Ẩm thực - Chapter 12: Understanding poultry and game birds

 Chapter 12Understanding Poultry and Game Birds 1Chapter Objectives1. Explain the differences between light meat and dark meat, and describe how these differences affect cooking.2. Describe four techniques that help keep chicken or turkey breast moist while roasting.3. Define the following terms used to classify poultry: kind, class, and style.4. Identify popular types of farm-raised game birds and the cooking methods appropriate to their preparation.5. Store poultry items.6. Determine doneness in cooked poultry, both large roasted birds and smaller birds.7. Truss poultry for cooking.8. Cut up chicken into parts.2Composition and StructureThe muscle tissue contains:Water (Approximately 75% water)Protein (20%) Fat (up to 5%)Small amounts of elements and carbohydratesRemember that muscles consist of muscle fibers held together by connective tissue.Young birds are almost always more tender than older birds.Birds that do fly always have only dark meat.3Maturity and TendernessRemember, we learned that tenderness of a piece of meat or poultry is related to connective-tissue and that connective-tissue increases withUse or exercise of the muscleMaturity and age of the animal or birdYoung, tender birds are cooked by dry heat methods, such as broiling, frying, roasting and moist methods. Older tough birds are primarily cooked by moist heat.4“Light Meat” and “Dark Meat”Light Meat - Breast and WingsLess fatLess connective tissueCooks fasterDark Meat – Drumsticks and ThighsMore FatMore connective TissueLonger cooking time1. Cooking whole birds2. Cooking poultry parts5Free-Range ChickensAre allowed to go outdoors and move and eat freely in a natural environment NOTE: There is no legal description of free-rangeMany people think they are worth the costA term related to free-range is organic6A Major Problem with RoastingA major problem with roasting is cooking the legs to doneness without overcooking the breasts. Consider:Roasting birds breast down for part of the timeBasting with fat onlyBarding Roasting separately7Cooking Poultry Parts Many recipes have been developed to prepare poultry parts, like wings, drumsticks, and boneless chicken breasts.8Grading of Poultry and InspectionAll poultry consumed in the U.S. is subject to USDA inspectionA guarantee of wholesomenessRequired by lawThis ensures that products are produced under strict sanitary guidelines and are wholesome and fit for human consumption9Grading is voluntary but virtually universal.Birds are graded according to their overall qualityGrades from the highest to the lowestUSDA grade A (the Best)USDA grade BUSDA grade CThe grades have no bearing on tenderness or flavorGrade is based on:Shape of carcassAmount of fleshAmount of fatPinfeathersSkin tears, cuts, broken bonesBlemishes and bruisesGrading10Classifications and Market FormsKind - Species, such as chicken, turkey, or duckClass - The subdivision of kind, depending on age and sexStyle - Amount of cleaning and processing: Live, dressed, whole, in parts, and ready-to-cookState of Refrigeration: Chilled or frozen11Poultry is the collective term for domesticated birds bred for eating. It includes:ChickensDucksGeeseGuineasSquabsTurkeysGoosePigeonPoultry12ChickenThe most popular and widely eaten poultry in the worldIt contains white and dark meatCan be cooked by almost any cooking methodIt is readily available fresh and frozenPoussin - a special bird, similar to Rock Cornish game hens, weighs 1 pound (454 grams); expensive.13TurkeyTurkey is the second most popular poultry in the united StatesIt has both white and dark meatIt has a small amount of fatA young turkey lends itself to being prepared in any mannerBreasts can be cut into cutlets or scaloppine.14Duck & GeeseThe roasting of duck & geese is mostly in food service operationsDuck & geese have only dark meatDuck & geese have a high percentage of bone to fat to meat ratioDuck & geese have a large percentage of fat15Squab (Pigeon)Thr young pigeon is commercially referred to as a squabIt is dark meated and well suited for broiling, sautéing or roastingSquab has very little fat so it will benefit from barding16GuineasAre domestically raisedDescendent of the pheasantTastes like flavorful chicken17Game Birds and Specialty ProductsQuailPartridgesPheasantWild DuckOstrichEmu18RatitesRatites are a family of flightless birds with small wings and flat breastbones. They include Ostrich (native to Africa), and Emu (native to Australia) and Rhea (native to South America).19Handling and Storing Poultry can be purchased in many forms:FreshFrozenCut-upPortioned controlled (PC)Individually quick frozen (IQF)Extremely perishableDo not cross-contaminateOften carries salmonella bacteria20All poultry is a potentially hazardous foodFresh chickens and small birds can be stored on ice or at 32 to 34° F for no more than four daysFrozen poultry should be held at 0° F and can be held for six monthsFrozen items should be thawed under refrigeration Do not refreeze poultryHandling and Storing (cont’d) 21DonenessDomestic poultry is almost always cooked well done (except for squab and sautéed duck breast).There is a difference between well done and overcooked.22Dry-Heat Cooking MethodsBroilingGrillingRoastingThe four methods used to determine doneness of poultryTouchTemperatureLooseness of jointsColor of the juices23Clip art images may not be saved or downloaded and are only to be used for viewing purposes.Copyright ©2007 John Wiley & Sons, Inc.24