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POULTRY

POULTRY. Poultry. Poultry is the collective term for domesticated birds bred for eating Poultry Chickens Ducks Geese Guineas Pigeons Turkeys. Poultry. Poultry is generally the least expensive and most versatile of all main dish foods

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POULTRY

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  1. POULTRY

  2. Poultry • Poultry is the collective term for domesticated birds bred for eating • Poultry • Chickens • Ducks • Geese • Guineas • Pigeons • Turkeys

  3. Poultry • Poultry is generally the least expensive and most versatile of all main dish foods • The various ways to butcher poultry and the utilization of almost any cooking method makes it very versatile • Poultry has a mild flavor and is almost always tender

  4. Muscle Composition • Muscle Tissue Contains Approximately • 72 % water • 20 % Protein • 7 % fat • 1 % minerals • Young birds are almost always more tender than older birds • Birds that do fly have only dark meat

  5. Chicken broiler/fryer Roaster duckling Turkey

  6. 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

  7. Duck • Roasting duck is used mostly in food service • Has only dark meat • High percentage of bone to meat • Large percentage of fat

  8. Goose • Goose has a large percentage of very fatty skin • Has only dark meat • Usually cooked at high temperatures to render the fat • Roasted goose is popular at the holidays and is often served with an acidic fruit-based sauce

  9. Young goose Rock Cornish game hen

  10. Pigeon • Young pigeon is commercially referred to as a squab • Has dark meat and is well suited for broiling, sautéing, or roasting • Squab has very little fat so it will benefit from barding

  11. Turkey • Turkey is the second most popular poultry in the United States • Has both white and dark meat • Has a small amount of fat • A young turkey lends itself to being prepared in any manner

  12. Livers, Gizzards, Hearts, and Necks • Livers, gizzards, hearts, and necks are called giblets • Giblets normally come packaged with the bird when purchased • It is possible to purchase giblets separately • Giblets are often cooked separately and then used to make sauces or gravy

  13. Poultry Inspection • All poultry consumed in the U.S. is subject to USDA inspection • USDA inspection ensures that products are produced under strict sanitary guidelines and are wholesome and fit for human consumption

  14. Grading • Grading is voluntary but virtually universal • Birds are graded according to their overall quality • Grades range from the highest to the lowest • USDA Grade A • USDA Grade B • USDA Grade C • Grades have no bearing on tenderness or flavor

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

  16. Cutting a Bird into Pieces

  17. Purchasing and Storing Poultry • All poultry is potentially hazardous food • Fresh chickens and small birds can be stored on ice or at 32-34 degrees for two days • Frozen poultry should be held at 0° F • Frozen poultry shouldn’t be held longer than six months • Frozen items should be thawed under refrigeration

  18. Preparation of Poultry Preparation Safety Tips -All ready-to-cook poultry should be washed • inside and out and then patted dry with paper towels. -Dish towels should not be used, because • they can become a habitat for • microorganisms.

  19. Thawing • The refrigerator is the best place to thaw frozen birds, and its use requires planning ahead. – It takes about a day for a 31⁄2 pound chicken. – It takes one to five days for a turkey to defrost, depending on its weight.

  20. Marinating • Marinating is often used to flavor and moisten the meat • Poultry is mild in flavor • Poultry absorbs flavors quickly • Two hours is often sufficient to flavor poultry

  21. Changes During Preparation • Properly prepared poultry is tender and juicy, but overcooking causes the flesh to become dry, tough, and stringy. • Fat that naturally melts off the bird during heating can be used to baste the poultry or to create sauces. • Basting adds flavor and helps keep the meat tender and moist.

  22. Preparation of Poultry Color Change • • Oven-roasted chicken or turkey will reach a golden brown color. • • The juices coming out of the bird should run clear. • • *Always use a thermometer to be sure!!! Touch • • When pressed firmly with one or two fingers, the well-done bird’s flesh will feel firm. • White meat may be firmer than dark. • Wiggle the drumstick—it should move easily in its • joint.

  23. Preparation of Poultry Dry-Heat • • Roasting • • Baking • • Broiling • • Grilling • • Frying Moist Heat • • Braising • • Stewing • • Poaching

  24. Preparation of Poultry Time/weight charts appear on the packaging of all frozen and many fresh birds.

  25. Trussing a bird

  26. Carving

  27. Determining Doneness • Methods used to determine the doneness of poultry • Touch • Internal temperature • Looseness of joints • Color of the juices • Time

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