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Poultry ID and FabricationSession IV
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Today’s Agenda
Syllabus and Course OverviewPoultry [Chapter 18 pgs.461 to 494]
Kinds and ClassesStructure and CompositionInspection and GradingPurchasing, Receiving and StorageFabricationCookery
Lab Overview
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Syllabus and Course Overview
IntroductionsEmail and Phone for Distribution and QuiaFavorite movie about food
Schedule of ClassAttendanceGrading PolicyAssignmentsTesting
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Poultry
Definition:Domesticated birds bred for eating
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Poultry: Kinds and Classes
Type of Chicken Specification
Broiler Fryer
Poussin
Capon
Cornish Hen
Poulet de Bresse
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Poultry: Kinds and Classes
Name Specification
Broiler Fryer 13 weeks oldAny cooking method
Poussin
Capon
Cornish Hen
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Breeds
Japanese Shokoku – for eggs
Rhode Island Red – Meat and Eggs
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BreedsPlymouth Rock or Barred Rock
Poulet de Bresse - Meat
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Purchasing
How can you purchase Chicken?
From who?
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Receiving
• What to Check for• Product Specifications vs. The Invoice
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Processing
Removing feathers in a “picker”
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Steps of Fabrication
• http://Anatomy of a Chicken 101
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4. Removing the wingstarting at the blade
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7. Cutting skin between breast and leg/thigh
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8. Popping the Thighs from the Hip Socket
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9. Tip of knife between hip socket and femur
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14. Tip to Board to Remove neck and back
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17. Tip through to board just above breast plate
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Lab Overview
• Break and Store Chickens Properly• Conduct Trim Loss Test• Other Production as Assigned