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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
”“ The fact is that it takes more than ingredients and technique
to cook a good meal. A good cook puts something of himself into the preparation–he cooks with enjoyment, anticipation,
spontaneity, and he is willing to experiment.– Pearl Bailey, American entertainer (1918-1999) in Pearl’s Kitchen
POULTRY
C H A P T E R SEVENTEEN
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
After studying this unit
You will be able to:– Understand the structure and composition of poultry– Identify various kinds and classes of poultry– Understand poultry inspection and grading practices– Purchase poultry appropriate for your needs– Store poultry properly– Prepare poultry for cooking– Apply various cooking methods to poultry
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Poultry Overview
Poultry is the collective term for domesticated birds bred for eating.
Brillat-Savarin observed “poultry is for the cook what canvas is for the painter” – poultry is very versatile.
Poultry is generally the least expensive and most versatile of all main-dish foods.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Muscle Composition
Muscle tissue contains approximately 72% water, 20% protein, 7% fat and 1% minerals
Contains no intramuscular fat Fat is stored under the skin and in the abdominal
cavity Poultry fat has a lower melting point than other
animal fats
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Muscle Composition
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
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Identifying Poultry
Categories of poultry recognized by the USDA– Chicken– Duck– Goose– Guinea– Pigeon– Turkey
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Chicken (Fr. Poulet)
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
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Chicken Classes
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
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Game Hen
Young or immature progeny of Cornish chickens or of a Cornish chicken and a White Rock chicken
Very flavorful 2 lb. or less, (Fr. poussin) Split and broil, grill or roast
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Broiler/fryer
Young with soft, smooth textured skin
Relatively lean Flexible breastbone 3 lb. 8 oz. or less Can use any cooking
method
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Capon
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
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Duck (Fr. Canard)
Classes– Broiler– Roaster– Mature
Contains only dark meat Large amount of fat High percentage of bone
and fat to meat Roast
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Goose (Fr. Oie)
Classes– Young– Mature
Contains only dark meat Very fatty skin Popular at holidays Served with acidic fruit-
based sauces to offset fattiness
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Guinea (Fr. Pintade)
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
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Pigeon (Fr. Pigeon)
Commonly called squab Contains only dark meat Meat is tender Contains very little fat Suited for broiling, sautéing
or roasting
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Turkey (Fr. Dinde)
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
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Ratites
Ostrich Emu Rhea
Classified as red meat Low in fat and calories Often prepared like
veal
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Giblets
Livers– Often sautéed, broiled or used in pâtés
Gizzards– A bird’s second stomach– Often deep-fried
Hearts– Sometimes served sautéed or creamed
Necks– Can be used to add flavor to stock
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Nutrition
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
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Inspection
All poultry produced for public consumption is inspected by the USDA
Processed under strict sanitary guidelines
Wholesome and fit for human consumption
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On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Grading
USDA Grades A, B, C Grade A 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
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Purchasing Poultry
Fresh or frozen Whole or cut up Bone-in or boneless Portion control (P.C.) Individually quick-frozen (IQF) Ground Prepared and convenience items
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Storing Poultry
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
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Safety Alert-Sanitation and Cross-Contamination
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
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Procedure for Cutting a Bird in Half
1 Square up the bird by placing it on its back and pressing on the legs and breast to create a more uniform appearance.
2 Place the bird on its breast and hold its tail tightly with the thumb and forefinger of one hand. Using a rigid boning knife and in a single swift movement, cut alongside the backbone form the bird’s tail to the head.
3 Lay the bird flat on the cutting board and remove the backbone by cutting through the ribs connecting it to the breast.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Cutting Procedure (cont.)
4 Bend the bird back, breaking the breastbone free.
5 Run your fingers along the bone to separate the meat from it; pull the bone completely free. Be sure to remove the flexible cartilage completely.
6 Cut through the skin to separate the bird into two halves. The halves are ready to be cooked; for a more attractive presentation, follow Steps 7 and 8.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Cutting Procedure (cont.)
7 Trim off the wing tips and the ends of the leg bone.
8 Make a slit in the skin below the leg and tuck the leg bone into the slit
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Procedure for Cutting a Bird into Pieces
1 Remove the leg by pulling the leg and thigh away from the breast and cutting through the skin and flesh toward the thigh joint.
2 Cut down to the thigh joint, twist the leg to break the joint and cut the thigh and leg from the carcass. Be careful to trim around the oyster meat (the tender morsel of meat located next to the backbone); leave it attached to the thigh. Repeat with the other leg.
3 To split the breast, follow Steps 2 through 6 for cutting a bird in half. Cut the breast into two halves.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Cutting Procedure (cont.)
4 The bird is now cut into four quarters.
5 To cut the bird into six pieces, separate the thigh from the leg by making a cut guided by the line of fat on the inside of the thigh and leg.
6 To cut the bird into eight pieces, separate the wing form the breast by cutting the joint, or split the breast, leaving a portion of the breast meat attached to the wing.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Classic Poultry Flavors
Versatile chicken can be flavored with– Delicate herbs– Robust spices– Light sauces made from pan juices or velouté– Wet or dry rubs from adobo to garum masala
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Safety Alert – Handling Stuffed Poultry
Stuffing is a PHF/TTC– All ingredients for stuffing must be cold and
stay below 41ºF when mixing and stuffing.– Stuff bird as close to cooking time as possible.– Roast until bird and stuffing reaches 165ºF.– Remove stuffing promptly.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Nutrition
Poultry is an economical source of high-quality protein
Chicken and turkey breast meat is lower in fat and higher in niacin than other lean meats
Generally, dark meat contains more niacin and riboflavin than white meat.