Download - Poultry ID and Fabrication Session IV. Today’s Agenda Syllabus and Course Overview Poultry [Chapter 18 pgs.461 to 494] Kinds and Classes Structure and.

Poultry ID and FabricationSession IV

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Today’s Agenda

Syllabus and Course OverviewPoultry [Chapter 18 pgs.461 to 494]

Kinds and ClassesStructure and CompositionInspection and GradingPurchasing, Receiving and StorageFabricationCookery

Lab Overview


Syllabus and Course Overview

IntroductionsEmail and Phone for Distribution and QuiaFavorite movie about food

Schedule of ClassAttendanceGrading PolicyAssignmentsTesting


Poultry

Definition:Domesticated birds bred for eating


Poultry: Kinds and Classes

Type of Chicken Specification

Broiler Fryer

Poussin

Capon

Cornish Hen

Poulet de Bresse


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Poultry: Kinds and Classes

Name Specification

Broiler Fryer 13 weeks oldAny cooking method

Poussin

Capon

Cornish Hen


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Breeds

Japanese Shokoku – for eggs

Rhode Island Red – Meat and Eggs


http://upload.wikimedia.org/wikipedia/commons/8/8d/Rhode_Island_Red.jpg

BreedsPlymouth Rock or Barred Rock

Poulet de Bresse - Meat


Purchasing

How can you purchase Chicken?

From who?


Small vs. Industrial


Receiving

• What to Check for• Product Specifications vs. The Invoice


Storage


Processing

Removing feathers in a “picker”


Steps of Fabrication

• http://Anatomy of a Chicken 101

http://www.youtube.com/watch?v=Dbc1aW5C1W0


1. Accessing the wishbone


2. Removing the wishbone


4. Removing the wingstarting at the blade


5. Avoiding the Breast Meat


6. Separating the Wing


7. Cutting skin between breast and leg/thigh


8. Popping the Thighs from the Hip Socket


9. Tip of knife between hip socket and femur


10. Toward the tailbone


11. Saving the Oyster


12. Separating leg from thigh

90º


13. Standing up the Breasts


14. Tip to Board to Remove neck and back


16. Scoring the Membrane


17. Tip through to board just above breast plate


18. “Popping the Keel”


19. “Peeling the Keel”


20. Separating the Breasts


21. Filleting the rib bones off


12 pieces Chicken-mignon removed


Airline Breasts


Trussing

• When and Why?• How?


Lab Overview

• Break and Store Chickens Properly• Conduct Trim Loss Test• Other Production as Assigned
