1 / 10

Poultry Overview

Poultry Overview. Culinary Arts. Bellwork. Answer the follow question in your notebook or on a sheet of paper . What parts of a chicken do you enjoy eating? How do you like them to be prepared ? Share with a partner. Be Prepared to Share Your Answers with the class. Objectives.

wright
Download Presentation

Poultry Overview

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Poultry Overview Culinary Arts

  2. Bellwork Answer the follow question in your notebook or on a sheet of paper. What parts of a chicken do you enjoy eating? How do you like them to be prepared? Share with a partner. Be Prepared to Share Your Answers with the class. Property of CTE Joint Venture

  3. Objectives • Define terms related to poultry • Explain poultry inspection and grading • Identify types of poultry • Identify market forms of poultry • Examine safe handling and sanitation of poultry Property of CTE Joint Venture

  4. Terminology • Disjointing-Cutting poultry into halves, quarters, or eighths, before or after cooking. • Fabrication (of meat)-Additional butchering done by a restaurant to break down a sub primal cut of meat into portion-sized cuts of meat • Giblet bag-Small bag in the cavity of a whole bird; includes the liver, stomach, and neck of the bird. • Gizzard-Stomach of a bird, such as a chicken gizzard. Property of CTE Joint Venture

  5. Terminology Cont’d • Keel bone-Bone that joins the two halves of a breast of poultry. • Poultry-Refers to any domesticated bird used for human consumption. • Ratites-Family of flightless birds, such as the ostrich, emu, and rhea. Their meat is a rich red color, lean, and low in fat. • Supreme-Boneless, skinless breast of poultry with one wing joint still attached. • Trussing-Tying or securing poultry or other food so it maintains its shape while cooking. Property of CTE Joint Venture

  6. Poultry Inspection and Grading • The USDA poultry grades are A, B, and C. • Restaurants and retail outlets purchase Grade A poultry. • Raw poultry must be chilled to 26˚F during processing. • Poultry chilled to less than 26˚F is labeled “frozen” or “previously frozen.” Property of CTE Joint Venture

  7. Types of Poultry • Chicken—the most popular form of poultry • Turkey • Ducks • Geese • Pheasant or Quail—farm raised • Ratites-ex: Ostrich, Emu, Rhea Property of CTE Joint Venture

  8. Market Forms of Poultry • Whole birds—cleaned, head & feet removed • Breasts—whole or half, with skin and bones, boneless, or boneless and skinless • Whole legs—usually bone-in with skin • Thighs—bone-in or boneless, with or without skin • Drumsticks—bone-in, with or without the skin • Ground poultry • Processed poultry—ex: patties, sausages or bacon Property of CTE Joint Venture

  9. Safe Handling and Sanitation • Must be purchased from reputable purveyors • Kept chilled to below 32˚Fduring storage • When storing in the refrigerator, store in drip pan on bottom shelf • When cooking, the safe internal temperature for poultry is 165˚F. Property of CTE Joint Venture

  10. Closure: 3-2-1 3 important terms you learned 2 ideas or facts you remember 1 skill or concept that you have mastered

More Related