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Poultry ID and Fabrication. Today’s Agenda Quia Review Poultry Kinds and Classes Structure and Composition Inspection and Grading Purchasing, Receiving.

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Presentation on theme: "Poultry ID and Fabrication. Today’s Agenda Quia Review Poultry Kinds and Classes Structure and Composition Inspection and Grading Purchasing, Receiving."— Presentation transcript:

1 Poultry ID and Fabrication

2 Today’s Agenda Quia Review Poultry Kinds and Classes Structure and Composition Inspection and Grading Purchasing, Receiving and Storage Fabrication Cookery Lab Overview

3 Poultry Definition: Domesticated birds bred for eating

4 Poultry: Kinds and Classes Type of ChickenSpecification Broiler Fryer13 weeks 3.8lbs or less Poussin3-4 weeks lbs Capon9-12 weeks 5-9 lbs Cornish Hen4-5 weeks 1-2 lbs Poulet de BresseBreed originating from France Rhone- Alps Bresse(chicken)Bresse(chicken)

5 Poultry: Kinds and Classes TypeSpecification Turkey (Fr. Dinde) Fryer/roaster Young Yearling Mature Duck (Fr. Canard)Broiler Roaster Mature Goose (Fr. Oie) Young Mature Guinea (Fr. Pintade) Young Mature Has both light and dark meat Tender enough to sauté Pigeon (Fr. Pigeon) Commonly called squab

6 Inspection and Grading All poultry for public consumption is subject to USDA inspections. Not an indicator of quality or tenderness Grading is voluntary but universal. USDA Grading according to quality A, B, or C

7 Breeds Japanese Shokoku – for eggs Rhode Island Red – Meat and Eggs

8 Breeds Plymouth Rock or Barred Rock Poulet de Bresse - Meat

9 Purchasing How can you purchase Chicken? From who?

10 Small vs. Industrial

11 Receiving What to Check for Product Specifications vs. The Invoice

12 Storage

13 Processing Removing feathers in a “picker”

14 Steps of Fabrication of a Chicken 101Anatomy of a Chicken 101

15 1. Accessing the wishbone

16 2. Removing the wishbone

17 4. Removing the wing starting at the blade

18 5. Avoiding the Breast Meat

19 6. Separating the Wing

20 7. Cutting skin between breast and leg/thigh

21 8. Popping the Thighs from the Hip Socket

22 9. Tip of knife between hip socket and femur

23 10. Toward the tailbone

24 11. Saving the Oyster

25 12. Separating leg from thigh 90º

26 13. Standing up the Breasts

27 14. Tip to Board to Remove neck and back

28 16. Scoring the Membrane

29 17. Tip through to board just above breast plate

30 18. “Popping the Keel”

31 19. “Peeling the Keel”

32 20. Separating the Breasts

33 21. Filleting the rib bones off

34 12 pieces Chicken -mignon removed

35 Airline Breasts

36 Trussing When and Why? How?

37 Sanitation Alert 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

38 Lab Overview Break and Store Chickens Properly Conduct Trim Loss Test Other Production as Assigned


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