Professional Documents
Culture Documents
Free-range chicken - are those allowed to move around freely and eat outdoors in a more natural
environment. And raised without various chemical growth enhancers or without certain antibiotics.
INSPECTION –
A guarantee of
wholesomeness Indicated by a
round stamp Required by law
GRADING
Based on quality
Indicated by a shield stamp and letter grade
Not required by law.
*U.S. grades are A,B, and C ( a being the best ), they are based on:
Shape of carcass
Amount of flesh
Amount of fat
Pinfeathers
Skin tears, cut broken bones
Blemishes and bruises
CHICKEN:
Rock Cornish game hen: 5-6 weeks, young chicken, very tender and
delicate.
Broiler or fryer: 9- 12 weeks, young chicken of either sex, tender
flesh and flexible cartilage, smooth skin.
Roaster: 3-5 months, young chicken of either sex, tender flesh and
smooth skin, but less flexible cartilage.
Capon: under 8 months, castrated male chicken, flesh very tender
and well flavored. Large breast expensive.
Hen or Fowl: over 10 months, mature female, tough flesh and
coarse skin, hardened breastbone cartilage.
Cock or Rooster: over 10 months Mature male, coarse skin, tough
dark meat
DUCK:
Broiler or fryer: under 8weeks, young and tender with sof bill and
windpipe.
Roaster duckling: under 16 weeks with bill and wind pipe that are just
starting to harden.
Mature duck: over 6 months, old duck w/ tough flesh and hard bill and
windpipe.
TURKEY:
Fryer-roaster: Young bird of either sex, tender flesh, smooth skin and
flexible cartillage. Under 16 weeks
Young turkey (hen or tom): Young turkey with tender flesh but firmer
cartillage. 5-7mos.
Yearling turkey: Fully matured, that is reasonably tender. Under
15mos.
Mature turkey or old turkey (hen or tom): old turkey with tough flesh
and coarse skin. Over 15mos.
GOOSE:
Young goose: young bird with either tender flesh. Under
6mos.
Mature goose: Tough old bird. Over 6mos.
GUINEAS:
Young guinea / Mature guinea: Domestic relatives of the
pheasant. Young birds are tender, old ones are tough. 6-
12mos.
PIGEONS:
Squab: Very young pigeons, with light, tender meat. 3-4
weeks.
Pigeon: Older pigeons with tough, dark meat. 3-4 weeks
CLASSIFICATION AND MARKET FORMS
Kind – species, such as chicken, turkey or duck.
Class – the subdivision of kind depending on age
and sex.
Style – the amount of cleaning and processing.
live: almost never purchased on food service.
Dressed: killed, bled and plucked, also rarely seen in
food service.
Ready to cook: dressed and eviscerated, w/ head,
feet removed. Cut up, or parts
State of refrigeration – chilled or frozen.
CLASSIFICATION AND MARKET
FORMS
Fresh - poultry that is to be cooked within 24 hours
Frozen - poultry that can be kept up to 6 months;
Fully-cooked - poultry that is purchased frozen or
canned.
Trussing allows
for even cooking
and creates an
attractive final
product when
served.
Cooking Poultry
Cooking Poultry
When roasting, you should start at a high temperature to
render the fat , for browning and to complete the
cooking at a lower temperature to promote even
cooking, and seal in juices helping to keep the meat
moist.
Thank You!