Poultry And more Poultrycardinalculinary.weebly.com/.../poultry_notes.pdf · Cooking Poultry...
Transcript of Poultry And more Poultrycardinalculinary.weebly.com/.../poultry_notes.pdf · Cooking Poultry...
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PoultryPoultry
And more Poultry...
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Chickens 2:27
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Poultry is the term used for all domesticated birds raised and bred for human consumption.
Poultry...what is it?
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Poultry: Kinds
ChickenTurkeyDuck
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Poultry: Kinds
ChickenTurkeyDuck
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Poultry: Kinds
ChickenTurkeyDuck
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Poultry: Kinds
GooseGuinea HenCornish Hen
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Poultry: Kinds
GooseGuinea HenCornish Hen
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Poultry: Kinds
GooseGuinea HenCornish Hen
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Poultry2. Chicken is similar to meat in structure.3. Flesh is made up of muscle, connective tissue, fat and bone. Fat is found underneath the skin.
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Poultry
QuailPheasantPigeon
Squab (pigeon nestling)
Game birds:
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PoultryType Description Age Weight Cooking
MethodBroiler/ Fryer
Male or Female; Tender; small amount of fat
9-12 weeks 1½-2½ lbs. Dry heat:Broil or Fry
Roaster Male or Female;More fat
3-5 mos. 2½-4½ lbs. Dry heat:Roast
Capon Neutered male;Very meaty
< 8 mos. 4-8 lbs. Dry heat:Roast
StewingChicken
Male or Female;Less tender
>10 mos. 4-6 lbs. Moist heat:Braise, simmer, stew
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Poultry4. Light (White) Meat:
Less fat and cooks faster
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Poultry4. Dark Meat:
More fat, longer to cook
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PoultryPurchasing
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Poultry:PurchasingMarket Forms:
•Fresh - Cook within 1-2 days•Frozen - Keep frozen up to 6 months•Canned - Pieces without bones
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Poultry:PurchasingClass:
• Maturity and Gender• Male or Female
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Poultry:PurchasingStyle:
• State of the bird when received at foodservice operation
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Poultry:PurchasingRTC:
• Prepared and packaged• READY TO COOK
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Poultry:PurchasingWhich to buy:
1. Menu item2. Time to cook3. Light or dark meat4. Storage - fresh or frozen
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PoultryJudging Quality
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Poultry: Judging Quality
Color
Should vary from cream to yellow
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Poultry: Judging Quality
Odor
Should not have a strong odor
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Poultry: Judging Quality
Stamps
USDA approval
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Poultry: Judging QualityCheck inspection & grade labels
•Clues to quality
•Must be inspectedBest poultry to buy
•Full-fleshed
•Meaty
•Well-distributed fat
•Skin free of blemishes & pin feathers
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PoultryInspection & Grading
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USDA 1:04
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Poultry: Inspection & Grading
1. Must be federally inspected2. Free from visible signs of disease3. Must be properly handled and stored4. Grading is optional
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USDA 1:55
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Poultry: Inspection & Grading
5. Grade A poultry:
a. Plump and Meatyb. Have clear skinc. No broken bonesd. All feathers removed
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Poultry: Inspection & Grading
6. Lower quality birds are used for chicken fingers and chicken pot pie
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Poultry Standards…
Inspection (required by law)Poultry sold in interstate commerce must be inspected for wholesomeness•Healthy birds
•Sanitary packaging•Labeled accurately
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Poultry Standards…
Grading (voluntary)Graded for quality & assigned a U.S. Grade
Grade A: Full-fleshed & meaty; even distribution of fat under skinGrade B: Slightly less meatyGrade C: Has less flesh & less fat
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PoultryHandling & Storage
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Poultry: Handling & Storage
1. Fresh and frozen must be handled carefully to avoid illness
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Poultry: Handling & Storage
2. Fresh poultry is highly perishable
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Poultry: Handling & Storage
3. Fresh poultry must be used within 3 days or must be frozen
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Poultry: Handling & Storage
4. Frozen poultry should be used within 6 months
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Poultry: Handling & Storage
5. Never refreeze thawed poultry
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Poultry: Handling & Storage
Fresh:•Remove from the market wrap
•Rewrap loosely with waxed paper or freezer paper
•Store in coldest part in fridge (35-38ºF)
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Poultry: Handling & StorageFrozen:•Can be stored up to a year if wrapped
in freezer wrap
•Not wrapped in freezer paper or bags
•Gets dehydrated because left in the freezer too long
•Dry, pale, and frosty in spots
Freezer burn:
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PoultryNutrient Contribution
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Poultry: Nutrient ContributionProteins
•High-quality
•Complete proteinFats
•Saturated
•Dark meat has a slightly higher fat content than white meat
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Poultry: Nutrient ContributionMinerals
•Iron & PhosphorusVitamins
•B-vitamins (thiamin, niacin, & riboflavin)
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Chicken Gag 1:30
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In the US, we eat a total of 26,088,324,319 pounds of chicken per year, which is 71,474,861 pounds per day.
