POULTRY

COOKERY
Prepared By:
Queen Roan V. Salvador
WHAT IS POULTRY?
 POULTRY
it is similar meat structure. Both
poultry and meat are made up of
muscle, connective tissue, fat, and
bone. Poultry flesh is made up of
protein, water and fat. Poultry
products are usually less expensive
than meat products.
 Health Benefits of Poultry
• Great source of protein
• Good source of nutrients (iodine, iron,
zinc, vitamins specially
B12,Tryptophan)
• It builds stronger bones and muscles
 Kind
EIGHT
Market FormFACTORS FOR
MAKING
Class THE RIGHT
Style CHOICE
Color
Odor
Inspection
Grading
KIND
 MARKET
FORMS
1. Live Poultry
-pertains to poultry that are
still alive. In selecting live
poultry, we should choose
those poultyr that are alert,
healthy and well-feathered.
 MARKET
FORMS
2. Whole Poultry
-are the same with live poultry
but the only difference is that
birds or chickens here are no
longer alive.
 MARKET
FORMS
3. Dressed Poultry
-are birds/chickens are
being slaughtered with
head, feet and viscera
intact but blood and
feathers are removed.
 MARKET
FORMS
4. Drawn Poultry
-dressed poultry with the
visceral organs, feet and
head removed.
 MARKET
FORMS
5. Ready to cook
-are slaughtered birds or
chicken that have been
defeathered, visceral organs,
feet, head removed and ready
for cooking usually in
several pieces poltry parts
that is packed seperately and
chilled.
Examples: wings,
drumsticks, breast, thighs,
liver, gizzards.
 CLASS
subdivision of kind
depending on sex and age.
 STYLE
-the state of bird when
it is received at
foodserviceoperation is
reffered to as style.
They also reflects or
demonstrate the
amount of cleaning and
processing that has been
done.
COLOR
-poultry should be
creamy to yellow color.
The flesh should not be
purple or green from
spoilage or bruising.
Wing tips that are dark
are also sign of
spoilage.
 ODOR
-poultry should not have a strong,
pungant odor nor should it feel sticky
under the wings or in the joint area.
Strong odors and stickiness indicate
that the poultry has spoiled.
INSPECTION
-all poultry must be inspected
by USDA, to see that it is
processed in sanitary
condition and safe to eat.
Once poultry has passed
inspection it earns the USDA.
Inspection stamp approval.
GRADING
-the grading system in poultry uses letters to
show the level of quality. The highest poultry
grade is A. Grade A poultry is higher quality is a
more consistent product.
 POULTRY
CLASSSIFICATIONS
MATURIT
Y
AND
 MATURITY TENDERNESS

-it is a term using in -age is only one factor

bird’s age . The older affecting the tenderness of
the bird, the tougher the the bird. The amount of
exercise of the bird gets
meat and the younger
contributes whether or not
the bird the more tender poultry will be tough. The
it will be. more the bird exercises,
the more connective tissue
is being developed.
 TAKENOTE
:
Birds that rarely fly, such as turkeys and chickens,have
lighter-colored wing and breast meat, commonly called light
meat. The parts of a bird that have more muscle and
connective tissue, such as the thighs and legs, are darker in
color. This is commonly called dark meat. Light meat has less
fat and cooks faster than dark meat. Dark meat consist of
more fat and generally takes a longer time to cook. Duck and
goose are composed of mostly dark meat. All poultry has
giblets, the edible internal organs of the bird.
 EVALUATING
POULTRY:
• Fresh poultry works well when the poultry is to be cooked
within one to two days.
• Frozen poultry may be kept for up to six months.
The two classes of poultry:
1. Maturity
2. Gender
 Judging Poultry
Two main ways to judge the quality in poultry:
1. Color 2. Odor
-poultry should be -poultry should not have a
creamy to yellow color. strong, pungant odor nor
The flesh should not be should it feel sticky under
purple or green from the wings or in the joint
spoilage or bruising. area. Strong odors and
Wing tips that are dark stickiness indicate that the
are also sign of spoilage. poultry has spoiled.
How to Cut up Poultry?
Handling
and
Storage
• Fresh Poultry • Frozen Poultry
- place it in cold -you can store it up to six (6) months
storage or pack in at or below0 °F ( -18°C).
ice until you ready -Keep in it’s original packaging,
to use it. If the when you remove it from the freezer
poultry will not to thaw, keep it in it’s packaging
used within two to until it’s completely defrosted.
three days, it
should be frozen
immediately. NOTE:
NEVER REFREEZE POULTRY
POULTRY
COOKING
PRINCIPLES
• A variety of moist and dry methods can be used to prepare poultry. This makes poultry one of the most
versatile food products served. Most poultry products are low in fat and can quickly become dry and
overcooked. Learning how to best apply proper cooking methods will help you create a moist final
product.

• Using lower temperatures and longer cooking times can produce moist results. Cooking with low heat,
however, has disadvantages. It does not brown the surface of poultry well. Cooking at high
temperatures causes the fat in skin to render, or melt. This creates a well-browned and crispy skin that seals
in juices.

