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Poulty ...


Introduction
Employment History
Massage Therapy
Psychology
Cooking
Customer Care
Telecomunications
Rental Property Mgmt

 

More on Cooking:

Alcohol
Kitchen Safety
Knife Use
Conversions
Beef
Classic Foods
Fish
Pasta
Pork
Poulty
Sandwiches
Shellfish
Spreads n Sauces
Soup & Salads
Cooking Tips

Past Employment

Residential Property Management
Estate Keeper, Chateau Mijoba
Residential Property Management Community Manager PPA
Residential Property Management Assistant Manager, Leasing  HVA
Online Technical Account Manager
Massage Therapy Clinical Therapist
Telecom Products Sales Executive
ASP Support Client Services
Inquiry Center CRM Specialist
Call Center Design Engineer
Help Desk Desktop Support
Call Center Client Communications Hospitality Reservations Manager
Sales Special Orders
Retail Commercial Ast Managerr

Highlights and documents I have written

Information Technology


Creating Customer Loyalty

End user Training

Massage Therapy


Massage Therapy

Being a Male Therapist

Ethics

730 Hour Certification

Transcripts

Many occupational hazards of adult life will be greatly alleviated by massage:

  • aching back and shoulder after a long office stint
  • exhaustion or overstrained muscles from physical labor or excessive exercise
  • circulatory problems from too little exercise by sedentary workers.
Massage can benefit you right down to the cellular level!

Telecommunications


2.4ghz v 900mhz

Cable v DSL

Cordless Security

Firewalls for Dummies

Telecom 101
 


 


Poultry Recipes

Broiled Chicken
Chicken Noodle Soup
Grilled Chicken Satays w Peanut Sauce
Chicken Stock
Curry Chicken Pot Pie
Fried Chicken
Garlic Chicken
Mighty Duck
Roast Turkey
Fried Chicken
Spicy Chicken Sates
Turkey Re-Hash
Turkey Veg Stock

CHICKEN SAFETY AND STORAGE

RINSING OR SOAKING CHICKEN
It is not necessary to wash raw chicken. Any bacteria which might be present are destroyed by cooking.

LIQUID IN PACKAGE
Many people think the pink liquid in packaged fresh chicken is blood, but it is mostly water which was absorbed by the chicken during the chilling process. Blood is removed from poultry during slaughter and only a small amount remains in the muscle tissue. An improperly bled chicken would have cherry red skin and is condemned at the plant

FRESH CHICKEN
Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Chicken should feel cold to the touch when purchased. Select fresh chicken just before checking out at the register. Put packages of chicken in disposable plastic bags (if available) to contain any leakage which could cross-contaminate cooked foods or produce. Make the grocery your last stop before going home.

At home, immediately place chicken in a refrigerator that maintains 40 F, and use within 1 or 2 days, or freeze at 0 F. If kept frozen continuously, it will be safe indefinitely.

Chicken may be frozen in its original packaging or repackaged. If freezing longer than two months, overwrap the porous store plastic packages packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a freezer bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze the chicken from opened packages.

Proper wrapping prevents "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the chicken. Heavily freezer-burned products may have to be discarded because they might be too dry or tasteless.

READY-PREPARED CHICKEN
When purchasing fully cooked rotisserie or fast food chicken, be sure it is hot at time of purchase. Use it within two hours or cut it into several pieces and refrigerate in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 F (hot and steaming). It is safe to freeze ready-prepared chicken. For best quality, flavor and texture, use within 4 months.

SAFE DEFROSTING
FSIS recommends three ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts will usually defrost overnight. Bone-in parts and whole chickens may take 1 to 2 days or longer. Once the raw chicken defrosts, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken defrosted in the refrigerator is not used, it can safely be refrozen without cooking first.

Chicken may be defrosted in cold water in its airtight packaging or in a leakproof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3 to 4-pound) broiler fryer or package of parts should defrost in 2 to 3 hours. A 1-pound package of boneless breasts will defrost in an hour or less.

Chicken defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing.

Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer.

STUFFED CHICKEN
The Hotline does not recommend buying retail-stuffed fresh whole chicken because of the highly perishable nature of a previously stuffed item. Consumers should not pre-stuff whole chicken to cook at a later time. Chicken can be stuffed immediately before cooking. Some USDA-inspected frozen stuffed whole poultry MUST be cooked from the frozen state to ensure a safely cooked product. Follow preparation directions on the label.

MARINATING
Chicken may be marinated in the refrigerator up to 2 days. Boil used marinade before brushing on cooked chicken. Discard any uncooked leftover marinade.

Partial Cooking
Never brown or partially cook chicken to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. It is safe to partially pre-cook or microwave chicken immediately before transferring it to the hot grill to finish cooking.

SAFE COOKING

FSIS recommends cooking whole chicken to 165F as measured in the thigh using a food thermometer. For approximate cooking times FSIS recommends cooking whole chicken to 165F as measured in the thigh using a food thermometer.

