Poultry ID and Fabrication Session IV

Today’s Agenda Syllabus and Course Overview Poultry [Chapter 18 pgs.461 to 494] Kinds and Classes Structure and Composition Inspection and Grading Purchasing, Receiving and Storage Fabrication Cookery Lab Overview

Syllabus and Course Overview Introductions and Phone for Distribution and Quia Favorite movie about food Schedule of Class Attendance Grading Policy Assignments Testing

Poultry Definition: Domesticated birds bred for eating

Poultry: Kinds and Classes Type of ChickenSpecification Broiler Fryer Poussin Capon Cornish Hen Poulet de Bresse

Poultry: Kinds and Classes NameSpecification Broiler Fryer13 weeks old Any cooking method Poussin Capon Cornish Hen

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

Breeds Plymouth Rock or Barred Rock Poulet de Bresse - Meat

Purchasing How can you purchase Chicken? From who?

Small vs. Industrial

Receiving What to Check for Product Specifications vs. The Invoice

Storage

Processing Removing feathers in a “picker”

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

1. Accessing the wishbone

2. Removing the wishbone

4. Removing the wing starting at the blade

5. Avoiding the Breast Meat

6. Separating the Wing

7. Cutting skin between breast and leg/thigh

8. Popping the Thighs from the Hip Socket

9. Tip of knife between hip socket and femur

10. Toward the tailbone

11. Saving the Oyster

12. Separating leg from thigh 90º

13. Standing up the Breasts

14. Tip to Board to Remove neck and back

16. Scoring the Membrane

17. Tip through to board just above breast plate

18. “Popping the Keel”

19. “Peeling the Keel”

20. Separating the Breasts

21. Filleting the rib bones off

12 pieces Chicken -mignon removed

Airline Breasts

Trussing When and Why? How?

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