1. POULTRY
Culinary consultants
Concept Developers
Food Designers

2. POULTRY
REFERS TO DIFFERENT KIND OF DOMESTIC AND BATTERY
REARED FOWLS THAT ARE COMMERCIALLY SOLD.
POULTRY INCLUDES :
CHICKEN
GEESE
DUCKS
PIGEONS
TURKEYS
POULTRY PRODUCTS ARE AVAILABLE THROUGHOUT THE
YEAR.
MAIN SUPPLIERS ARE USA, DENMARK, HOLLAND, FRANCE.

3. QUALITY OF POULTRY
FOLLOWING POINTS ARE THE BEST INDICATION OF POULTRY
THE FLESH FIRM BUT PLIABLE, WITH A FINE TEXTURE
NOT TOO MUCH FAT, SPECIALLY IN ABDOMINAL CAVITY
 WHITE OR YELLOW SKIN,ACCORIDNG TO BREED AND FEED
NO CUTS,SCORES,RUBBED PORTIONS ON SKIN OR BLOOD PATCHES
THE BREAST SHOULD BE STRAIGHT, BROAD AND WELL FLESHED
WINGS COMPACT, SMALL HEAD, WITH NEAT COMB AND WATTLES
THE BONES FINE, LEGS SHORT AND WELL FLESHED

4. MARKET TYPES OF POULTRY
ENGLISH FRENCH WEIGHT AGE
POUSSIN LE POUSSIN 250-300 GMS 4-6 WK
COCKEREL LE JEUNE COQ 350-600 GMS 6-8 WK
YOUNG CHICKEN LE POULET DE GRAIN 1-1.25 KGS 8-12 WK
BOILING FOWL LE POULE 2-3 KG 1 YEAR
YOUNG FAT CHICKEN LA POULARDINE 1-1.5 KGS 4-6 MON
CAPON LE CHAPON 2-4 KGS 5-8 MON
FAT CHICKEN LA POULARDE 2-4 KGS 5-6 MON
TURKEY COCK LA DINDON 6-12 KGS 6-10 MON
TURKEY HEN LE DINDE 4-7 KGS 6-10 MON
YOUNG TURKEY LE DINDONNEAU 3-4 KGS 5-6 MON
GUINEA FOWL LA PINTADE 750-1500 GMS 4-6MON
DUCK LE CANARD 2-3 KGS 3-4 MON
DUCKLING LE CANETON 1.5 -2 KGS 2-3 MON
GOOSE L’OIE 4-7KGS 6-9 MON
GOSLING L’OISON 2-3 KGS 4-6MON
PIGEON LE PIGEON 300-400GM 6-10 WK

5. CHICKEN
• DOMESTIC FOWL REARED FOR BOTH ITS MEAT AND ITS
EGGS.
• FEW OF THE POPULAR BREEDS ARE SUSSEX, INDIAN GAME, DORKING,
BRESSE, LAFLECHE, ETC
• DIFFERENT TYPES OF CHICKEN ARE AVAILABLE SUCH AS FREE RANGE
AND CORN FED ( WITH YELLOW SKIN) AND HAVE DISTINCTIVE
FLAVOURS
• CHICKEN IS POPULAR, VERSATILE AND ECONOMICAL. IT IS LOW IN
FAT AND QUICK TO COOK WITH LITTLE WASTAGE.
• MAIN SUPPLIERS ARE USA, HOLLAND, DENMARK AND FRANCE

6. CHICKEN FEED
30-DAY RATIONS FOR SIXTEEN HENS
FOOD KGS.
CORN 25
OATS OR BARLEY 12
WHEAT BRAN 5
CORN MEAL 12
MEAT SCRAP 4

7. CHOOSING A CHICKEN

8. PREPARATION AND DRESSING OF CHICKEN
KILLING
PLUCKING
HANGING
SINGEING
CLEANING
TRUSSING

9. SKELETAL STRUCTURE

10. CUTS OF CHICKEN
1. WING
2. BREAST
3. THIGH
4. DRUMSTICK
5. WINGLET
6. CARCASS

11. BREAST ( BLANC )

12. THIGH AND DRUMSTICK ( PILLON DE GRAS &
PILLON DE CUISSE)

13. WING ( AIL )

14. HANDLING OF CHICKEN

15. TRUSSING OF CHICKEN
TO THREAD ONE OR TWO PIECES
OF TRUSSING TWINE THORUGH
THE BODY OF A POULTRY OR GAME
BIRD WITH A TRUSSING NEEDLE
TO HOLD THE LEGS AND WINGS
DURING COOKING. - LAROUSSE
A WELL TRUSSED BIRD SITS BETTER
ON ITS ROASTING OR COOKING
DISH.
IT IS ALWAYS UNTIED AFTER COOKING

16. DEBONING OF CHICKEN
DEBONING IS THE PROCESS OF REMOVING
BONES FROM THE SURROUNDING FLESH
IT IS GENERALLY DONE FOR THE PURPOSE
OF STUFFING AND TO MAKE CARVING
SIMPLE.
CHICKEN BONES ARE SAVED FOR MAKING
CHICKEN STOCK

17. SPATCHCOCKING CHICKEN
WHOLE CHICKENS CAN BE SPLIT IN
HALF AND OPENED UP FLAT LIKE A
BOOK TO RESEMBLE THE WINGS OF
A BUTTERFLY.
THIS HELPS IN EVEN COOKING UNDER
THE GRILL OR ON A BARBECUE.

