Chicken and egg cookery process

1. Poultry Cookery
Poultry Basics

2. What is Poultry
• Chicken
• Duck
• Goose
• Turkey
• Pigeon
• There are different classes of poultry
• These are usually based on the birds
age and gender.

3. •Poultry is similar to meat in
structure. Both poultry and
meat are made up of
muscle, connective tissue,
fat, and bone. Poultry flesh
is made up of protein, water,
and fat. The fat in all types
of poultry is found just
underneath the skin.

4. Poultry Nutrition
•Poultry is packed with protein. A 3½-ounce
roasted chicken breast with skin has about
197 calories, 30 grams of protein, 84
milligrams of cholesterol, and 7.8 grams of
fat.

6. The United States Department of Agriculture
(USDA) categorizes poultry according to
species, or kind. The kinds of poultry include
chicken, turkey, goose, duck, pigeon, and
guinea. Each kind of poultry is divided into
different classes based on the age and gender
of the bird. (See Figure 22.1.)

7. TYPES OF POULTRY DESCRIPTION
Chicken
Cornish hen Young (5–6 weeks); very
tender
Fryer or
broiler
Young (9–12 weeks), male or female;
tender
Roaste
r
Young (3–5 months), male or female;
tender
Capon Male, under 10 months; very tender
Stewer Mature female, over 10 months; tough
Turkey
Fryer-roaster Young bird, male (tom) or female (hen); tender
Young turkey
Yearling turkey
Mature or old turkey
Hen or tom, with tender flesh but firmer cartilage
Fully mature, but tender
Hen or tom with tough flesh and coarse skin
Goose
Young goose Under 6 months; tender
Mature goose Over 6 months; tough
Duck
Broiler or fryer duckling Young, with soft windpipe; tender
Roasting duckling
Mature duck
Young, with hardening windpipe; tender
Old, with tough flesh
Pigeon
Squab 3–4 weeks; light, tender
meat
Pigeon Over 4 weeks; dark, tough meat
Guinea
Young guinea
Old guinea
Under 6 months; tender
Up to 12 months; tough
FIGURE 22.1 Poultry Classifications

8. Maturity and Tenderness
The older the bird the
tougher the meat
We want to select birds that
are younger and less mature.
The older the bird the more
muscle they will have built.
This causes the meat to be
tough.

9. Dark vs. Light Meat
• Birds that rarely fly have light colored
wing and breast meat. (Chickens and
Turkey)
• Light meat has less fat and cooks faster
than dark meat.
• Parts of the bird that has more muscle
(connective tissue) are darker in color.
• The thighs and legs have more muscle.
(Dark Meat)
• These parts take longer to cook.
• Duck and Goose are composed mostly of
dark meat.

10. Purchasing Poultry
• Poultry can be purchased in
different forms.
• You can buy fresh, frozen, or fully
cooked.
• When poultry is prepared and
ready to cook it is called ready to
cook or RTC.
• Class depends on age and gender.

11. • Male birds have tougher meat
than female birds.
• Judging Quality:
• Check color: should be cream to
yellow, Avoid birds with purple
or green bruising, dark wing
tips, these are indications of
spoilage.
• Check odor: Uncooked poultry
should not have a strong odor or
feel sticky.

12. Place the bird on the cutting board, breast
side down, and remove the wings at the
joint.
1
Turn the bird on its side, grasp the breast,
and begin cutting between the breast and
the leg. Turn the bird over and repeat.
2 Pull the leg back and cut along the
backbone to remove the leg. Turn the bird
over and repeat. Set the legs aside.
3
Cut Up
Poultry
·
HOW
TO
·

13. Cut along each side of the backbone
toward the front of the breast. Then,
remove the entire backbone.
4 Use the tip of the knife to expose the
breast- bones and ribs.
5
Grasp the back of the
breast and remove the
breast and keel bones.
6 Lay the boneless breast
on the cutting board and
split into two pieces.
7 To separate the drumstick
from the thigh, cut
between the joints.
8

14. 1
2
3
Tie a slip knot in the twine to
secure.
5
Truss
Whole Birds
Cut a piece of butcher’s twine
about three times the bird’s
length.
Tuck the wings behind the back.
Tie the twine loosely around the
tail of the bird. Wrap the twine
around the legs, and cross in
front.
Flip the bird over, and tie a knot in the
twine.
4
·
HOW
TO
·

15. Inspection and Grading
• All poultry must be inspected by the
USDA!
• Inspectors check to see if it has been
processed in sanitary conditions.
• If it passes inspection it will receive USDA
stamp of approval.
• All poultry should be graded.
• The highest grade poultry can receive is an
A.

