Then dip each oyster into dried bread crumbs and egg as directed in
making croquettes. (See page 298.) Fry as directed for croquettes.
Serve hot. Garnish with lemon and parsley.
SUMMARY
Poultry is the term applied to birds used as food, such as chicken,
fowl, turkey, duck, and goose.
A chicken is a bird not more than 1 year old.
410
Dinner
A fowl is a bird more than i year old.
A fresh-killed chicken is a bird that has been recently killed.
A cold-storage chicken is a bird that has been kept at a low tempera-
ture for some time after killing.
A milk-fed chicken is a bird that has been fed on buttermilk, corn
meal, and wheat.
A dry-picked chicken is a bird whose feathers have been removed
without scalding.
Drawing a chicken is removing the internal organs
Giblets are the liver, gizzard, and heart of poultry.
Roast chicken is whole chicken baked in the oven.
Stewed chicken is chicken cut in pieces and cooked in water.
Fricasseed chicken is chicken cut in pieces, browned in fat. then cooked
in water or steam.
COMPOSITION OF FOWL, EDIBLE PORTION
Water Proteins Fat Mineral Matter
63.7% 19.3% 16.3% 1 % (calcium — very little;
phosphorus and
iron — good amounts)
TABLE FOR ROASTING CHICKEN AND YOUNG TURKEY
Bake uncovered in a slow oven at joo° F., 25 minutes for each pound.
Add no water to the pan. If not browned, finish baking at 500° F.
Bake fowl and older turkey in a covered pan, at 2 750 F., 25 minutes
for each pound or until tender.
Fish may be classified as:
1. Fresh- water fish
2. Salt-water fish
It may also be classified as:
1. Dry or lean fish
2. Fat or oily fish
A third classification of fish is:
1. Fish without outer shell
2. Shellfish
QUESTIONS AND EXERCISES FOR REVIEW
Some of the following statements are true and some are false. Read each
statement very carefully and decide whether it is true or false. On a piece
of paper or in your notebook list the numbers corresponding to the state-
ments. After each number write the word True or the word False.
Vitamins
A — to
B +
C*
Chicken and Fish for Dinner
41 1
1. Chicken is a food rich in proteins.
2. Only about one third of the original weight of a chicken is eaten.
3. A fowl has many pinfeathers.
4. A fowl is an older bird than a chicken.
5. The breast bone of a broiler is not flexible.
6. Oysters contain a larger percentage of proteins than beef.
7. Salmon is a fat fish.
8. Cod is a fresh-water fish.
9. Oysters contain iodine.
10. Proteins of fish are of excellent quality.
11. There is no proof that chicken is more easily digested than beef.
12. Fish keeps better than beef.
13. Fresh fish have colorless gills.
14. Whole fish have less waste than fish steaks.
15. It is better to buy oysters in cold weather than in warm weather.
16. Oysters are always sold by the dozen.
17. Long cooking toughens oysters.
18. Oysters should stand in water while they are washed.
19. Some kinds of fish are preserved by drying and salting.
20. Both fresh and canned salmon may be purchased.
21. Fish are lacking in extractives.
22. There is more connective tissue in fish than in beef.
23. Oysters are frozen to keep them from spoiling during shipping.
24. Dry fish contain only a small quantity of water.
25. All chickens must be scalded before the feathers are removed.
Page 212
Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Then dip each oyster into dried bread crumbs and egg as directed in
making croquettes. (See page 298.) Fry as directed for croquettes.
Serve hot. Garnish with lemon and parsley.
SUMMARY
Poultry is the term applied to birds used as food, such as chicken,
fowl, turkey, duck, and goose.
A chicken is a bird not more than 1 year old.
410
Dinner
A fowl is a bird more than i year old.
A fresh-killed chicken is a bird that has been recently killed.
A cold-storage chicken is a bird that has been kept at a low tempera-
ture for some time after killing.
A milk-fed chicken is a bird that has been fed on buttermilk, corn
meal, and wheat.
A dry-picked chicken is a bird whose feathers have been removed
without scalding.
Drawing a chicken is removing the internal organs
Giblets are the liver, gizzard, and heart of poultry.
Roast chicken is whole chicken baked in the oven.
Stewed chicken is chicken cut in pieces and cooked in water.
Fricasseed chicken is chicken cut in pieces, browned in fat. then cooked
in water or steam.
COMPOSITION OF FOWL, EDIBLE PORTION
Water Proteins Fat Mineral Matter
63.7% 19.3% 16.3% 1 % (calcium — very little;
phosphorus and
iron — good amounts)
TABLE FOR ROASTING CHICKEN AND YOUNG TURKEY
Bake uncovered in a slow oven at joo° F., 25 minutes for each pound.
Add no water to the pan. If not browned, finish baking at 500° F.
Bake fowl and older turkey in a covered pan, at 2 750 F., 25 minutes
for each pound or until tender.
Fish may be classified as:
1. Fresh- water fish
2. Salt-water fish
It may also be classified as:
1. Dry or lean fish
2. Fat or oily fish
A third classification of fish is:
1. Fish without outer shell
2. Shellfish
QUESTIONS AND EXERCISES FOR REVIEW
Some of the following statements are true and some are false. Read each
statement very carefully and decide whether it is true or false. On a piece
of paper or in your notebook list the numbers corresponding to the state-
ments. After each number write the word True or the word False.
Vitamins
A — to
B +
C*
Chicken and Fish for Dinner
41 1
1. Chicken is a food rich in proteins.
2. Only about one third of the original weight of a chicken is eaten.
3. A fowl has many pinfeathers.
4. A fowl is an older bird than a chicken.
5. The breast bone of a broiler is not flexible.
6. Oysters contain a larger percentage of proteins than beef.
7. Salmon is a fat fish.
8. Cod is a fresh-water fish.
9. Oysters contain iodine.
10. Proteins of fish are of excellent quality.
11. There is no proof that chicken is more easily digested than beef.
12. Fish keeps better than beef.
13. Fresh fish have colorless gills.
14. Whole fish have less waste than fish steaks.
15. It is better to buy oysters in cold weather than in warm weather.
16. Oysters are always sold by the dozen.
17. Long cooking toughens oysters.
18. Oysters should stand in water while they are washed.
19. Some kinds of fish are preserved by drying and salting.
20. Both fresh and canned salmon may be purchased.
21. Fish are lacking in extractives.
22. There is more connective tissue in fish than in beef.
23. Oysters are frozen to keep them from spoiling during shipping.
24. Dry fish contain only a small quantity of water.
25. All chickens must be scalded before the feathers are removed.