    Whole broiler fryer* 3 to 4 lbs.
    ROASTING (350 F)  1 1/4 - 1 1/2 hrs.
    SIMMERING  60 to 75 min.
    GRILLING 60 to 75 min*

    Whole roasting hen*  5 to 7 lbs.
    ROASTING (350 F)  2 to 2 1/4 hrs.
    SIMMERING  1 3/4 to 2 hrs.
    GRILLING 18-25 min/lb**

    Whole capon* 4 to 8 lbs.
    ROASTING (350 F)  2 to 3 hrs
    SIMMERING  Not suitable
    GRILLING 15-20 min/lb**

    Whole Cornish hens*  18-24 oz.
    ROASTING (350 F)  50 to 60 min.
    SIMMERING  35 to 40 min.
    GRILLING 45 to 55 min**

    Breast halves, bone-in 6 to 8 oz.
    ROASTING (350F) 30 to 40 min.
    SIMMERING  35 to 45 min.
    GRILLING 10 - 15 min/side

    Breast half, boneless  4 ounces
    ROASTING (350F) 20 to 30 min.
    SIMMERING  25 to 30 min.
    GRILLING 6 to 8 min/side

    Legs or thighs 8 or 4 oz.
    ROASTING (350F) 40 to 50 min.
    SIMMERING  40 to 50 min.
    GRILLING 10 - 15 min/side

    Drumsticks 4 ounces
    ROASTING (350F) 35 to 45 min.
    SIMMERING  40 to 50 min.
    GRILLING 8 to 12 min/side

    Wings or wingettes 2 to 3 oz.
    ROASTING (350F) 30 to 40 min.
    SIMMERING  35 to 45 min.
    GRILLING 8 to 12 min/side

* Unstuffed. If stuffed, add 15 to 30 minutes additional time.
** Indirect method using drip pan.

MICROWAVE DIRECTIONS:
Microwave on medium-high (70 percent power): whole chicken, 9 to 10 minutes per pound; bone-in parts and Cornish hens, 8 to 9 minutes per pound; boneless breasts halves, 6 to 8 minutes per pound.

When microwaving parts, arrange in dish or on rack so thick parts are toward the outside of dish and thin or bony parts are in the center.

Place whole chicken in an oven cooking bag or in a covered pot.

For boneless breast halves, place in a dish with 1/4 cup water; cover with plastic wrap.

Allow 10 minutes standing time for bone-in chicken; 5 minutes for boneless breast.

The USDA recommends cooking whole poultry to 180F as measured in the thigh using a food thermometer. When cooking pieces, the breast should reach 165F internally. Drumsticks, thighs, and wings should be cooked until they reach an internal temperature of 165F.

STORAGE TIMES FOR CHICKEN PRODUCTS
Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:
* Purchase the product before the date expires.
* Follow handling recommendations on product.
* Keep chicken in its package until using.
* Freeze chicken in its original packaging, overwrap or re-wrap it according to directions in the above section, "How to Handle Chicken Safely".

REFRIGERATOR HOME STORAGE (at 40 F or below) OF CHICKEN PRODUCTS

Fresh Chicken, Giblets or Ground Chicken 1 to 2 days
Cooked Chicken, Leftover 3 to 4 days
Chicken Broth or Gravy 1 to 2 days
Cooked Chicken Casseroles, Dishes or Soup  3 to 4 days
Cooked Chicken Pieces, covered with broth or gravy 1 to 2 days
Cooked Chicken Nuggets, Patties  1 to 2 days
Fried Chicken  3 to 4 days
Take-Out Convenience Chicken (Rotisserie, Fried, etc.) 3 to 4 days
Restaurant Chicken Leftovers, brought immediately home in a "Doggy Bag"  3 to 4 days
Store-cooked Chicken Dinner including gravy  1 to 2 days
Chicken Salad  3 to 5 days
Deli-sliced Chicken Luncheon Meat  3 to 5 days
Chicken Luncheon Meat, sealed in package 2 weeks (but no longer than 1 week after a "sell-by" date)
Chicken Luncheon Meat, after opening 3 to 5 days
Vacuum-packed Dinners, Commercial brand with USDA seal Unopened 2 weeks  Opened 3 to 4 days
Chicken Hotdogs, unopened  2 weeks (but no longer than 1 week after a "sell-by" date)
Chicken Hotdogs, after opening 7 days
Canned Chicken Products  2 to 5 years in pantry

For additional food safety information about meat, poultry, or egg products, call the toll-free USDA Meat and Poultry Hotline at 1 (800) 535-4555; for the hearing-impaired (TTY) 1 (800) 256-7072. The Hotline is staffed by food safety experts weekdays from 10 a.m. to 4 p.m. Eastern time. Food safety recordings can be heard 24 hours a day using a touch-tone phone. Information is also available from the FSIS Web site: www.fsis.usda.gov

• Broiled Chicken • Chicken Noodle Soup • Grilled Chicken Satays w Peanut Sauce • Chicken Stock • Curry Chicken Pot Pie • Fried Chicken • Garlic Chicken • Mighty Duck • Roast Turkey • Fried Chicken • Spicy Chicken Sates • Turkey Re-Hash • Turkey Veg Stock •

[Alcohol] [Kitchen Safety] [Knife Use] [Conversions] [Beef] [Classic Foods] [Fish] [Pasta] [Pork] [Poulty] [Sandwiches] [Shellfish] [Spreads n Sauces] [Soup & Salads] [Cooking Tips]

 
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