1. Poultry ID and Fabrication Session IV

2. Today’s Agenda Syllabus and Course Overview Poultry [Chapter 18 pgs.461 to 494] Kinds and Classes Structure and Composition Inspection and Grading Purchasing, Receiving and Storage Fabrication Cookery Lab Overview

3. Syllabus and Course Overview Introductions Email and Phone for Distribution and Quia Favorite movie about food Schedule of Class Attendance Grading Policy Assignments Testing

4. Poultry Definition: Domesticated birds bred for eating

5. Poultry: Kinds and Classes Type of ChickenSpecification Broiler Fryer Poussin Capon Cornish Hen Poulet de Bresse

6. Poultry: Kinds and Classes NameSpecification Broiler Fryer13 weeks old Any cooking method Poussin Capon Cornish Hen

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

8. Breeds Plymouth Rock or Barred Rock Poulet de Bresse - Meat

9. Purchasing How can you purchase Chicken? From who?

10. Small vs. Industrial

11. Receiving What to Check for Product Specifications vs. The Invoice

12. Storage

13. Processing Removing feathers in a “picker”

14. Steps of Fabrication http://Anatomy of a Chicken 101Anatomy of a Chicken 101

15. 1. Accessing the wishbone

16. 2. Removing the wishbone

17. 4. Removing the wing starting at the blade

18. 5. Avoiding the Breast Meat

19. 6. Separating the Wing

20. 7. Cutting skin between breast and leg/thigh

21. 8. Popping the Thighs from the Hip Socket

22. 9. Tip of knife between hip socket and femur

23. 10. Toward the tailbone

24. 11. Saving the Oyster

25. 12. Separating leg from thigh 90º

26. 13. Standing up the Breasts

27. 14. Tip to Board to Remove neck and back

28. 16. Scoring the Membrane

29. 17. Tip through to board just above breast plate

30. 18. “Popping the Keel”

31. 19. “Peeling the Keel”

32. 20. Separating the Breasts

33. 21. Filleting the rib bones off

34. 12 pieces Chicken -mignon removed

35. Airline Breasts

36. Trussing When and Why? How?

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