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Poultry ID and Fabrication Session IV

Poultry ID and Fabrication Session IV. Today’s Agenda. Syllabus and Course Overview Poultry [Chapter 18 pgs.461 to 494] Kinds and Classes Structure and Composition Inspection and Grading Purchasing, Receiving and Storage Fabrication Cookery Lab Overview. Syllabus and Course Overview.

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Poultry ID and Fabrication Session IV

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  1. Poultry ID and FabricationSession IV

  2. Today’s Agenda Syllabus and Course Overview Poultry [Chapter 18 pgs.461 to 494] Kinds and Classes Structure and Composition Inspection and Grading Purchasing, Receiving and Storage Fabrication Cookery Lab Overview

  3. Syllabus and Course Overview Introductions Email and Phone for Distribution and Quia Favorite movie about food Schedule of Class Attendance Grading Policy Assignments Testing

  4. Poultry Definition: Domesticated birds bred for eating

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

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