After studying this unit

After studying this unit • You will be able to: • Understand the structure and composition of poultry • Identify various kinds and classes of poultry • Understand poultry inspection and grading practices • Purchase poultry appropriate for your needs • Store poultry properly • Prepare poultry for cooking • Apply various cooking methods to poultry

Poultry Overview • Poultry is the collective term for domesticated birds bred for eating. • Brillat-Savarin observed “poultry is for the cook what canvas is for the painter” – poultry is very versatile. • Poultry is generally the least expensive and most versatile of all main-dish foods.

Muscle Composition • Muscle tissue contains approximately 72% water, 20% protein, 7% fat and 1% minerals • Contains no intramuscular fat • Fat is stored under the skin and in the abdominal cavity • Poultry fat has a lower melting point than other animal fats

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

Identifying Poultry • Categories of poultry recognized by the USDA • Chicken • Duck • Goose • Guinea • Pigeon • Turkey • http://www.ikonet.com/en/visualdictionary/food-and-kitchen/food/poultry.php

Chicken (Fr. Poulet) • Most popular and widely 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

Chicken Classes • Game Hen • 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

Young or immature progeny of Cornish chickens or of a Cornish chicken and a White Rock chicken Very flavorful 2 lb. or less, (Fr. poussin) Split and broil, grill or roast Game Hen

Young with soft, smooth textured skin Relatively lean Flexible breastbone 3 lb. 8 oz. or less Can use any cooking method Broiler/fryer

Surgically castrated male Tender meat 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 Capon

Classes Broiler Roaster Mature Contains only dark meat Large amount of fat High percentage of bone and fat to meat Roast Duck (Fr. Canard)

Classes Young Mature Contains only dark meat Very fatty skin Popular at holidays Served with acidic fruit-based sauces to offset fattiness Goose (Fr. Oie)

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 Guinea (Fr. Pintade)

Commonly called squab Contains only dark meat Meat is tender Contains very little fat Suited for broiling, sautéing or roasting Pigeon (Fr. Pigeon)

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 Turkey (Fr. Dinde)

Ostrich Emu Rhea Classified as red meat Low in fat and calories Often prepared like veal Ratites: Large flightless birds Ostrich Rhea Emu

Giblets • Livers • Often sautéed, broiled or used in pâtés, stocks and soups • Gizzards • A bird’s second stomach • Often deep-fried • Hearts • Sometimes served sautéed or creamed • Necks • Can be used to add flavor to stock

Nutrition • Economical source of high-quality protein • Similar to 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

All poultry produced for public consumption is inspected by the USDA Processed under strict sanitary guidelines Wholesome and fit for human consumption Inspection

USDA Grades A, 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 Grading

Purchasing Poultry • Fresh or frozen • Whole or cut up • Bone-in or boneless • Portion control (P.C.) • Individually quick-frozen (IQF) • Ground • Prepared and convenience items

Storing Poultry • Poultry is a potentially 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

Safety Alert-Sanitation and Cross-Contamination • Be sure that all 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

Procedure for Cutting a Bird in Half 1 Square up the bird by placing it on its back and pressing on the legs and breast to create a more uniform appearance. 2 Place the bird on its breast and hold its tail tightly with the thumb and forefinger of one hand. Using a rigid boning knife and in a single swift movement, cut alongside the backbone form the bird’s tail to the head. 3 Lay the bird flat on the cutting board and remove the backbone by cutting through the ribs connecting it to the breast.

Cutting Procedure (cont.) 4 Bend the bird back, breaking the breastbone free. 5 Run your fingers along the bone to separate the meat from it; pull the bone completely free. Be sure to remove the flexible cartilage completely. 6 Cut through the skin to separate the bird into two halves. The halves are ready to be cooked; for a more attractive presentation, follow Steps 7 and 8.

Cutting Procedure (cont.) 7 Trim off the wing tips and the ends of the leg bone. 8 Make a slit in the skin below the leg and tuck the leg bone into the slit

Procedure for Cutting a Bird into Pieces 1 Remove the leg by pulling the leg and thigh away from the breast and cutting through the skin and flesh toward the thigh joint. 2 Cut down to the thigh joint, twist the leg to break the joint and cut the thigh and leg from the carcass. Be careful to trim around the oyster meat (the tender morsel of meat located next to the backbone); leave it attached to the thigh. Repeat with the other leg. 3 To split the breast, follow Steps 2 through 6 for cutting a bird in half. Cut the breast into two halves.

Cutting Procedure (cont.) 4 The bird is now cut into four quarters. 5 To cut the bird into six pieces, separate the thigh from the leg by making a cut guided by the line of fat on the inside of the thigh and leg. 6 To cut the bird into eight pieces, separate the wingform the breast by cutting the joint, or split the breast, leaving a portion of the breast meat attached to the wing.

Classic Poultry Flavors • Versatile chicken can be flavored with • Delicate herbs • Robust spices • Light sauces made from pan juices or velouté • Wet or dry rubs from adobo to garum masala

Safety Alert – Handling Stuffed Poultry • Stuffing is a PHF/TTC • All ingredients for stuffing must be cold and stay below 41ºF when mixing and stuffing. • Stuff bird as close to cooking time as possible. • Roast until bird and stuffing reaches 165ºF. • Remove stuffing promptly.

Nutrition • Poultry is an economical source of high-quality protein • Chicken and turkey breast meat is lower in fat and higher in niacin (Vitamin B3) than other lean meats • Generally, dark meat contains more niacin and riboflavin than white meat. Niacin (B3) • Helps lower cholesterol. • Stabilize blood sugar. • Help body process fat. • Support genetic processes in your cells.

After studying this unit