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Chapter 17
- 1. C H A P T E R SEVENTEEN
POULTRY
“ The fact is that it takes more than ingredients and technique
to cook a good meal. A good cook puts something of himself into
the preparation–he cooks with enjoyment, anticipation,
”
spontaneity, and he is willing to experiment.
– Pearl Bailey, American entertainer (1918-1999) in Pearl’s Kitchen
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 2. After studying this unit 2
POULTRY
You will be able to:
– Understand the structure and composition of poultry
– Identify various kinds and classes of poultry
– Understand poultry inspection and grading practices
– Purchase poultry appropriate for your needs
– Store poultry properly
– Prepare poultry for cooking
– Apply various cooking methods to poultry
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Labensky • Hause • Martel
- 3. Poultry Overview 3
POULTRY
Poultry is the collective term for domesticated birds bred
for eating.
Brillat-Savarin observed “poultry is for the cook what
canvas is for the painter” – poultry is very versatile.
Poultry is generally the least expensive and most versatile
of all main-dish foods.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 4. Muscle Composition 4
POULTRY
Muscle tissue contains approximately 72% water,
20% protein, 7% fat and 1% minerals
Contains no intramuscular fat
Fat is stored under the skin and in the abdominal
cavity
Poultry fat has a lower melting point than other
animal fats
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 5. Muscle Composition 5
POULTRY
Dark meat White meat
– Thigh and leg of – Breast and wing of
flightless birds flightless birds
– Full body of flight birds
– Larger muscle mass
– Contains more
– Contains less fat
myoglobin
– Contains more fat and – Can dry out if
connective tissue overcooked
– Longer cooking time
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 6. Identifying Poultry 6
POULTRY
Categories of poultry recognized by the USDA
– Chicken
– Duck
– Goose
– Guinea
– Pigeon
– Turkey
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Labensky • Hause • Martel
- 7. Chicken (Fr. Poulet) 7
POULTRY
Most popular and widely eaten poultry in the world
Inexpensive and readily available
Contains both light and dark meat
Relatively lean
Available fresh or frozen in a variety of forms
Extremely versatile
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 8. Chicken Classes 8
POULTRY
Game Hen
– 5-6 weeks old
Broiler/fryer
– 13 weeks old
Roaster
– 3-5 months old
Capon
– Under 8 months old
Hen/stewing
– Over 10 months old
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Labensky • Hause • Martel
- 9. Game Hen 9
POULTRY
Young or immature
progeny of Cornish
chickens or of a Cornish
chicken and a White Rock
chicken
Very flavorful
2 lb. or less, (Fr. poussin)
Split and broil, grill or roast
Copyright ©2011 by Pearson Education, Inc.
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Labensky • Hause • Martel
- 10. Broiler/fryer 10
POULTRY
Young with soft, smooth
textured skin
Relatively lean
Flexible breastbone
3 lb. 8 oz. or less
Can use any cooking
method
Copyright ©2011 by Pearson Education, Inc.
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Labensky • Hause • Martel
- 11. Capon 11
POULTRY
Surgically castrated male
Tender meat with soft
smooth skin
Bred for well-flavored meat
Contains a high portion of
light to dark meat
Relatively high in fat
6-10 lb.
Roast
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Labensky • Hause • Martel
- 12. Duck (Fr. Canard) 12
POULTRY
Classes
– Broiler
– Roaster
– Mature
Contains only dark meat
Large amount of fat
High percentage of bone
and fat to meat
Roast
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Labensky • Hause • Martel
- 13. Goose (Fr. Oie) 13
POULTRY
Classes
– Young
– Mature
Contains only dark meat
Very fatty skin
Popular at holidays
Served with acidic fruit-
based sauces to offset
fattiness
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Labensky • Hause • Martel
- 14. Guinea (Fr. Pintade) 14
POULTRY
Classes
– Young
– Mature
Domesticated descendant
of a game bird
Has both light and dark
meat
Tender enough to sauté
Contains little fat
Usually is barded prior to
roasting
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Labensky • Hause • Martel
- 15. Pigeon (Fr. Pigeon) 15
POULTRY
Commonly called squab
Contains only dark meat
Meat is tender
Contains very little fat
Suited for broiling, sautéing
or roasting
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Labensky • Hause • Martel
- 16. Turkey (Fr. Dinde) 16
POULTRY
Classes
– Fryer/roaster
– Young
– Yearling
– Mature
Second most popular
category of poultry in the U.S.
