Professional Cooking - Hospitality Services POULTRY-Chicken Course Code : TFJ 2O

1. The Ontario Curriculum, Grades 9 and 10, Technical Education, 1999 - Hospitality and Tourism TechnologyMinistry of Education and Training, Apprenticeship Training Standards, Cook, 1991 Professional Cooking - Hospitality ServicesPOULTRY-ChickenCourse Code : TFJ 2O Teacher: Mr. Penman /Mr. Maclean

2. Background - Poultry • Poultry is the term which refers to edible birds domestically raised for humans to eat. Examples are: chickens, turkeys, geese, ducks, fowls and pigeons • Extremely perishable, often carries salmonella, • The meat of poultry is muscle fibers held together in bundles by connective tissues, as are the flesh of beef, veal, lamb and pork. Its make-up is basically the same as those of meat however poultry contains both a light and dark meat. • Game Birds are those which live in the "wild" and are hunted for sport such as partridge, quail and pheasant. A few of these game birds are actually starting to show up on the domestic market.

3. Safety Handling, Cooking & Storage Cross contamination - Be sure that all surfaces, cutting boards, hands, knives and other equipment used to prepare poultry are clean and sanitary. Be careful that juices and trimmings from poultry do not come in contact with other foods. Anything coming in contact with raw poultry must be cleaned and sanitized (includes used containers, towels etc). Fresh poultry Ideally use within 24 hours, never more then 4 days Store at the temperature or ice Frozen Poultry Store at or lower then 0F (-18C) until ready to thaw Thaw according to acceptable sanitation practices Do not refreeze thawed poultry

4. Parts of a chicken • LIGHT MEAT: • Breast & Wings • Less fat • Less Connective tissue • Cooks Faster DARK MEAT: Legs — drumsticks and thighs • More fat • More connective tissue • Takes longer to cook

5. Recipes Chicken Schnitzel Butter Chicken

6. Cooking - Determining Doneness • Temperature – use a thermometer inserted in the thigh, do not touch the bone, internal temperature should reach 180°F • Looseness of joints –thigh and leg will move freely in their socket • Colour of juices – for poultry that is not stuffed, clear juices indicate the bird is cooked, cloudy or pink juices the bird is undercooked • Time – less reliable then other methods, however useful in planning production Poultry is almost always cooked well done. The trick is to cook it well enough, but not to overcook it as this leads to dryness, stringiness and toughness. Poultry is cooked when the internal temperature of 82°C (180°F) is reached

7. Inspection & Grading Government Inspection - This is required by law because of health concerns. - A guarantee of wholesomeness (fit for human consumption) Grading - it is not required by law, based on quality, There are five grades: A, B, C, D and Utility (A is the best). They are based on the following criteria: • Shape of carcass (lack of defects) • Amount of flesh (lots is good) • Pinfeathers (present or absent -- we don't want these) • Skin tears, cuts, broken bones (not so desirable either) • Blemishes and bruises Utility poultry must be grade A, but it has tears to skin and/or missing limbs. These are good when the customer will not be seeing the whole bird. Most poultry used in food service is Grade A. Lower grades are used by manufacturers for products such as nuggets.

8. Breading Procedure • Review and Summarize Guidelines for Frying PP 120-122 • Breading • Dredging • Batters

9. Demo – Chicken Schnitzel

10. Key Terms, Concepts & Procedures • Chicken Cordon Bleu • Chicken Schnitzel • Chicken supreme • Breading Station • Frying pan • Sauteeing • Poultry • Free Range • Avian • Trussing • Salmonella • Pan frying • Halal Meat • Panfry • Dredging • Boning knife • Sear • Carcass • Basting Review Questions • What does it mean if a chicken (poultry) has been graded as a Utility Bird? • According to the law does Poultry have to be Graded? Inspected? • List the four ways of checking the doneness of small birds: • Factors which determine tenderness of meat. • Compare sautéing & Pan frying • How do you properly store breaded products to keep them from getting wet? Additional Challenge Find 3 other chicken recipes for your cookbook

11. Explain the differences between breading and battering foods. • Breading coats food with layers of liquid and dry ingredients in order to seal the food from fat during frying. Foods can usually be breaded in advance of cooking. Battering involves dipping the food in a liquid batter (starch-based solution) then immediately dropping the item into hot fat for frying. Breading usually forms a thicker, crisper crust over the food being cooked.