Poultry OverviewCulinary Arts**

BellworkAnswer the follow question in yournotebook or on a sheet of paper.

What parts of a chicken do you enjoy eating? How do you like them to be prepared? Share with a partner.

Be Prepared to Share Your Answers with the class.

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ObjectivesDefine terms related to poultry

Explain poultry inspection and grading

Identify types of poultry

Identify market forms of poultry

Examine safe handling and sanitation of poultry*Property of CTE Joint Venture*

TerminologyDisjointing-Cutting poultry into halves, quarters, or eighths, before or after cooking.

Fabrication (of meat)-Additional butchering done by a restaurant to break down a sub primal cut of meat into portion-sized cuts of meat

Giblet bag-Small bag in the cavity of a whole bird; includes the liver, stomach, and neck of the bird.

Gizzard-Stomach of a bird, such as a chicken gizzard.

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Terminology ContdKeel bone-Bone that joins the two halves of a breast of poultry.

Poultry-Refers to any domesticated bird used for human consumption.

Ratites-Family of flightless birds, such as the ostrich, emu, and rhea. Their meat is a rich red color, lean, and low in fat.

Supreme-Boneless, skinless breast of poultry with one wing joint still attached.

Trussing-Tying or securing poultry or other food so it maintains its shape while cooking.*Property of CTE Joint Venture*

Poultry Inspection and GradingThe USDA poultry grades are A, B, and C. Restaurants and retail outlets purchase Grade A poultry.Raw poultry must be chilled to 26F during processing.Poultry chilled to less than 26F is labeled frozen or previously frozen.*Property of CTE Joint Venture*

Types of PoultryChickenthe most popular form of poultryTurkeyDucksGeesePheasant or Quailfarm raisedRatites-ex: Ostrich, Emu, Rhea*Property of CTE Joint Venture*

Market Forms of PoultryWhole birdscleaned, head & feet removedBreastswhole or half, with skin and bones, boneless, or boneless and skinlessWhole legsusually bone-in with skinThighsbone-in or boneless, with or without skinDrumsticksbone-in, with or without the skinGround poultryProcessed poultryex: patties, sausages or bacon*Property of CTE Joint Venture*

Safe Handling and SanitationMust be purchased from reputable purveyorsKept chilled to below 32F during storageWhen storing in the refrigerator, store in drip pan on bottom shelfWhen cooking, the safe internal temperature for poultry is 165F.*Property of CTE Joint Venture*

Closure: 3-2-13 important terms you learned2 ideas or facts you remember1 skill or concept that you have mastered

*24. 3-2-1teacher passes out index cards or pieces of paperteacher instructs students to write down 3 important terms, 2 key ideas or facts they would like to know more about, and 1 skill or concept that they have masteredteacher uses another active participation strategy to debrief or collects the paper

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