Contains both light and dark
meat
Relatively small amount of fat
Young turkey can be
prepared in any manner
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On Cooking: A Textbook of Culinary Fundamentals, 5e
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- 17. Ratites 17
POULTRY
Ostrich Classified as red meat
Emu Low in fat and calories
Rhea Often prepared like
veal
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Labensky • Hause • Martel
- 18. Giblets 18
POULTRY
Livers
– Often sautéed, broiled or used in pâtés
Gizzards
– A bird’s second stomach
– Often deep-fried
Hearts
– Sometimes served sautéed or creamed
Necks
– Can be used to add flavor to stock
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Labensky • Hause • Martel
- 19. Nutrition 19
POULTRY
Economical source of high-quality protein
Similar to other meats
Chicken and turkey breast are lower in fat and
higher in niacin than other lean meats
Generally dark meat contains more niacin and
riboflavin than white meat
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Labensky • Hause • Martel
- 20. Inspection 20
POULTRY
All poultry produced for
public consumption is
inspected by the USDA
Processed under strict
sanitary guidelines
Wholesome and fit for
human consumption
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Labensky • Hause • Martel
- 21. Grading 21
POULTRY
USDA Grades A, B, C
Grade A poultry
– Free of deformities
– Thick flesh with well-
developed fat layer
– Free of pinfeathers
– Free of cuts, tears and
broken bones
Grades B & C
– Used primarily for processed
poultry products
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Labensky • Hause • Martel
- 22. Purchasing Poultry 22
POULTRY
Fresh or frozen
Whole or cut up
Bone-in or boneless
Portion control (P.C.)
Individually quick-frozen (IQF)
Ground
Prepared and convenience items
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 23. Storing Poultry 23
POULTRY
Poultry is a potentially hazardous food
It is highly perishable
Particularly susceptible to contamination by salmonella
bacteria
Store on ice or at 32°F–34°F
Thaw under refrigeration
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 24. Safety Alert-Sanitation and
Cross-Contamination 24
POULTRY
Be sure that all equipment used in the preparation of
poultry is sanitized before and after coming in contact
with poultry
Be careful that juices and trimmings from poultry do not
come into contact with other foods
Rinse poultry in cold running water and dry before
cooking to remove collected juices
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 25. Procedure for Cutting a Bird in
Half 25
POULTRY
1 Square up the
bird by placing it
on its back and 2 Place the bird
pressing on the on its breast and
legs and breast hold its tail
to create a more tightly with the
uniform thumb and
appearance. forefinger of one
hand. Using a
rigid boning
knife and in a
3 Lay the bird single swift
flat on the movement, cut
cutting board alongside the
and remove the backbone form
backbone by the bird’s tail to
cutting through the head.
the ribs
connecting it to
the breast.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 26. Cutting Procedure (cont.) 26
POULTRY
4 Bend the bird 5 Run your
back, breaking fingers along the
the breastbone bone to separate
free. the meat from it;
pull the bone
completely free.
Be sure to
remove the
flexible cartilage
completely.
6 Cut through the
skin to separate the
bird into two halves.
The halves are ready
to be cooked; for a
more attractive
presentation, follow
Steps 7 and 8.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Labensky • Hause • Martel
- 27. Cutting Procedure (cont.) 27
POULTRY
7 Trim off the wing tips
and the ends of the leg
bone.
8 Make a slit in
the skin below the
leg and tuck the
leg bone into the
slit
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
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Labensky • Hause • Martel
- 28. Procedure for Cutting a Bird
into Pieces 28
POULTRY
1 Remove the 2 Cut down to
leg by pulling the the thigh joint,
leg and thigh twist the leg to
away from the break the joint
breast and and cut the thigh
cutting through and leg from the
the skin and carcass. Be
flesh toward the careful to trim
thigh joint. around the
oyster meat (the
3 To split the tender morsel of
breast, follow meat located
Steps 2 through next to the
6 for cutting a backbone); leave
bird in half. Cut it attached to the
the breast into thigh. Repeat
two halves. with the other
leg.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 29. Cutting Procedure (cont.) 29
POULTRY
4 The bird is now 5 To cut the bird
cut into four into six pieces,
quarters. separate the
thigh from the
leg by making a
cut guided by the
line of fat on the
inside of the
thigh and leg.
6 To cut the bird into
eight pieces,
separate the wing
form the breast by
cutting the joint, or
split the breast,
leaving a portion of
the breast meat
attached to the wing.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 30. Classic Poultry Flavors 30
POULTRY
Versatile chicken can be flavored with
– Delicate herbs
– Robust spices
– Light sauces made from pan juices or velouté
– Wet or dry rubs from adobo to garum masala
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 31. Safety Alert –
Handling Stuffed Poultry 31
POULTRY
Stuffing is a PHF/TTC
– All ingredients for stuffing must be cold and
stay below 41ºF when mixing and stuffing.
– Stuff bird as close to cooking time as possible.
– Roast until bird and stuffing reaches 165ºF.
– Remove stuffing promptly.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel
- 32. Nutrition 32
POULTRY
Poultry is an economical source of high-quality
protein
Chicken and turkey breast meat is lower in fat and
higher in niacin than other lean meats
Generally, dark meat contains more niacin and
riboflavin than white meat.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel