1 / 13

Poultry!!!

Poultry!!!. Basics. What Is Poultry???. Poultry meat is domestic or wild fowl that is grown or harvested Poultry is the most consumed meat in the world. . ~Types of poultry~. Chickens Turkeys Pheasants Ducks Geese. What Affects it’s tenderness?. The cooking process Time

prentice
Télécharger la présentation

Poultry!!!

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Poultry!!! Basics

  2. What Is Poultry??? • Poultry meat is domestic or wild fowl that is grown or harvested • Poultry is the most consumed meat in the world.

  3. ~Types of poultry~ • Chickens • Turkeys • Pheasants • Ducks • Geese

  4. What Affects it’s tenderness? The cooking process Time Temperature

  5. Classification Of poultry • Domesticated birds are classified according to age and weight, and the classification vary from species to species. Chickens are sold as broilers and or fryers, roasters, capons, Cornish hens, and stags. The majority of the turkeys coming to market are young hens, hens, young toms and toms.

  6. Composition Of POultry • Meat and poultry is composed of muscle, connective tissue, fat and bone. People eat meat for the muscle. • The muscle is approximately 75% water and 20% protein with the remaining 5% representing a combination of fat, carbohydrate and minerals. • Leaner meat and poultry contains more protein and less fat, and since water is a component of protein and a leaner cut will contain more water

  7. Market Form of poultry 1. Live2. Frozen3. Chilled4. Dressed

  8. *Guideline* When selecting your poultry, whether you are buying a whole bird or smaller cuts of meat, always buy meat that has a healthy appearance and color and does not possess any defects.

  9. Poultry, Poultry, And more poultry! • The inspection and grading of meat and poultry are two separate programs within the U.S. Department of Agriculture (USDA). Inspection for wholesomeness is mandatory and is paid for with public funds. • Grading for quality is voluntary, and the service is requested and paid for by meat and poultry producers/process-ors. Inspection Grading

  10. The process and purpose • The purpose of trussing is to promote uniformity while cooking, and to give a nice presentation if it is to be carved table side, instead of having a bird spread eagle on your dinner table. Mostly done with larger birds

  11. Handling and storaging Fresh, raw chicken can be stored in its original wrap for up to two days in the coldest part of the refrigerator. Freeze chicken immediately if you do not plan to use it within two days after purchasing. You can freeze most chicken in its original packaging safely for up to two months; if you plan to freeze it longer, consider double-wrapping or rewrapping with freezer paper, aluminum foil or plastic wrap.

More Related