Poultry

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Poultry

• Any domesticated bird used for human consumption

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• Inspection Grading
• Poultry is graded A, B, and C by the USDA.
• Only Grade A is used in restaurants stores.
• Raw poultry must be chilled to 26 F during
  processing
• Below 26 F it is labeled frozen
• Types of Poultry
• Chicken, turkey, ducks, geese, pheasant, quail
• Ratites (flightless birds) include ostrich, emu
  and rhea
• Meat is rich red color, lean, low in fat
• Sold as steaks, fillets, medallions, roasts,
  ground meat
• Tenderest meat is from the thigh

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• Market forms of poultry
• Whole birds cleaned with head feet removed
• Giblet bag bag in bird cavity that contains the
  liver, stomach (gizzard), heart, and neck
• Whole chicken cut into pieces
• Whole chicken includes breast, 2 legs
  (drumsticks), 2 thighs, back, 2 wings
• Whole chicken cut in halves
• Whole chicken cut in quarters
• Breasts whole, boneless, skinless, or both
• Pieces sold by kind
• Ground poultry
• Processed poultry

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• How to select poultry
• Look for plump breasts and meaty thighs
• Skin should be intact with no tears/punctures
• Kept chilled below 32 F
• Store poultry so that is doesnt drip on other
  foods.

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Preparing poultry

• Trussing tying a bird to give it a smooth,
  compact shape so it cooks evenly and retains
  moisture
• Disjointing process of cutting up a bird
• Keel bone bone that joins the 2 halves of the
  breast
• Supreme when 1 wing joint is left attached to
  the breast meat

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Cooking poultry

• Poultry needs to be fully cooked to prevent
  foodborne illnesses.
• When done
• Juice will be clear
• Leg can be moved easily
• Internal temperature should be 165 F
• Poultry can be cooked by both dry and moist heat
  methods
• White meat will cook faster than dark meat