Poultry ID and FabricationSession IV

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

Syllabus and Course Overview

IntroductionsEmail and Phone for Distribution and QuiaFavorite movie about food

Schedule of ClassAttendanceGrading PolicyAssignmentsTesting

Poultry

Definition:Domesticated birds bred for eating

Poultry: Kinds and Classes

Type of Chicken Specification

Broiler Fryer

Poussin

Capon

Cornish Hen

Poulet de Bresse

Poultry: Kinds and Classes

Name Specification

Broiler Fryer 13 weeks oldAny cooking method

Poussin

Capon

Cornish Hen

Breeds

Japanese Shokoku – for eggs

Rhode Island Red – Meat and Eggs

BreedsPlymouth Rock or Barred Rock

Poulet de Bresse - Meat

Purchasing

How can you purchase Chicken?

From who?

Small vs. Industrial

Receiving

• What to Check for• Product Specifications vs. The Invoice

Storage

Processing

Removing feathers in a “picker”

Steps of Fabrication

• http://Anatomy of a Chicken 101

1. Accessing the wishbone

2. Removing the wishbone

4. Removing the wingstarting at the blade

5. Avoiding the Breast Meat

6. Separating the Wing

7. Cutting skin between breast and leg/thigh

8. Popping the Thighs from the Hip Socket

9. Tip of knife between hip socket and femur

10. Toward the tailbone

11. Saving the Oyster

12. Separating leg from thigh

90º

13. Standing up the Breasts

14. Tip to Board to Remove neck and back

16. Scoring the Membrane

17. Tip through to board just above breast plate

18. “Popping the Keel”

19. “Peeling the Keel”

20. Separating the Breasts

21. Filleting the rib bones off

12 pieces Chicken-mignon removed

Airline Breasts

Trussing

• When and Why?• How?

Lab Overview

• Break and Store Chickens Properly• Conduct Trim Loss Test• Other Production as Assigned