Poultry Flashcards
What is the definition of poultry
Poultry refers to domestic birds raised for food, including chickens, ducks, geese, pigeons, and turkeys.
At what temperature are fresh chickens stored?
Stored at temperatures below 4ºC to prevent bacterial growth
When purchasing poultry, consider the following quality points:
• Appearance look for firm flesh and smooth, with unblemished skin.
•Smell should have a neutral order
• Color: The skin of poultry should be consistent in color. whether its white of yellow, depending on the bird’s diet and breed.
• Packaging: Choose poultry that is properly packaged and sealed to prevent contamination.
• Handling: Ensure that the poultry has been handled and stored properly in the store, maintaining the recommended temperature and hygiene standards.
When storing poultry, consider the following points to maintain its quality and safety:
Temperature: Store poultry in the refrigerator at or below 4°C to slow bacterial growth and prevent spoilage.
Packaging: Keep poultry in its original packaging or transfer it to airtight containers or resealable bags to prevent cross-contamination and oder transfer in the refrigerator.
Storage: Store poultry on the bottom shelf of the refrigerator to prevent juices from dripping onto other foods. Keep raw poultry separate from cooked foods and ready-to-eat items to avoid cross-contamination.
Hygiene: Wash hands, utensilf, and surfaces thoroughly with soap and hot water after handling raw poultry to prevent the spread of bacteria.
Which birds are consumed
Chicken
Duck
Goose
Pigeon
Turkey
Talk about chicken meat
Is the most consumed poultry and can be prepared in any method with the French poulet de bresse is under PDO fed for a special diet of free range grains and dairy products
Talk about duck meat
Beijing and Long Island are the most commonly used duck breeds with dark meat. Chefs prefer Moulard duck for its large rich and meaty breast. The breast is called magret which is rippened before use and can be cooked whole smoked or fried.
Talk about goose meat
Contains only dark meat and has very oily skin usually cooked at high temperatures and served with an acidic fruit based sauces
Talk about pigeon meat
It is dark tender meat and well suited for baking sautéing or frying and has very little fat and barding technique is used
Talk about turkey meat
Second most popular poultry containing both dark and light meat and small amounts of fat.
What is the nutritional value of poultry
It is high in protein with less fat than red meat and contains high amounts of niacin especially dark meat as well as riboflavin
How should poultry be marinated
Most poultry has a fairly mild flavour marinating or rubbing seasoning adds flavour and moisture which are absorb quickly. Avoid leaving meat in acidic marinations for too long as it affects the texture
What temperature should poultry be held at.
All poultry should be cooked to a core temperature of 75 even if specified in the recipe when handling for service it should be above 65
