SlideShare a Scribd company logo
Poultry
COMPOSITION AND STRUCTURECOMPOSITION 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.
MATURITY AND TENDERNESSMATURITY AND TENDERNESS
 Use or exercise of the muscle
 Maturity or age of the animal or bird
Free-range chickenFree-range chicken - are those allowed to move around freely and eat outdoors in a more natural
environment. And raised without various chemical growth enhancers or without certain antibiotics.
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.
INSPECTIONINSPECTION –
 A guarantee of wholesomeness
 Indicated by a round stamp
 Required by law
GRADINGGRADING
 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
CHICKEN:CHICKEN:
Rock Cornish game henRock Cornish game hen: 5-6 weeks, young chicken, very tender and
delicate.
Broiler or fryerBroiler or fryer: 9- 12 weeks, young chicken of either sex, tender
flesh and flexible cartilage, smooth skin.
RoasterRoaster: 3-5 months, young chicken of either sex, tender flesh and
smooth skin, but less flexible cartilage.
CaponCapon: under 8 months, castrated male chicken, flesh very tender
and well flavored. Large breast expensive.
Hen or FowlHen or Fowl: over 10 months, mature female, tough flesh and
coarse skin, hardened breastbone cartilage.
Cock or RoosterCock or Rooster: over 10 months Mature male, coarse skin, tough
dark meat
Poultry
DUCK:
Broiler or fryerBroiler or fryer: under 8weeks, young and tender with sof bill and
windpipe.
Roaster ducklingRoaster duckling: under 16 weeks with bill and wind pipe that are just
starting to harden.
Mature duckMature duck: over 6 months, old duck w/ tough flesh and hard bill and
windpipe.
TURKEY:
Fryer-roasterFryer-roaster: Young bird of either sex, tender flesh, smooth skin and
flexible cartillage. Under 16 weeks
Young turkeyYoung turkey (hen or tom): Young turkey with tender flesh but firmer
cartillage. 5-7mos.
Yearling turkeyYearling turkey: Fully matured, that is reasonably tender. Under
15mos.
Mature turkey or old turkeyMature turkey or old turkey (hen or tom): old turkey with tough flesh
and coarse skin. Over 15mos.
GOOSE:
Young goose: young bird with either tender flesh. Under
6mos.
Mature goose: Tough old bird. Over 6mos.
GUINEAS:
Young guinea / Mature guinea: Domestic relatives of the
pheasant. Young birds are tender, old ones are tough. 6-
12mos.
PIGEONS:
Squab: Very young pigeons, with light, tender meat. 3-4
weeks.
Pigeon: Older pigeons with tough, dark meat. 3-4 weeks
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.
CLASSIFICATION AND MARKETCLASSIFICATION AND MARKET
FORMSFORMS
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.
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 ready to
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.
Do not refreeze thawed poultry.
Fabrication
Poultry
Poultry
Poultry
Poultry
Poultry
Trussing
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.
Cooking PoultryCooking Poultry
Cooking PoultryCooking 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.
Cooking PoultryCooking 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 thermometer should
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.
The End! Thank You!
Don't forget to follow me on twitter @joviinthecity
Thank You!

More Related Content

What's hot

Lesson 2 Methods of Meat Preservation
Lesson 2 Methods of Meat PreservationLesson 2 Methods of Meat Preservation
Lesson 2 Methods of Meat Preservation
Encar Marie Salvante
 
Poultry
PoultryPoultry
Nutritional value of egg
Nutritional value of eggNutritional value of egg
Nutritional value of egg
jaserLopez
 
Poultry processing
Poultry processingPoultry processing
Poultry processing
Akanksha Dixit
 
Fish and shellfish
Fish and shellfishFish and shellfish
Fish and shellfish
Jovi Barreras
 
Meat 1
Meat 1Meat 1
Meat 1
siobhanpdst
 
Meat and poultry
Meat and poultry Meat and poultry
Meat and poultry
marinelaomapoy
 
