POULTRY

• Poultry


  Refers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck, pigeon, and quail
• Classes of chicken and other poultry


  • Broiler
  • Roaster
  • Capon
  • Stag
  • Hen
  • Cock Rooster
  • Jumbo Broiler
• Broiler


  A young chicken, usually 9 to 12 weeks of age, of either sex and is tender meat with soft, pliable, smooth textured skin
• Roaster

  Usually 5 to 6 months of age
• Capon


  Surgically dexed male chicken usually under 6 months of age
• Stag


  A male chicken usually under 10 months, with coarse skin, with toughened & darkened flesh
• Hen


  A mature female chicken and usually more than 10 months of age
• Cock Rooster


  Mature male chicken with coarse skin, toughened and darkened meat as well as breastbone tip
• Jumbo Broiler


  Large chicken about 4kg. Dressed weight which are on sale especially during the christmas holiday
• Other Poultry


  • Peking Duck
  • Duck (Itik)
  • Squab
• Peking Duck


  Originated from China and is noted for its tender and flavorful meat
• Duck (Itik)


  Popular in many towns of Rizal as Fried itik
• Squab


  Young immature pigeon of either sex or has extra tender meat
• Market Forms of Poultry


  • Live Poultry
  • Whole Poultry
  • Dressed Poultry
  • Frozen Poultry
  • Ready to Cook Poultry Parts
• Live Poultry


  Should be healthy, alert, and well-feathered. Avoid poultry which have bruises, blisters and broken bones
• Whole Poultry


  Consists of breast, thigh, wings, neck, and back. May contain one liver, one stomach, and one heart
• Dressed Poultry


  Most available poultry form in the market. It is slaughtered, with the head, feet, blood, feathers, and internal organs removed
• Frozen Poultry


  Chilled or frozen poultry that has been pressed
• Ready to Cook Poultry Parts


  Poultry parts such as wings, breast, thighs, drumsticks which have been separately packed in a single container and frozen/chilled
• Poultry Parts


  • Dark Meat (drumsticks, thighs, wings, neck, backs, and rib cage)
  • White Meat (breasts)
  • Giblets (gizzard & heart)
• Different Cuts of Poultry


  • Whole Chicken
  • Halves
  • Breast Quarters
  • Split Breast
  • Boneless, skinless breast
  • 8-Piece Cut
  • Whole Chicken Wing
  • Wing Drumettes
  • Wing Mid Section
  • Wing Flat Mid-section
  • Whole Chicken Leg
  • Boneless, skinless leg
  • Thigh
  • Boneless, skinless thigh
  • Drumsticks
  • Giblets
• Principles of Poultry Cookery


  • The fat distribution and maturity of the fowl affect the quality of the product
  • The best cooking is at low to moderate heat
  • To prevent the risk of microbial contamination
  • Leftover stuffing should be stored separately to prevent contamination
  • Best to employ dry heat cooking with fat for a brown color
  • When roasting, cuts should be placed with the breast-side down
  • To improve palatability, basting can be done
• Common causes of food contamination and spoilage


  • Failure to properly refrigerate food
  • Failure to thoroughly heat or cook food
  • Infected employees because of poor personal hygiene practices
  • Foods prepared a day or more before they are served
• Portion Size


  How much food you choose to eat at one time
• Serving Size


  A standard amount used to help give advice about how much to eat and identify how many calories and nutrients are in a food
• Plating


  The act of arranging the meal on the individual plate immediately before it's served
• Food Presentation


  The process of arranging food to enhance its presentation
• Types of Service Wares


  • Service ware
  • Dinnerware
  • Glassware
• Plating Methods


  • Classic Plating (read the clock)
  • Landscape Plating
  • Free Form Plating
• Garnishing


  An embellishment added to food to enhance its appearance or taste
• Sauces


  Help to add moisture and flavor to a dish. Add sauce attractively. Use squeeze bottle to make dots or different sizes
• Accompaniments


  All items must complement the taste of the main dish. It should add and enhance flavor
• Methods for cooking poultry


  • Roasting
  • Grilling
  • Frying
  • Braising
  • Poaching
  • Steaming
  • Smoking
  • Sous Vide
  • Barbecuing
  • Stir-frying
• Roasting


  Cooking the poultry in an oven, typically with dry heat
• Grilling


  Cooking over an open flame or hot coals
• Frying


  Immersing the poultry in hot oil or shallow frying in a pan
• Braising


  Cooking slowly in a covered pot with liquid, often resulting in tender meat
• Poaching


  Cooking gently in simmering liquid, such as broth or water
• Steaming


  Cooking by exposing to steam, which helps retain moisture
• Smoking


  Cooking slowly over low heat with smoke from wood chips or charcoal