© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Poultry  Poultry is the collective term for domesticated birds bred for eating  Poultry Chickens Ducks Geese Guineas Pigeons Turkeys

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Poultry  Poultry is generally the least expensive and most versatile of all main dish foods  The various ways to butcher poultry and the utilization of almost any cooking method makes it very versatile  Poultry has a mild flavor and is almost always tender

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Muscle Composition  Muscle Tissue Contains Approximately 72 % water 20 % Protein 7 % fat 1 % minerals  Young birds are almost always more tender than older birds  Birds that do fly have only dark meat

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. 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  150 million processed weekly in US

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Identifying Poultry Rock Cornish Game Hen – 5-6 weeks – 2#<

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Identifying Poultry Chicken Broiler/Fryer - 13 weeks – 3 ½# or less

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Identifying Poultry Capon - under 8 months – 6-10#

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Duck  Roasting duck is used mostly in food service  Has only dark meat  High percentage of bone to meat  Large percentage of fat

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Duck  Duckling  Magret

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Identifying Poultry Roaster Duckling

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Goose  Goose has a large percentage of very fatty skin  Has only dark meat  Usually cooked at high temperatures to render the fat  Roasted goose is popular at the holidays and is often served with an acidic fruit-based sauce

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Identifying Poultry Young Goose

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Identifying Poultry Squab

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Identifying Poultry Young Guinea

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Livers, Gizzards, Hearts and Necks Chicken Giblets

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Livers, Gizzards, Hearts and Necks Duck Foie Gras

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Turkey  Turkey is the second most popular poultry in the United States  Has both white and dark meat  Has a small amount of fat  A young turkey lends itself to being prepared in any manner

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Identifying Poultry Turkey

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Ratites  Ratites are a family of flightless birds with small wings and flat breastbones  They include Ostrich (native to Africa) Emus (native to Australia) Rhea (native to South America)

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Ratites  Ratite meat is classified as red meat, even though it is poultry. It has a cherry-red color with a flavor 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 months of age

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Ratites  Ratite meat is cooked similar to veal  Because it is low in fat, care must be taken to avoid overcooking  Ratites are cooked to medium or medium rare

© 2007 Pearson Education Upper Saddle River, NJ All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Identifying Poultry Ostrich Fan