Understanding poultry

1. 9/5/2013 1BAC 102 Culinary Foundation Level II

2.  Definition
 Muscle composition
 Identifying poultry
 Nutrition
 Inspection & grading
 Purchasing
 Storing
 Precautions
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3.  Poultry is the collective term for
domesticated birds bred for human
consumption.
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4.  Contains no intramuscular fat (Marbling)
 Fat is stored under the skin and in the
abdominal cavity
 Poultry fat has a lower melting point than
other animal fats
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5.  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
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6.  Categories of poultry recognized by the
USDA
 Chicken
 Duck
 Goose
 Guinea
 Pigeon
 Turkey
9/5/2013 6BAC 102 Culinary Foundation Level II

7.  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
9/5/2013 7BAC 102 Culinary Foundation Level II

8.  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
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9.  Young or immature
progeny of Cornish
chickens or of a Cornish
chicken and aWhite
Rock chicken
 Very flavorful
 2 lb. or less
 Spit roast, broil, grill or
oven roast
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10.  Young with soft, smooth
textured skin
 Relatively lean
 Flexible breastbone
 3 lb. 8 oz. or less
 Can use any cooking
method
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11.  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
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20.  Classes
 Broiler
 Roaster
 Mature
 Contains only dark meat
 Large amount of fat
 High percentage of bone and
fat to meat
 Roast
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21.  Classes
 Young
 Mature
 Contains only dark meat
 Very fatty skin
 Popular at holidays
 Served with acidic fruit-
based sauces to offset
fattiness
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22.  Classes
 Young
 Mature
 Domesticated
descendant of a game
bird
 Has both light and dark
meat
 Tender enough to sauté
 Contains little fat
 Usually is barded prior to
roasting
9/5/2013 22BAC 102 Culinary Foundation Level II

23.  Commonly called squab
 Contains only dark meat
 Meat is tender
 Contains very little fat
 Suited for broiling,
sautéing or roasting
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24.  Classes
 Fryer/roaster
 Young
 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
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25.  Ostrich
 Emu
 Rhea
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OSTRICH

26.  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
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28.  All poultry produced for
public consumption is
inspected by the USDA
 Processed under strict
sanitary guidelines
 Wholesome and fit for
human consumption
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29.  USDA Grades A, B, C
 GradeA 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
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30.  Fresh or frozen
 Whole or cut up
 Bone-in or boneless
 Portion control (P.C.)
 Individually quick-frozen (IQF)
 Ground
 Prepared and convenience items
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31.  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
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32.  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 juices
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