1.
9/5/2013 1BAC 102 Culinary Foundation Level II

2.
 Definition
 Muscle composition
 Identifying poultry
 Nutrition
 Inspection & grading
 Purchasing
 Storing
 Precautions
9/5/2013 2BAC 102 Culinary Foundation Level II

3.
 Poultry is the collective term for
domesticated birds bred for human
consumption.
9/5/2013 3BAC 102 Culinary Foundation Level II

4.
 Contains no intramuscular fat (Marbling)
 Fat is stored under the skin and in the
abdominal cavity
 Poultry fat has a lower melting point than
other animal fats
9/5/2013 4BAC 102 Culinary Foundation Level II

5.
 Dark meat
 Thigh and leg of flightless
birds
 Full body of flight birds
 Contains more myoglobin
 Contains more fat and
connective tissue
 Longer cooking time
 White meat
 Breast and wing of
flightless birds
 Larger muscle mass
 Contains less fat
 Can dry out if overcooked
9/5/2013 5BAC 102 Culinary Foundation Level II

6.
 Categories of poultry recognized by the
USDA
 Chicken
 Duck
 Goose
 Guinea
 Pigeon
 Turkey
9/5/2013 6BAC 102 Culinary Foundation Level II

7.
 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
9/5/2013 7BAC 102 Culinary Foundation Level II

8.
 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
9/5/2013 8BAC 102 Culinary Foundation Level II

9.
 Young or immature
progeny of Cornish
chickens or of a Cornish
chicken and aWhite
Rock chicken
 Very flavorful
 2 lb. or less
 Spit roast, broil, grill or
oven roast
9/5/2013 9BAC 102 Culinary Foundation Level II

10.
 Young with soft, smooth
textured skin
 Relatively lean
 Flexible breastbone
 3 lb. 8 oz. or less
 Can use any cooking
method
9/5/2013 10BAC 102 Culinary Foundation Level II

11.
 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
9/5/2013 11BAC 102 Culinary Foundation Level II

12.
12
9/5/2013 12BAC 102 Culinary Foundation Level II

13.
9/5/2013 13BAC 102 Culinary Foundation Level II

14.
9/5/2013 14BAC 102 Culinary Foundation Level II

15.
9/5/2013 15BAC 102 Culinary Foundation Level II

16.
9/5/2013 16BAC 102 Culinary Foundation Level II

17.
9/5/2013 17BAC 102 Culinary Foundation Level II

18.
9/5/2013 18BAC 102 Culinary Foundation Level II

19.
9/5/2013 19BAC 102 Culinary Foundation Level II

20.
 Classes
 Broiler
 Roaster
 Mature
 Contains only dark meat
 Large amount of fat
 High percentage of bone and
fat to meat
 Roast
9/5/2013 20BAC 102 Culinary Foundation Level II

21.
 Classes
 Young
 Mature
 Contains only dark meat
 Very fatty skin
 Popular at holidays
 Served with acidic fruit-
based sauces to offset
fattiness
9/5/2013 21BAC 102 Culinary Foundation Level II

22.
 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
9/5/2013 22BAC 102 Culinary Foundation Level II

23.
 Commonly called squab
 Contains only dark meat
 Meat is tender
 Contains very little fat
 Suited for broiling,
sautéing or roasting
9/5/2013 23BAC 102 Culinary Foundation Level II

24.
 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
9/5/2013 24BAC 102 Culinary Foundation Level II

25.
 Ostrich
 Emu
 Rhea
9/5/2013 BAC 102 Culinary Foundation Level II 25
OSTRICH

26.
 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
9/5/2013 26BAC 102 Culinary Foundation Level II

27.
9/5/2013 BAC 102 Culinary Foundation Level II 27

28.
 All poultry produced for
public consumption is
inspected by the USDA
 Processed under strict
sanitary guidelines
 Wholesome and fit for
human consumption
9/5/2013 28BAC 102 Culinary Foundation Level II

29.
 USDA Grades A, B, C
 GradeA 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
9/5/2013 29BAC 102 Culinary Foundation Level II

30.
 Fresh or frozen
 Whole or cut up
 Bone-in or boneless
 Portion control (P.C.)
 Individually quick-frozen (IQF)
 Ground
 Prepared and convenience items
9/5/2013 30BAC 102 Culinary Foundation Level II

31.
 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
9/5/2013 31BAC 102 Culinary Foundation Level II

32.
 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
9/5/2013 32BAC 102 Culinary Foundation Level II

33.
9/5/2013 BAC 102 Culinary Foundation Level II 33