chapter 23 mrs muniz n.
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Poultry Cooking Intro to Culinary Arts

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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

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define poultry

Kinds – Chicken, turkey, duck, goose, guinea 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

dark = more connective tissue/muscle, takes longer to cook

Define Poultry

Market Forms: Fresh, frozen, fully cooked

  • Class: Age and Gender
  • Style: Refers to amount of fabrication
  • RTC: Ready-to-Cook poultry prepared and packaged
  • What to buy is determined by:

+Menu + preparation schedules

+Skill level of staff + storage facilities

judging quality

Color: between cream and yellow(not purple or green)

Odor: not strong

Stamps: USDA Inspection Stamp Present

Judging Quality
inspection and grading

Stamp Mandatory

  • Free of visible disease
  • Grading – voluntary
Inspection and Grading
inspection and grading cont

Grade A – food establishments

    • Plump/meaty
    • Clear skin no tears, cuts, bruises
    • No broken bones
    • No feathers/pinfeathers
  • Grades B and C
    • Lower quality used for processed products
        • Chicken fingers
        • Nuggets
        • TV dinners
Inspection and Grading Cont.
handling and storage

Highly Perishable

Freeze –if not used in 2-3 days

Repackage poultry immediately upon receipt

Thaw – fridge ( don’t refreeze)

Salmonella and Campylobacter Jejuni

Handling and Storage
cooking poultry

Roasting and Baking

    • Sear to seal in juices- high temp
    • Lower temp and complete cooking
    • Baste every 15-20 minutes while roasting
broiling and grilling
Broiling and Grilling
  • Preheat broiler or grill
  • Prepare (marinate, season, or brush with oil)
  • Place presentation side down
  • Turn 90˚ midway through cooking/makes grill marks
  • Periodically brush to keep moist – marinade/oil
  • Carefully turn on other side
  • Done when reaches 165˚

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

saut ing

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 and poaching

Simmering: cut older, tougher poultry into pieces before cooking

Poaching: Used to cook young tender birds

Cover poultry completely with liquid

Simmering and poaching

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˚

eat and enjoy
Eat and Enjoy

Don’t forget to clean up. Remember to wash, rinse and sanitize!