Chapter 8 - Poultry

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Understanding Food Principles and Preparation • Fifth Edition
AMY BROWN
© Cengage Learning 2015
Poultry
8

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Classification of Poultry

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• Chickens
– Broilers/fryers
– Roasters
– Capons
– Cornish game hens
– Mature chickens
Classification of Poultry (cont’d.)

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• Turkeys
– Fryer-roaster
– Young hen/young tom
– Yearling hen/yearling tom
– Mature turkey
Classification of Poultry (cont’d.)

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• Other poultry
– Ducks
– Geese
– Guinea fowl
– Pigeons
Classification of Poultry (cont’d.)

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• Water
• Muscle
– White vs. dark meat
• Connective tissue
• Adipose (fatty) tissue
• Bone
Composition of Poultry

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Composition of Poultry (cont’d.)

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• Inspection
– USDA inspects for wholesomeness and
sanitation
– Mandatory
• Grading
– USDA contracted to grade
– Voluntary
– Grades A, B, and C
Purchasing Poultry

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Purchasing Poultry (cont’d.)

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• Types of poultry
– Fresh
– Frozen
– Cooked
– Sliced
– Canned
– Dehydrated
Purchasing Poultry (cont’d.)

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• Styles of poultry
– Live (rarely purchased by consumers)
– Dressed
– Ready-to-cook
– Convenience category
Purchasing Poultry (cont’d.)

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• Processed poultry
– Chicken nuggets: made up of many parts of
the chicken; high kcalorie content
– Hormones and antibiotics
– Additives
• How much to buy
– Rule of thumb: ½ pound or slightly more per
serving
Purchasing Poultry (cont’d.)

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Preparation of Poultry

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• Preparation safety tips
– Thaw frozen poultry in refrigerator
– Prepare and cook stuffing separately
– Store poultry in refrigerator during brining
Preparation of Poultry (cont’d.)

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• Determining doneness
– Internal temperature
• Minimum of 165° F
– Color change
– Touch
– Time/weight charts
Preparation of Poultry (cont’d.)

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Preparation of Poultry (cont’d.)

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• Dry heat preparation
– Roasting or baking
• Basting and stuffing
– Broiling or grilling
– Frying
• Sautéing, pan-frying, deep-frying, and stir-frying
Preparation of Poultry (cont’d.)

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• Moist heat preparation
– Braising
– Stewing
– Poaching
– Microwaving
Preparation of Poultry (cont’d.)

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• Refrigerated
– Store at 40° F for up to three days
– Store in original packaging
• Frozen
– Whole poultry: 0° F for 6-12 months
– Leftover cooked poultry: 0° F for 4 months
Storage of Poultry

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Career Corner

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• Classification of poultry
– Chicken, turkey, duck, goose, pigeon, guinea
fowl
• Important aspects of poultry preparation:
– Composition
– Purchasing criteria
– Preparation techniques
– Storage techniques
Chapter Summary