poultry_overview_types_consumption_t.ppt

Butcher

1. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
POULTRY

2. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Poultry
•Poultry is the collective term for domesticated
birds bred for eating
•Poultry
–Chickens
–Ducks
–Geese
–Guineas
–Pigeons
–Turkeys

3. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Poultry
•Poultry is generally the least expensive and
most versatile of all main dish foods
•The various ways to butcher poultry and
the utilization of almost any cooking
method makes it very versatile
•Poultry has a mild flavor and is almost
always tender

4. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Muscle Composition
•Muscle Tissue Contains Approximately
–72 % water
–20 % Protein
–7 % fat
–1 % minerals
•Young birds are almost always more tender
than older birds
•Birds that do fly have only dark meat

5. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Chicken broiler/fryer Roaster duckling
Turkey

6. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Chicken
•Most popular and widely eaten poultry in
the world
•Contains white and dark meat
•Can be cooked by almost any cooking
method
•Readily available fresh and frozen

7. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Duck
•Roasting duck is used mostly in food
service
•Has only dark meat
•High percentage of bone to meat
•Large percentage of fat

8. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Goose
•Goose has a large percentage of very fatty
skin
•Has only dark meat
•Usually cooked at high temperatures to
render the fat
•Roasted goose is popular at the holidays
and is often served with an acidic fruit-
based sauce

9. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Young goose
Rock Cornish game hen

10. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Pigeon
•Young pigeon is commercially referred to
as a squab
•Has dark meat and is well suited for
broiling, sautéing, or roasting
•Squab has very little fat so it will benefit
from barding

11. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Turkey
•Turkey is the second most popular poultry
in the United States
•Has both white and dark meat
•Has a small amount of fat
•A young turkey lends itself to being
prepared in any manner

12. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Livers, Gizzards, Hearts, and
Necks
•Livers, gizzards, hearts, and necks are
called giblets
•Giblets normally come packaged with the
bird when purchased
•It is possible to purchase giblets separately
•Giblets are often cooked separately and
then used to make sauces or gravy

13. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Poultry Inspection
•All poultry consumed in the U.S. is subject
to USDA inspection
•USDA inspection ensures that products are
produced under strict sanitary guidelines
and are wholesome and fit for human
consumption

14. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458

15. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Grading
•Grading is voluntary but virtually universal
•Birds are graded according to their overall
quality
•Grades range from the highest to the lowest
–USDA Grade A
–USDA Grade B
–USDA Grade C
–Grades have no bearing on tenderness or flavor

16. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Purchasing and Storing Poultry
•Poultry can be purchased in many forms
–Fresh
–Frozen
–Cut-up
–Portioned controlled (PC)
–Individually quick frozen (IQF)
•When purchasing you should consider your menu,
labor costs, storage facilities, and employee skills

17. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Cutting a Bird into Pieces

18. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Purchasing and Storing Poultry
•All poultry is potentially hazardous food
•Fresh chickens and small birds can be stored on
ice or at 32-34 degrees for two days
•Frozen poultry should be held at 0° F
•Frozen poultry shouldn’t be held longer than six
months
•Frozen items should be thawed under refrigeration

19. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Preparation of Poultry
Preparation Safety Tips
-All ready-to-cook poultry should be washed
–inside and out and then patted dry with
paper towels.
-Dish towels should not be used, because
–they can become a habitat for
–microorganisms.

20. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Thawing
• The refrigerator is the best place to
thaw frozen birds, and its use requires
planning ahead.
– It takes about a day for a 31⁄2 pound
chicken.
– It takes one to five days for a turkey
to defrost, depending on its weight.

21. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Marinating
•Marinating is often used to flavor and
moisten the meat
•Poultry is mild in flavor
•Poultry absorbs flavors quickly
•Two hours is often sufficient to flavor
poultry

22. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Changes During Preparation
• Properly prepared poultry is tender and juicy, but
overcooking
causes the flesh to become dry, tough, and
stringy.
• Fat that naturally melts off the bird during heating
can be used to baste the poultry or to create
sauces.
•Basting adds flavor and helps keep the meat tender
and moist.

23. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Preparation of Poultry
Color Change
•• Oven-roasted chicken or turkey will reach a golden brown color.
•• The juices coming out of the bird should run clear.
•• *Always use a thermometer to be sure!!!
Touch
•• When pressed firmly with one or two fingers, the well-done bird’s
flesh will
feel firm.
•White meat may be firmer than dark.
•Wiggle the drumstick—it should move easily in its
•joint.

24. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Preparation of Poultry
Dry-Heat
•• Roasting
•• Baking
•• Broiling
•• Grilling
•• Frying
Moist Heat
•• Braising
•• Stewing
•• Poaching

25. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Preparation of Poultry
Time/weight charts appear on the packaging of all frozen
and many fresh birds.

26. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Trussing a bird

27. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Carving

28. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458

29. On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Determining Doneness
•Methods used to determine the doneness of
poultry
–Touch
–Internal temperature
–Looseness of joints
–Color of the juices
–Time