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CHAPTER 12 &13 POULTRY. Poultry. Poultry is the generic term for domesticated birds Poultry is generally the least expensive and most versatile of all main dish foods It can be cooked by almost any cooking method, and its mild flavour goes well with a variety of sauces and accompaniments. - PowerPoint PPT Presentation
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Gilbert Noussitou 17-1
CHAPTER 12 &13POULTRY
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Poultry
• Poultry is the generic term for domesticated birds
• Poultry is generally the least expensive and most versatile of all main dish foods
• It can be cooked by almost any cooking method, and its mild flavour goes well with a variety of sauces and accompaniments
Gilbert Noussitou 17-3
Poultry
• Muscle tissue contains approximately:– 72% water, 20% protein, 7% fat, 1% minerals
• Young birds are more tender than older birds• The majority of poultry is marketed at a young
age and is therefore tender• Birds that fly have only dark meat
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Poultry
• Chickens
• Ducks
• Goose
• Pheasant
• Quail
• Ostrich
• Guineas
• Pigeons
• Turkeys
• Poultry is divided in 9 kinds:
• Each kind is divided into classes based predominantly
on the bird’s age and tenderness (young/mature)
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Chicken
• Most popular and widely eaten poultry in the world
• Contains white and dark meat• Can be cooked by almost any cooking
method• Readily available fresh and frozen
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Chicken
• Chicken classes– Game Hens; 5-6 weeks, 0.3 to 0.45 kg (0.5 to 1 lb)
– Broiler/Fryer: 6-8 weeks, up to 2 kg (4 lbs)
– Roaster: 8-9 weeks, 2 kg (4 lbs) & over
– Capon: 4- 6 month, 2 to 4 kg (6 to 10 lbs)
– Fowl: over 7 months, 1 kg (2 lbs and over)
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Chicken broiler/fryer
Cornish Game Hen
Capon
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Duck• Duck classes:
– Young: (duckling) 16 weeks or less, 2-2.5 kg (4-6 lbs)
– Mature: 6 month or older, 2-2.5 kg (4-6 lbs)
• Young duckling is most often used in foodservice operations
• Has only dark meat with a large percentage of fat• High percentage of bone to meat
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Goose
• Goose classes:– Young: 6 months or less, 2-5.5 kg (6-12 lbs)
– Mature: over 6 months, 4.5-7 kg (10-16 lbs)
• Has a large percentage of very fatty skin• Has only dark meat• Usually cooked at high temperatures to render the
fat• Popular at the holidays and often served with an
acidic fruit-based sauce
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Guinea
• Guinea classes:– Young: 3 months or less, 0.3-0.7 kg (12 oz- 1.5 lb)
– Mature: over 3 months, 0.5-1 kg (1-2 lbs)
• Domesticated descendant of a game bird
• Flavour is similar to pheasant
• Has both light and dark meat
• Very lean so will benefit from barding
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Young gooseRoaster duckling
Young Guinea
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Pigeon
• Pigeon classes:– Squab: 4 weeks or less, 0.3-0.7 kg (12 oz- 1.5 lb)
– Pigeon: over 4 weeks, 0.5-1 kg (1-2 lbs)
• Young pigeon is commercially referred to as squab
• Has dark meat and is well suited for broiling, sautéing or roasting
• Squab has very little fat so it will benefit from barding
Gilbert Noussitou 17-13
Turkey
• Turkey classes:– Young: 3 months or less, 7-12 kg (16-30 lbs)
– Mature: over 3 months, 12+ kg (26+ lbs)
• Turkey is the second most popular poultry in Canada
• Has both white and dark meat• Has a small amount of fat• Young turkey lends itself to being prepared
in almost any manner
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SquabTurkey
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Livers, Gizzards, Hearts and Necks
• Commonly referred to as giblets
• Most poultry is sold with giblets but chickens can be purchased with or without
• Can also be purchased separately
• Most often used to make sauces or gravies
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Foie Gras
• Foie gras is the enlarged liver of a duck or goose
• Considered a delicacy
• Foie gras is produced by methodically fattening the birds with specifically prepared corn while limiting their activity
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Foie Gras Ostrich Fan
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Ratites
• Ratites are a family of flightless birds with small wings and flat breastbones
• They include– Ostrich (native to Africa)– Emu (native to Australia) – Rhea (native to South America)
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Ratites
• Ratite meat is classified as red meat
• It has a cherry-red colour with a flavour similar to beef but a little sweeter, and a soft texture
• The meat is low in fat and calories
• The birds are normally slaughtered at 10-13 months of age
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Ratites
• Ratite meat is prepared like veal or wild game
• Because it is low in fat, care must be taken to avoid overcooking
• Ratites are best cooked to rare to medium
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Poultry Inspection
• All poultry for public consumption in Canada is subject to health inspection
• Inspection ensures that products are produced under strict sanitary guidelines and are wholesome and fit for human consumption
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Grading
• Grading is voluntary but virtually universal
• Birds are graded according to their overall quality
• Grades range from the highest to the lowest– Canada A, B, Utility and C
• Grades have no bearing on tenderness or flavour
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Grade Stamps
Grade stamp for utility grade Grade stamp for Canada A grade
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Purchasing and Storing Poultry
• Poultry can be purchased in many forms– Fresh
– Frozen
– Cut-up
– Portion controlled (PC)
– Individually quick frozen (IQF)
• When purchasing, you should consider your menu, labour costs, storage facilities and employee skills
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Cutting a Bird into Pieces
Cut in 4 pieces Separate thigh from leg to create 6 pieces
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Chicken Suprême(Frenched Breast)
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Storing Poultry
• All poultry is potentially hazardous food• Fresh chickens and small birds can be stored on
ice or at 0°C to 2°C (32-34°F) for two days• Frozen poultry should be held at -18°C (0° F)• Frozen poultry shouldn’t be held longer than six
months• Frozen items should be thawed under refrigeration
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Marinating
• Marinating is often used to flavour and moisten the meat
• Poultry is mild in flavour
• Poultry absorbs flavours quickly
• Two hours is often sufficient to flavour poultry
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Marinating
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Cooking Methods
• Dry heat– Broiling and grilling, roasting, sautéing,
pan-frying
• Moist heat– Poaching and simmering, steaming
• Combination– Braising and stewing
• Poêlé
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Determining Doneness
• Methods used to determine the doneness of poultry– Touch– Internal temperature– Looseness of joints– Colour of the juices– Time (time/weight ratio)