poultry id and fabrication
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Culinary Orientation Day Two
Poultry ID and Fabrication
1Todays AgendaQuia Review PoultryKinds and ClassesStructure and CompositionInspection and GradingPurchasing, Receiving and StorageFabricationCookeryLab Overview
2PoultryDefinition:Domesticated birds bred for eating
3Poultry: Kinds and ClassesType of ChickenSpecificationBroiler Fryer
13 weeks 3.8lbs or lessPoussin3-4 weeks 1-1.5 lbsCapon9-12 weeks 5-9 lbsCornish Hen4-5 weeks 1-2 lbsPoulet de BresseBreed originating from France Rhone-Alps Bresse(chicken)
4Poultry: Kinds and ClassesTypeSpecificationTurkey (Fr. Dinde)Fryer/roasterYoungYearlingMatureDuck (Fr. Canard)BroilerRoasterMature
Goose (Fr. Oie)YoungMatureGuinea (Fr. Pintade)Young Mature Has both light and dark meatTender enough to saut
Pigeon (Fr. Pigeon)Commonly called squab5
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. USDAGrading according to quality A, B, or C
Breeds
Japanese Shokoku for eggs
Rhode Island Red Meat and Eggs
BreedsPlymouth Rock or Barred RockPoulet de Bresse - MeatPurchasingHow can you purchase Chicken?From who?
Small vs. IndustrialReceivingWhat to Check forProduct Specifications vs. The InvoiceStorage
Handling of frozen poultryPoultry that is frozen should always be stored at -0 degrees or colder.When thawing poultry, thaw under refrigeration, in original wrappings unless the poultry is needed quickly. Run under cold water for a quicker thaw.
12ProcessingRemoving feathers in a picker
Steps of Fabricationhttp://Anatomy of a Chicken 101Start about 4min 30 seconds in14
1. Accessing the wishbone
2. Removing the wishbone
4. Removing the wingstarting 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 thigh90
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 off12 pieces Chicken-mignon removed
Airline Breasts
TrussingWhen and Why?How?
Sanitation AlertBe sure that all equipment used in the preparation of poultry is sanitized before and after coming in contact with poultryBe careful that juices and trimmings from poultry do not come into contact with other foodsRinse poultry in cold running water and dry before cooking to remove collected juicesLab OverviewBreak and Store Chickens ProperlyConduct Trim Loss TestOther Production as Assigned
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