18. JOINTING CHICKEN

19. COOKING METHODS
VARIOUS COOKING METHOD USED FOR CHICKEN ARE :
• POACHING
• BOILING
• STEAMING
• BRAISING
• ROASITNG
• STEWING
• FRYING
• BAKING
• GRILLING

20. CHICKEN - URBAN LEGENDS
THE URBAN LEGEND GOES AS FOLLOWS:
Just some information for those who care.
During a recent study of KFC done at the University of New Hampshire, they found some very upsetting facts.
First of all, has anybody noticed that just recently, the company has changed their name? Kentucky Fried Chicken has become KFC.. The reason why they call
it KFC is because they can not use the word chicken anymore. Why? KFC does not use real chickens. They actually use genetically manipulated organisms.
These so called "chickens" are kept alive by tubes inserted into their bodies to pump blood and nutrients throughout their structure. They have no beaks, no
feathers, and no feet. Their bone structure is dramatically shrunk to get more meat out of them. This is great for KFC because they do not have to pay so
much for their production costs. There is no more plucking of the feathers or the removal of the beaks and feet.

21. OTHER POULTRY

22. DUCK :
THE VARIOUS VARIETIES OF DUCKS AVAILABLE IN THE MARKET ARE :
• PEKING
• ROUEN
• COYUG
• BUFF
• BLUE SWEDISH
• AYLESBURRY
• WHITE CAMPBELL
• STANBRIDGE WHITE
• NANTES
• HUTTEGEM
• MERCHTEM ETC.

23. GEESE :
THE VARIOUS VARIETIES OF GEESE AVAILABLE IN THE MARKET ARE :
• EMDEN
• TOULOUSE
• ROMAN
• CHINESE - WHITE
• STRASBOURG
• AFRICAN
• SUPER AFRICAN
• CANADA
• PILGRIM
• BROWN CHINESE
• BUFF
• SABASTOPOL

24. TURKEYS:
THE VARIOUS VARIETIES OF TURKEYS AVAILABLE IN THE MARKET ARE :
• NORFOLK
• CAMBRIDGESHIRE
• DEVON
• SCOTLAND
• IRELAND
• AMERICAN

25. POULTRY TERMS
GIZARDS : DIGESTIVE POUCH IN BIRDS CONSISTING OF A THICK MUSCLE.
GIBLETS : EDIBLE INNER PARTS OF POULTRY INCLUDING GIZARDS, HEART, LIVER
AND KIDNEY PLUS THE EXTERNAL GIBLETS(HEAD, NECK WINGTIPS ETC)
TRUSSING : TYING OF POULTRY WITH TRUSSING THREAD OR SEWING WITH
TRUSSING NEEDLE IN ORDER TO KEEP THEM IN PLACE WHILE COOKING.
SINGEING : THE PROCESS OF ROTATING POULTRY OVER A SPIRIT LAMP OR GAS
FLAME IN ORDER TO BURNS OF ANY FEATHERS OR DOWN THAT REMAIN
AFTER PLUCKING.
CORNFED : FREE RANGE BIRDS AND ARE GENERALY MORE FLAVOURFUL AND
CHICKEN EXPENSIVE.
BATTERY : ADULT FEMALES KEPT IN CAGES WHERE THEY ARE AUTOMATICALLY
HEN FED AND WATERED SO THAT THEY CAN LAY MORE EGGS.
BROILER : YOUNG CHICKEN OF EITHER SEX, MASS PRODUCED , FED ON HIGH
PROTEIN DIET TO PUT ON MAXIMUM WEIGHT IN LESS TIME.
GANDER : ADULT MALE GEESE.

26. POULTRY TERMS
DUCKLING : YOUNG DUCK ABOUT 10-16 WEEKS OF AGE
MINI-TURKEY : MUCH SMALLER HYBRID STRAIN OF TURKEY PRODUCED TO
POPULARISE TURKEYS.
DRAKE : ADULT MALE DUCK.
GOOSE : ADULT FEMALE GEESE.
GOSLING : YOUNG GEESE OF EITHER SEX.

27. Harsh Deep Mishra
harshdeepmishra@gmail.com
www.angelsandachef.com
Hand phone - +91 75688 18304
Whatsapp – +91 97997 57159
Thank you ,