken:

Chicken A domestic fowl bred for its flesh or eggs, esp a young one are term as chicken. The french term for chicken is poulet . It is the most common type of poultry on earth , and is prepared as food in a wide variety of ways, varying by region and culture throughout the world.

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Parts of Chicken

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Index Different species of chicken Cuts of chicken Fabrication of chicken Indian dishes of chicken Continental dishes of chicken Disadvantages of raw chicken

Different species of chicken:

Different species of chicken

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whole chicken Sharpening Steels Groceries Boning Knives Cutting Boards Things You'll Need to cut the chicken:

HOW TO SEPERATE PARTS OF CHICKEN:

HOW TO SEPERATE PARTS OF CHICKEN Cut off wings at the first joint, so the breasts each have the first wing bone, called the drumette , attached. 1 ST step:

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Make a cut in the skin between leg and body. Set the knife down, and hold the chicken with the body in one hand and the leg and thigh in the other 2 nd step:

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Pull the leg toward you so the thigh bone pops completely out of its socket. 3 rd step:

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Hold the chicken by the leg and use the knife to cut through the flesh between the thigh bone and the body socket. The drumstick and thigh will now be separated. Repeat steps 2 through 5 with the other leg. Once you've removed the legs, lay the chicken on its back so the breasts are upright and facing you. 4 th step:

Feel for the breastbone at the very top that separates the two breasts. Make a long incision on both sides of the breastbone. These cuts should follow the breastbone for its entire length. :

Feel for the breastbone at the very top that separates the two breasts. Make a long incision on both sides of the breastbone. These cuts should follow the breastbone for its entire length . 5 th step:

Beneath the breastbone, on both sides, is the rib cage and wishbone. Use the tip of the knife to follow the rib cage and carefully cut away the breasts from the ribs. Hold the breasts by the drumette and start cutting at the thickest part of the breast by the drumette, working your way toward the thin end of the breast. :

Beneath the breastbone, on both sides, is the rib cage and wishbone. Use the tip of the knife to follow the rib cage and carefully cut away the breasts from the ribs. Hold the breasts by the drumette and start cutting at the thickest part of the breast by the drumette , working your way toward the thin end of the breast. 6 th step:

When you've removed both breasts, turn the chicken frame over so the back is exposed. :

When you've removed both breasts, turn the chicken frame over so the back is exposed. 7 th step:

Cut out the little nugget of tender meat, called the oyster, behind the hollow of the hip socket in the back. To cut out the leg and thigh bones, lay each leg on the cutting board so the meatier part faces down. :

Cut out the little nugget of tender meat, called the oyster, behind the hollow of the hip socket in the back. To cut out the leg and thigh bones, lay each leg on the cutting board so the meatier part faces down. 8 th step:

Fabriaction of chicken: :

Fabriaction of chicken: Whole Chickens: Whole Chickens are marketed either fresh or frozen.

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The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight. Halves

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Breast Quarters Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat. Split Breast A breast quarter with the wing removed .

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A breast quarter with wing and back portion removed. Split Breast without Back Split breast that has been skinned and deboned . Boneless, Skinless Breast

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8-Piece Cut The whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks. The parts may be packaged together and labelled as whole cut-up chicken. These are usually sold without giblets.

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Whole Chicken Wing: The Whole Chicken Wing is an all white meat portion composed of three sections; the drumette , mid-section and tip.

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The first section between the shoulder and the elbow. Wing Drummettes : Wing Mid Section The section between the elbow and the tip, sometimes called the wing flat or mid-joint.

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Whole Chicken Leg: The Whole Chicken Leg is the drumstick-thigh combination. The whole leg differs from the leg quarter in that id does not contain a portion of the back. Boneless, Skinless Leg: Whole chicken leg with skin and bone removed.

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Thigh: The thigh is the portion of the leg above the knee joint. Boneless, Skinless Thigh: Thigh with skin and bone removed

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Drumsticks Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock). Giblets Includes heart, liver and neck.

Indian dishes made by chicken:

Indian dishes made by chicken Very, very few people have not heard of Butter Chicken! This iconic Indian dish is also known as Chicken Makkhani and tastes great with Kaali Daal (black lentils) and Naans (leavened Tandoor -baked Indian flatbread). 1. Butter Chicken

Among the most famous Indian foods, Tandoori Chicken is loved by people the world over. The nicest thing about this dish though, is that it's really easy to make! :

Among the most famous Indian foods, Tandoori Chicken is loved by people the world over. The nicest thing about this dish though, is that it's really easy to make! 2. Tandoori Chicken

Chicken tikka masala:

Chicken tikka masala . Chicken Curry

Chicken korma:

Chicken korma Chicken‑biryani

Smoked Chicken:

Smoked Chicken Chicken‑indian‑style Some continetal dishes of chicken

Chicken sausages and chicken salami:

Chicken sausages and chicken salami Steam‑pot‑chicken

Sliced Lemon Chicken.:

Sliced Lemon Chicken. Roast chicken

Chicken feet in black sauce:

Chicken feet in black sauce

The bacteria in raw chicken are responsible for many serious illnesses and can lead to death. According to the Centers for Disease Control and Prevention, about 5,000 people die each year from food borne-related disease. :

The bacteria in raw chicken are responsible for many serious illnesses and can lead to death. According to the Centers for Disease Control and Prevention, about 5,000 people die each year from food borne-related disease. Disadvantages of raw meat

This is the most common raw chicken disease, generally transmitted through raw or undercooked eggs. :

This is the most common raw chicken disease, generally transmitted through raw or undercooked eggs . Salmonella This occurs from eating chicken that's undercooked, causing stomach cramps and diarrhea. There's no medicine that can treat it; the person can only drink plenty of fluids to avoid dehydration. Food Poisoning

Chicken has approximately 48g of protein per 6-ounce serving. :

Chicken has approximately 48g of protein per 6-ounce serving. Protein: Nutritive value of chicken Fat: When it comes to fat, the amount varies. Skinless chicken breast has about 3 grams of fat, and chicken breast with skin on it has about 14 grams per 6-ounce serving. Calories: Skinless chicken breast has about 240 calories per 6 ounces and breast with skin has about 340 calories.

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Chicken also has calcium in it. Four ounces of cooked chicken has about 17 milligrams. Calcium: Potassium is another nutrient that can be found in chicken. It has about 290 mg per 4 ounces Potassium: Chicken has no carbohydrates, but this can be changed depending on how it is prepared. Sauces and juices can add some carbohydrates. Carbs :