Chapter 23 Mrs. Muniz. Poultry Cooking Intro to Culinary Arts. Kinds – Chicken, turkey, duck, goose, g uinea and pigeon Make-up: protein, water and fat Age: older is tougher(stewing) younger more tender(hen/broiler) Color: light= less fat less cook time
Chapter 23 Mrs. Muniz
Poultry Cooking Intro to Culinary Arts
dark = more connective tissue/muscle, takes longer to cook
+Menu+ preparation schedules
+Skill level of staff+ storage facilities
Color: between cream and yellow(not purple or green)
Odor: not strong
Stamps: USDA Inspection Stamp Present
Freeze –if not used in 2-3 days
Repackage poultry immediately upon receipt
Thaw – fridge ( don’t refreeze)
Salmonella and Campylobacter Jejuni
Watch video on piecing chicken
You will do this in class!
Method depends on size of the bird!
Pan-Frying: dipped in batter or seasoned flour and cooked until brown and crispy; oil under smoke point
Deep-Frying: pieces coated with batter, flour, egg, and crackers/cereal crumbs; cook 325˚-350˚
Pressure-Frying: Foods are extra crispy outside with sealed juices inside – less greasy
Prepare poultry in pieces
Heat fat make sure its hot!
Dredge poultry in seasoned flour and place presentation side down in hot fat
Cook until golden brown, turn and cook to correct internal temp
Deglaze pan to make flavorful sauce
Simmering: cut older, tougher poultry into pieces before cooking
Poaching: Used to cook young tender birds
Cover poultry completely with liquid
Brown and Sear in small amount of fat
Add liquid to cover 2/3 of poultry and simmer
Cover and simmer until poultry is done. Use a fork to see that meat is tender and cuts easily without falling apart. Internal temp should read 165˚
Don’t forget to clean up. Remember to wash, rinse and sanitize!