Lesson Plan

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Lesson Plan 23Food PreparationPoultry
January 1999
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OBJECTIVEUpon completion of this lesson, you
will be able to

• Identify the different types of poultry used for
  food items.
• Explain the different cooking methods for cooking
  poultry.
• Explain the sanitary precautions for handling
  poultry.

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REFERENCES

• Armed Forces Recipe Service, NAVSUP P-7.
• Food Service Operations, NAVSUP Pub 421.
• Food Service Practical Handbook, P4061.4.

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INTRODUCTION

• Poultry has become one of the highest acceptable
  menu items in the general mess. Due to its high
  acceptability percentage and nutritious value our
  customers will continue to demand a wide variety
  of poultry products.

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PRESENTATION

• Poultry
• The term poultry is applied to all domesticated
  birds used as food, but only the types commonly
  used by the Armed Forces will be discussed here.
• All poultry that is procured for the Coast Guard
  is determined to be Grade A and will have been
  dressed and thoroughly cleaned inside and out and
  will have been inspected to ensure wholesomeness
  before distribution to the fleet.

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Types of Poultry

• Chicken
• Broiler / Fryer cut-up, 9 pieces w/o backs, necks
  or giblets.
• Broiler / Fryer frozen, whole, w/o giblets.
• Broiler / Fryer quartered, w/o giblets.
• Broiler / Fryer separate parts (breasts, thighs
  and legs), w/o giblets.
• Canned, boned.
• Chicken fillets (3 oz 5 oz) and nuggets.
• Precooked breaded chicken, bone-in.
• Unbreaded chicken fillets.

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• Duck
• Frozen, whole
• Rock Cornish Hens
• Frozen, whole
• Turkey
• Frozen, boneless raw
• Frozen, whole RTC
• Frozen chicken turkey giblets
• Frozen Ground Turkey
• Canned, Boned

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• NOTE Breakout quantity for whole, parts or
  quartered chicken is greater than 9 piece
  chicken, these items are procured with backs.

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Thawing Methods

• All poultry except fillets, nuggets or pre-cooked
  breaded items must be thawed before it is cooked.
• Thaw under refrigeration at temperatures of 36 -
  38 degrees F.
• Thawing time will vary
• Turkey under 16 lbs, two to three days.
• Turkey over 16 lbs, three to four days.
• Whole chicken and duck, 18 to 24 hours.
• Rock cornish hens, 12 to 18 hours.

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Thawing Methods

• Do not thaw poultry in water.
• Do not re-freeze thawed poultry.
• Use thawed poultry as soon as possible. Do not
  hold in refrigeration more than 24 hours.

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SANITATION

• Clean all raw poultry after thawing by removing
  any spongy tissue and pin feathers. Wash inside
  and out and drain thoroughly.
• Do not stuff whole turkey. Cook stuffing
  separately.
• Thoroughly sanitize cutting boards after use.

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Cooking Poultry

• Roasting / Baking
• Place in an open pan with the breast side up.
• For roasting cornish hens and chicken, follow the
  specific AFRS recipe.
• For roasting ducks and turkey, follow the
  specific AFRS cards.

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Cooking Poultry

• Use a meat thermometer. Insert into the thickest
  part of the thigh muscle.
• Internal temperature should be between 180 - 185
  degrees F. for bone in turkey / chicken.
• Internal temperature should be between 170 - 175
  degrees F. for boneless turkey.

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Cooking Poultry

• Frying
• Oven frying
• Dip the pieces of poultry in flour, milk and egg
  mixture, then into crumbs. Place poultry in a
  shallow pan. Pour fat over the pieces to ensure
  an even coating. Place in the oven.

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• Deep-fat frying
• Season and coat with flour and / or bread crumbs,
  Use enough fat to cover all pieces of poultry.
  Temperature should be set at 325 degrees F.
• NOTE Always allow the fat to regain proper
  temperature before re-loading the fryer.

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Carving

• Let all poultry set 20 to 30 minutes before
  carving.