Meat : Structure, Composition and Characteristics.
Meat : Structure, Composition and Characteristics.Meat : Structure, Composition and Characteristics.
Meat : Structure, Composition and Characteristics.
Umesh Maskare
 
The egg
The eggThe egg
Principles-of-Meat
Principles-of-MeatPrinciples-of-Meat
Kinds of meat
Kinds of meatKinds of meat
Kinds of meat
Jonel Ascutia
 
Sauces
SaucesSauces
Meat Cuts
Meat CutsMeat Cuts
Meat Cuts
Karl Obispo
 
Pork
PorkPork
Meat storage and preparation
Meat storage and preparationMeat storage and preparation
Meat storage and preparation
MSRIT
 
Types of seafoods
Types of  seafoodsTypes of  seafoods
Types of seafoods
Christian Reglos
 
Egg cookery
Egg cookeryEgg cookery
Egg cookery
powerofknowledge3
 
Meat & Poultry PowerPoint
Meat & Poultry PowerPointMeat & Poultry PowerPoint
Meat & Poultry PowerPoint
emurfield
 
PREPARING AND COOKING MEAT.pptx
PREPARING AND COOKING MEAT.pptxPREPARING AND COOKING MEAT.pptx
PREPARING AND COOKING MEAT.pptx
mahaliacaraan
 
Slaughtering of Animal and Processing of their Products
Slaughtering of Animal and Processing of their ProductsSlaughtering of Animal and Processing of their Products
Slaughtering of Animal and Processing of their Products
Karl Obispo
 

What's hot (20)

Lesson 2 Methods of Meat Preservation
Lesson 2 Methods of Meat PreservationLesson 2 Methods of Meat Preservation
Lesson 2 Methods of Meat Preservation
 
Poultry
PoultryPoultry
Poultry
 
Nutritional value of egg
Nutritional value of eggNutritional value of egg
Nutritional value of egg
 
Poultry processing
Poultry processingPoultry processing
Poultry processing
 
Fish and shellfish
Fish and shellfishFish and shellfish
Fish and shellfish
 
Meat 1
Meat 1Meat 1
Meat 1
 
Meat and poultry
Meat and poultry Meat and poultry
Meat and poultry
 
Meat : Structure, Composition and Characteristics.
Meat : Structure, Composition and Characteristics.Meat : Structure, Composition and Characteristics.
Meat : Structure, Composition and Characteristics.
 
The egg
The eggThe egg
The egg
 
Principles-of-Meat
Principles-of-MeatPrinciples-of-Meat
Principles-of-Meat
 
Kinds of meat
Kinds of meatKinds of meat
Kinds of meat
 
Sauces
SaucesSauces
Sauces
 
Meat Cuts
Meat CutsMeat Cuts
Meat Cuts
 
Pork
PorkPork
Pork
 
Meat storage and preparation
Meat storage and preparationMeat storage and preparation
Meat storage and preparation
 
Types of seafoods
Types of  seafoodsTypes of  seafoods
Types of seafoods
 
Egg cookery
Egg cookeryEgg cookery
Egg cookery
 
Meat & Poultry PowerPoint
Meat & Poultry PowerPointMeat & Poultry PowerPoint
Meat & Poultry PowerPoint
 
PREPARING AND COOKING MEAT.pptx
PREPARING AND COOKING MEAT.pptxPREPARING AND COOKING MEAT.pptx
PREPARING AND COOKING MEAT.pptx
 
Slaughtering of Animal and Processing of their Products
Slaughtering of Animal and Processing of their ProductsSlaughtering of Animal and Processing of their Products
Slaughtering of Animal and Processing of their Products
 

Similar to Poultry

Chapter No 2 Poultry
Chapter No 2 Poultry Chapter No 2 Poultry
Chapter No 2 Poultry
Bhanu Jaiswal
 
Poultry and dairy products prex
Poultry and dairy products prexPoultry and dairy products prex
Poultry and dairy products prex
Oxcyde
 
