Download as PDF, PPTX
Poultry.pdf
- 1.
- 2. Poultry is the collectiveterm for domesticated birds bred for human consumption.
- 3. Muscle Composition Contains no intramuscular fat (Marbling) Fatis stored under the skin and in the abdominal cavity Poultry fat has a lower melting point than other animal fats
- 4. ◾ 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 Muscle Composition
- 5. Identifying Poultry • Categoriesof poultry recognized by the USDA • Chicken • Duck • Goose • Guinea • Pigeon • Turkey
- 6. Chicken (Poulet) Most popular andwidely 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
- 7. Chicken Classes • GameHen • 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
- 8. Game Hen • Youngor immature progeny of Cornish chickens or of a Cornish chicken and a White Rock chicken • Very flavorful • 2 lb. or less • Spit roast, broil, grill or oven roast
- 9. Broiler / Fryer •Young with soft, smooth textured skin • Relatively lean • Flexible breastbone • 3 lb. 8 oz. or less • Can use any cooking method
- 10. Capon Surgically castrated male Tendermeat 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
- 11.
- 19. Duck (Canard) • Classes •Broiler • Roaster • Mature • Contains only dark meat • Large amount of fat • High percentage of bone and fat to meat • Roast
- 20. Goose (Oie) • Classes •Young • Mature • Contains only dark meat • Very fatty skin • Popular at holidays • Served with acidic fruit- based sauces to offset fattiness
- 21. Guinea (Pintade) • 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
- 22. Pigeon • Commonly called squab •Contains only dark meat • Meat is tender • Contains very little fat • Suited for broiling, sautéing or roasting
- 23. Turkey • 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
- 24. ◾ Ostrich ◾ Emu ◾Rhea Ratites
- 25. Nutrition for Poultry Economical sourceof high-quality protein like 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
- 26. Inspection • All poultryproduced for public consumption is inspected by the USDA • Processed under strict sanitary guidelines • Wholesome and fit for • human consumption
- 27. Grading • USDA GradesA, B, C • Grade A 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
- 28. Purchasing Poultry Fresh or frozen Wholeor cut up Bone-in or boneless Portion control (P.C.) Individually quick-frozen (IQF) Ground Prepared and convenience items
- 29. Storing Poultry Poultry is apotentially 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
- 30. Precautions Be sure thatall 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