1. No category

6.2: Poultry
•Identify the various grades and forms of poultry
•Explain guidelines for purchasing, fabricating, and storing poultry
2
Poultry
• Includes:
▫
▫
▫
▫
▫
▫
▫
6.2
Chicken
Turkey
Duck
Geese
Pheasant
Guinea
Pigeon
Chapter 6 | Meat, Poultry, and Seafood
3
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
6.2
Meat, Poultry, and Seafood
4
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
6.2
Chapter 6 | Meat, Poultry, and Seafood
5
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
6.2
Chapter 6 | Meat, Poultry, and Seafood
6
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.
6.2
Chapter 6 | Meat, Poultry, and Seafood
7
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
6.2
Chapter 6 | Meat, Poultry, and Seafood
8
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
6.2
Chapter 6 | Meat, Poultry, and Seafood
9
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
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??!!?
Aylesbury duck
Barbary duck
Chicken
Goose
Guinea fowl
Mallard
Partridge
Pheasant
Pigeon Squab
Poussin
Quail
Turkey
http://urbanbohemian.com/2007/12/21/3352/
What poultry is it??!!?
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
http://urbanbohemian.com/2007/12/21/3352/
13
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
6.2
Chapter 6 | Meat, Poultry, and Seafood
14
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.
6.2
Chapter 6 | Meat, Poultry, and Seafood
15
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
6.2
Chapter 6 | Meat, Poultry, and Seafood
16
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
6.2
Chapter 6 | Meat, Poultry, and Seafood
17
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
6.2
Chapter 6 | Meat, Poultry, and Seafood
18
Poultry Fabrication
• Essential tools
▫ Clean work surface
▫ Boning knife
▫ Chef’s knife
6.2
Chapter 6 | Meat, Poultry, and Seafood
19
Poultry Fabrication into 8 Pieces
Fabrication Set-Up Video
Bone-In Chicken Breast
Boneless Chicken Breast
▫ Pg. 383
▫ Pg. 384
▫ ProStart Videos:
▫ ProStart Videos:
 Part 1
 Part 2
 Part 3
6.2
Chapter 6 | Meat, Poultry, and Seafood
 Part 1
 Part 2
20
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
6.2
Chapter 6 | Meat, Poultry, and Seafood