Classification of-commodities2204-120114234912-phpapp02
Classification of-commodities2204-120114234912-phpapp02Classification of-commodities2204-120114234912-phpapp02
Classification of-commodities2204-120114234912-phpapp02
Akmal Hafiz
 
vdocuments.mx_prepare-and-cook-poultry-and-game-meats.pptx
vdocuments.mx_prepare-and-cook-poultry-and-game-meats.pptxvdocuments.mx_prepare-and-cook-poultry-and-game-meats.pptx
vdocuments.mx_prepare-and-cook-poultry-and-game-meats.pptx
VanessaCabang1
 
TLE Cookery 10 - Poultry and Game, variety
TLE Cookery 10 - Poultry and Game,  varietyTLE Cookery 10 - Poultry and Game,  variety
TLE Cookery 10 - Poultry and Game, variety
Maynard Caspillo
 
5 _ Poultry.pptx
5 _ Poultry.pptx5 _ Poultry.pptx
5 _ Poultry.pptx
JoannDavid4
 
week 6.pptx
week 6.pptxweek 6.pptx
week 6.pptx
MMerllanMier
 
Poultry
PoultryPoultry
Poultry
Rohit Mohan
 
Poultry copy
Poultry   copyPoultry   copy
Poultry copy
Bean Malicse
 
Meat technology
Meat technologyMeat technology
Meat technology
SSCT-Mainit Campus
 
Chapter 2 Poultry
Chapter 2 PoultryChapter 2 Poultry
Chapter 2 Poultry
SSCT-Mainit Campus
 
Poultry
PoultryPoultry
SHS-TVL Poultry Dish.pptx
SHS-TVL Poultry Dish.pptxSHS-TVL Poultry Dish.pptx
SHS-TVL Poultry Dish.pptx
Hyeunah Miguri
 
poultryandgameppt-190714141655.pptx
poultryandgameppt-190714141655.pptxpoultryandgameppt-190714141655.pptx
poultryandgameppt-190714141655.pptx
fernandopajar1
 
poultryandgameppt-190714141655.pptx
poultryandgameppt-190714141655.pptxpoultryandgameppt-190714141655.pptx
poultryandgameppt-190714141655.pptx
MylynMina2
 
prepare poultry for cooking.pdf
prepare poultry for cooking.pdfprepare poultry for cooking.pdf
prepare poultry for cooking.pdf
TineFrancisco1
 
Poultry and game ppt
Poultry and game pptPoultry and game ppt
Poultry and game ppt
deped bataan
 
Quail farming
Quail farmingQuail farming
Quail farming
suresharjunan
 
Egg cookery ppt
Egg cookery pptEgg cookery ppt
Egg cookery ppt
MARY ANN MAGLANGIT
 
Poultry Cookery.pptx
Poultry Cookery.pptxPoultry Cookery.pptx
Poultry Cookery.pptx
Ailene Rolle
 

Similar to Poultry (20)

Chapter No 2 Poultry
Chapter No 2 Poultry Chapter No 2 Poultry
Chapter No 2 Poultry
 
Poultry and dairy products prex
Poultry and dairy products prexPoultry and dairy products prex
Poultry and dairy products prex
 
Classification of-commodities2204-120114234912-phpapp02
Classification of-commodities2204-120114234912-phpapp02Classification of-commodities2204-120114234912-phpapp02
Classification of-commodities2204-120114234912-phpapp02
 
vdocuments.mx_prepare-and-cook-poultry-and-game-meats.pptx
vdocuments.mx_prepare-and-cook-poultry-and-game-meats.pptxvdocuments.mx_prepare-and-cook-poultry-and-game-meats.pptx
vdocuments.mx_prepare-and-cook-poultry-and-game-meats.pptx
 
TLE Cookery 10 - Poultry and Game, variety
TLE Cookery 10 - Poultry and Game,  varietyTLE Cookery 10 - Poultry and Game,  variety
TLE Cookery 10 - Poultry and Game, variety
 
