2. Chapter 23 Mrs. Muniz

3.  Kinds – Chicken, turkey, duck, goose, guinea and pigeon  Make-up: protein, water and fat  Age: older is tougher(stewing) younger more tender(hen/broiler)  Color: light= less fat less cook time dark = more connective tissue/muscle, takes longer to cook

4.  Market Forms: Fresh, frozen, fully cooked  Class: Age and Gender  Style: Refers to amount of fabrication  RTC: Ready-to-Cook poultry prepared and packaged  What to buy is determined by: +Menu+ preparation schedules +Skill level of staff+ storage facilities

5.  Color: between cream and yellow(not purple or green)  Odor: not strong  Stamps: USDA Inspection Stamp Present

6.  Stamp Mandatory  Free of visible disease  Grading – voluntary

7.  Grade A – food establishments  Plump/meaty  Clear skin no tears, cuts, bruises  No broken bones  No feathers/pinfeathers  Grades B and C  Lower quality used for processed products  Chicken fingers  Nuggets  TV dinners

8.  Highly Perishable  Freeze –if not used in 2-3 days  Repackage poultry immediately upon receipt  Thaw – fridge ( don’t refreeze)  Salmonella and Campylobacter Jejuni

9. Watch video on piecing chicken https://www.youtube.com/watch?v=7cc99t_wy hs https://www.youtube.com/watch?v=7cc99t_wy hs You will do this in class! =

10.  Roasting and Baking  Sear to seal in juices- high temp  Lower temp and complete cooking  Baste every 15-20 minutes while roasting

11.  Method depends on size of the bird!

12.  Preheat broiler or grill  Prepare (marinate, season, or brush with oil)  Place presentation side down  Turn 90˚ midway through cooking/makes grill marks  Periodically brush to keep moist – marinade/oil  Carefully turn on other side  Done when reaches 165˚

13.  Pan-Frying: dipped in batter or seasoned flour and cooked until brown and crispy; oil under smoke point  Deep-Frying: pieces coated with batter, flour, egg, and crackers/cereal crumbs; cook 325˚- 350˚  Pressure-Frying: Foods are extra crispy outside with sealed juices inside – less greasy

14.  Prepare poultry in pieces  Heat fat make sure its hot!  Cook until golden brown, turn and cook to correct internal temp  Deglaze pan to make flavorful sauce

15.  Simmering: cut older, tougher poultry into pieces before cooking  Poaching: Used to cook young tender birds  Cover poultry completely with liquid

16.  Brown and Sear in small amount of fat  Add liquid to cover 2/3 of poultry and simmer  Cover and simmer until poultry is done. Use a fork to see that meat is tender and cuts easily without falling apart. Internal temp should read 165˚

17. Don’t forget to clean up. Remember to wash, rinse and sanitize!