1 Chapter 12 Understanding Poultry and Game Birds
Dec 17, 2015
1
Chapter 12
Understanding Poultry and Game Birds
2
Chapter Objectives1. Explain the differences between light meat and dark
meat, and describe how these differences affect cooking.
2. Describe four techniques that help keep chicken or turkey breast moist while roasting.
3. Define the following terms used to classify poultry: kind, class, and style.
4. Identify popular types of farm-raised game birds and the cooking methods appropriate to their preparation.
5. Store poultry items.6. Determine doneness in cooked poultry, both large
roasted birds and smaller birds.7. Truss poultry for cooking.8. Cut up chicken into parts.
3
Composition and Structure The muscle tissue contains:
Water (Approximately 75% water) Protein (20%) Fat (up to 5%) Small amounts of elements and carbohydrates
Remember that muscles consist of muscle fibers held together by connective tissue.
Young birds are almost always more tender than older birds.
Birds that do fly always have only dark meat.
4
Maturity and Tenderness Remember, we learned that tenderness of a
piece of meat or poultry is related to connective-tissue and that connective-tissue increases with Use or exercise of the muscle Maturity and age of the animal or bird
Young, tender birds are cooked by dry heat methods, such as broiling, frying, roasting and moist methods. Older tough birds are primarily cooked by moist heat.
5
“Light Meat” and “Dark Meat”
Light Meat - Breast and Wings
Less fat
Less connective tissue
Cooks faster
Dark Meat – Drumsticks and
Thighs
More Fat
More connective Tissue
Longer cooking time1. Cooking whole birds
2. Cooking poultry parts
6
Free-Range Chickens Are allowed to go outdoors and move
and eat freely in a natural environmentNOTE: There is no legal description of free-range
Many people think they are worth the cost
A term related to free-range is organic
7
A Major Problem with RoastingA major problem with roasting is cooking
the legs to doneness without overcooking the breasts. Consider:
Roasting birds breast down for part of the time
Basting with fat only Barding Roasting separately
8
Cooking Poultry Parts
Many recipes have been developed to prepare poultry parts, like wings, drumsticks, and boneless chicken breasts.
9
Grading of Poultry and Inspection
All poultry consumed in the U.S. is subject to USDA inspection A guarantee of wholesomeness Required by law
This ensures that products are produced under strict sanitary guidelines and are wholesome and fit for human consumption
10
Grading is voluntary but virtually universal. Birds are graded according to their overall quality Grades from the highest to the lowest
USDA grade A (the Best) USDA grade B USDA grade C The grades have no bearing on tenderness or flavor Grade is based on:
Shape of carcass Amount of flesh Amount of fat Pinfeathers Skin tears, cuts, broken bones Blemishes and bruises
Grading
11
Classifications and Market Forms
Kind - Species, such as chicken, turkey, or duck
Class - The subdivision of kind, depending on age and sex
Style - Amount of cleaning and processing: Live, dressed, whole, in parts, and ready-to-cook
State of Refrigeration: Chilled or frozen
12
Poultry is the collective term for domesticated birds bred for eating. It includes: Chickens Ducks Geese Guineas Squabs Turkeys Goose Pigeon
Poultry
13
Chicken The most popular and widely eaten
poultry in the world It contains white and dark meat Can be cooked by almost any cooking
method It is readily available fresh and frozen Poussin - a special bird, similar to Rock
Cornish game hens, weighs 1 pound (454 grams); expensive.
14
Turkey
Turkey is the second most popular poultry in the united States
It has both white and dark meat It has a small amount of fat A young turkey lends itself to being
prepared in any manner Breasts can be cut into cutlets or
scaloppine.
15
Duck & Geese
The roasting of duck & geese is mostly in food service operations
Duck & geese have only dark meat Duck & geese have a high
percentage of bone to fat to meat ratio
Duck & geese have a large percentage of fat
16
Squab (Pigeon)
Thr young pigeon is commercially referred to as a squab
It is dark meated and well suited for broiling, sautéing or roasting
Squab has very little fat so it will benefit from barding
17
Guineas
Are domestically raised Descendent of the pheasant Tastes like flavorful chicken
18
Game Birds and Specialty Products
Quail Partridges Pheasant Wild Duck Ostrich Emu
19
Ratites
Ratites are a family of flightless birds with small wings and flat breastbones. They include Ostrich (native to Africa), and Emu (native to Australia) and Rhea (native to South America).
20
Handling and Storing
Poultry can be purchased in many forms: Fresh Frozen Cut-up Portioned controlled (PC) Individually quick frozen (IQF)
Extremely perishable Do not cross-contaminate Often carries salmonella bacteria
21
All poultry is a potentially hazardous food Fresh chickens and small birds can be
stored on ice or at 32 to 34° F for no more than four days
Frozen poultry should be held at 0° F and can be held for six months
Frozen items should be thawed under refrigeration
Do not refreeze poultry
Handling and Storing (cont’d)
22
Doneness
Domestic poultry is almost always cooked well done (except for squab and sautéed duck breast).
There is a difference between well done and overcooked.
23
Dry-Heat Cooking Methods
Broiling Grilling Roasting The four methods used to determine
doneness of poultry Touch Temperature Looseness of joints Color of the juices
24
Clip art images may not be saved or downloaded and are only to be used for viewing purposes.
Copyright ©2007 John Wiley & Sons, Inc.