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49 day chicken :46
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Food, Inc. 2;17
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PoultryCookery
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PoultryRoasting & Baking
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Roasting 4:30
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Cooking PoultryRoasting & Baking
1. Essentially the same process2. Golden brown on outside, tender and juicy inside3. Proper temp makes all the difference.
Basting the poultry while cooking willkeep it moist. Usually only large birds.
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PoultryBroiling & Grilling
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Broiling 2:01
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Cooking PoultryBroiling & Grilling
1. Preheat broiler or grill2. Prepare poultry3. Place “presentation” side down first4. Turn 90 degrees to get crosshatch
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Cooking PoultryBroiling & Grilling
5. Brush with oil or marinade to keep moist6. Carefully turn over7. Done when temp reaches 165 degrees
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PoultryPan Frying
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Pan Fry 3:21
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Cooking PoultryPan Frying
Poultry is dipped in batter or seasoned flour that will turn golden
brown when done.
Temperature of fat should be around 400 degrees.
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PoultryDeep Frying
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Deep Fry 3:30
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Cooking PoultryDeep Frying
Poultry is coated prior to frying - bread crumbs, batter, etc.
Temperature of fat should be around 325-350 degrees.
Dark meat will take longer to cook than white meat.
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PoultryPressure Frying
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Pressure Fry 4:11
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Cooking PoultryPressure Frying
Uses the same technique for preparing poultry for frying. Pressure cooker cooks more
quickly at a lower temp.Extra crispy on outside, juicy on
inside - less greasy.
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PoultrySauteing
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Saute 3:24
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Cooking PoultrySauteing
Sauteing is a method of cooking poultry in an open pan until brown and juicy. This method requires very little
fat.
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Cooking PoultrySauteing
1. Prepare poultry - cut thin or pound out for thinner piece2. Heat fat3. Season poultry - dredge in flour 4. Cook until “presentation” side is golden brown.5. Flip and cook until reaches 165
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PoultrySimmering & Poaching
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Poaching 1:49
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Cooking PoultrySimmering & Poaching
Simmering is for older birds.Poaching used to cook whole, tender
birds.Poultry must be seasoned and cooked
in flavorful broth Liquid should cover poultry during
entire cooking process.
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PoultryBraising
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Braising 2:59
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Cooking PoultryBraising
Braising starts with a dry heat cooking method and ends with a moist heat
method. Braised poultry should be accompanied by the liquid in which it was prepared.
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Cooking PoultryBraising
1. Brown and sear the poultry in a small amount of fat.2. Add liquid and other ingredients and bring to simmer.3. Cover the pan and continue to simmer until done. Should be falling apart.
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Nuggets 2:44
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PoultryFabrication
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Yan 3:00
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Chicken Butcher 4:46