COMPOSITION AND STRUCTURECOMPOSITION AND STRUCTURE

Muscle tissue consist of three major components:

Water – 75%Protein – 20%Fat – up to 5%Carbohydrates – small quantities.MUSCLE FIBERS – are bound together in bundles

by connective tissue.

MATURITY AND TENDERNESS MATURITY AND TENDERNESS Use or exercise of the muscle Maturity or age of the animal or bird

Free-range chickenFree-range chicken - are those allowed to move around freely and eat outdoors in a more natural environment. And raised without various chemical growth enhancers or without certain antibiotics.

Light Meat and Dark Meat - chicken and turkeyAre divided into two parts;Light meat – breast and wings: less fat, less connective tissue, cooks faster.Dark meat – legs (drumsticks and thighs) : more fat, more connective tissue, takes longer to cook.

INSPECTION INSPECTION – A guarantee of wholesomeness Indicated by a round stamp Required by lawGRADINGGRADING Based on quality Indicated by a shield stamp and letter grade Not required by law.

*U.S. grades are A,B, and C ( a being the best ), they are based on: Shape of carcass Amount of flesh Amount of fat Pinfeathers Skin tears, cut broken bones Blemishes and bruises

CHICKEN:CHICKEN:Rock Cornish game henRock Cornish game hen: 5-6 weeks, young chicken, very tender and

delicate.Broiler or fryerBroiler or fryer: 9- 12 weeks, young chicken of either sex, tender

flesh and flexible cartilage, smooth skin.RoasterRoaster: 3-5 months, young chicken of either sex, tender flesh and

smooth skin, but less flexible cartilage.CaponCapon: under 8 months, castrated male chicken, flesh very tender

and well flavored. Large breast expensive.Hen or FowlHen or Fowl: over 10 months, mature female, tough flesh and

coarse skin, hardened breastbone cartilage.Cock or RoosterCock or Rooster: over 10 months Mature male, coarse skin, tough

dark meat

DUCK: Broiler or fryerBroiler or fryer: under 8weeks, young and tender with sof bill and

windpipe.Roaster ducklingRoaster duckling: under 16 weeks with bill and wind pipe that are just

starting to harden.Mature duckMature duck: over 6 months, old duck w/ tough flesh and hard bill and

windpipe.TURKEY:Fryer-roasterFryer-roaster: Young bird of either sex, tender flesh, smooth skin and

flexible cartillage. Under 16 weeksYoung turkey Young turkey (hen or tom): Young turkey with tender flesh but firmer

cartillage. 5-7mos.Yearling turkeyYearling turkey: Fully matured, that is reasonably tender. Under

15mos.Mature turkey or old turkey Mature turkey or old turkey (hen or tom): old turkey with tough flesh

and coarse skin. Over 15mos.

GOOSE:Young goose: young bird with either tender flesh. Under 6mos.Mature goose: Tough old bird. Over 6mos.

GUINEAS:Young guinea / Mature guinea: Domestic relatives of the pheasant. Young birds are tender, old ones are tough. 6-12mos.

PIGEONS:Squab: Very young pigeons, with light, tender meat. 3-4 weeks.Pigeon: Older pigeons with tough, dark meat. 3-4 weeks

CLASSIFICATION AND MARKET FORMSKind – species, such as chicken, turkey or duck.Class – the subdivision of kind depending on age and

sex.Style – the amount of cleaning and processing.

live: almost never purchased on food service. Dressed: killed, bled and plucked, also rarely seen in

food service. Ready to cook: dressed and eviscerated, w/ head,

feet removed. Cut up, or parts

State of refrigeration – chilled or frozen.

CLASSIFICATION AND MARKET CLASSIFICATION AND MARKET FORMSFORMS

Fresh - poultry that is to be cooked within 24 hoursFrozen - poultry that can be kept up to 6 months; Fully-cooked - poultry that is purchased frozen or

canned.

Giblets - include the neck, heart, liver, and gizzards of poultry. They are used for appetizers, gravies, and stocks.

HANDLING AND STORAGEFRESHFresh poultry is extremely perishable. It should arrive packed in

ice and be kept in ice until used.Ideally, use it within 24hrs of receiving, never more than 4 days.Poultry often carries salmonella bacteria. Wash all equipment

and cutting surfaces after handling the poultry to avoid food contamination of other foods.

FROZENSTORE FROZEN POULTRY AT 0F _(-18C) or lower until ready to

thaw.Thaw in original wrapper in refrigerator, allowing 1-2 for

chickens, 2-4 days for larger birds. If pressed for time, thaw it in running water in original wrapper.

Do not refreeze thawed poultry.

Fabrication

TrussingTrussing:Trussing: Involves tying the legs and wings against the bird’s body.

Trussing allows for even cooking and creates an attractive final product when served.

Cooking PoultryCooking Poultry

Cooking PoultryCooking PoultryWhen roasting, you should start at a high temperature to

render the fat , for browning and to complete the cooking at a lower temperature to promote even cooking, and seal in juices helping to keep the meat moist.

Bone-in poultry affect cooking procedures as compared to boneless, Bone-in poultry takes longer to cook than boneless poultry, and the bone helps retain moisture in the meat.

Poaching is used for tender whole birds; Simmering is used for tougher, older birds cut into pieces.

Cooking PoultryCooking PoultryFederal mandate that poultry dishes sold in a foodservice

establishment cannot be stuffed, because bacteria can reproduce rapidly in the stuffing within the bird’s cavity. Even if the flesh of the bird cooks to above the proper temperature, the temperature of the stuffing may not reach a safe, adequate temperature in an adequate amount of time.

To check the core temperature, the thermometer should be inserted into the thickest muscle or part of the inner

part of the thigh, away from the bone.

Minimum Internal Temperature 165F for 15 sec.

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