5 _ Poultry.pptx
5 _ Poultry.pptx5 _ Poultry.pptx
5 _ Poultry.pptx
 
week 6.pptx
week 6.pptxweek 6.pptx
week 6.pptx
 
Poultry
PoultryPoultry
Poultry
 
Poultry copy
Poultry   copyPoultry   copy
Poultry copy
 
Meat technology
Meat technologyMeat technology
Meat technology
 
Chapter 2 Poultry
Chapter 2 PoultryChapter 2 Poultry
Chapter 2 Poultry
 
Poultry
PoultryPoultry
Poultry
 
SHS-TVL Poultry Dish.pptx
SHS-TVL Poultry Dish.pptxSHS-TVL Poultry Dish.pptx
SHS-TVL Poultry Dish.pptx
 
poultryandgameppt-190714141655.pptx
poultryandgameppt-190714141655.pptxpoultryandgameppt-190714141655.pptx
poultryandgameppt-190714141655.pptx
 
poultryandgameppt-190714141655.pptx
poultryandgameppt-190714141655.pptxpoultryandgameppt-190714141655.pptx
poultryandgameppt-190714141655.pptx
 
prepare poultry for cooking.pdf
prepare poultry for cooking.pdfprepare poultry for cooking.pdf
prepare poultry for cooking.pdf
 
Poultry and game ppt
Poultry and game pptPoultry and game ppt
Poultry and game ppt
 
Quail farming
Quail farmingQuail farming
Quail farming
 
Egg cookery ppt
Egg cookery pptEgg cookery ppt
Egg cookery ppt
 
Poultry Cookery.pptx
Poultry Cookery.pptxPoultry Cookery.pptx
Poultry Cookery.pptx
 

More from Jovi Barreras

Egg basic
Egg basicEgg basic
Egg basic
Jovi Barreras
 
Vegetables
VegetablesVegetables
Vegetables
Jovi Barreras
 
Rice and other grains
Rice and other grainsRice and other grains
Rice and other grains
Jovi Barreras
 
Fruits
FruitsFruits
Seasoning & flavoring herbs & spices
Seasoning & flavoring herbs & spicesSeasoning & flavoring herbs & spices
Seasoning & flavoring herbs & spices
Jovi Barreras
 
Potato
PotatoPotato
Pasta
PastaPasta
Moist heat cooking method
Moist heat cooking methodMoist heat cooking method
Moist heat cooking method
Jovi Barreras
 
Butchery
ButcheryButchery
Butchery
Jovi Barreras
 
Dry heat cooking method
Dry heat cooking methodDry heat cooking method
Dry heat cooking method
Jovi Barreras
 
Cooking techniques
Cooking techniquesCooking techniques
Cooking techniques
Jovi Barreras
 
Salads & salad dressing
Salads & salad dressingSalads & salad dressing
Salads & salad dressing
Jovi Barreras
 
Stocks
StocksStocks
Soups
SoupsSoups
Knives
KnivesKnives
Intro to principles of food production
Intro to principles of food productionIntro to principles of food production
Intro to principles of food production
Jovi Barreras
 
Rewarding individual performance (chapter 6)
Rewarding individual performance (chapter 6)Rewarding individual performance (chapter 6)
Rewarding individual performance (chapter 6)
Jovi Barreras
 

More from Jovi Barreras (17)

Egg basic
Egg basicEgg basic
Egg basic
 
Vegetables
VegetablesVegetables
Vegetables
 
Rice and other grains
Rice and other grainsRice and other grains
Rice and other grains
 
Fruits
FruitsFruits
Fruits
 
Seasoning & flavoring herbs & spices
Seasoning & flavoring herbs & spicesSeasoning & flavoring herbs & spices
Seasoning & flavoring herbs & spices
 
Potato
PotatoPotato
Potato
 
Pasta
PastaPasta
Pasta
 
Moist heat cooking method
Moist heat cooking methodMoist heat cooking method
Moist heat cooking method
 
