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Poultry ID and Fabrication

Poultry ID and Fabrication. Today’s Agenda. Quia Review Poultry Kinds and Classes Structure and Composition Inspection and Grading Purchasing, Receiving and Storage Fabrication Cookery Lab Overview. Poultry. Definition: Domesticated birds bred for eating. Inspection and Grading .

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Poultry ID and Fabrication

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  1. Poultry ID and Fabrication

  2. Today’s Agenda QuiaReview Poultry Kinds and Classes Structure and Composition Inspection and Grading Purchasing, Receiving and Storage Fabrication Cookery Lab Overview

  3. Poultry Definition: Domesticated birds bred for eating

  4. Inspection and Grading • All poultry for public consumption is subject to USDA inspections. Not an indicator of quality or tenderness • Grading is voluntary but universal. USDA • Grading according to quality A, B, or C

  5. Breeds Japanese Shokoku – for eggs Rhode Island Red – Meat and Eggs

  6. Breeds Plymouth Rock or Barred Rock Poulet de Bresse - Meat

  7. Purchasing How can you purchase Chicken? From who?

  8. Small vs. Industrial

  9. Receiving • What to Check for • Product Specifications vs. The Invoice

  10. Storage

  11. Processing Removing feathers in a “picker”

  12. Steps of Fabrication • http://Anatomy of a Chicken 101

  13. 1. Accessing the wishbone

  14. 2. Removing the wishbone

  15. 4. Removing the wing starting at the blade

  16. 5. Avoiding the Breast Meat

  17. 6. Separating the Wing

  18. 7. Cutting skin between breast and leg/thigh

  19. 8. Popping the Thighs from the Hip Socket

  20. 9. Tip of knife between hip socket and femur

  21. 10. Toward the tailbone

  22. 11. Saving the Oyster

  23. 12. Separating leg from thigh 90º

  24. 13. Standing up the Breasts

  25. 14. Tip to Board to Remove neck and back

  26. 16. Scoring the Membrane

  27. 17. Tip through to board just above breast plate

  28. 18. “Popping the Keel”

  29. 19. “Peeling the Keel”

  30. 20. Separating the Breasts

  31. 21. Filleting the rib bones off

  32. 12 pieces Chicken-mignon removed

  33. Airline Breasts

  34. Trussing • When and Why? • How?

  35. Sanitation Alert • Be sure that all equipment used in the preparation of poultry is sanitized before and after coming in contact with poultry • Be careful that juices and trimmings from poultry do not come into contact with other foods • Rinse poultry in cold running water and dry before cooking to remove collected juices

  36. Lab Overview • Break and Store Chickens Properly • Conduct Trim Loss Test • Other Production as Assigned

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