16. • Using grade A poultry allows
foodservice establishments to provide
better quality and a more consistent
product.
• In order for a bird to receive an A:
–Must be plump and meaty
–Have clean skin
–No broken bones
–Fully plucked

17. When we use grades B and C
• Birds that do not meet the above
standards receive lower grades.
• Lower quality birds are processed to
make poultry products such as chicken
fingers and turkey pot pie!

18. Handling and Storage
• Fresh and Frozen poultry must be handled
very carefully.
• Poultry should be frozen immediately if it
is not going to be used right away.
• Fresh poultry should be used within 2-3
days.
• Store frozen poultry below 0 degrees F
• Thawing poultry should be done in the
refrigerator.

25. THE INCREDIBLE
EDIBLE EGG

26. Shell
Membrane
Egg White
Egg Yolk
White Chords
Air Cell
Eggs are composed of several distinct parts …
(Chalaza)

27. • belong to the
meat group
• contain nutrients
• protein
• fat
• vitamins A, B, D, K
• iron
EGGS
• two large eggs equal a serving
• each egg contains approximately 80 calories

34. AA - yolk is firm and the area
covered by the white is small;
there is a large proportion of
thick white to thin white
A - yolk is round and
upstanding; the thick white is
large in proportion to the thin
white and stands fairly well
around the yolk
B - the yolk is flattened and
there is about as much or more
thin white as thick white
C - not sold in stores; may be
used in prepared mixes

35. The six sizes of eggs are based on weight per dozen.
Egg Size ……

36. Brown shelled eggs have the same
nutritional value as white shelled eggs;
The color of the shell is dependent on the type of
chicken that laid the egg.

37. Seven Cents Key to Buying Eggs …
If there is less than 7 cents difference
between two sizes of eggs, the best buy is the
larger size.

38. Egg Storage
• Store in the refrigerator for 4 to 5 weeks
• Store in the original carton with the blunt
side up
• Do not wash until ready to use

39. Egg Freshness Test
• Check date on the carton
• Shell should be rough and dull
• Fresh eggs sink in a dish of cold water

47. An egg fried on one side only ……
Sunny Side Up

48. An egg fried on one side with hot grease
spooned over the top ……
Basted Egg

49. Eggs fried on both sides with a runny yolk ……
Over Easy

50. Over Hard
An egg fried on both sides with a
hard yolk ……

51. Raw egg cooked in hot water or in an
egg poacher ……
Poached Eggs

52. Shirred Eggs
Raw egg baked in the oven ……

53. Egg and milk mixture cooked in a hot pan;
gently move mixture as it cooks ……
Scrambled Eggs

54. Egg mixture brought to center of pan and
cooked until all egg mixture on the edges
is cooked; fold in half and serve ……
Omelet

55. Whole egg cooked in SIMMERING water for
three to five minutes ……
Soft Cooked Egg

56. Whole egg cooked in SIMMERING water for
twenty minutes ……
Hard Cooked Egg

57. Egg and cheese mixture baked in a
pastry shell ……
Quiche

58. Egg and white sauce mixture placed in
a dish and baked ……
Soufflé

59. Drink made using raw eggs ……
Egg Nog

60. Egg and milk mixture baked in
custard cups ……
Custard

61. Chopped hard cooked eggs blended with
mayonnaise ……
Egg Salad

62. Fried eggs and bean sprouts ……
Egg Foo Yung

63. Poached egg on an English muffin
topped with sauce ……
Eggs Benedict

65. Coating Agent
French Toast
Fried Chicken

66. Thickening Agent
Pudding Custard

67. Binding Agent
Chicken Croquettes Meatloaf

68. Leavening Agent
Angel food Cake Soufflé

69. Emulsifier
Mayonnaise

70. Other uses for eggs ……
Shampoo Meringue