Butchery
ButcheryButchery
Butchery
 
Dry heat cooking method
Dry heat cooking methodDry heat cooking method
Dry heat cooking method
 
Cooking techniques
Cooking techniquesCooking techniques
Cooking techniques
 
Salads & salad dressing
Salads & salad dressingSalads & salad dressing
Salads & salad dressing
 
Stocks
StocksStocks
Stocks
 
Soups
SoupsSoups
Soups
 
Knives
KnivesKnives
Knives
 
Intro to principles of food production
Intro to principles of food productionIntro to principles of food production
Intro to principles of food production
 
Rewarding individual performance (chapter 6)
Rewarding individual performance (chapter 6)Rewarding individual performance (chapter 6)
Rewarding individual performance (chapter 6)
 

Recently uploaded

How to Create a New Article in Knowledge App in Odoo 17
How to Create a New Article in Knowledge App in Odoo 17How to Create a New Article in Knowledge App in Odoo 17
How to Create a New Article in Knowledge App in Odoo 17
Celine George
 
How to Empty a One2Many Field in Odoo 17
How to Empty a One2Many Field in Odoo 17How to Empty a One2Many Field in Odoo 17
How to Empty a One2Many Field in Odoo 17
Celine George
 
How to Manage Large Scrollbar in Odoo 17 POS
How to Manage Large Scrollbar in Odoo 17 POSHow to Manage Large Scrollbar in Odoo 17 POS
How to Manage Large Scrollbar in Odoo 17 POS
Celine George
 
Configuring Single Sign-On (SSO) via Identity Management | MuleSoft Mysore Me...
Configuring Single Sign-On (SSO) via Identity Management | MuleSoft Mysore Me...Configuring Single Sign-On (SSO) via Identity Management | MuleSoft Mysore Me...
Configuring Single Sign-On (SSO) via Identity Management | MuleSoft Mysore Me...
MysoreMuleSoftMeetup
 
Individual Performance Commitment Review Form-Developmental Plan.docx
Individual Performance Commitment Review Form-Developmental Plan.docxIndividual Performance Commitment Review Form-Developmental Plan.docx
Individual Performance Commitment Review Form-Developmental Plan.docx
monicaaringo1
 
Principles of Roods Approach!!!!!!!.pptx
Principles of Roods Approach!!!!!!!.pptxPrinciples of Roods Approach!!!!!!!.pptx
Principles of Roods Approach!!!!!!!.pptx
ibtesaam huma
 
What is Rescue Session in Odoo 17 POS - Odoo 17 Slides
What is Rescue Session in Odoo 17 POS - Odoo 17 SlidesWhat is Rescue Session in Odoo 17 POS - Odoo 17 Slides
What is Rescue Session in Odoo 17 POS - Odoo 17 Slides
Celine George
 
How to Manage Shipping Connectors & Shipping Methods in Odoo 17
How to Manage Shipping Connectors & Shipping Methods in Odoo 17How to Manage Shipping Connectors & Shipping Methods in Odoo 17
How to Manage Shipping Connectors & Shipping Methods in Odoo 17
Celine George
 
CTD Punjab Police Past Papers MCQs PPSC PDF
CTD Punjab Police Past Papers MCQs PPSC PDFCTD Punjab Police Past Papers MCQs PPSC PDF
CTD Punjab Police Past Papers MCQs PPSC PDF
hammadmughal76316
 
2024 KWL Back 2 School Summer Conference
2024 KWL Back 2 School Summer Conference2024 KWL Back 2 School Summer Conference
2024 KWL Back 2 School Summer Conference
KlettWorldLanguages
 
Edukasyong Pantahanan at Pangkabuhayan 1: Personal Hygiene
Edukasyong Pantahanan at  Pangkabuhayan 1: Personal HygieneEdukasyong Pantahanan at  Pangkabuhayan 1: Personal Hygiene
Edukasyong Pantahanan at Pangkabuhayan 1: Personal Hygiene
MJDuyan
 
