POULTRY FINALS

8/4/2019 POULTRY FINALS

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POULTRY

- Humans have beendomesticating chickens for

over 4,000 years.- Refers to all domesticated

birds raised for their meat.

-

Chicken are the mostpopular poultry consumed,other species include

turkeys, ducks, geese,


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CLASSIFICATION OF

POULTRY1. CHICKEN - chickens sold on the

market may be male or female,and differ in the age at whichthey are slaughtered


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CLASSIFICATION OF CHICKEN

3. Capons - neutered male chickensthat usually reach the marketunder four months of ageweighing 12 - 14 pounds.

- the tenderness andjuiciness of the meat is

comparable to that ofbroilers/fryers.

4. Cornish Game Hens - bred of


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CLASSIFICATION OFPOULTRY

2. TURKEYS - turkeys consumedtoday are descended from theMeleagris Gallopavo domesticated

by the Aztecs of MexicoCLASSIFICATION OF TURKEYS:

1. Fryer - roasters : very young

turkeys under 12 weeks old, witha ready-to-cook weight of 7pounds.

2. Young Toms: usually processed at


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CLASSIFICATION OFPOULTRY

3. Duck: usually marketed when theyare seven to eight weeks old andweight 3-7 pounds

4. Geese - usually marketed whenthey are eleven weeks of age

5. Guinea Fowl

6. Squab : younger pigeon

7. Quail

8. Pheasant


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GEESE


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DUCK

-Ducks aremostly aquaticbirds, mostlysmaller than theswans andgeese, and may

be found in bothfresh water andsea water.


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PHEASANT


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GUINEA FOWL


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MARKET FORM OF POULTRY

1. Live

2. Dressed : blood, feathers andcraw removed.

3. Ready-to-cook: is eviscerated,free of blood, feathers, head andfeet.

4. Convenience: smaller pieces suchas halves, breasts, drumsticks,thighs, and wings.

. r ltr k


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INSPECTION AND

GRADINGOF POULTRY

NOTE: inspection is mandatory underthe 1968 Wholesome Poultry ProductsAct, while grading (A-C) is voluntary

under the expense of the producer.


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STORAGE OF POULTRY- Precautions should be taken in the

handling of poultry, because of thepossibility of it being contaminatedwith bacteria.

- Fresh poultry will be keep in therefrigerator for up to three days.

- While frozen poultry will keep in

the freezer for six to twelvemonths.

- All prepared foods should be

refrigerated in covered containers


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4/17/12 PASTA


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PASTA- Chinese developed noodles

as early as 5000 B.C.

-

Marco Polo is credited withbringing them andintroducing pasta to Italyand in the rest of Europe in

the late 1200s.

-

Some evidence, that pastahavin been made in Ital


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- It is madepredominantly

from flour,starch and

water.- It is usuallymade fromsemolina, a

flour derived

from durum

ARRAYS OF PASTA


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ARRAYS OF PASTASHAPES AND SIZEThere are 600 pasta shapes but only a few are

available in certain areas.

LINGUINI li l


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LINGUINI little tongues

- flatlike fettuccine and trenette,but narrow like spaghetti

SPAGHETTI little strings

- long and thinVERMICELLI little worms

- is a type of

pasta that is round in sectionand somewhat thinnerthan spaghetti


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LASAGNA pasta sheets

ELBOW MACARONI

cylindrical and isshaped like a half-moon,or an elbow

ZITI Ziti pasta is a thick

long tube (about 18


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MANICOTTI large, tubularshaped pasta with acooked diameter of about one inch(2.54 cm) and a length of aboutfour inches (10.16 cm)

- Unlike other stylesof pasta, manicotti is usuallystuffed with various types of

cheeses, meats, vegetables orseafood, and then baked ina cheese or tomato based sauce

ROTINI is a type of helix-or corkscrew-shaped pasta.The


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CONCHIGLIE Commonlyknown as "seashells", the

name derives fromthe Italian wordfor seashell (conchiglia)

ROUTE more commonlyknown as cartwheel pasta,since it comes in the shapeof a ridged, six-spokewagon wheel

FARFALLE Commonlyknown as "bow-tie pasta,"the name is derived from

PASTA NOMENCLATURE


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1. Noodles eggs are added (5.5% eggby weight)

2. Asian Noodles rarely contain eggs(imitation noodles) and are often

made from flours other than semolina.

- Maybe made from rice, mung bean,taro, yam, corn, buck wheat, orpotato flours.

- ramen, soba, bean noodles

1. Whole Wheat pasta made fromwhole wheat flour.

- Tougher texture, a stronger taste,

PASTA NOMENCLATUREPasta vary not only in shape, but also in

their ingredients.


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4. Flavored vegetablepurees are added for flavor

and color.5. Fanciful unusual shapes

6. High-Protein Pasta

added soy flour, wheatgerm, or dairy productscontain 20-100% more

protein.7. Fresh higher moisturecontent, softer consistency

and shorter cooking time.


