1. Food Prep: Poultry
CS1(SS) FOSTER

2. Learning Objectives Identify different poultry products
Explore preparation of those products
Discuss food safety considerations

3. Product Identification - Chicken
There are 3 common classes of Chicken:
Broiler: 4-6 weeks old, 1-3 lbs.
Fryer: 6-10 weeks, lbs.
Roaster: 3-5 months, 7-9 lbs.
Classes refer simply to the age and size of the bird

4. Parts of a Chicken WHOLE CHICKEN THIGH BREAST & WING
B/S BREAST WINGS LEGS

5. Cooking Chicken Chicken is tender, so dry heat is ideal
Broiling, Roasting, Grilling, Sauteing, Frying
Some wet heat methods are used for certain dishes
Poaching, Stewing, Simmering, Boiling

6. Food Safety - Chicken
All chicken products must be cooked to 165°F for 15 sec.
Raw chicken products must never be stored over cooked products
When working with raw chicken, always wash/sanitize work areas and tools after use.
Also, replace one-time use gloves after handling raw chicken and wash your hands!
Raw Chicken is a big offender of FBI (Salmonelloisis), so always work carefully.

7. Product Identification - Turkey
TURKEY BREAST CUTLETS LEGS
WINGS GIBLETS THIGHS

8. Cooking Turkey
Turkey is, like chicken, a tender meat product that is usually cooked via dry heat:
Roasting (whole), frying, sauteing, grilling (ground turkey)
Carry-over Cooking: Turkey that is roasted whole has a certain amount of carry-over – keep that in mind.
Turkey is classically roasted whole. When doing so, there are two important things to consider:
Trussing: to create a compact shape by thing the legs down to the rear of the bird. This allows it to cook more evenly (avoids drying out legs, which cook faster because they are small).
Stuffing: most stuffings are cooked seperately and added because the internal temp. must reach 165°F for 15 sec. By the time it does, the outer bird is overcooked and dry.

9. Food Safety - Turkey
All turkey products must be cooked to 165°F for 15 sec.
Raw turkey products must never be stored over cooked products
When working with raw turkey, always wash/sanitize work areas and tools after use.
Also, replace one-time use gloves after handling raw turkey and wash your hands!
Raw turkey is a big offender of FBI (Salmonelloisis), so always work carefully.

10. Other Types of Poultry
DUCK CORNISH HEN QUAIL
QUAIL PARTRIDGE

11. Other Poultry Considerations
Duck is very fatty and takes a considerable time to cook, usually via roasting.
Cornish Hens are a special breed of young chicken that is very tender & delicate.
Partridge is usually cooked with cabbage and other vegetables and served in a decorative dish (crock) called a “chartreuse”.
Recommended herbs to accompany duck: sage, marjoram, thyme and basil

12. Questions?

13. Review Name three parts of a chicken?
- Thigh, legs, wing, breast, thigh
Name three parts of a turkey?
What is the required internal temperature for poultry?
- 165° for 15 sec.

14. Review What FBI is associated with poultry? - Salmonellosis
How is the stuffing prepared for a stuffed turkey?
- Cooked seperately.
Three common classes of poultry?
- Broiler, fryer, roaster

15. Questions?