1. Understanding Poultry in the
Commercial Kitchen

2. Maturity and Tenderness
Rules for consideration
Tenderness of a bird is affected by two factors
The Age of the Bird
The Amount of Exercise a bird is allowed

3. Light Meat or Dark Meat This is the question
Breast and Wings
Less Fat
Less Connective Tissue
Cooks Faster
Dark
Drumsticks and Thighs
More Fat
More Connective Tissue
Takes Longer to Cook

4. Inspection and Grading
All Poultry must be Inspected by the USDA to Guarantee Wholesomeness
Indicated by a round stamp
Required by law

5. Grading Based on Quality Indicated by Shield Stamp and Letter Grade
Not Required by Law

6. Grading Continued Graded as A, B, or C Criteria Shape of Carcass
Amount of Flesh
Amount of Fat
Presence of Pin Feathers
Skin Tears , blemishes, broken bones, Bruises, ect.

7. Classifications and Market Forms
Kind ( Species )
Class ( Type of Bird – Age/ Sex )
Style ( Whole, Cut ….)

8. Classifications of Chickens

9. Questions to consider
What does it Mean for a chicken to be Free Range or Organic ?

10. EP Yield Costing