1. Gilbert Noussitou 17-1 CHAPTER 12 &13 POULTRY

2. Gilbert Noussitou 17-2 Poultry Poultry is the generic term for domesticated birds Poultry is generally the least expensive and most versatile of all main dish foods It can be cooked by almost any cooking method, and its mild flavour goes well with a variety of sauces and accompaniments

3. Gilbert Noussitou 17-3 Poultry Muscle tissue contains approximately: –72% water, 20% protein, 7% fat, 1% minerals Young birds are more tender than older birds The majority of poultry is marketed at a young age and is therefore tender Birds that fly have only dark meat

4. Gilbert Noussitou 17-4 Poultry Chickens Ducks Goose Pheasant Quail Ostrich Guineas Pigeons Turkeys Poultry is divided in 9 kinds: Each kind is divided into classes based predominantly on the bird’s age and tenderness (young/mature)

5. Gilbert Noussitou 17-5 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

6. Gilbert Noussitou 17-6 Chicken Chicken classes –Game Hens; 5-6 weeks, 0.3 to 0.45 kg (0.5 to 1 lb) –Broiler/Fryer: 6-8 weeks, up to 2 kg (4 lbs) –Roaster: 8-9 weeks, 2 kg (4 lbs) & over –Capon: 4- 6 month, 2 to 4 kg (6 to 10 lbs) –Fowl: over 7 months, 1 kg (2 lbs and over)

7. Gilbert Noussitou 17-7 Chicken broiler/fryer Cornish Game Hen Capon

8. Gilbert Noussitou 17-8 Duck Duck classes: –Young: (duckling) 16 weeks or less, 2-2.5 kg (4-6 lbs) –Mature: 6 month or older, 2-2.5 kg (4-6 lbs) Young duckling is most often used in foodservice operations Has only dark meat with a large percentage of fat High percentage of bone to meat

9. Gilbert Noussitou 17-9 Goose Goose classes: –Young: 6 months or less, 2-5.5 kg (6-12 lbs) –Mature: over 6 months, 4.5-7 kg (10-16 lbs) Has a large percentage of very fatty skin Has only dark meat Usually cooked at high temperatures to render the fat Popular at the holidays and often served with an acidic fruit-based sauce

10. Gilbert Noussitou 17-10 Guinea Guinea classes: –Young: 3 months or less, 0.3-0.7 kg (12 oz- 1.5 lb) –Mature: over 3 months, 0.5-1 kg (1-2 lbs ) Domesticated descendant of a game bird Flavour is similar to pheasant Has both light and dark meat Very lean so will benefit from barding

11. Gilbert Noussitou 17-11 Young gooseRoaster duckling Young Guinea

12. Gilbert Noussitou 17-12 Pigeon Pigeon classes: –Squab: 4 weeks or less, 0.3-0.7 kg (12 oz- 1.5 lb) –Pigeon: over 4 weeks, 0.5-1 kg (1-2 lbs ) Young pigeon is commercially referred to as squab Has dark meat and is well suited for broiling, sautéing or roasting Squab has very little fat so it will benefit from barding

13. Gilbert Noussitou 17-13 Turkey Turkey classes: –Young: 3 months or less, 7-12 kg (16-30 lbs) –Mature: over 3 months, 12+ kg (26+ lbs) Turkey is the second most popular poultry in Canada Has both white and dark meat Has a small amount of fat Young turkey lends itself to being prepared in almost any manner

14. Gilbert Noussitou 17-14 Squab Turkey

15. Gilbert Noussitou 17-15 Livers, Gizzards, Hearts and Necks Commonly referred to as giblets Most poultry is sold with giblets but chickens can be purchased with or without Can also be purchased separately Most often used to make sauces or gravies

16. Gilbert Noussitou 17-16 Foie Gras Foie gras is the enlarged liver of a duck or goose Considered a delicacy Foie gras is produced by methodically fattening the birds with specifically prepared corn while limiting their activity

17. Gilbert Noussitou 17-17 Foie Gras Ostrich Fan

18. Gilbert Noussitou 17-18 Ratites Ratites are a family of flightless birds with small wings and flat breastbones They include –Ostrich (native to Africa) –Emu (native to Australia) –Rhea (native to South America)

19. Gilbert Noussitou 17-19 Ratites Ratite meat is classified as red meat It has a cherry-red colour with a flavour 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 10-13 months of age

20. Gilbert Noussitou 17-20 Ratites Ratite meat is prepared like veal or wild game Because it is low in fat, care must be taken to avoid overcooking Ratites are best cooked to rare to medium

21. Gilbert Noussitou 17-21 Poultry Inspection All poultry for public consumption in Canada is subject to health inspection Inspection ensures that products are produced under strict sanitary guidelines and are wholesome and fit for human consumption

22. Gilbert Noussitou 17-22 Grading Grading is voluntary but virtually universal Birds are graded according to their overall quality Grades range from the highest to the lowest –Canada A, B, Utility and C Grades have no bearing on tenderness or flavour

23. Gilbert Noussitou 17-23 Grade Stamps Grade stamp for utility gradeGrade stamp for Canada A grade

24. Gilbert Noussitou 17-24 Purchasing and Storing Poultry Poultry can be purchased in many forms –Fresh –Frozen –Cut-up –Portion controlled (PC) –Individually quick frozen (IQF) When purchasing, you should consider your menu, labour costs, storage facilities and employee skills

25. Gilbert Noussitou 17-25 Cutting a Bird into Pieces Cut in 4 pieces Separate thigh from leg to create 6 pieces

26. Gilbert Noussitou 17-26 Chicken Suprême ( Frenched Breast)

27. Gilbert Noussitou 17-27 Storing Poultry All poultry is potentially hazardous food Fresh chickens and small birds can be stored on ice or at 0°C to 2°C (32-34°F) for two days Frozen poultry should be held at -18°C (0° F) Frozen poultry shouldn’t be held longer than six months Frozen items should be thawed under refrigeration

28. Gilbert Noussitou 17-28 Marinating Marinating is often used to flavour and moisten the meat Poultry is mild in flavour Poultry absorbs flavours quickly Two hours is often sufficient to flavour poultry

29. Gilbert Noussitou 17-29 Marinating

30. Gilbert Noussitou 17-30 Cooking Methods Dry heat –Broiling and grilling, roasting, sautéing, pan-frying Moist heat –Poaching and simmering, steaming Combination –Braising and stewing Poêlé

31. Gilbert Noussitou 17-31 Determining Doneness Methods used to determine the doneness of poultry –Touch –Internal temperature –Looseness of joints –Colour of the juices –Time (time/weight ratio)