Poultry ID and Fabrication
Today’s Agenda
Quia Review
Poultry
Kinds and Classes
Structure and Composition
Inspection and Grading
Purchasing, Receiving and Storage
Fabrication
Cookery
Lab Overview
Poultry
Definition:
Domesticated birds bred for eating
Poultry: Kinds and Classes
Type of Chicken
Specification
Broiler Fryer
13 weeks 3.8lbs or less
Poussin
3-4 weeks 1-1.5 lbs
Capon
9-12 weeks 5-9 lbs
Cornish Hen
4-5 weeks 1-2 lbs
Poulet de Bresse
Breed originating from France RhoneAlps Bresse(chicken)
Poultry: Kinds and Classes
Type
Specification
Turkey (Fr. Dinde)
Fryer/roaster
Young
Yearling
Mature
Duck (Fr. Canard)
Broiler
Roaster
Mature
Goose (Fr. Oie)
Young
Mature
Guinea (Fr. Pintade)
Young Mature
Has both light and dark meat
Tender enough to sauté
Pigeon (Fr. Pigeon)
Commonly called squab
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.
USDA
• Grading according to quality A,
B, or C
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
• http://Anatomy 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?
Sanitation Alert
• Be sure that all equipment used in the
preparation of poultry is sanitized before
and after coming in contact with poultry
• Be careful that juices and trimmings from
poultry do not come into contact with other
foods
• Rinse poultry in cold running water and dry
before cooking to remove collected juices
Lab Overview
• Break and Store Chickens Properly
• Conduct Trim Loss Test
• Other Production as Assigned