Y2.U6.2 Poultry. Poultry Grades USDA is responsible for inspecting and grading poultry.

Slides:

Advertisements

Similar presentations

Poultry and Game Chapter 14.

Advertisements

Notes For Poultry Unit Creative Cooking II. Poultry A term used to describe any domesticated bird i.e. turkey, chicken, duck, goose, guinea hen, Cornish.

Poultry A woman had two chickens. One got sick, so the woman made chicken soup out of the other one to help the sick one get well. - Henny Youngman.

Chapter 13 Cooking Poultry and Game Birds Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved.

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

Poultry Culinary Arts I. What is Poultry  Poultry – birds that are raised for human consumption  Usually less expensive than other meat products  USDA.

Poultry Chapter 14. Poultry Includes any domesticated bird. Chicken, turkey and duck are the most common.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Poultry.

Understanding Poultry and Game Birds

Chapter 37: Poultry Explain the nutritional role

Part 3 The Preparation of Food

Chapter 37 Foods for Today

Poultry Cookery Poultry Basics.

Poultry Chapter 37.

Understanding Poultry in the

1 Chapter 12 Understanding Poultry. 2 Chapter Objectives 1.Explain the differences between light meat and dark meat, and describe how these differences.

POULTRY AND GAME BIRDS.

Cooking with Poultry. Types Chicken Chicken Turkey Turkey Duck Duck Geese Geese Cornish game hens Cornish game hens Squab Squab Quail Quail.

Gilbert Noussitou 17-1 CHAPTER 12 &13 POULTRY. Gilbert Noussitou 17-2 Poultry Poultry is the generic term for domesticated birds Poultry is generally.

Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ”

S ECTION 19.3 Poultry Selection and Storage. T YPES AND M ARKET F ORMS OF P OULTRY Chicken. Has light and dark meat. The light meat is leaner and has.

Poultry and Game Birds.

Dry Cooking Moist Cooking Combination Cooking

The Three Principle Cooking Methods

Meats, Poultry and Seafood. Meat Thermometer A thermometer is the best way to ensure properly cooked meat. It should be placed in the center, thickest.

Understanding Poultry & Game Birds

FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe

Poultry. What types have you eaten?  List the types of poultry you have eaten:

Preparing Meat, Poultry, Fish, and Shellfish

Poultry Chapter 26. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved.

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

Chicken Notes. Nutritional Values Protein excellent source Helps build and repair tissues Important for concentration excellent source Helps build and.

POULTRY Chapter 37. NUTRIENTS Iron Protein Niacin Calcium Phosphorus Vitamins B6 and B12.

Y.2.U6 Flash Mat/Poultrty/Seafood. Blank next The highest quality USDA grade of beef is 1.

Chapter 12 Understanding Poultry & Game Birds Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved.

Poultry Domesticated fowl raised for meat or eggs. Includes chickens, turkeys, ducks, geese, emus, ostriches, and game birds. Most poultry operations raise.

Understanding Poultry and Game Birds

WF-R ANIMAL SCIENCE 1 Board Warmer Write our objectives today: 1.What are the different parts of poultry? 2.What are the different breeds? 3.How are layers.

Beef and Poultry.  You need 5-7 oz. from the meat, poultry, fish, dry bean, egg and nut group daily.  Protein is the main nutrient found in meat. 

Foods Poultry Notes. Poultry Any domesticated bird. The most common in the US are: chicken, turkey, goose, and duck.

On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey POULTRY.

Meat and Poultry.

Cooking Methods, Inspection, and Grading. Common Cooking Methods Moist-heat cooking cooking methods, principally simmering, poaching, boiling, and steaming,

Food Prep: Poultry CS1(SS) FOSTER.

FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill-Glencoe

Poultry Goal 1: Types of Cooking. Nutrients in Poultry good source of protein provides niacin, vitamins B6, B12, calcium, phosphorus, iron and other trace.

Digestive Physiology of Farm Animals

Poultry Nutrients Nutrients Protein Protein Niacin Niacin Vitamin B6 Vitamin B6 Vitamin B12 Vitamin B12 Calcium Calcium Phosphorus Phosphorus Iron Iron.

Chapter 23 Mrs. Muniz  Kinds – Chicken, turkey, duck, goose, guinea and pigeon  Make-up: protein, water and fat  Age: older is tougher(stewing) younger.

Legumes and Poultry 7.05 Proteins. What are LEGUMES? FRESH LEGUMES: Green beans Lima beans Green peas (considered vegetables) DRIED LEGUMES: Dried beans.

Poultry Preparation Buying, Storing, Preparing

+ Food preparation Basic method of heating food Dr. Fatimah Yousef.

