poultry cookery poultry basics. what is poultry chicken duck goose turkey pigeon there are different...
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What is Poultry
• Chicken • Duck• Goose• Turkey• Pigeon• There are different classes of poultry• These are usually based on the birds age
and gender.
Maturity and Tenderness
• The older the bird the tougher the meat
• We want to select birds that are younger and less mature.
• The older the bird the more muscle they will have built. This causes the meat to be tough.
Dark vs. Light Meat
• Birds that rarely fly have light colored wing and breast meat. (Chickens and Turkey)
• Light meat has less fat and cooks faster than dark meat.
• Parts of the bird that has more muscle (connective tissue) are darker in color.
• The thighs and legs have more muscle. (Dark Meat)
• These parts take longer to cook.• Duck and Goose are composed mostly of dark
meat.
Purchasing Poultry
• Poultry can be purchased in different forms.
• You can buy fresh, frozen, or fully cooked.
• When poultry is prepared and ready to cook it is called ready to cook or RTC.
• Class depends on age and gender.
Purchasing Continued….
• Male birds have tougher meat than female birds.
• Judging Quality: • Check color: should be cream to yellow,
Avoid birds with purple or green bruising, dark wing tips, these are indications of spoilage.
• Check odor: Uncooked poultry should not have a strong odor or feel sticky.
Inspection and Grading
• All poultry must be inspected by the USDA!
• Inspectors check to see if it has been processed in sanitary conditions.
• If it passes inspection it will receive USDA stamp of approval.
• All poultry should be graded. • The highest grade poultry can receive is
an A.
Grading Continued
• Using grade A poultry allows foodservice establishments to provide better quality and a more consistent product.
• In order for a bird to receive an A:– Must be plump and meaty– Have clean skin– No broken bones– Fully plucked
When we use grades B and C
• Birds that do not meet the above standards receive lower grades.
• Lower quality birds are processed to make poultry products such as chicken fingers and turkey pot pie!
Handling and Storage
• Fresh and Frozen poultry must be handled very carefully.
• Poultry should be frozen immediately if it is not going to be used right away.
• Fresh poultry should be used within 2-3 days.
• Store frozen poultry below 0 degrees F• Thawing poultry should be done in the
refrigerator.