Howe Writing Center - Orientation Summer 2024
Howe Writing Center - Orientation Summer 2024Howe Writing Center - Orientation Summer 2024
Howe Writing Center - Orientation Summer 2024
Elizabeth Walsh
 
DANH SÁCH THÍ SINH XÉT TUYỂN SỚM ĐỦ ĐIỀU KIỆN TRÚNG TUYỂN ĐẠI HỌC CHÍNH QUY N...
DANH SÁCH THÍ SINH XÉT TUYỂN SỚM ĐỦ ĐIỀU KIỆN TRÚNG TUYỂN ĐẠI HỌC CHÍNH QUY N...DANH SÁCH THÍ SINH XÉT TUYỂN SỚM ĐỦ ĐIỀU KIỆN TRÚNG TUYỂN ĐẠI HỌC CHÍNH QUY N...
DANH SÁCH THÍ SINH XÉT TUYỂN SỚM ĐỦ ĐIỀU KIỆN TRÚNG TUYỂN ĐẠI HỌC CHÍNH QUY N...
thanhluan21
 
modul ajar kelas x bahasa inggris 2024-2025
modul ajar kelas x bahasa inggris 2024-2025modul ajar kelas x bahasa inggris 2024-2025
modul ajar kelas x bahasa inggris 2024-2025
NurFitriah45
 
Odoo 17 Social Marketing - Lead Generation On Facebook
Odoo 17 Social Marketing - Lead Generation On FacebookOdoo 17 Social Marketing - Lead Generation On Facebook
Odoo 17 Social Marketing - Lead Generation On Facebook
Celine George
 
The basics of sentences session 10pptx.pptx
The basics of sentences session 10pptx.pptxThe basics of sentences session 10pptx.pptx
The basics of sentences session 10pptx.pptx
heathfieldcps1
 
How to Create Sequence Numbers in Odoo 17
How to Create Sequence Numbers in Odoo 17How to Create Sequence Numbers in Odoo 17
How to Create Sequence Numbers in Odoo 17
Celine George
 
ENGLISH-7-CURRICULUM MAP- MATATAG CURRICULUM
ENGLISH-7-CURRICULUM MAP- MATATAG CURRICULUMENGLISH-7-CURRICULUM MAP- MATATAG CURRICULUM
ENGLISH-7-CURRICULUM MAP- MATATAG CURRICULUM
HappieMontevirgenCas
 
How to Create & Publish a Blog in Odoo 17 Website
How to Create & Publish a Blog in Odoo 17 WebsiteHow to Create & Publish a Blog in Odoo 17 Website
How to Create & Publish a Blog in Odoo 17 Website
Celine George
 
How To Update One2many Field From OnChange of Field in Odoo 17
How To Update One2many Field From OnChange of Field in Odoo 17How To Update One2many Field From OnChange of Field in Odoo 17
How To Update One2many Field From OnChange of Field in Odoo 17
Celine George
 

Recently uploaded (20)

How to Create a New Article in Knowledge App in Odoo 17
How to Create a New Article in Knowledge App in Odoo 17How to Create a New Article in Knowledge App in Odoo 17
How to Create a New Article in Knowledge App in Odoo 17
 
How to Empty a One2Many Field in Odoo 17
How to Empty a One2Many Field in Odoo 17How to Empty a One2Many Field in Odoo 17
How to Empty a One2Many Field in Odoo 17
 
How to Manage Large Scrollbar in Odoo 17 POS
How to Manage Large Scrollbar in Odoo 17 POSHow to Manage Large Scrollbar in Odoo 17 POS
How to Manage Large Scrollbar in Odoo 17 POS
 
Configuring Single Sign-On (SSO) via Identity Management | MuleSoft Mysore Me...
Configuring Single Sign-On (SSO) via Identity Management | MuleSoft Mysore Me...Configuring Single Sign-On (SSO) via Identity Management | MuleSoft Mysore Me...
Configuring Single Sign-On (SSO) via Identity Management | MuleSoft Mysore Me...
 
