Culinary Orientation Day Two

Poultry ID and Fabrication

1Todays AgendaQuia Review PoultryKinds and ClassesStructure and CompositionInspection and GradingPurchasing, Receiving and StorageFabricationCookeryLab Overview

2PoultryDefinition:Domesticated birds bred for eating

3Poultry: Kinds and ClassesType of ChickenSpecificationBroiler Fryer

13 weeks 3.8lbs or lessPoussin3-4 weeks 1-1.5 lbsCapon9-12 weeks 5-9 lbsCornish Hen4-5 weeks 1-2 lbsPoulet de BresseBreed originating from France Rhone-Alps Bresse(chicken)

4Poultry: Kinds and ClassesTypeSpecificationTurkey (Fr. Dinde)Fryer/roasterYoungYearlingMatureDuck (Fr. Canard)BroilerRoasterMature

Goose (Fr. Oie)YoungMatureGuinea (Fr. Pintade)Young Mature Has both light and dark meatTender enough to saut

Pigeon (Fr. Pigeon)Commonly called squab5

Inspection and Grading All poultry for public consumption is subject to USDA inspections. Not an indicator of quality or tenderness

Grading is voluntary but universal. USDAGrading according to quality A, B, or C

Breeds

Japanese Shokoku for eggs

Rhode Island Red Meat and Eggs

BreedsPlymouth Rock or Barred RockPoulet de Bresse - MeatPurchasingHow can you purchase Chicken?From who?

Small vs. IndustrialReceivingWhat to Check forProduct Specifications vs. The InvoiceStorage

Handling of frozen poultryPoultry that is frozen should always be stored at -0 degrees or colder.When thawing poultry, thaw under refrigeration, in original wrappings unless the poultry is needed quickly. Run under cold water for a quicker thaw.

12ProcessingRemoving feathers in a picker

Steps of Fabricationhttp://Anatomy of a Chicken 101Start about 4min 30 seconds in14

1. Accessing the wishbone

2. Removing the wishbone

4. Removing the wingstarting at the blade

5. Avoiding the Breast Meat

6. Separating the Wing

7. Cutting skin between breast and leg/thigh

8. Popping the Thighs from the Hip Socket

9. Tip of knife between hip socket and femur

10. Toward the tailbone

11. Saving the Oyster

12. Separating leg from thigh90

13. Standing up the Breasts

14. Tip to Board to Remove neck and back

16. Scoring the Membrane

17. Tip through to board just above breast plate

18. Popping the Keel

19. Peeling the Keel

20. Separating the Breasts

21. Filleting the rib bones off12 pieces Chicken-mignon removed

Airline Breasts

TrussingWhen and Why?How?

Sanitation AlertBe sure that all equipment used in the preparation of poultry is sanitized before and after coming in contact with poultryBe careful that juices and trimmings from poultry do not come into contact with other foodsRinse poultry in cold running water and dry before cooking to remove collected juicesLab OverviewBreak and Store Chickens ProperlyConduct Trim Loss TestOther Production as Assigned