1. Inspection and Grading
• Grades A, B or C
• The changing face of graded poultry in the marketplace
• The age of a bird when processed is a key factor in flavor and
tenderness
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• USDA inspection is mandatory for public consumption:
guarantees wholesomeness
• Grading is voluntary: graded for overall quality, it is a
marketing tool.

2. Types of Poultry
• Rock cornish game hen or Poussin (French) - 5-6 weeks old
• Broiler/fryer - 13 weeks old
• Roaster - 3-5 months old
• Capon: castrated male - Under 8 months old
• Hen/stewing - Over 10 months old
• Duck
• Moulard, Muscovy, Pekin
• Magret: the breast portion of the Moulard
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Goose
Guinea fowl
Pigeon (squab)
Turkey
Ratites: ostrich & emu, rhea
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Chicken

3. Structure – Dark Meat
• More fat & connective tissue
• More myoglobin
• Makes meat red
• Develops with age & muscle use
• The more myoglobin the darker the meat the more connective
tissue
• Breast meat of flying birds
• Cooked Medium rare to Medium
• Sliced thin against the grain
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Legs & thighs
• Longer cooking time
• Tougher meat

4. • Breast of flightless birds
• Very little myoglobin
• Very little connective tissue
• Very tender but becomes tough, chewy, stringy
and dry when overcooked (over 155 ̊F)
• Careful slow gentle heat is recommended
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Structure – White Meat

5. Giblets & other parts
• Should be used when fresh or stored frozen
• Liver
• Neck, gizzards, heart
• Used in stock preparation
• Gizzards sometimes ground and added to certain dishes
• Giblet gravy
• Feet
• Cocks comb
• eggs
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Fattened goose & duck livers – foie gras
• Chicken livers – don’t throw away, don’t put in stock

6. • Highly perishable
• Store on ice @ 32 ̊F – 34 ̊F
• Thaw under refrigeration
• Particularly susceptible to
contamination by salmonella bacteria
• Be very aware of cross contamination
• Stuffing poultry – use caution
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Sanitation & Safety

7. • White – buried in order to impede chlorophyll production
which makes it bitter – proffered in most of Europe – more
tender
• Green – allowed to develop chlorophyll, cultivated by Auguste
Escoffier for the English market
• Purple – cultivated in Italy first
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Eat when tops are tight and unopened
Peel fiberous stalks
Blanch & shock to lock green color in
Level of doneness may differ based on personal preference
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Asparagus

8. Review Cooking Methods
• Dry heat
• Roast/bake
• Grill
• Broil
• Sauté/pan sear
• Pan fry/deep fry
• Moist heat
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Poaching – Court Bouillion
Steaming
Sweating
Poele
• Combination
• Braising
• Stewing
• Poéléing
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Dry heat w/fat