1. Y2.U6.2 Poultry

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

3. 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.

4. 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.

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

6. 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

7. 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

8. 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

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

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

12. 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

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

14. Fabrication

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16. 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

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

18. 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

19. 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

20. 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)