Poultry

1. Poultry

2. Types of poultry • Chickens • Turkey • Geese • Guineas • Squab (young pigeon) • Rock Cornish Hen

3. Liveweight – feathers, head, feet left on, insides not removed. Dressed – feathers removed. Ready-to-cook – feathers, head, feet removed. Drawn. Drawn – inner parts removed. Giblets – liver, gizzard (second stomach) and heart. Terms

4. Trussed poultry

5. FRESH • FROZEN – whole or parts • CANNED – whole bird, parts or only white meat Forms of Poultry

6. Complete protein – equal to meat and fish Fat – geese highest in fat. Iron & Phosphorus B Vitamins – Riboflavin, Niacin, Thiamin Food value

7. Main course Salads Sandwich fillings Soups Casseroles As an ingredient in dishes Uses of Poultry

8. Use moderate cooking temperatures. High temperatures harden the protein and causes meat to get tough Principles of Poultry Preparation

9. Cooking methods • Roast • Broil • Fry • Stew • Cooking methods will depend on tenderness and age of the bird. • Younger birds are more tender.

10. Sanitary conditions of the plant. • Health of the workers. • Examine the outside of the bird and the internal organs. Inspection for wholesomeness

11. Shape of the bird. How fat is distributed under the skin. Amount of flesh on bones. Deformity or damage to the skin. Grading for Quality

12. Have no deformity. • Compact in shape and well fleshed. • Clean skin free from pinfeathers and damage. Grade “A” Characteristics

13. Softer flesh – will be more tender. Less fat. Younger bird characteristics

14. Place it in its original wrapper, on a tray in the refrigerator. Place it in its original wrapper, under running “cool” water. (or) Immerse it in water – change the water as it chills. Defrosting Poultry

15. Stuffing is subject to spoilage if allowed to stand at room temperature. The body cavity is an ideal place for growth of organisms. Stuffing should be placed into the bird just before roasting. Leftover poultry should be used within 2 days; due to spoilage. Poultry facts