GROUP-5-Poultry-3

• Definition: Edible flesh of birds used as food.

• Types of Poultry: Includes chickens, ducks, geese, turkey, quail, and pheasant.

• Processing: Cooked whole or segmented based on use.

Choosing Poultry Ingredients

• Key Factors to Consider:

  • Kind

  • Market Form

  • Cut

  • Class

  • Style

  • Color

  • Quality

Kinds of Poultry

• Varieties include:

  • Chicken

  • Turkey

  • Goose

  • Duck

  • Pigeon

  • Guinea

Class of Poultry

• Divided into:

  • Maturity: Age affecting tenderness.

    • Younger poultry: tender

    • Older poultry: tougher

  • Gender: Male birds are generally tougher than females.

Poultry Class Descriptions

Chicken Classes

Turkey Classes

Goose and Duck Classes

• Goose & Duck: Similar classification based on maturity and gender.

  • Young goose: tender flesh.

  • Mature goose: tough flesh.

Tenderness and Color

• Light meat (less fat, cooks faster) vs. Dark meat (more fat, cooks slower).

• Birds rarely flying (e.g., turkeys, chickens) have lighter meat.

• Dark meat mainly found in thighs, legs, ducks, and geese.

Poultry Styles

• Whole or in Parts: Whole poultry usually less expensive.

• Bone-in or Boneless: Bone-in is less expensive, retains moisture during cooking; boneless is tender and quick-cooking.

• Ground: Finely chopped poultry, e.g., minced chicken.

Assessing Quality

• Characteristics of good-quality poultry:

  • it must be Free from visible disease.

  • it must be Plump, meaty appearance.

  • it must have Clean skin with no blemishes or bruises.

  • it must Not have broken bones; fully plucked of feathers.

  • •It must have all feathers plucked and removed, including pinfeathers.

    

Market Forms of Poultry

• Forms Available:

  • Live

  • Fresh (never frozen)

  • Frozen (held at 0°F)

  • Canned (thermally processed)

  • Processed (ready-to-cook)

Chicken Cuts in the Market

• Whole chicken, halves, giblets, drumsticks, breast quarters, wings, thighs.

Safety Precautions

1. Keep Clean: Wash hands, cutting boards, utensils after handling raw poultry.

2. Separate Raw and Cooked Foods: Prevent cross-contamination.

3. Keep Safe Temperatures: Cook poultry to 165°F.

4. Cook Thoroughly: Ensure juices are clear, not pink.

Cooking Methods for Poultry

• Dry Heat Cookery/cooking: Suitable for young, tender poultry.

  • Roasting: Golden brown exterior.

  • Broiling: Ideal for smaller pieces.

  • Frying: Coated in flour or batter for a crispy texture.

Moist Heat Cooking

• Used for tenderizing older birds; popular dishes include tinola, pinaupong manok.

• Simmering is used for older, tougher birds to cut into pieces.

• Poaching is best used to cook whole, young, tender poultry.

Nutritional Aspects

• Protein: Quality source (15-35% protein).

• Fats: Varies based on skin and cooking method.

• Vitamins & Minerals: Good source of B-vitamins and essential nutrients.

Plating Poultry Dishes

• Plating techniques:

  1. Use suitable service ware.

  2. Achieve balance in presentation.

  3. Enhance with accompaniments and garnishes.

  4. Pair with appropriate sauces.

Storing Poultry

• Store properly to prevent spoilage; use separate refrigerators if possible.

• Always label and date poultry storage.