Poultry Cookery

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Poultry Cookery

• Poultry Basics

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What is Poultry

• Chicken
• Duck
• Goose
• Turkey
• Pigeon
• There are different classes of poultry
• These are usually based on the birds age and
  gender.

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Maturity and Tenderness

• The older the bird the tougher the meat
• We want to select birds that are younger and less
  mature.
• The older the bird the more muscle they will have
  built. This causes the meat to be tough.

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Dark vs. Light Meat

• Birds that rarely fly have light colored wing and
  breast meat. (Chickens and Turkey)
• Light meat has less fat and cooks faster than
  dark meat.
• Parts of the bird that has more muscle
  (connective tissue) are darker in color.
• The thighs and legs have more muscle. (Dark Meat)
• These parts take longer to cook.
• Duck and Goose are composed mostly of dark meat.

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Purchasing Poultry

• Poultry can be purchased in different forms.
• You can buy fresh, frozen, or fully cooked.
• When poultry is prepared and ready to cook it is
  called ready to cook or RTC.
• Class depends on age and gender.

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Purchasing Continued.

• Male birds have tougher meat than female birds.
• Judging Quality
• Check color should be cream to yellow, Avoid
  birds with purple or green bruising, dark wing
  tips, these are indications of spoilage.
• Check odor Uncooked poultry should not have a
  strong odor or feel sticky.

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Inspection and Grading

• All poultry must be inspected by the USDA!
• Inspectors check to see if it has been processed
  in sanitary conditions.
• If it passes inspection it will receive USDA
  stamp of approval.
• All poultry should be graded.
• The highest grade poultry can receive is an A.

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Grading Continued

• Using grade A poultry allows foodservice
  establishments to provide better quality and a
  more consistent product.
• In order for a bird to receive an A
• Must be plump and meaty
• Have clean skin
• No broken bones
• Fully plucked

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When we use grades B and C

• Birds that do not meet the above standards
  receive lower grades.
• Lower quality birds are processed to make poultry
  products such as chicken fingers and turkey pot
  pie!

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Handling and Storage

• Fresh and Frozen poultry must be handled very
  carefully.
• Poultry should be frozen immediately if it is not
  going to be used right away.
• Fresh poultry should be used within 2-3 days.
• Store frozen poultry below 0 degrees F
• Thawing poultry should be done in the
  refrigerator.

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