Poultry

Types of poultry Chickens Turkey Geese Guineas Squab (young pigeon) Rock Cornish Hen

Terms Liveweight – feathers, head, feet left on, insides not removed. Dressed – feathers removed. Ready-to-cook – feathers, head, feet removed. Drawn. Drawn – inner parts removed. Giblets – liver, gizzard (second stomach) and heart.

Trussed poultry

Forms of Poultry FRESH FROZEN – whole or parts CANNED – whole bird, parts or only white meat

Food value Complete protein – equal to meat and fish Fat – geese highest in fat. Iron & Phosphorus B Vitamins – Riboflavin, Niacin, Thiamin

Uses of Poultry Main course Salads Sandwich fillings Soups Casseroles As an ingredient in dishes

Principles of Poultry Preparation Use moderate cooking temperatures. High temperatures harden the protein and causes meat to get tough

Cooking methods Roast Broil Fry Stew Cooking methods will depend on tenderness and age of the bird. Younger birds are more tender.

Inspection for wholesomeness Sanitary conditions of the plant. Health of the workers. Examine the outside of the bird and the internal organs.

Grading for Quality Shape of the bird. How fat is distributed under the skin. Amount of flesh on bones. Deformity or damage to the skin.

Grade “A” Characteristics Have no deformity. Compact in shape and well fleshed. Clean skin free from pinfeathers and damage.

Younger bird characteristics Softer flesh – will be more tender. Less fat.

Defrosting Poultry Place it in its original wrapper, on a tray in the refrigerator. Place it in its original wrapper, under running “cool” water. (or) Immerse it in water – change the water as it chills.

Poultry facts Stuffing is subject to spoilage if allowed to stand at room temperature. The body cavity is an ideal place for growth of organisms. Stuffing should be placed into the bird just before roasting. Leftover poultry should be used within 2 days; due to spoilage.