Food Prep: Poultry CS1(SS) FOSTER. Learning Objectives Identify different poultry products Explore preparation of those products Discuss food safety considerations.

Food Prep: Poultry

CS1(SS) FOSTER

Learning Objectives

Identify different poultry products Explore preparation of those products Discuss food safety considerations

Product Identification - Chicken

There are 3 common classes of Chicken:

Broiler: 4-6 weeks old, 1-3 lbs. Fryer: 6-10 weeks, 3.5-4.5 lbs. Roaster: 3-5 months, 7-9 lbs.

- Classes refer simply to the age and size of the bird

Parts of a Chicken

WHOLE CHICKEN THIGH BREAST & WING

B/S BREAST WINGS LEGS

Cooking Chicken

Chicken is tender, so dry heat is ideal Broiling, Roasting, Grilling, Sauteing, Frying

Some wet heat methods are used for certain dishes Poaching, Stewing, Simmering, Boiling

Food Safety - Chicken

All chicken products must be cooked to 165°F for 15 sec. Raw chicken products must never be stored over cooked

products When working with raw chicken, always wash/sanitize work

areas and tools after use. Also, replace one-time use gloves after handling raw chicken

and wash your hands! Raw Chicken is a big offender of FBI (Salmonelloisis), so

always work carefully.

Product Identification - Turkey

TURKEY BREAST CUTLETS LEGS

WINGS GIBLETS THIGHS

Cooking Turkey

Turkey is, like chicken, a tender meat product that is usually cooked via dry heat:

Roasting (whole), frying, sauteing, grilling (ground turkey) Carry-over Cooking: Turkey that is roasted whole has a certain

amount of carry-over – keep that in mind. Turkey is classically roasted whole. When doing so, there are

two important things to consider: Trussing: to create a compact shape by thing the legs down to

the rear of the bird. This allows it to cook more evenly (avoids drying out legs, which cook faster because they are small).

Stuffing: most stuffings are cooked seperately and added because the internal temp. must reach 165°F for 15 sec. By the time it does, the outer bird is overcooked and dry.

Food Safety - Turkey

All turkey products must be cooked to 165°F for 15 sec.

Raw turkey products must never be stored over cooked products

When working with raw turkey, always wash/sanitize work areas and tools after use.

Also, replace one-time use gloves after handling raw turkey and wash your hands!

Raw turkey is a big offender of FBI (Salmonelloisis), so always work carefully.

Other Types of Poultry

DUCK CORNISH HEN QUAIL

QUAIL PARTRIDGE

Other Poultry Considerations

Duck is very fatty and takes a considerable time to cook, usually via roasting.

Cornish Hens are a special breed of young chicken that is very tender & delicate.

Partridge is usually cooked with cabbage and other vegetables and served in a decorative dish (crock) called a “chartreuse”.

Recommended herbs to accompany duck: sage, marjoram, thyme and basil

Questions?

Review

Name three parts of a chicken?

- Thigh, legs, wing, breast, thigh Name three parts of a turkey?

- Thigh, legs, wing, breast, thigh What is the required internal temperature for

poultry?

- 165° for 15 sec.

Review

What FBI is associated with poultry?

- Salmonellosis How is the stuffing prepared for a stuffed

turkey?

- Cooked seperately. Three common classes of poultry?

- Broiler, fryer, roaster

Questions?