Individual Performance Commitment Review Form-Developmental Plan.docx
Individual Performance Commitment Review Form-Developmental Plan.docxIndividual Performance Commitment Review Form-Developmental Plan.docx
Individual Performance Commitment Review Form-Developmental Plan.docx
 
Principles of Roods Approach!!!!!!!.pptx
Principles of Roods Approach!!!!!!!.pptxPrinciples of Roods Approach!!!!!!!.pptx
Principles of Roods Approach!!!!!!!.pptx
 
What is Rescue Session in Odoo 17 POS - Odoo 17 Slides
What is Rescue Session in Odoo 17 POS - Odoo 17 SlidesWhat is Rescue Session in Odoo 17 POS - Odoo 17 Slides
What is Rescue Session in Odoo 17 POS - Odoo 17 Slides
 
How to Manage Shipping Connectors & Shipping Methods in Odoo 17
How to Manage Shipping Connectors & Shipping Methods in Odoo 17How to Manage Shipping Connectors & Shipping Methods in Odoo 17
How to Manage Shipping Connectors & Shipping Methods in Odoo 17
 
CTD Punjab Police Past Papers MCQs PPSC PDF
CTD Punjab Police Past Papers MCQs PPSC PDFCTD Punjab Police Past Papers MCQs PPSC PDF
CTD Punjab Police Past Papers MCQs PPSC PDF
 
2024 KWL Back 2 School Summer Conference
2024 KWL Back 2 School Summer Conference2024 KWL Back 2 School Summer Conference
2024 KWL Back 2 School Summer Conference
 
Edukasyong Pantahanan at Pangkabuhayan 1: Personal Hygiene
Edukasyong Pantahanan at  Pangkabuhayan 1: Personal HygieneEdukasyong Pantahanan at  Pangkabuhayan 1: Personal Hygiene
Edukasyong Pantahanan at Pangkabuhayan 1: Personal Hygiene
 
Howe Writing Center - Orientation Summer 2024
Howe Writing Center - Orientation Summer 2024Howe Writing Center - Orientation Summer 2024
Howe Writing Center - Orientation Summer 2024
 
DANH SÁCH THÍ SINH XÉT TUYỂN SỚM ĐỦ ĐIỀU KIỆN TRÚNG TUYỂN ĐẠI HỌC CHÍNH QUY N...
DANH SÁCH THÍ SINH XÉT TUYỂN SỚM ĐỦ ĐIỀU KIỆN TRÚNG TUYỂN ĐẠI HỌC CHÍNH QUY N...DANH SÁCH THÍ SINH XÉT TUYỂN SỚM ĐỦ ĐIỀU KIỆN TRÚNG TUYỂN ĐẠI HỌC CHÍNH QUY N...
DANH SÁCH THÍ SINH XÉT TUYỂN SỚM ĐỦ ĐIỀU KIỆN TRÚNG TUYỂN ĐẠI HỌC CHÍNH QUY N...
 
modul ajar kelas x bahasa inggris 2024-2025
modul ajar kelas x bahasa inggris 2024-2025modul ajar kelas x bahasa inggris 2024-2025
modul ajar kelas x bahasa inggris 2024-2025
 
Odoo 17 Social Marketing - Lead Generation On Facebook
Odoo 17 Social Marketing - Lead Generation On FacebookOdoo 17 Social Marketing - Lead Generation On Facebook
Odoo 17 Social Marketing - Lead Generation On Facebook
 
The basics of sentences session 10pptx.pptx
The basics of sentences session 10pptx.pptxThe basics of sentences session 10pptx.pptx
The basics of sentences session 10pptx.pptx
 
How to Create Sequence Numbers in Odoo 17
How to Create Sequence Numbers in Odoo 17How to Create Sequence Numbers in Odoo 17
How to Create Sequence Numbers in Odoo 17
 
