1. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 POULTRY

2. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Poultry Poultry is the collective term for domesticated birds bred for eating Poultry –Chickens –Ducks –Geese –Guineas –Pigeons –Turkeys

3. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Poultry Poultry is generally the least expensive and most versatile of all main dish foods The various ways to butcher poultry and the utilization of almost any cooking method makes it very versatile Poultry has a mild flavor and is almost always tender

4. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Muscle Composition Muscle Tissue Contains Approximately –72 % water –20 % Protein –7 % fat –1 % minerals Young birds are almost always more tender than older birds Birds that do fly have only dark meat

5. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Chicken broiler/fryerRoaster duckling Turkey

6. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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

7. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Duck Roasting duck is used mostly in food service Has only dark meat High percentage of bone to meat Large percentage of fat

8. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Goose Goose has a large percentage of very fatty skin Has only dark meat Usually cooked at high temperatures to render the fat Roasted goose is popular at the holidays and is often served with an acidic fruit-based sauce

9. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Young goose Rock Cornish game hen

10. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Pigeon Young pigeon is commercially referred to as a squab Has dark meat and is well suited for broiling, sautéing, or roasting Squab has very little fat so it will benefit from barding

11. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Turkey Turkey is the second most popular poultry in the United States Has both white and dark meat Has a small amount of fat A young turkey lends itself to being prepared in any manner

12. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Livers, Gizzards, Hearts, and Necks Livers, gizzards, hearts, and necks are called giblets Giblets normally come packaged with the bird when purchased It is possible to purchase giblets separately Giblets are often cooked separately and then used to make sauces or gravy

13. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Poultry Inspection All poultry consumed in the U.S. is subject to USDA inspection USDA inspection ensures that products are produced under strict sanitary guidelines and are wholesome and fit for human consumption

14. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

15. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Grading Grading is voluntary but virtually universal Birds are graded according to their overall quality Grades range from the highest to the lowest –USDA Grade A –USDA Grade B –USDA Grade C –Grades have no bearing on tenderness or flavor

16. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Purchasing and Storing Poultry Poultry can be purchased in many forms –Fresh –Frozen –Cut-up –Portioned controlled (PC) –Individually quick frozen (IQF) When purchasing you should consider your menu, labor costs, storage facilities, and employee skills

17. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Cutting a Bird into Pieces

18. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Purchasing and Storing Poultry All poultry is potentially hazardous food Fresh chickens and small birds can be stored on ice or at 32-34 degrees for two days Frozen poultry should be held at 0° F Frozen poultry shouldn’t be held longer than six months Frozen items should be thawed under refrigeration

19. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Preparation of Poultry Preparation Safety Tips -All ready-to-cook poultry should be washed –inside and out and then patted dry with paper towels. -Dish towels should not be used, because –they can become a habitat for –microorganisms.

20. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Thawing The refrigerator is the best place to thaw frozen birds, and its use requires planning ahead. – It takes about a day for a 31⁄2 pound chicken. – It takes one to five days for a turkey to defrost, depending on its weight.

21. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Marinating Marinating is often used to flavor and moisten the meat Poultry is mild in flavor Poultry absorbs flavors quickly Two hours is often sufficient to flavor poultry

22. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Changes During Preparation Properly prepared poultry is tender and juicy, but overcooking causes the flesh to become dry, tough, and stringy. Fat that naturally melts off the bird during heating can be used to baste the poultry or to create sauces. Basting adds flavor and helps keep the meat tender and moist.

23. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Preparation of Poultry Color Change Oven-roasted chicken or turkey will reach a golden brown color. The juices coming out of the bird should run clear. *Always use a thermometer to be sure!!! Touch When pressed firmly with one or two fingers, the well-done bird’s flesh will feel firm. White meat may be firmer than dark. Wiggle the drumstick—it should move easily in its joint.

24. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Preparation of Poultry Dry-Heat Roasting Baking Broiling Grilling Frying Moist Heat Braising Stewing Poaching

25. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Preparation of Poultry Time/weight charts appear on the packaging of all frozen and many fresh birds.

26. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Trussing a bird

27. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Carving

28. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

29. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Determining Doneness Methods used to determine the doneness of poultry –Touch –Internal temperature –Looseness of joints –Color of the juices –Time