6.2: Poultry

•Identify the various grades and forms of poultry

•Explain guidelines for purchasing, fabricating, and storing poultry

Poultry

• Includes:

▫ Chicken

▫ Turkey

▫ Duck

▫ Geese

▫ Pheasant

▫ Guinea

▫ Pigeon

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6.2 Chapter 6 | Meat, Poultry, and Seafood

Poultry Grades

• U.S. poultry receives a Grade of A, B, or C (A being the

highest), based on a number of guidelines:

▫ Must have good conformation, structure, & shape

Free of deformity (bent legs, curved backbones, etc)

▫ Other factors

Flesh

Fat covering

Defeathering

Discolorations

Broken or disjointed bones

Freezing defects

▫ Boneless poultry roasts free of bone, cartilage, bruises, blood clots

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6.2 Meat, Poultry, and Seafood

Grades of Poultry

• Grade A = As Is

▫ Cook the bird and its parts and consume them in their entirety, without processing.

• Grades B and C:

▫ Used in processed products where the poultry meat is cut up, chopped, or ground.

• Products sold at retail are usually not grade identified

• All poultry must be inspected, not all poultry parts have grade standards:

▫ Neck, wing tip, tail, and giblits

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6.2 Chapter 6 | Meat, Poultry, and Seafood

Grades of Poultry

• Within grade levels, select poultry by class ▫ The class of poultry is defined mostly by the age of the bird,

which affects:

Tenderness

Look & feel of the bird

Cooking methods required to obtain maximum flavor quality

• Older birds – less tender

▫ Best prepared using moist-heat cooking methods

• Younger birds – Suitable for all cooking methods

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6.2 Chapter 6 | Meat, Poultry, and Seafood

Two Forms of Poultry:

White and Dark

• The two distinct differences

in poultry forms are white

meat and dark meat.

▫ Each type of meat holds

different nutrition values.

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6.2 Chapter 6 | Meat, Poultry, and Seafood

Two Forms of Poultry:

White and Dark

• White meat:

▫ From areas of the fowl where little muscle use takes

place Chicken breast

▫ Low in calories and fat content

▫ Cooks faster Can result in a dry product if not careful

▫ To retain moisture when roasting: May add fat under or over the skin

Baste with stock or butter

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6.2 Chapter 6 | Meat, Poultry, and Seafood

Two Forms of Poultry:

White and Dark • Dark meat:

▫ From areas where the bird’s muscles are used more

Leg and thigh regions

▫ Dark meat is higher in calories and fat.

▫ Tends to be the richer, more flavorful meat.

▫ Requires longer cooking times

Suitable to both dry and moist-heat methods

depending on the tendon & fiber in the parts:

Ex.

May grill or sauté thighs

Drumsticks may be better braised or roasted

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6.2 Chapter 6 | Meat, Poultry, and Seafood

Purchasing Poultry

• Domestic poultry

▫ Readily available & less expensive than most other meat

▫ Now greater availability of free-range poultry

Raised in large yards and given space to roam

Darker in color and slightly different flavor & texture

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6.2 Chapter 6 | Meat, Poultry, and Seafood

Purchasing Poultry

• Game Birds ▫ Hunted for sport & food

▫ Many now raised on farms year-round

similar to free-range poultry

▫ Still considered “wild”

▫ At best for purchasing October through December/January

▫ Have soft, smooth pliable skin

▫ Breastbone cartilage should be flexible

▫ Flesh tender with “gamey” taste

6.2 Chapter 6 | Meat, Poultry, and Seafood

Partridge

Pheasant

Squab

Duck

Goose

Quail

What poultry is it??!!?

http://urbanbohemian.com/2007/12/21/3352/

Aylesbury duck

Barbary duck

Chicken

Goose

Guinea fowl

Mallard

Partridge

Pheasant

Pigeon Squab

Poussin

Quail

Turkey

What poultry is it??!!?

http://urbanbohemian.com/2007/12/21/3352/

1. Turkey

2. Goose

3. Barbary duck

4. Guinea fowl

5. Mallard

6. Poussin

7. Quail

8. Partridge

9. Pigeon squab

10.Pheasant

11.Chicken

12.Aylesbury duck

Purchasing Poultry

• 1st step when purchasing:

▫ Decide on type and quality needed for menu item

Restaurant and foodservice operations usually use U.S. Grade A

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6.2 Chapter 6 | Meat, Poultry, and Seafood

Purchasing Poultry

• Overall Guidelines for poultry purchasing include:

▫ Freshness:

As with meat products, high-quality frozen poultry does not look different from a fresh-poultry product.

▫ Form:

The operation determines whether dark meat or white meat is preferable and makes purchases accordingly.

▫ Equipment:

An operation decides what types of poultry products to purchase and how much to purchase by considering the types of equipment it has.

▫ Vendors:

Check out the equipment, storage capabilities, labor costs, and transportation costs of competing vendors.

▫ Cost:

As with meat purchases, in-house fabrication is a way to reduce costs.

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6.2 Chapter 6 | Meat, Poultry, and Seafood

Receiving Poultry Temperatures:

•Fresh poultry should be delivered at 41◦ F or lower

•Frozen received frozen

• Acceptable criteria for receiving: ▫ Color

No discoloration

▫ Texture

Firm flesh that springs back when touched

• Reject a delivery: ▫ Color

Purple or green around neck Dark wing tips (red is acceptable)

▫ Texture Stickiness under wings &

around joints

▫ Odor Abnormal, unpleasant

▫ Freezer burn Frost, ice, or leakage of the

package

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6.2 Chapter 6 | Meat, Poultry, and Seafood

Storing Poultry

• Store fresh, raw poultry at an internal temperature of 41°F or lower.

• Store frozen poultry at a temperature that keeps it frozen.

• If removed from original packaging, place in airtight containers

• Store below ready to eat foods if in the same cooler

• Follow FIFO

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6.2 Chapter 6 | Meat, Poultry, and Seafood

Poultry Fabrication

• Includes disjointing, boning, and cutting a bird into pieces

▫ Boning: Separating the meat from the bone

• Easier to fabricate than meat

▫ Bones are smaller and easier to cut through

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6.2 Chapter 6 | Meat, Poultry, and Seafood

Poultry Fabrication

• Essential tools

▫ Clean work surface

▫ Boning knife

▫ Chef’s knife

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6.2 Chapter 6 | Meat, Poultry, and Seafood

Poultry Fabrication into 8 Pieces

Fabrication Set-Up Video

Bone-In Chicken Breast

Boneless Chicken Breast

▫ Pg. 383

▫ ProStart Videos:

Part 1

Part 2

Part 3

▫ Pg. 384

▫ ProStart Videos:

Part 1

Part 2

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6.2 Chapter 6 | Meat, Poultry, and Seafood

Section 6.2 (Part 1) Summary

• The three grades of poultry are USDA A, B, and C.

• The two distinct differences in poultry forms are white meat and dark meat. White meat is low in calories and fat content and cooks faster. Dark meat is generally higher in calories and fat.

• Domestic poultry is readily available and is less costly than most other meats.

• The first basic step in purchasing poultry is to decide on the type and quality of product that is needed for the particular menu item.

• Many of the same guidelines for poultry purchasing are similar to those for meat purchasing.

• Poultry fabrication includes disjointing, boning, and cutting a bird into pieces

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6.2 Chapter 6 | Meat, Poultry, and Seafood