Poultry ID and Fabrication. Today’s Agenda Quia Review Poultry Kinds and Classes Structure and Composition Inspection and Grading Purchasing, Receiving.

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Presentation transcript:

Poultry ID and Fabrication

Today’s Agenda Quia Review Poultry Kinds and Classes Structure and Composition Inspection and Grading Purchasing, Receiving and Storage Fabrication Cookery Lab Overview

Poultry Definition: Domesticated birds bred for eating

Poultry: Kinds and Classes Type of ChickenSpecification Broiler Fryer13 weeks 3.8lbs or less Poussin3-4 weeks lbs Capon9-12 weeks 5-9 lbs Cornish Hen4-5 weeks 1-2 lbs Poulet de BresseBreed originating from France Rhone- Alps Bresse(chicken)Bresse(chicken)

Poultry: Kinds and Classes TypeSpecification Turkey (Fr. Dinde) Fryer/roaster Young Yearling Mature Duck (Fr. Canard)Broiler Roaster Mature Goose (Fr. Oie) Young Mature Guinea (Fr. Pintade) Young Mature Has both light and dark meat Tender enough to sauté Pigeon (Fr. Pigeon) Commonly called squab

Inspection and Grading All poultry for public consumption is subject to USDA inspections. Not an indicator of quality or tenderness Grading is voluntary but universal. USDA Grading according to quality A, B, or C

Breeds Japanese Shokoku – for eggs Rhode Island Red – Meat and Eggs

Breeds Plymouth Rock or Barred Rock Poulet de Bresse - Meat

Purchasing How can you purchase Chicken? From who?

Small vs. Industrial

Receiving What to Check for Product Specifications vs. The Invoice

Storage

Processing Removing feathers in a “picker”

Steps of Fabrication of a Chicken 101Anatomy of a Chicken 101

1. Accessing the wishbone

2. Removing the wishbone

4. Removing the wing starting at the blade

5. Avoiding the Breast Meat

6. Separating the Wing

7. Cutting skin between breast and leg/thigh

8. Popping the Thighs from the Hip Socket

9. Tip of knife between hip socket and femur

10. Toward the tailbone

11. Saving the Oyster

12. Separating leg from thigh 90º

13. Standing up the Breasts

14. Tip to Board to Remove neck and back

16. Scoring the Membrane

17. Tip through to board just above breast plate

18. “Popping the Keel”

19. “Peeling the Keel”

20. Separating the Breasts

21. Filleting the rib bones off

12 pieces Chicken -mignon removed

Airline Breasts

Trussing When and Why? How?

Sanitation Alert Be sure that all equipment used in the preparation of poultry is sanitized before and after coming in contact with poultry Be careful that juices and trimmings from poultry do not come into contact with other foods Rinse poultry in cold running water and dry before cooking to remove collected juices

Lab Overview Break and Store Chickens Properly Conduct Trim Loss Test Other Production as Assigned