Poultry

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Understanding poultry

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Poultry

  1. 1. 9/5/2013 1BAC 102 Culinary Foundation Level II
  2. 2.  Definition  Muscle composition  Identifying poultry  Nutrition  Inspection & grading  Purchasing  Storing  Precautions 9/5/2013 2BAC 102 Culinary Foundation Level II
  3. 3.  Poultry is the collective term for domesticated birds bred for human consumption. 9/5/2013 3BAC 102 Culinary Foundation Level II
  4. 4.  Contains no intramuscular fat (Marbling)  Fat is stored under the skin and in the abdominal cavity  Poultry fat has a lower melting point than other animal fats 9/5/2013 4BAC 102 Culinary Foundation Level II
  5. 5.  Dark meat  Thigh and leg of flightless birds  Full body of flight birds  Contains more myoglobin  Contains more fat and connective tissue  Longer cooking time  White meat  Breast and wing of flightless birds  Larger muscle mass  Contains less fat  Can dry out if overcooked 9/5/2013 5BAC 102 Culinary Foundation Level II
  6. 6.  Categories of poultry recognized by the USDA  Chicken  Duck  Goose  Guinea  Pigeon  Turkey 9/5/2013 6BAC 102 Culinary Foundation Level II
  7. 7.  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 9/5/2013 7BAC 102 Culinary Foundation Level II
  8. 8.  Game Hen  5-6 weeks old  Broiler/fryer  13 weeks old  Roaster  3-5 months old  Capon  Under 8 months old  Hen/stewing  Over 10 months old 9/5/2013 8BAC 102 Culinary Foundation Level II
  9. 9.  Young or immature progeny of Cornish chickens or of a Cornish chicken and aWhite Rock chicken  Very flavorful  2 lb. or less  Spit roast, broil, grill or oven roast 9/5/2013 9BAC 102 Culinary Foundation Level II
  10. 10.  Young with soft, smooth textured skin  Relatively lean  Flexible breastbone  3 lb. 8 oz. or less  Can use any cooking method 9/5/2013 10BAC 102 Culinary Foundation Level II
  11. 11.  Surgically castrated male  Tender meat with soft smooth skin  Bred for well-flavored meat  Contains a high portion of light to dark meat  Relatively high in fat  6-10 lb.  Roast 9/5/2013 11BAC 102 Culinary Foundation Level II
  12. 12. 12 9/5/2013 12BAC 102 Culinary Foundation Level II
  13. 13. 9/5/2013 13BAC 102 Culinary Foundation Level II
  14. 14. 9/5/2013 14BAC 102 Culinary Foundation Level II
  15. 15. 9/5/2013 15BAC 102 Culinary Foundation Level II
  16. 16. 9/5/2013 16BAC 102 Culinary Foundation Level II
  17. 17. 9/5/2013 17BAC 102 Culinary Foundation Level II
  18. 18. 9/5/2013 18BAC 102 Culinary Foundation Level II
  19. 19. 9/5/2013 19BAC 102 Culinary Foundation Level II
  20. 20.  Classes  Broiler  Roaster  Mature  Contains only dark meat  Large amount of fat  High percentage of bone and fat to meat  Roast 9/5/2013 20BAC 102 Culinary Foundation Level II
  21. 21.  Classes  Young  Mature  Contains only dark meat  Very fatty skin  Popular at holidays  Served with acidic fruit- based sauces to offset fattiness 9/5/2013 21BAC 102 Culinary Foundation Level II
  22. 22.  Classes  Young  Mature  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 9/5/2013 22BAC 102 Culinary Foundation Level II
  23. 23.  Commonly called squab  Contains only dark meat  Meat is tender  Contains very little fat  Suited for broiling, sautéing or roasting 9/5/2013 23BAC 102 Culinary Foundation Level II
  24. 24.  Classes  Fryer/roaster  Young  Yearling  Mature  Second most popular category of poultry in the U.S.  Contains both light and dark meat  Relatively small amount of fat  Young turkey can be prepared in any manner 9/5/2013 24BAC 102 Culinary Foundation Level II
  25. 25.  Ostrich  Emu  Rhea 9/5/2013 BAC 102 Culinary Foundation Level II 25 OSTRICH
  26. 26.  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 9/5/2013 26BAC 102 Culinary Foundation Level II
  27. 27. 9/5/2013 BAC 102 Culinary Foundation Level II 27
  28. 28.  All poultry produced for public consumption is inspected by the USDA  Processed under strict sanitary guidelines  Wholesome and fit for human consumption 9/5/2013 28BAC 102 Culinary Foundation Level II
  29. 29.  USDA Grades A, B, C  GradeA 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 9/5/2013 29BAC 102 Culinary Foundation Level II
  30. 30.  Fresh or frozen  Whole or cut up  Bone-in or boneless  Portion control (P.C.)  Individually quick-frozen (IQF)  Ground  Prepared and convenience items 9/5/2013 30BAC 102 Culinary Foundation Level II
  31. 31.  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 9/5/2013 31BAC 102 Culinary Foundation Level II
  32. 32.  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 9/5/2013 32BAC 102 Culinary Foundation Level II
  33. 33. 9/5/2013 BAC 102 Culinary Foundation Level II 33

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