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FATS AND OILS

Fats and oils are essential elements inany healthful diet. Fats do more thansupply some important nutrients. Theyalso make foods feel and taste rich

and satisfying. They signal thestomach that enough food has beeneaten, giving people the feeling of

satiety that encourages them to stopeating before they overeat.

Fats are found in some foods, notably

meats, poultry, fish, cheeses, eggs,


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FATS

- used to refer to fats that are solids at

normal room temperature.

- obtained from fats in the milk andmeat, as well as from under the skin, of an

animal.

OILS

- used to refer to fats that are liquids atnormal room temperature

- used for any substance that does notmix with water and has a greasy feel


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Types of Fats and OilsSaturated Fats

- mainly animal fats and are solid at roomtemperature. - These fats include butter,cheese, whole milk, ice cream, egg yolks,

lard and fatty meats.- some plants fats are also high in

saturated fats such as coconut oil and palmoils.

- saturated fats raise blood cholesterolmore than any other food you eat

- increase levels of serum cholesterol and

an increased risk of developing cardio-


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Unsaturated Fats- These fats can come from both

animal and plant products. There are

three (3) types:

Monounsaturated fats- usually come from seeds or nuts

such as avocado, olive, peanut, and

canola oils.


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Polyunsaturated Fats

- usually come from vegetables, seeds, or

nuts such as corn, safflower, sunflower,soybean, cotton seed, and sesame seeds oils

- these fats are liquid at room temperature

- omega 3 and 6 fatty acids, may beespecially beneficial to your heart.

Trans Fatty Acids- produced when liquid oil is made into a

solid fat, such as shortening or margarine(hydrogenation)


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Cholesterol- is a type of fatty acid found in

animal foods

- incorporates the type of fats fromsaturated, and unsaturated fats

- like meats, egg yolks, organ meats,

fish, poultry- your body produces cholesterol on

its own, whether or not you eat foods

containing it


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Market FormsTallow

- animal fat fromcattle or sheep

- used in soap,

candles, foods.Suet

- clear white, solid

fat obtained fromkidneys and loins ofcattle and sheep

Lard

-

Butter

- a product of ripenedcream is churned until thebutterfat separates from thebuttermilk; contains at least80% fat

Margarine- product made to

resemble butter; emulsifiedcultured milk and fat (should

not come from milk fat)Oils- from seeds (rapeseed,

soybeans) and fruits(avocado, coconut, olive oil)


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Hydrogenated oil

- plant oil that has undergonehydrogenation

Winterized oil

- vegetable oil that hasundergone winterizing

Refined oil- a process used to remove free

fatty acids


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Herbs and

S ices


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Herbs andSpices

Herbs Vs.Spice

Herbs andSpices

Cooking withHerbs

INTRODUCTION

Processing

Spices Types of herbs

1. Culinary Herbsused for Cookingand Seasoning

2. Medicinal Herbs

used forMedicine andCuratives.

3. Aromatic Herbs

used forPerfumes andScents

4. Ornamental

Herbsused on


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Herbs andSpices

Herbs Vs.Spice

Cooking withHerbs

INTRODUCTION

Processing

Spices

CULINARY HERBS andSPICES

CULINARY HERBS d


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SpicesName : AllspiceType: Spice, Whole / GroundCharacteristics: Small brownberry, flavor

resembles a combinationcinnamon,

clove, and nutmeg.Example Use: Sausages, braisedmeats,

poached fish, cooked fruitsName : AniseType: Spice, Whole /

GroundHerb, Leaf fresh or

dried.Characteristics: Licorice

flavor. Nativeto S ain China and S ria.



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SpicesName : Basil

Type: Herb: leaf, fresh or dried.Characteristics: Aromatic green leaf.

Member of mint family.Example Use:Tomato dishes, pesto,egg dished,

salads, marinades, fish, andcompound

butters.Name : Bay LeafType: Herb: whole leaf.

Characteristics: Stiff darkgreen, oblongleaf with a pungent aromareminiscent of sassafras.Comes from the Laurel tree.

Example Use: Stocks, sauces,



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SpicesName : Caraway

Type: Spice: whole seed.Characteristics: Dark brown curvedseed.

Grown in Northern Europe.

Example Use: Rye bread, cabbage,sauerkraut,and Eastern European Cuisine.

Name : CardamonType: Spice: whole pod or ground

seed.Characteristics:Tiny brown seeds,white

or green pods. Sweet, aromatic,and expensive.

Example Use: Pickling, Danish



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SpicesName : Cayenne

Type: Spice: ground, seed.Characteristics: Very powerful,ground hot

red pepper. Native of French

Guiana.Example Use: Soups, sauces, fish,and eggs.

Name : Celery SeedType: Spice: whole seed orground.Characteristics:Tiny brown seedwith

strong celery flavor. Too muchcan create a "hot" spice effect.

Example Use: Salads, dressings,

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