POULTRY

Group Three
Contents:
- Definition of Poultry
- Characteristics of Poultry
- Market Forms of Poultry
- Cuts of Poultry
- Preparing Poultry
- Portioning Poultry
- Poultry Preparation Techniques
- Cooking Methods for Poultry
What is POULTRY?
Poultry are domesticated birds kept by humans
for their eggs, their meat or their feathers. These
birds are typically members of the superorder
Galloanserae, especially the order Galliformes
(which includes chickens, quails, and turkeys).
Characteristics of Poultry
● Like fish, is an excellent source of protein, vitamins and
minerals.
● Poultry provides nutritionally beneficial food containing
high-quality protein accompanied by a low proportion of fat.
● Together with pig meat, poultry is one of the two most widely
eaten types of meat globally.
● Poultry is a wonderful source of nutrients and a healthy
addition to any diet.
Characteristics of poultry

● Chicken. The healthy aspects of chicken vary according

to whether the meat is light or dark and whether it is
skinless.
● Duck is a healthy addition to any diet.
● Goose is a source of many important nutrients
Market Forms of Poultry
a. Live
b. Whole (but not alive)
c. Dressed (bled and defeathered)
d. Ready-to-cook (bled, defeathered, and eviscerated,
sometimes the feet and head are removed)
e. Poultry parts or choice (white meat like breast; dark meat like
thighs, drumsticks, wings; variety meats like gizzard, heart, and
liver)
f. Cured poultry (chicken ham, sausage, and tocino)
g. Prepared (chicken nuggets, marinated/breaded choice cuts)
h. Fresh, chilled, frozen, or cooked
Cuts of Poultry

Ac i k ne r e da h e
bi r iv in ur f e t s –
t e r t , wi , t i h b a t.
Cuts of Poultry
Cuts of Poultry
Whole bird
The whole chicken can be used for making chicken stock. You would roast
or poach the chicken with vegetables and could then use the cooked
meat for sandwiches and salads.

Alternatively, you could flatten the chicken. This is a great way to

barbecue a whole chicken, finishing it off in a closed barbecue to cook
through.
Cuts of Poultry
Halves
The bird is split from front to back through the backbone and keel to
produce 2 halves of approximately equal weight.
Breast Quarters
Halves may be further cut into which include the wing. A breast quarter,
including portions of the back, is all white meat.
Split Breast
A breast quarter with the wing removed.
Split Breast without Back
A breast quarter with wing and back portion removed.
Cuts of Poultry
Boneless, Skinless Breast
Split breast that has been skinned and deboned.
8-Piece Cut
The whole bird is cut into 2 breast halves with ribs and back portion, 2
wings, 2 thighs with back portion and 2 drumsticks. The parts may be
packaged together and labelled as whole cut-up chicken. These are
usually sold without giblets.
Whole Chicken Wing
The Whole Chicken Wing is an all white meat portion composed of three
sections; the drumette, mid-section and tip.
Cuts of Poultry
Wing Drummettes
The first section between the shoulder and the elbow.
Wing Mid Section with Tip
The flat centre section and the flipper (wing tip).
Wing Mid Section
The section between the elbow and the tip, sometimes called the wing
flat or mid-joint.
Whole Chicken Leg
The Whole Chicken Leg is the drumstick-thigh combination. The whole leg
differs from the leg quarter in that id does not contain a portion of the
back.
Cuts of Poultry
Boneless, Skinless Leg
Whole chicken leg with skin and bone removed.
Thigh
The thigh is the portion of the leg above the knee joint.
Boneless, Skinless Thigh
Thigh with skin and bone removed.
Cuts of Poultry
Drumsticks
Drumsticks include the lower portion of the leg quarter (the portion
between the knee joint and the hock).
Giblets
Includes heart, liver and neck.
Preparing Poultry
Put raw poultry at the bottom of the fridge to avoid it dripping
on to other food. always wash your hands, using warm water
and soap, after handling raw meat, poultry , and before
touching other food. Clean the preparation area thoroughly
before and after you start gutting the bird.
Portioning Poultry
Step 1
Lay the bird on its back. Wiggle a wing
to determine where the joint attaches
to the breast. To separate the wing
from the breast, use a sharp knife to cut
through the ball joint where it meets the
breast. Repeat with the other wing.
Step 2

