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CHAPTER 12 &13 POULTRY

CHAPTER 12 &13 POULTRY. Poultry. Poultry is the generic term for domesticated birds Poultry is generally the least expensive and most versatile of all main dish foods It can be cooked by almost any cooking method, and its mild flavour goes well with a variety of sauces and accompaniments.

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CHAPTER 12 &13 POULTRY

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  1. CHAPTER 12 &13POULTRY Gilbert Noussitou

  2. Poultry • Poultry is the generic term for domesticated birds • Poultry is generally the least expensive and most versatile of all main dish foods • It can be cooked by almost any cooking method, and its mild flavour goes well with a variety of sauces and accompaniments Gilbert Noussitou

  3. Poultry • Muscle tissue contains approximately: • 72% water, 20% protein, 7% fat, 1% minerals • Young birds are more tender than older birds • The majority of poultry is marketed at a young age and is therefore tender • Birds that fly have only dark meat Gilbert Noussitou

  4. Chickens Ducks Goose Pheasant Quail Ostrich Guineas Pigeons Turkeys Poultry • Poultry is divided in 9 kinds: • Each kind is divided into classes based predominantly • on the bird’s age and tenderness (young/mature) Gilbert Noussitou

  5. Chicken • Most popular and widely eaten poultry in the world • Contains white and dark meat • Can be cooked by almost any cooking method • Readily available fresh and frozen Gilbert Noussitou

  6. Chicken • Chicken classes • Game Hens; 5-6 weeks, 0.3 to 0.45 kg (0.5 to 1 lb) • Broiler/Fryer: 6-8 weeks, up to 2 kg (4 lbs) • Roaster: 8-9 weeks, 2 kg (4 lbs) & over • Capon:4- 6 month, 2 to 4 kg (6 to 10 lbs) • Fowl: over 7 months, 1 kg (2 lbs and over) Gilbert Noussitou

  7. Cornish Game Hen Chicken broiler/fryer Capon Gilbert Noussitou

  8. Duck • Duck classes: • Young: (duckling) 16 weeks or less, 2-2.5 kg (4-6 lbs) • Mature: 6 month or older, 2-2.5 kg (4-6 lbs) • Young duckling is most often used in foodservice operations • Has only dark meat with a large percentage of fat • High percentage of bone to meat Gilbert Noussitou

  9. Goose • Goose classes: • Young: 6 months or less, 2-5.5 kg (6-12 lbs) • Mature: over 6 months, 4.5-7 kg (10-16 lbs) • Has a large percentage of very fatty skin • Has only dark meat • Usually cooked at high temperatures to render the fat • Popular at the holidays and often served with an acidic fruit-based sauce Gilbert Noussitou

  10. Guinea • Guinea classes: • Young: 3 months or less, 0.3-0.7 kg (12 oz- 1.5 lb) • Mature: over 3 months, 0.5-1 kg (1-2 lbs) • Domesticated descendant of a game bird • Flavour is similar to pheasant • Has both light and dark meat • Very lean so will benefit from barding Gilbert Noussitou

  11. Roaster duckling Young goose Young Guinea Gilbert Noussitou

  12. Pigeon • Pigeon classes: • Squab: 4 weeks or less, 0.3-0.7 kg (12 oz- 1.5 lb) • Pigeon: over 4 weeks, 0.5-1 kg (1-2 lbs) • Young pigeon is commercially referred to as squab • Has dark meat and is well suited for broiling, sautéing or roasting • Squab has very little fat so it will benefit from barding Gilbert Noussitou

  13. Turkey • Turkey classes: • Young: 3 months or less, 7-12 kg (16-30 lbs) • Mature: over 3 months, 12+ kg (26+ lbs) • Turkey is the second most popular poultry in Canada • Has both white and dark meat • Has a small amount of fat • Young turkey lends itself to being prepared in almost any manner Gilbert Noussitou

  14. Squab Turkey Gilbert Noussitou

  15. Livers, Gizzards, Hearts and Necks • Commonly referred to as giblets • Most poultry is sold with giblets but chickens can be purchased with or without • Can also be purchased separately • Most often used to make sauces or gravies Gilbert Noussitou

  16. Foie Gras • Foie gras is the enlarged liver of a duck or goose • Considered a delicacy • Foie gras is produced by methodically fattening the birds with specifically prepared corn while limiting their activity Gilbert Noussitou

  17. Foie Gras Ostrich Fan Gilbert Noussitou

  18. Ratites • Ratites are a family of flightless birds with small wings and flat breastbones • They include • Ostrich (native to Africa) • Emu (native to Australia) • Rhea (native to South America) Gilbert Noussitou

  19. Ratites • Ratite meat is classified as red meat • It has a cherry-red colour with a flavour similar to beef but a little sweeter, and a soft texture • The meat is low in fat and calories • The birds are normally slaughtered at 10-13 months of age Gilbert Noussitou

  20. Ratites • Ratite meat is prepared like veal or wild game • Because it is low in fat, care must be taken to avoid overcooking • Ratites are best cooked to rare to medium Gilbert Noussitou

  21. Poultry Inspection • All poultry for public consumption in Canada is subject to health inspection • Inspection ensures that products are produced under strict sanitary guidelines and are wholesome and fit for human consumption Gilbert Noussitou

  22. Grading • Grading is voluntary but virtually universal • Birds are graded according to their overall quality • Grades range from the highest to the lowest • Canada A, B, Utility and C • Grades have no bearing on tenderness or flavour Gilbert Noussitou

  23. Grade Stamps Grade stamp for utility grade Grade stamp for Canada A grade Gilbert Noussitou

  24. Purchasing and Storing Poultry • Poultry can be purchased in many forms • Fresh • Frozen • Cut-up • Portion controlled (PC) • Individually quick frozen (IQF) • When purchasing, you should consider your menu, labour costs, storage facilities and employee skills Gilbert Noussitou

  25. Cutting a Bird into Pieces Separate thigh from leg to create 6 pieces Cut in 4 pieces Gilbert Noussitou

  26. Chicken Suprême(Frenched Breast) Gilbert Noussitou

  27. Storing Poultry • All poultry is potentially hazardous food • Fresh chickens and small birds can be stored on ice or at 0°C to 2°C (32-34°F) for two days • Frozen poultry should be held at -18°C (0° F) • Frozen poultry shouldn’t be held longer than six months • Frozen items should be thawed under refrigeration Gilbert Noussitou

  28. Marinating • Marinating is often used to flavour and moisten the meat • Poultry is mild in flavour • Poultry absorbs flavours quickly • Two hours is often sufficient to flavour poultry Gilbert Noussitou

  29. Marinating Gilbert Noussitou

  30. Cooking Methods • Dry heat • Broiling and grilling, roasting, sautéing, pan-frying • Moist heat • Poaching and simmering, steaming • Combination • Braising and stewing • Poêlé Gilbert Noussitou

  31. Determining Doneness • Methods used to determine the doneness of poultry • Touch • Internal temperature • Looseness of joints • Colour of the juices • Time (time/weight ratio) Gilbert Noussitou

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