ENGLISH-7-CURRICULUM MAP- MATATAG CURRICULUM
ENGLISH-7-CURRICULUM MAP- MATATAG CURRICULUMENGLISH-7-CURRICULUM MAP- MATATAG CURRICULUM
ENGLISH-7-CURRICULUM MAP- MATATAG CURRICULUM
 
How to Create & Publish a Blog in Odoo 17 Website
How to Create & Publish a Blog in Odoo 17 WebsiteHow to Create & Publish a Blog in Odoo 17 Website
How to Create & Publish a Blog in Odoo 17 Website
 
How To Update One2many Field From OnChange of Field in Odoo 17
How To Update One2many Field From OnChange of Field in Odoo 17How To Update One2many Field From OnChange of Field in Odoo 17
How To Update One2many Field From OnChange of Field in Odoo 17
 

Poultry

  • 2. COMPOSITION AND STRUCTURECOMPOSITION 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. MATURITY AND TENDERNESSMATURITY AND TENDERNESS  Use or exercise of the muscle  Maturity or age of the animal or bird Free-range chickenFree-range chicken - are those allowed to move around freely and eat outdoors in a more natural environment. And raised without various chemical growth enhancers or without certain antibiotics. 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. INSPECTIONINSPECTION –  A guarantee of wholesomeness  Indicated by a round stamp  Required by law GRADINGGRADING  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:CHICKEN: Rock Cornish game henRock Cornish game hen: 5-6 weeks, young chicken, very tender and delicate. Broiler or fryerBroiler or fryer: 9- 12 weeks, young chicken of either sex, tender flesh and flexible cartilage, smooth skin. RoasterRoaster: 3-5 months, young chicken of either sex, tender flesh and smooth skin, but less flexible cartilage. CaponCapon: under 8 months, castrated male chicken, flesh very tender and well flavored. Large breast expensive. Hen or FowlHen or Fowl: over 10 months, mature female, tough flesh and coarse skin, hardened breastbone cartilage. Cock or RoosterCock or Rooster: over 10 months Mature male, coarse skin, tough dark meat
  • 6. DUCK: Broiler or fryerBroiler or fryer: under 8weeks, young and tender with sof bill and windpipe. Roaster ducklingRoaster duckling: under 16 weeks with bill and wind pipe that are just starting to harden. Mature duckMature duck: over 6 months, old duck w/ tough flesh and hard bill and windpipe. TURKEY: Fryer-roasterFryer-roaster: Young bird of either sex, tender flesh, smooth skin and flexible cartillage. Under 16 weeks Young turkeyYoung turkey (hen or tom): Young turkey with tender flesh but firmer cartillage. 5-7mos. Yearling turkeyYearling turkey: Fully matured, that is reasonably tender. Under 15mos. Mature turkey or old turkeyMature turkey or old turkey (hen or tom): old turkey with tough flesh and coarse skin. Over 15mos.
  • 7. GOOSE: Young goose: young bird with either tender flesh. Under 6mos. Mature goose: Tough old bird. Over 6mos. GUINEAS: Young guinea / Mature guinea: Domestic relatives of the pheasant. Young birds are tender, old ones are tough. 6- 12mos. PIGEONS: Squab: Very young pigeons, with light, tender meat. 3-4 weeks. Pigeon: Older pigeons with tough, dark meat. 3-4 weeks
  • 8. 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.
  • 9. CLASSIFICATION AND MARKETCLASSIFICATION AND MARKET FORMSFORMS 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.
  • 10. 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 ready to 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. Do not refreeze thawed poultry.
  • 17. Trussing 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.
  • 19. Cooking PoultryCooking 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.
  • 20. Cooking PoultryCooking 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 thermometer should 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.
  • 21. The End! Thank You! Don't forget to follow me on twitter @joviinthecity Thank You!

Editor's Notes

  1. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  2. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  3. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  4. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  5. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  6. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  7. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  8. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  9. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  10. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  11. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  12. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  13. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  14. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  15. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  16. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  17. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  18. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  19. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  20. Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi