Module 7 – Poultry
Part 1 - Poultry
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 is the collective term for domesticated birds bred for eating.
Poultry is generally the least expensive and most versatile of all main-
dish foods.
Muscle Composition
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
Muscle Composition
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
Identifying Poultry
Categories of poultry recognized by the USDA
Chicken
Duck
Goose
Guinea
Pigeon
Turkey
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
Game Hen
Young or immature progeny of Cornish chickens or of a Cornish
chicken and a White Rock chicken
Very flavorful
2 lb. or less
Split and broil, grill or roast
Broiler/fryer
Young with soft, smooth textured skin
Relatively lean
Flexible breastbone
3 lb. 8 oz. or less
Can use any cooking method
Capon
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
Duck (Fr. Canard)
Classes
Broiler
Roaster
Mature
Contains only dark meat
Large amount of fat
High percentage of bone and fat to meat
Roast
Goose (Fr. Oie)
Classes
Young
Mature
Contains only dark meat
Very fatty skin
Popular at holidays
Served with acidic fruit-based sauces to offset fattiness
Guinea (Fr. Pintade)
Classes
Young
Mature
Domesticated descendant of a game bird
Has both light and dark meat
ender enough to sauté
Contains little fat
Usually is barded prior to roasting
Pigeon (Fr. Pigeon)
Commonly called squab
Contains only dark meat
Meat is tender
Contains very little fat
Suited for broiling, sautéing or roasting
Turkey (Fr. Dinde)
Classes
Fryer/roaster
oung
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
Ratites
Ostrich
Emu
Rhea
Classified as red meat
Low in fat and calories
Often prepared like veal
Giblets
Livers
Often sautéed, broiled or used in pâtés
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
Inspection
All poultry produced for public consumption is inspected by the
USDA
Processed under strict sanitary guidelines
Wholesome and fit for human consumption
Grading
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
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
Sanitation Alert
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 juice
Procedure for Cutting a Bird in Half
Cutting Procedure (cont.)
Cutting Procedure (cont.)
Procedure for Cutting a Bird into Pieces
Cutting Procedure (cont.)
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.
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
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 [Link] 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 follows Steps 2
through 6 for cutting a bird in half. Cut
the breast into two halves.
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 wing form the breast by
cutting the joint, or split the breast,
leaving a portion of the breast meat
attached to the wing.
PROPER WAYS OF MAKING CHICKEN LOLLIPOP
1. Cut the chicken wing
French" the
[Link]" the chicken wing
drumettes by cutting the skin
andtendons around the base of
the drumette, as shown
3. Push chicken meat up into a
"ball" - forming a lollipop-like
shape.
CHICKEN Lollipop
Ingredients Weight Procedures
Chicken lollipop 4 pcs. Clean chicken lollipops and drain.
Bread crumbs 1c. Dredge in flour then dip in beaten eggs and
coat with bread crumbs that has been
mixed with paprika and grated cheese.
All purpose flour 1c. Fry in hot oil.
Eggs 2pcs. Serve with tartar sauce.
salt, pepper, paprika
Cheese, grated ½c Garnish
Vegetable Oil 1 liter Heat. Fry the chicken
Tartar sauce
Ingredient Weight Procedures
Egg, hard boiled, 1pc. Mix the first 6 ingredients.
chopped
Capers, chopped 1tbsp.
Parsley, chopped 1tbsp.
Olives, chopped 1tbsp.
Pickle, relish 1tbsp.
Shallot, chopped 1tsp.
minced
mustard 1tsp. Add the mustard and mayonnaise.
Mayonnaise 1c. Mix well. Add salt and pepper to taste. Thin
wine vinegar or lemon 2tsp. out the sauce with wine vinegar.
juice
BROWN STOCK
INGREDIENTS WEIGHTS PROCEDURES
Beef bouillon cubes 2 pieces Dissolve bouillon cubes in the stock pot.
Water 2 -3 cups
Browned Mirepoix: Add the browned mirepoix, tomato product
*Onion, Chopped 118g and sachet to the stock pot.
*Celery, Chopped 58g
*Carrots, chopped 58g
Tomato Puree
Sachet: 118g Continue to simmer until the aromatic
*Bay leaf ¼ piece vegetables and seasonings have provided
*Thyme ¼t flavor to the mixture.
*Peppercorns ¼t
*Parsley stems 2pieces
*Garlic cloves 1piece
Strain through a china cap lined with
cheesecloth.
Breaded Breast of Chicken (Chicken Cutlets)
Ingredients Weight Procedures
Boneless chicken 2 halves Pound chicken to flatten.
breast halves
Italian style 1 cup Sprinkle salt and pepper on each.
breadcrumbs
Eggs 2 pcs. Dip into beaten eggs and then coat with
breadcrumbs.
Salt and pepper In large skillet, heat oil over medium heat.
Oil 2 tbsp Saute garlic until golden and then discard.
garlic 1 clove Place chicken in skillet and brown on both
sides, cooking about 5 minutes on each
side, or until chicken is fork tender.
Vegetable oil 1c Heat the oil. Cooking time will vary
depending on how thick your chicken is.
FRIED CHICKEN
INGREDIENTS Weight Procedure
CHICKEN Legs 2 pieces Wash the chicken legs. Damp with paper
cloth to make it dry. Rub with salt and
pepper and paprika
Paprika To taste Mix the three ingredients and rub to the
chicken
Salt to taste
Pepper to taste
Flour 1 cup Dredge the chicken
egg 1 piece dip in egg.
Bread crumb 1 cup Coat and Deep fry.
Note: Whole chicken should be cut according to number of pieces and desired
portion needed.