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Poultry

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  1. 21 Poultry

  2. You Should Be Able To: • Define poultry and list commonly purchased poultry products. • Explain the selection factors for poultry, including government grades. • Create product specifications for poultry. • Describe the process of purchasing, receiving, storing, and issuing poultry.

  3. Purchasing Poultry • Not difficult to purchase • Usually purchasing chicken, turkey or duckling • Major decision: fresh or frozen • AP price about the same among suppliers (unless using packers’ brands) • Must decide degree of convenience required

  4. Selection Factors • Intended use • Exact name • Government standards for age, gender and weight • Poultry terminology • Chicken, turkey, duck • Free range, Kosher, etc.


  5. Selection Factors (cont.) • 1957 – federal inspection of poultry mandatory • 1968 – Wholesome Poultry Products Act • Poultry grading • Factors: • Conformation • Fleshing • Fat covering

  6. Selection Factors (cont.) • Consumer grades • A, B, C • Procurement grades • I, II • Commercial Grades • Extra, Standard, No Grade

  7. Selection Factors (cont.) • Organic • Packers’ brands • Brand loyalty is minimal • Consumers rely upon branding • Perdue, Tyson, Foster Farms • Product size • Acceptable weight range • Larger bird, higher edible yield

  8. Selection Factors (cont.) • Packaging material • Packaging procedure • Product form • Preservation method • Refrigerated or frozen • Irradiation • AP price

  9. Purchasing Poultry • Buyers normally use U.S. Grade A quality • Best to prepare complete specification • Evaluate potential suppliers • Decision based on supplier services since quality and AP prices vary only a little

  10. Receiving Poultry • Raw poultry • Check in refrigerated storage • Grade shield usually on carton or wing of whole birds • Access age of poultry • Check abdominal fat • Processed poultry • Temperature, thawing

  11. Storing Poultry • Store fresh and frozen poultry immediately at proper temperature and humidity • Handle as little as possible • Keep a perpetual inventory

  12. Issuing Poultry • Deduct quantity issued (perpetual inventory) • Follow proper stock rotation • Ensure that just enough is sent to the kitchen to minimize waste and deterioration