Poultry ID and Fabrication Session IV. Today’s Agenda Syllabus and Course Overview Poultry...
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Transcript of Poultry ID and Fabrication Session IV. Today’s Agenda Syllabus and Course Overview Poultry...
Poultry ID and FabricationSession IV
Today’s Agenda
Syllabus and Course OverviewPoultry [Chapter 18 pgs.461 to 494]
Kinds and ClassesStructure and CompositionInspection and GradingPurchasing, Receiving and StorageFabricationCookery
Lab Overview
Syllabus and Course Overview
IntroductionsEmail and Phone for Distribution and QuiaFavorite movie about food
Schedule of ClassAttendanceGrading PolicyAssignmentsTesting
Poultry
Definition:Domesticated birds bred for eating
Poultry: Kinds and Classes
Type of Chicken Specification
Broiler Fryer
Poussin
Capon
Cornish Hen
Poulet de Bresse
Poultry: Kinds and Classes
Name Specification
Broiler Fryer 13 weeks oldAny cooking method
Poussin
Capon
Cornish Hen
Breeds
Japanese Shokoku – for eggs
Rhode Island Red – Meat and Eggs
BreedsPlymouth Rock or Barred Rock
Poulet de Bresse - Meat
Purchasing
How can you purchase Chicken?
From who?
Receiving
• What to Check for• Product Specifications vs. The Invoice
Processing
Removing feathers in a “picker”
Steps of Fabrication
• http://Anatomy of a Chicken 101
4. Removing the wingstarting at the blade
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
14. Tip to Board to Remove neck and back
17. Tip through to board just above breast plate
Lab Overview
• Break and Store Chickens Properly• Conduct Trim Loss Test• Other Production as Assigned