Pull a leg away from the

body to see where it
attaches. To remove the
whole leg, first cut through
the skin between the thigh
and the breast.
Step 3
Continue to pull on the leg and
wiggle it a bit to determine
where the thigh meets the
socket in the back. Use a boning
knife or paring knife to cut
through that joint. Repeat with
the other leg.
Step 4
Place each leg skin-side down. Flex to
see where the ball joint between the
drumstick and thigh is located. Look
for the thin line of fat that was
perpendicular to the body. Cut
through the line of fat to separate the
thigh and drumstick, wiggling the joint
as needed to determine where it is.
Repeat with the other leg.
Step 5
To remove the backbone, start at
the head end of the bird and cut
through the rib cage on one side
of the backbone with kitchen
shears or a sharp knife. Repeat on
the other side of the backbone to
remove it completely. (Reserve
the backbone and neck for
chicken stock, if desired.)
Step 6
To cut the breast into 2 halves, place it skin-side
down, exposing the breastbone. To protect your
hand, fold up a kitchen towel and place it on top
of a heavy, sharp knife. Use a lot of pressure to cut
through the reddish breast bone and whitish
cartilage right down the center of the breast. Now
you have 2 breast halves. Cut each breast half in
half again, crosswise, if desired. (The wishbone is
located at the thick part of the breast. If desired,
tease the meat away from the 2 pieces of
wishbone using your hands and/or a sharp knife to
scrape the meat from the bone.
Now you have 8 nice pieces of chicken.
Poultry Preparation Techniques
Cooling Method

● Like all raw meat, poultry can spoil quickly. Therefore,

when you're on a shopping trip, pick up your poultry just
before going home.
● At home, place the poultry in the refrigerator or freezer
immediately.
● Do not freeze poultry that has been previously Frozen.
Refrigerating Method

● Ideal, as it keeps the meat cold until it is

completely defrosted.
● Place poultry on a tray in the refrigerator.
● Allow 5 hours per pound (10 hours / kg).
Cold Water Method
● In a large container, cover the poultry
completely with cold water.
● Change water at least every hour.
● Allow 1 hour per pound (2 hours / kg).
Cleaning Method
● Rinse poultry well inside and out with cold water. Thoroughly pat dry
with paper towels.
● Always wash hands thoroughly in hot soapy water before preparing
and handling raw meat.
● Do not let raw meat or juices touch ready-to-eat foods either in the
refrigerator or during preparation.
● Do not put cooked foods on the same plate that held raw products.
● Wash utensils, dishes and surfaces used for cutting poultry with hot,
soapy water. Then rinse using a sanitizing solution of one capful of
chlorine bleach in a sink full of warm water. Thoroughly rinse surfaces,
dishes and utensils with hot water.
Cooking Method
● The center of the meat loaves should not be pink and the juices
should run clear.
● Crumbled ground poultry should be cooked until no pink colour
remains.
● When baking, set oven no lower than 325 Deg. F. (160 Deg. C.)
● After cooking, refrigerate leftovers after the poultry has cooled
somewhat. Separate into small portions for fast cooking.
● To reheat all leftovers, cover and heat until hot and steaming
throughout.
Cooking Methods for Poultry

Poultry is a particularly versatile meat that is suited to many

different methods of cookery. It is important, however, to
make sure that the bird you have chosen is suited to the
method of cookery - for each recipe or cooking style you
must consider the:

● type
● age
● size
Cooking Methods for Poultry
1. Roasting - Excellent method of cooking whole poultry. It is
recommended to stuff the bird for increased flavour and truss for a
compact shape that is easier to carve.
2. Boiling - Generally applied to older, poorer quality birds, especially
chickens.
3. Poaching - Good for tender meats such as chicken breasts and turkey
fillets.
4. Steaming - Good for tender birds, either whole or cuts. This method is
typically used in hospital or special dietary cooking.
5. Stewing - Recommended for tougher meats but can be used for more
tender cuts, such as in a fricassee.
6. Braising - Try this method for a whole duck or goose.
Cooking Methods for Poultry
7. Pot Roasting - Another excellent method for a whole chicken, duck or
goose.

8. Baking - Not normally used for poultry, however, dishes cooked

en-papillote may be an exception.

9. Grilling - Very suitable for chicken and turkey portions, and to

spatchcock, which can be grilled whole.

10. Shallow Frying - Suitable for the most tender and best quality cuts of
poultry, such as supremes or sautéd poultry cuts.

11. Deep Frying - Can be used for coated poultry portions, such as a
crumbed Chicken Kiev or a tempura batter for Japanese-style chicken.
Members:
● Andrei Perez (Leader)
● Vernice Gasmin
● Diane Morales
● Eri Takada
● Alex Aragona
● Roewan Caballero
● Gabriel Gutierrez
● Josh Abad
● Basti Valdez
● JR Tuaño
● Jerome Batino