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Poultry

Poultry. Chapter 18. After studying this unit. You will be able to: Understand the structure and composition of poultry Identify various kinds and classes of poultry Understand poultry inspection and grading practices Purchase poultry appropriate for your needs Store poultry properly

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Poultry

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  1. Poultry Chapter 18

  2. After studying this unit • You will be able to: • Understand the structure and composition of poultry • Identify various kinds and classes of poultry • Understand poultry inspection and grading practices • Purchase poultry appropriate for your needs • Store poultry properly • Prepare poultry for cooking • Apply various cooking methods to poultry

  3. Poultry is the collective term for domesticated birds bred for eating.Poultry is generally the least expensive and most versatile of all main-dish foods.

  4. Wild Birds:Grouse, Wild Duck, Wild Goose

  5. Muscle Composition • Contains no intramuscular fat • Fat is stored under the skin and in the abdominal cavity • Poultry fat has a lower melting point than other animal fats

  6. Dark meat Thigh and leg of flightless birds Full body of flight birds Longer cooking time White meat Breast and wing of flightless birds Contains less fat Can dry out if overcooked Muscle Composition

  7. Identifying Poultry • Categories of poultry recognized by the USDA • Chicken • Duck • Goose • Guinea • Pigeon • Turkey

  8. Selection Factors • Diet • Freedom to roam • Freshness

  9. Trussing • Moisture • Shape • Methods

  10. Trussing

  11. Marinating • Flavor

  12. Roasting • American vs. French method • Fatty birds

  13. Chicken (Fr. Poulet) • Most popular and widely eaten poultry in the world • Inexpensive and readily available • Contains both light and dark meat • Relatively lean • Available fresh or frozen in a variety of forms • Extremely versatile

  14. Chicken Classes • Game Hen • 5-6 weeks old • Broiler/fryer (poulet de grain/poulet reine) • 13 weeks old, 2-3#, lacks flavor • Roaster (poulard) • 3-5 months old, 3.5 – 6#, fat developing • Capon • Under 8 months old; up to 10# • Hen/stewing • Over 10 months old • Poulet Bresse

  15. Poulet Bresse

  16. Cornish chickens or cross of a Cornish chicken and a White Rock chicken Very flavorful 2 lb. or less Split and broil, grill or roast Spatchcocking Game Hen

  17. Young with soft, smooth textured skin Relatively lean Flexible breastbone 3 lb. 8 oz. or less Can use any cooking method Broiler/fryer

  18. Surgically castrated male Bred for well-flavored meat Contains a high portion of light to dark meat Relatively high in fat 6-10 lb. Roast Capon

  19. Classes Canette: <2 mos Canard: >2 mos Contains only dark meat High percentage of bone and fat to meat Roast Duck (Fr. Canard)

  20. Contains only dark meat Very fatty skin Popular at holidays Most are still free range Goose (Fr. Oie)

  21. Domesticated descendant of a game bird Has both light and dark meat Tender enough to sauté Contains little fat Usually is barded prior to roasting Guinea (Fr. Pintade)

  22. Guinea (Fr. Pintade)

  23. Commonly called squab Contains only dark meat Contains very little fat Suited for broiling, sautéing or roasting Pigeon (Fr. Pigeon)

  24. Pigeon (Fr. Pigeon)

  25. Contains both light and dark meat Relatively small amount of fat Young turkey can be prepared in any manner Turkey (Fr. Dinde)

  26. Ostrich Emu Classified as red meat Low in fat and calories Often prepared like veal Ratites

  27. Giblets • Livers • Often sautéed, broiled or used in pâtés • Gizzards • A bird’s second stomach • Often deep-fried or braised • Hearts • Sometimes served sautéed or creamed • Necks • Can be used to add flavor to stock

  28. Giblets

  29. Nutrition • Economical source of high-quality protein • Similar to other meats • Chicken and turkey breast are lower in fat and higher in niacin than other lean meats • Generally dark meat contains more niacin and riboflavin than white meat

  30. All poultry produced for public consumption is inspected by the USDA Processed under strict sanitary guidelines Wholesome and fit for human consumption Inspection

  31. USDA Grades A, B, C Grade A poultry Free of deformities Thick flesh with well-developed fat layer Free of pinfeathers Free of cuts, tears and broken bones Grades B & C Used primarily for processed poultry products Grading

  32. Grading

  33. Purchasing Poultry • Fresh or frozen • Whole or cut up • Bone-in or boneless • Portion control (P.C.) • Individually quick-frozen (IQF) • Ground • Prepared and convenience items

  34. Receiving Poultry • Get it out of the bloody bag! • On ice • 2 days small birds • 4 days large birds

  35. Storing Poultry • Poultry is a potentially hazardous food • It is highly perishable • Particularly susceptible to contamination by salmonella bacteria • Store on ice or at 32°F–34°F • Thaw under refrigeration

  36. 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

  37. Cuts of Chicken • 4 way • 6 way • 8 way • Breast alone • Airlines

  38. Stuffing • Flavor • Shape • 1 cup per 1 # of bird

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