1. Poultry Overview Culinary Arts 5/21/20151

2. Bellwork Answer the follow question in your notebook or on a sheet of paper. What parts of a chicken do you enjoy eating? How do you like them to be prepared? Share with a partner. Be Prepared to Share Your Answers with the class. 5/21/2015Property of CTE Joint Venture2

3. Objectives Define terms related to poultry Explain poultry inspection and grading Identify types of poultry Identify market forms of poultry Examine safe handling and sanitation of poultry 5/21/2015Property of CTE Joint Venture3

4. Terminology Disjointing-Cutting poultry into halves, quarters, or eighths, before or after cooking. Fabrication (of meat)-Additional butchering done by a restaurant to break down a sub primal cut of meat into portion- sized cuts of meat Giblet bag-Small bag in the cavity of a whole bird; includes the liver, stomach, and neck of the bird. Gizzard-Stomach of a bird, such as a chicken gizzard. 5/21/2015Property of CTE Joint Venture4

5. Terminology Cont’d Keel bone-Bone that joins the two halves of a breast of poultry. Poultry-Refers to any domesticated bird used for human consumption. Ratites-Family of flightless birds, such as the ostrich, emu, and rhea. Their meat is a rich red color, lean, and low in fat. Supreme-Boneless, skinless breast of poultry with one wing joint still attached. Trussing-Tying or securing poultry or other food so it maintains its shape while cooking. 5/21/2015Property of CTE Joint Venture5

6. Poultry Inspection and Grading  The USDA poultry grades are A, B, and C.  Restaurants and retail outlets purchase Grade A poultry.  Raw poultry must be chilled to 26˚F during processing.  Poultry chilled to less than 26˚F is labeled “frozen” or “previously frozen.” 5/21/2015Property of CTE Joint Venture6

7. Types of Poultry Chicken—the most popular form of poultry Turkey Ducks Geese Pheasant or Quail—farm raised Ratites-ex: Ostrich, Emu, Rhea 5/21/2015Property of CTE Joint Venture7

8. Market Forms of Poultry Whole birds—cleaned, head & feet removed Breasts—whole or half, with skin and bones, boneless, or boneless and skinless Whole legs—usually bone-in with skin Thighs—bone-in or boneless, with or without skin Drumsticks—bone-in, with or without the skin Ground poultry Processed poultry—ex: patties, sausages or bacon 5/21/2015Property of CTE Joint Venture8

9. Safe Handling and Sanitation Must be purchased from reputable purveyors Kept chilled to below 32˚F during storage When storing in the refrigerator, store in drip pan on bottom shelf When cooking, the safe internal temperature for poultry is 165˚F. 5/21/2015Property of CTE Joint Venture9

10. Closure: 3-2-1 3 important terms you learned 2 ideas or facts you remember 1 skill or concept that you have mastered