gilbert noussitou 17-1 chapter 12 &13 poultry. gilbert noussitou 17-2 poultry poultry is the...
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Gilbert Noussitou 17-1
CHAPTER 12 &13POULTRY
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Poultry
• Poultry is the generic term for domesticated birds
• Poultry is generally the least expensive and most versatile of all main dish foods
• It can be cooked by almost any cooking method, and its mild flavour goes well with a variety of sauces and accompaniments
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Poultry
• Muscle tissue contains approximately:– 72% water, 20% protein, 7% fat, 1% minerals
• Young birds are more tender than older birds• The majority of poultry is marketed at a young
age and is therefore tender• Birds that fly have only dark meat
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Poultry
• Chickens
• Ducks
• Goose
• Pheasant
• Quail
• Ostrich
• Guineas
• Pigeons
• Turkeys
• Poultry is divided in 9 kinds:
• Each kind is divided into classes based predominantly
on the bird’s age and tenderness (young/mature)
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Chicken
• Most popular and widely eaten poultry in the world
• Contains white and dark meat• Can be cooked by almost any cooking
method• Readily available fresh and frozen
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Chicken
• Chicken classes– Game Hens; 5-6 weeks, 0.3 to 0.45 kg (0.5 to 1 lb)
– Broiler/Fryer: 6-8 weeks, up to 2 kg (4 lbs)
– Roaster: 8-9 weeks, 2 kg (4 lbs) & over
– Capon: 4- 6 month, 2 to 4 kg (6 to 10 lbs)
– Fowl: over 7 months, 1 kg (2 lbs and over)
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Chicken broiler/fryer
Cornish Game Hen
Capon
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Duck• Duck classes:
– Young: (duckling) 16 weeks or less, 2-2.5 kg (4-6 lbs)
– Mature: 6 month or older, 2-2.5 kg (4-6 lbs)
• Young duckling is most often used in foodservice operations
• Has only dark meat with a large percentage of fat• High percentage of bone to meat
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Goose
• Goose classes:– Young: 6 months or less, 2-5.5 kg (6-12 lbs)
– Mature: over 6 months, 4.5-7 kg (10-16 lbs)
• Has a large percentage of very fatty skin• Has only dark meat• Usually cooked at high temperatures to render the
fat• Popular at the holidays and often served with an
acidic fruit-based sauce
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Guinea
• Guinea classes:– Young: 3 months or less, 0.3-0.7 kg (12 oz- 1.5 lb)
– Mature: over 3 months, 0.5-1 kg (1-2 lbs)
• Domesticated descendant of a game bird
• Flavour is similar to pheasant
• Has both light and dark meat
• Very lean so will benefit from barding
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Young gooseRoaster duckling
Young Guinea
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Pigeon
• Pigeon classes:– Squab: 4 weeks or less, 0.3-0.7 kg (12 oz- 1.5 lb)
– Pigeon: over 4 weeks, 0.5-1 kg (1-2 lbs)
• Young pigeon is commercially referred to as squab
• Has dark meat and is well suited for broiling, sautéing or roasting
• Squab has very little fat so it will benefit from barding
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Turkey
• Turkey classes:– Young: 3 months or less, 7-12 kg (16-30 lbs)
– Mature: over 3 months, 12+ kg (26+ lbs)
• Turkey is the second most popular poultry in Canada
• Has both white and dark meat• Has a small amount of fat• Young turkey lends itself to being prepared
in almost any manner
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SquabTurkey
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Livers, Gizzards, Hearts and Necks
• Commonly referred to as giblets
• Most poultry is sold with giblets but chickens can be purchased with or without
• Can also be purchased separately
• Most often used to make sauces or gravies
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Foie Gras
• Foie gras is the enlarged liver of a duck or goose
• Considered a delicacy
• Foie gras is produced by methodically fattening the birds with specifically prepared corn while limiting their activity
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Foie Gras Ostrich Fan
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Ratites
• Ratites are a family of flightless birds with small wings and flat breastbones
• They include– Ostrich (native to Africa)– Emu (native to Australia) – Rhea (native to South America)
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Ratites
• Ratite meat is classified as red meat
• It has a cherry-red colour with a flavour similar to beef but a little sweeter, and a soft texture
• The meat is low in fat and calories
• The birds are normally slaughtered at 10-13 months of age
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Ratites
• Ratite meat is prepared like veal or wild game
• Because it is low in fat, care must be taken to avoid overcooking
• Ratites are best cooked to rare to medium
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Poultry Inspection
• All poultry for public consumption in Canada is subject to health inspection
• Inspection ensures that products are produced under strict sanitary guidelines and are wholesome and fit for human consumption
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Grading
• Grading is voluntary but virtually universal
• Birds are graded according to their overall quality
• Grades range from the highest to the lowest– Canada A, B, Utility and C
• Grades have no bearing on tenderness or flavour
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Grade Stamps
Grade stamp for utility grade Grade stamp for Canada A grade
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Purchasing and Storing Poultry
• Poultry can be purchased in many forms– Fresh
– Frozen
– Cut-up
– Portion controlled (PC)
– Individually quick frozen (IQF)
• When purchasing, you should consider your menu, labour costs, storage facilities and employee skills
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Cutting a Bird into Pieces
Cut in 4 pieces Separate thigh from leg to create 6 pieces
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Chicken Suprême(Frenched Breast)
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Storing Poultry
• All poultry is potentially hazardous food• Fresh chickens and small birds can be stored on
ice or at 0°C to 2°C (32-34°F) for two days• Frozen poultry should be held at -18°C (0° F)• Frozen poultry shouldn’t be held longer than six
months• Frozen items should be thawed under refrigeration
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Marinating
• Marinating is often used to flavour and moisten the meat
• Poultry is mild in flavour
• Poultry absorbs flavours quickly
• Two hours is often sufficient to flavour poultry
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Marinating
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Cooking Methods
• Dry heat– Broiling and grilling, roasting, sautéing,
pan-frying
• Moist heat– Poaching and simmering, steaming
• Combination– Braising and stewing
• Poêlé
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Determining Doneness
• Methods used to determine the doneness of poultry– Touch– Internal temperature– Looseness of joints– Colour of the juices– Time (time/weight ratio)