• The presence or absence of bones affects moisture and flavor during the cooking process, or
series of actions. Bones actually help the bird retain some of its moisture.
 ROASTING AND
BAKING
• roasting and baking are • cook in high temperature
essentially the same to lower temperature to
process of cooking when it finish coooking.
comes to poultry. • the whole poultry retain
Roasting is the term used moisture during roasting.
when cooking whole birds • to baste, spoon fat
while Baking is the term drippings that have
used when cooking parts collected in the pan over
of poultry. the bird every 15-20
• poultry should be golden minutes.
brown.
ROASTING AND
BAKING
 SEARING

• searing means to brown

poultry’s surface quickly
over high heat, usually in a
hit pan.
• it is also done by dredging,
or coating parts seasoned
flour and then browning
them skillet.
• it seals juices.
• the heat is then reduced to
325 °F (232°C) for 15.
minutes.
 BROILING &
GRILLING
• Broiled or grilled poultry
can make a very attractive
dinner plate. The food
should have a
well_x0002_browned
surface and crosshatch
grill marks, set at a 90-
degree angle. Smaller
birds or poultry pieces are
ideal for broiling or
grilling.
 FRYING
POULTRY
• There are three ways to fry
poultry:
panfrying,
deep-frying, and
pressure-frying
All three usually require that the food
first be coated with a seasoned flour
mixture or batter.
 PAN-FRYING

• When pan-frying, the

• In pan-frying, the poultry is
dipped in a batter or
seasoned flour mixture that
will turn golden brown and
crispy when the food is done.
• • Cooking at the proper
Poultry should be juicy and
flavorful, not oily or greasy.
temperature of the fat or oil
should be below the 400°F
(204°C) smoking point, when
the oil is so hot that it
smokes.
temperature will help avoid
an oily taste. Always brown
the presentation side first
 DEEP-FRYING

• Deep-fried chicken should be

cooked at 325°F to 350°F
(163°C to 177°C).
• The cooking time will depend
on the size of the chicken
pieces and the meat color.
• Dark meat takes longer to fry
than light meat, and should be
cooked separately.
• There should never be more
than one layer of chicken in a
frying basket.
 PRESSURE-FRYING

• Pressure-frying uses the same

frying principle, or rule, as
other frying methods but uses a
commercial pressure fryer.
• A pressure fryer cooks foods
more quickly and at lower
temperatures than other frying
methods.
• Foods that are pressure-fried
are extra crispy on the outside
and juicy on the inside.
• This makes them less greasy
than other fried foods. You can
pressure-fry any food that you
would deep-fry
 SAUTEING

• is a method of cooking poultry in

an open pan until it is brown and
juicy. Sautéing requires little fat.
 SIMMERING &
POACHING
• Poaching is commonly used to cook whole, young, tender
birds.
• Simmering is used for older, tougher birds. For
simmering, poultry is cut into pieces.
• Because these two cooking methods do not create strong
flavors, it is important that the poultry be seasoned when
it is cooked.
• In both simmering and poaching, the liquid should
completely cover the poultry. The broth created during
cooking can be especially flavorful. You can reserve some
of the liquid for later use with other recipes such as
gravies or sauces.
 BRAISING

• is a cooking method that starts with dry-

heat cooking and ends with moist heat
cooking. Braised poultry should always be
accompanied by the liquid in which it was
prepared.
• Like poultry that is simmered or poached,
braised poultry gets a boost of flavor during
cooking from its cooking liquid. Seasonings
can be added to the liquid during cooking.
The liquid may be reserved for use in
sauces.
DETERMINING DONENESS

• Any kind of poultry should be

cooked to a minimum internal
temperature of 165°F (74°C).
• The cooked poultry should hold
this temperature for at least 15
seconds.
• To properly measure temperature,
place a meat thermometer in the
thigh of the bird at its thickest part,
away from the bone
 LEFTOVERS & OFFCUTS

Poultry offcuts can be minimized by purchasing prepared cuts.

Otherwise, offcuts can sometimes be used as individual portions.
For example, chicken wings could be marinated and sold as an entree.
Otherwise, meat can be used in stews and stuffing, while the bones and
sinews can be used in stocks and sauces.

Leftovers are unsold, cooked items. Dry items, such as roast

chicken, could be included in salads or sandwiches. Wet
dishes, such as chicken chasseur, can be successfully reheated
following the correct hygiene procedures.
ACTIVITY
Identify the Different Poultry Principles

1. It should be cooked at 325°F to 350°F (163°C to 177°C).

2. It is used for older, tougher birds. For simmering, poultry is cut into pieces.
3. It is also done by dredging, or coating parts seasoned flour and then browning
them skillet.
4. It can make a very attractive dinner plate. The food should have a well-browned
surface and crosshatch grill marks, set at a 90-degree angle. Smaller birds or
poultry pieces are ideal for broiling or grilling.
5. It is a cooking method that starts with dry-heat cooking and ends with moist heat
cooking. Braised poultry should always be accompanied by the liquid in which it
was prepared
 ENUMERATION: * Five (5) Market
Forms
* Eight (8) Factors For Making The 1.
Right Choice 2.
1.
2. 3.
3. 4.
4. 5* Two (2) Classes of
5.
6. Poultry
7.
8.
1.
2.