1 FRMCA Level 2, Chapter 6 Meat, Poultry, and Seafood 2015 Summer Institutes Level 2.

COOKING METHODS Review. For TOUGH CUTS COOKING METHODS Braising Stewing Sous Vide CUTS OF MEAT Short Ribs Corned Beef Pork Butt Lamb Shank Osso Bucco.

POULTRY, MEAT and SEAFOOD

Chapter 12 Understanding Poultry & Game Birds Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved.

1 FRMCA Level 2, Chapter 6 Meat, Poultry, and Seafood 2014 Summer Institutes Level 2.

Modern Livestock and Poultry Production Marketing Poultry and Eggs Unit 38.

Meat, Chicken & Fish.

Meat, Chicken & Fish Objective 7.05 Chapters 19, 20, & 21.

Mrs. Karen Swope Family and Consumer Sciences Columbian High School

Mrs. Karen Swope Family and Consumer Sciences Columbian High School

Poultry!!! Basics.

Meat, Poultry, and Seafood

Principles & Methods of Cooking Poultry

Poultry, Fish and Shellfish

Presentation transcript:

Y2.U6.2 Poultry

Poultry Grades USDA is responsible for inspecting and grading poultry

Grade Factors Poultry must have good conformation, structure and shape and be free of deformity in the natural form of the product Other factors taken into account involve flesh, fat covering, discolorations, signs of broken or disjointed bones, and freezing defects.

Grade Factors Boneless poultry roasts should be free of all bone, cartilage, tendons, and blood clots. Boneless tenderloin is expected to have tendons, but must not extend more than ½ inch past the meat tissue.

Grade A: used as is B and C: used in processed products.

Class TypeAgeWeight (lbs.) Method Broiler4-6 weeks1-3 Broil, grill, sauté Fryer6-10 weeks3 ½-4½ Roast, grill, broil, sauté Roaster3-5 months7-9 Roast Fowl (stewing hen) >10 months6-8 Soup, stock, stew

Class TypeAgeWeight (lbs.) Method Poussin3 weeks1 Roasting Rock Cornish Hen 2-7 weeks <2 Roasting Capon (castrated male) <8 months7-9 Roasting Hen Turkey5-7 months8-20 Roasting

Class TypeAgeWeight (lbs.) Method Tom Turkey>7 months20+ Roasting Broiler Duckling <8 weeks 4-6 Roast, sauté, grill Goose6 months+8-16 Roast Squab25-30 days¾-1 Roast

Class TypeAgeWeight (lbs.) Method Pigeon2-6 months¾-1 Roast Pheasant; Guinea hen 6-8 weeks 2-3 Roast Quail6-8 weeks ¼-½ Roast

White or Dark White: –Breast and wing –Less work – tender –Less fat – lower calories –Faster method – sauté –Dries out faster

White or Dark Dark: –Leg and thigh –More work – tougher –More fat – more flavor –More time – Thighs: dry or moist method Legs: roast or braise

Fabrication Cut through joint, not bone. Look for fat line.

Fabrication

ckenfabpart2.mp4 chickenfabpart2.mp4http:// ckenfabpart2.mp4 chickenfabpart2.mp4 videos/chicken_fabrication2/chicken_fabric ation2_by_scott_ruddolph.mp4http:// videos/chicken_fabrication2/chicken_fabric ation2_by_scott_ruddolph.mp4

Cooking Poultry Dry-heat Cooking –Grilling: cook à point (ah-PWAH), a perfect point of doneness. 165°F., offers some resistance, juices run clear. –Roasting: whole bird, generally trussed, legs and wings are tied to the body, requires longer time, set on rack so air can reach all sides

Cooking Poultry Dry-heat Cooking with Fat and Oil –Requires tender, portion-sized pieces –Stir-fry –Deep-fried

Cooking Poultry Moist-heat Cooking –Steaming: a healthy way to prepare, an indication of doneness is when it is opaque (oh-PAKE), cannot be seen through –Simmering, Poaching: creates broth that can be used for soups, creamed dishes, sauces

Cooking Poultry Combination Cooking –Stewing, Braising: can create excellent sauces (saving some nutrients) –Mole poblano, a popular Mexican dish, is used to make Chicken Mole

TypeClass & Method Chicken Game Hen: Dry (broil, grill, roast Broiler/Fryer: Any Roaster: Any Duck Broiler/Fryer: Dry (roast) Roaster: Dry (roast) Mature: Combination (braise) Goose Young: Dry (roast) Mature Combination (braise, stew) Turkey Fryer/Roaster: Dry (roast, sauté) Young: Dry (roast) Combination (stew) Mature: Combination (stew)