1 / 16

Poultry Cooking Intro to Culinary Arts

Chapter 23 Mrs. Muniz. Poultry Cooking Intro to Culinary Arts. Kinds – Chicken, turkey, duck, goose, g uinea and pigeon Make-up: protein, water and fat Age: older is tougher(stewing) younger more tender(hen/broiler) Color: light= less fat less cook time

rod
Download Presentation

Poultry Cooking Intro to Culinary Arts

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter 23 Mrs. Muniz Poultry Cooking Intro to Culinary Arts

  2. Kinds – Chicken, turkey, duck, goose, guinea and pigeon • Make-up: protein, water and fat • Age: older is tougher(stewing) younger more tender(hen/broiler) • Color: light= less fat less cook time dark = more connective tissue/muscle, takes longer to cook Define Poultry

  3. Market Forms: Fresh, frozen, fully cooked • Class: Age and Gender • Style: Refers to amount of fabrication • RTC: Ready-to-Cook poultry prepared and packaged • What to buy is determined by: +Menu + preparation schedules +Skill level of staff + storage facilities Purchasing

  4. Color: between cream and yellow(not purple or green) Odor: not strong Stamps: USDA Inspection Stamp Present Judging Quality

  5. Stamp Mandatory • Free of visible disease • Grading – voluntary Inspection and Grading

  6. Grade A – food establishments • Plump/meaty • Clear skin no tears, cuts, bruises • No broken bones • No feathers/pinfeathers • Grades B and C • Lower quality used for processed products • Chicken fingers • Nuggets • TV dinners Inspection and Grading Cont.

  7. Highly Perishable Freeze –if not used in 2-3 days Repackage poultry immediately upon receipt Thaw – fridge ( don’t refreeze) Salmonella and Campylobacter Jejuni Handling and Storage

  8. Watch video on piecing chicken You will do this in class! Cutting up Poultry =

  9. Roasting and Baking • Sear to seal in juices- high temp • Lower temp and complete cooking • Baste every 15-20 minutes while roasting Cooking POULTRY

  10. Method depends on size of the bird! Carving Poultry

  11. Broiling and Grilling • Preheat broiler or grill • Prepare (marinate, season, or brush with oil) • Place presentation side down • Turn 90˚ midway through cooking/makes grill marks • Periodically brush to keep moist – marinade/oil • Carefully turn on other side • Done when reaches 165˚

  12. Pan-Frying: dipped in batter or seasoned flour and cooked until brown and crispy; oil under smoke point Deep-Frying: pieces coated with batter, flour, egg, and crackers/cereal crumbs; cook 325˚-350˚ Pressure-Frying: Foods are extra crispy outside with sealed juices inside – less greasy Frying

  13. Prepare poultry in pieces Heat fat make sure its hot! Dredge poultry in seasoned flour and place presentation side down in hot fat Cook until golden brown, turn and cook to correct internal temp Deglaze pan to make flavorful sauce Sautéing

  14. Simmering: cut older, tougher poultry into pieces before cooking Poaching: Used to cook young tender birds Cover poultry completely with liquid Simmering and poaching

  15. Brown and Sear in small amount of fat Add liquid to cover 2/3 of poultry and simmer Cover and simmer until poultry is done. Use a fork to see that meat is tender and cuts easily without falling apart. Internal temp should read 165˚ Braised

  16. Eat and Enjoy Don’t forget to clean up. Remember to wash, rinse and sanitize!

More Related