The document outlines the composition, classification, and cooking techniques for various poultry types, including chicken, turkey, duck, and goose. It emphasizes the importance of inspection and grading for quality assurance, and provides guidelines for proper handling, storage, and preparation to ensure food safety. Key cooking methods and temperature requirements are also discussed to prevent foodborne illnesses.

1. Prepared By
Bhanupraksh Jaiswal
Asst. Professor

2. COMPOSITION AND STRUCTURE
Muscle tissue consist of three major
components:
Water – 75%
Protein – 20%
Fat – up to 5%
Carbohydrates – small quantities.
MUSCLE FIBERS – are bound together in bundles
by connective tissue.

3. Light Meat and Dark Meat - chicken and turkey Are divided into two
parts;
Light meat – breast and wings: less fat, less connective tissue, cooks faster.
Dark meat – legs (drumsticks and thighs) : more fat, more connective tissue, takes
longer to cook.
INSPECTION –
 A guarantee of wholesomeness
 Indicated by a round stamp
 Required by law
GRADING
 Based on quality
 Indicated by a shield stamp and letter grade
 Not required by law.
*U.S. grades are A,B, and C ( a being the best ), they are based on:
 Shape of carcass
 Amount of flesh
 Amount of fat
 Pinfeathers
 Skin tears, cut broken bones
 Blemishes and bruises

4. CHICKEN:
Rock Cornish game hen: 5-6 weeks, young chicken, very tender and
delicate.
Broiler or fryer: 9- 12 weeks, young chicken of either sex, tender
flesh and flexible cartilage, smooth skin.
Roaster: 3-5 months, young chicken of either sex, tender flesh and
smooth skin, but less flexible cartilage.
Capon: under 8 months, castrated male chicken, flesh very tender
and well flavored. Large breast expensive.
Hen or Fowl: over 10 months, mature female, tough flesh and
coarse skin, hardened breastbone cartilage.
Cock or Rooster: over 10 months Mature male, coarse skin, tough
dark meat

5.  DUCK:
Broiler or fryer: under 8weeks, young and tender with sof bill and
windpipe.
Roaster duckling: under 16 weeks with bill and wind pipe that are just
starting to harden.
Mature duck: over 6 months, old duck w/ tough flesh and hard bill and
windpipe.
TURKEY:
Fryer-roaster: Young bird of either sex, tender flesh, smooth skin and
flexible cartillage. Under 16 weeks
Young turkey (hen or tom): Young turkey with tender flesh but firmer
cartillage. 5-7mos.
Yearling turkey: Fully matured, that is reasonably tender. Under
15mos.
Mature turkey or old turkey (hen or tom): old turkey with tough flesh
and coarse skin. Over 15mos.

6.  GOOSE
: Young goose: young bird with either tender flesh. Under
6mos.
Mature goose: Tough old bird. Over 6mos.
PIGEONS:
Squab: Very young pigeons, with light, tender meat. 3-4
weeks.
Pigeon: Older pigeons with tough, dark meat. 3-4 weeks

7. CLASSIFICATION AND MARKET FORMS
Kind – species, such as chicken, turkey or duck.
Class – the subdivision of kind depending on age and
sex.
Style – the amount of cleaning and processing.



live: almost never purchased on food service.
Dressed: killed, bled and plucked, also rarely seen in
food service.
Ready to cook: dressed and eviscerated, w/ head,
feet removed. Cut up, or parts
State of refrigeration – chilled or frozen.

8. CLASSIFICATION AND MARKET
FORMS
Fresh - poultry that is to be cooked within 24 hours
Frozen - poultry that can be kept up to 6 months;
Fully-cooked - poultry that is purchased frozen or
canned.
Giblets - include the neck, heart, liver, and gizzards
of poultry. They are used for appetizers, gravies, and
stocks.

9. HANDLING AND STORAGE
FRESH
Fresh poultry is extremely perishable. It should arrive packed in
ice and be kept in ice until used.
Ideally, use it within 24hrs of receiving, never more than 4 days.
Poultry often carries salmonella bacteria. Wash all equipment
and cutting surfaces after handling the poultry to avoid food
contamination of other foods.
FROZEN
STORE FROZEN POULTRY AT 0F _(-18C) or lower until readyto
thaw.
Thaw in original wrapper in refrigerator, allowing 1-2 for
chickens, 2-4 days for larger birds. If pressed for time, thaw it in
running water in original wrapper.
 D o not refreeze thawed poultry.

10. Trussing
Trussing: Involves
tying the legs and
wings against the
bird’s body.
Trussing allows for
even cooking and
creates an attractive
final product when
served.

11. Cooking Poultry
When roasting, you should start at a high temperature to
render the fat , for browning and to complete the
cooking at a lower temperature to promote even
cooking, and seal in juices helping to keep the meat
moist.
Bone-in poultry affect cooking procedures as compared
to boneless, Bone-in poultry takes longer to cook than
boneless poultry, and the bone helps retain moisture in
the meat.
Poaching is used for tender whole birds; Simmering is
used for tougher, older birds cut into pieces.

12. Cooking Poultry
• Federal mandate that poultry dishes sold in a foodservice
establishment cannot be stuffed, because bacteria can
reproduce rapidly in the stuffing within the bird’s cavity.
• Even if the flesh of the bird cooks to above the proper
temperature, the temperature of the stuffing may not
reach a safe, adequate temperature in an adequate
amount of time.
• To check the core temperature, the thermometershould be
inserted into the thickest muscle or part of the inner
part of the thigh, away from the bone.
• Minimum Internal Temperature 165F for 15 sec.

13. That’s All