Poultry OverviewPoultry Overview

Culinary Arts

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BellworkBellworkAnswer the follow question in yournotebook or on a sheet of paper.

What parts of a chicken do you enjoy eating? How do you like them to be prepared? Share with a partner.

Be Prepared to Share Your Answers with the class.

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ObjectivesObjectivesDefine terms related to poultry

Explain poultry inspection and grading

Identify types of poultry

Identify market forms of poultry

Examine safe handling and sanitation of poultry

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TerminologyTerminologyDisjointing-Cutting poultry into halves,

quarters, or eighths, before or after cooking.

Fabrication (of meat)-Additional butchering done by a restaurant to break down a sub primal cut of meat into portion-sized cuts of meat

Giblet bag-Small bag in the cavity of a whole bird; includes the liver, stomach, and neck of the bird.

Gizzard-Stomach of a bird, such as a chicken gizzard.

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Terminology Cont’dTerminology Cont’dKeel bone-Bone that joins the two halves of

a breast of poultry.

Poultry-Refers to any domesticated bird used for human consumption.

Ratites-Family of flightless birds, such as the ostrich, emu, and rhea. Their meat is a rich red color, lean, and low in fat.

Supreme-Boneless, skinless breast of poultry with one wing joint still attached.

Trussing-Tying or securing poultry or other food so it maintains its shape while cooking.

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Poultry Inspection and GradingPoultry Inspection and Grading

The USDA poultry grades are A , B , and C .

Restaurants and retail outlets purchase Grade A poultry.

Raw poultry must be chilled to 26˚F during processing.

Poultry chilled to less than 26˚F is labeled “frozen” or “previously frozen.”

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Types of PoultryTypes of Poultry

Chicken—the most popular form of poultry

TurkeyDucksGeesePheasant or Quail—farm raisedRatites-ex: Ostrich, Emu, Rhea

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Market Forms of PoultryMarket Forms of Poultry

Whole birds—cleaned, head & feet removed

Breasts—whole or half, with skin and bones, boneless, or boneless and skinless

Whole legs—usually bone-in with skinThighs—bone-in or boneless, with or

without skinDrumsticks—bone-in, with or without the

skinGround poultryProcessed poultry—ex: patties, sausages

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Safe Handling and Safe Handling and SanitationSanitationMust be purchased from reputable purveyors

Kept chilled to below 32˚F during storage

When storing in the refrigerator, store in drip pan on bottom shelf

When cooking, the safe internal temperature for poultry is 165˚F.

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Closure: 3-2-1

3 important terms you learned

2 ideas or facts you remember

1 skill or concept that you have mastered