KEBFO Midterms

• Poultry: The collective term for domesticated birds bred for eating
• Poultry


  • Generally the least expensive and most versatile of all main dish of foods
• Poultry muscle composition


  • Contains no intramuscular fat
  • Fat is stored under the skin and in the abdominal cavity
  • Poultry fat has a lower melting point than other animals fats
• White meat


  • Breast and wing of flightless birds
  • Larger muscle mass
  • Contains less fat
  • Can dry out if overcooked
• • Chicken
  • Duck
  • Goose
  • Pigeon
  • Turkey
  • Categories of Poultry
• • 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
  • Chicken
• 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
• Game Hen


  • Young or immature progeny of Cornish chickens or of a Cornish chicken and White Rock chicken
  • Very flavorful
  • 2 lb. or less
  • Split and broil, grill or roast
• Broiler/Fryer


  • Young with soft, smooth textured skin
  • Relatively lean
  • Flexible breastbone
  • 3 lb. 8 oz. or less
  • Can use any cooking method
• 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
• Duck


  • Contains only dark meat
  • Large amount of fat
  • High percentage of bone and fat to meat
  • Roast
• Goose


  • Contains only dark meat
  • Very fatty skin
  • Popular at holidays
  • Served with acidic fruit-based sauces to offset fattiness
• Pigeon


  • Commonly called squab
  • Contains only dark meat
  • Meat is tender
  • Contains very little fat
  • Suited for broiling, sautéing or roasting
• Turkey


  • 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
• Giblets


  • Livers
  • Gizzards
  • Hearts
  • Necks
• Steps in slaughtering poultry


  1. Slaughtering and bleeding

  2. Scalding

  3. Defeathering

  4. Evisceration
• Meat are edible portion of cattle, swine, goat, or sheep
• Meat is the entrée of a menu
• Meat is an excellent source of protein and B complex vitamins, iron, and phosphorus
• Tender, less tender, and tough cuts for pork and beef carcass

  • Beef: Most tender cuts - Ribs and tenderloin
  • Less tender cuts - chuck and round
  • Tough cuts - Shoulder and leg
  • Pork: Most tender - Loin
  • Less tender - Shoulder
  • Tough cut - Shoulder
• Classes of meat


  • Beef
  • Pork
  • Lamb
  • Mutton
• Characteristics of good quality beef


  • The flesh is red and clean
  • The fat is white for carabeef and yellowish and creamy in cow's meat
  • The flesh is compact and does not separate when you hold it
  • There is no foul odor
  • The texture is fine and firm
  • The bone is pinkish if young; grayish and coarse if old
  • The flesh is evenly layered with fat
• Grading meat


  • Quality
  • Conformation
  • Finish
• Beef cuts


  • Chuck
  • Ribs
  • Short Loin
  • Sirloin
  • Round
  • Brisket and Shank
  • Short Plate
  • Flank
• Pork cuts


  • Boston Butt
  • Fresh Ham
  • Shoulder
  • Belly
  • Loin
  • Ham
• Market forms of meat


  • Fresh meat
  • Chilled meat
  • Frozen meat
  • Cured meat
  • Canned meat
  • Dried meat
• Doneness of meat


  • Rare
  • Medium Rare
  • Medium
  • Medium Well
  • Well Done
• High heat develops flavor. This is applied in browning meat. Browning meat creates a tremendous flavor to the meat. It is best obtained by quick cooking over high heat.
• Low heat preserves moisture. Cooking meat in low or moderate temperature retains juices and fats in meat. It keeps meat tender and retains the shape.
• Cook meat according to meat cuts. Tough meats are best cooked by slow cooking method, to meet collagen in the connective tissue making tough meat into tender one and several well done. Prolonged cooking increases loss of moisture and makes tender cuts tough.
• Carryover cooking: Meat is removed from the oven, grill or pan when it is 5 to 10 degrees below desired serving temperature.
• Rest cooked meat before slicing. Cooked meat such as steaks, when rested before slicing are juicier, tender and grayish in color. Avoid slicing or carving cooked meat straight after cooking.
• Add seasoning and flavoring to ensure and enhance the flavor of the meat.
• 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
• Slaughteringand bleeding


  Proper handlingprior to slaughter is essential to prevent bruising and injury to the bird. Live birds are not fed 8 to 24 hours prior to slaughter to allow easier removal of entralls.Water may be given to the live animals.
• Scalding


  The bled birds are scalded by dipping in hot water at about 60 (140F) for 30 to 75 seconds.Scalding is done to facilitate removal of feathers. In commercial dressing of poultry big tanks with good temporary controlare used forscalding.