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Poultry

Poultry refers to domesticated birds raised for their eggs, meat, or feathers, including chickens, ducks, and game birds. It is a cost-effective protein source with a variety of cooking methods and applications in menus, while also requiring careful handling and storage due to perishability and potential contamination. Nutritionally, poultry is high in protein and lower in fat compared to red meats, making it a healthy dietary choice.

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2 views

Poultry

Poultry refers to domesticated birds raised for their eggs, meat, or feathers, including chickens, ducks, and game birds. It is a cost-effective protein source with a variety of cooking methods and applications in menus, while also requiring careful handling and storage due to perishability and potential contamination. Nutritionally, poultry is high in protein and lower in fat compared to red meats, making it a healthy dietary choice.

Uploaded by

yadav.hitanshu11
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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UNDERSTANDING POULTRY

DEFINITION
🞆 Poultry comes from the Latin word,
“poule”, which means to hang. The term
also refers to the flesh of such birds
🞆 Poultry is the category of domesticated
birds that people keep for the purpose
of collecting their eggs, or killing for
their meat and/or feathers.
🞆 Poultry also include other birds which
are killed for their meat, such as
pigeons or doves or birds considered to
be game, like pheasants.
IMPORTANCE & APPLICATION IN THE MENU

🞆 Comparatively less expensive then other


meats.
🞆 Faster breeding Periods.
🞆 High Ease of procurement.
🞆 Less religious inhibitions / stigma /Health
concerns.
🞆 Low lead times.
🞆 Comparable easier levels of skills for cooking.
🞆 Wide range of applications in the menu from
starters ,soups, salads, main course
🞆 Wide application of cooking methods.
TYPES AND SOURCES
Game
Farmed
GAME FARMED

🞆 Dove 🞆 Chicken
🞆 Goose 🞆 Duck
🞆 Partridge 🞆 Emu
🞆 Pheasant 🞆 Quail
🞆 Quail 🞆 Turkey
🞆 Grouse 🞆 Pigeon/Squab
Partridge
Wild Duck
Dove
Grouse
Pheasant
Chicken
Duck
Squab
Quail
Turkey
Guinea Fowl
Emu
Ostrich
Rooster
Silkie

Leghorn

Barred Bantam Buff


Plymouth
ORTOLAN BUNTING
UNPROCESSED
PROCESSING

Slaughter Scalding
Plucking
Singeing
Removal of internal organs
Washing
PROCESSED
FABRICATION
MATURITY AND TENDERNESS

🞆 The tenderness of the piece of meat is


related to connective tissue and connective
tissue increases with use or exercise of the
muscle and maturity or age of the animal or
bird. Use or exercise is of less concern in
poultry. Maturity or age is a major
consideration when selecting poultry. Young
tender birds are cooked by dry heat methods
and older tougher birds by moist heat
method.
LIGHT MEAT AND DARK MEAT

🞆 Poultry is not divided in many small cuts, as are


meats. Chicken and turkeys, however, are usually
thought as of consisting of two kinds of parts,
depending on the colour of the meat.

Light Meat
🞆 Breast and wings: less fat, less connective tissue
cooks faster.

Dark Meat
🞆 Legs (drumsticks and thighs): more fat, more
connective tissue and takes longer to cook.
CLASSIFICATION AND MARKET FORMS
The following terms are used to classify poultry.
🞆 Kind 🡺 The species such as chickens,
turkey, duck etc.
🞆 Class 🡺 The subdivision of kind depending
on age and sex.
🞆 Live 🡺 Almost never purchase in food
service.
🞆 Dressed 🡺 Killed, bled and plucked. Also
rarely seen in food service.
🞆 Ready to cook 🡺 Dressed and eviscerated with head
and feet removed.
a) Whole
b) Cut up or parts
🞆 State of refrigeration 🡺 Chilled or frozen
COOKING OF POULTRY

🞆 Roasting and Baking


COOKING OF POULTRY

🞆 Broiling and grilling


COOKING OF POULTRY

🞆 Frying
COOKING OF POULTRY

🞆 Simmering and poaching


COOKING
🞆 Braising
DONENESS
Poultry is almost always cooked well done, but
not overcooked. If overcooked chicken and
turkey quickly become dry, stringy and
unpalatable.

🞆 Looseness of joints-the leg will move freely


in its socket.
🞆 Flesh separating from bone-muscles will
begin to pull away from bones; excessively
shrunken flesh means it is over cooked and
dry.
🞆 Firmness to touch-test with finger pressure
as you would a steak.
HANDLING & STORAGE:

Fresh Poultry

🞆 Fresh poultry is extremely perishable. It


should arrive packed in ice and kept in the
ice until it is ready to be used.
🞆 Ideally, it should be used within 24 hours of
receiving and never more than 4 days later.
🞆 Poultry often carry salmonella bacteria. Wash
all knives, cutting boards and other
processing equipment to avoid
contamination of other foodstuffs.
HANDLING & STORAGE:

Frozen Poultry

🞆 Store frozen poultry at 0°F (-18°C) or lower


until ready to thaw.
🞆 Thaw in original wrapper in the refrigerator.
Length of time will depend on the size of the
bird. Large turkeys will take upto 4 days to
thaw completely. If pressed for time, thaw in
cold running water in the original wrapper.
🞆 Do not thaw in hot water.
🞆 Do not re freeze raw poultry.
NUTRITIONAL ASPECTS

🞆 Chicken is high in protein, low in fat and low


in cholesterol as compared to red meats ,
making it a good selection for a healthy diet.
🞆 Chicken is lower in fat than most other meats
and over half of the fat is unsaturated fat, the
type that helps lower cholesterol.
🞆 The white meat is lower in fat than the dark
meat of the chicken but the dark meat is
higher in iron, an important nutrient for a
healthy body
Most Common Infections

Influenza A virus subtype H5N1, also known as "bird flu", A(H5N1) or


simply H5N1, is a subtype of the Influenza A virus which can cause
illness in humans and many other animal species.

Salmonellosis is an infection with Salmonella bacteria. Most people


who get infected with Salmonella develop diarrhea, fever, vomiting,
and abdominal cramps, 12 to 72 hours after infection.

Staphylococcus can cause a wide variety of diseases in humans and


other animals through either toxin production or penetration.
Staphylococcal toxins are a common cause of food poisoning, as it can
grow in improperly-stored food.
POULTRY
🞆 Definition
🞆 Importance & application in the menu
🞆 Various types ,Sources i.e. Wild(game)
/Farmed
🞆 Processing
🞆 Fabrication (Butchery)
🞆 Light Meat & Dark Meat
🞆 Cooking Methods
🞆 Handling & Storage
🞆 Nutritional Aspects
THANK YOU

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