NUTR 119 Lecture Notes - Lecture 19: Braising, Abdominal Cavity, Cornish Game Hen
Lesson 19 - Poultry
Be familiar with classifications of Chicken: Examples: What is a Capon? Cornish Game
Hen? Roaster?
o Capon: neutered chicken under 8 months old, weighing 5-8 pounds
o Cornish Game Hen: 5-6 weeks old, less than 2 pounds
o Roaster: 3-5 months, 2.5-5 pounds
What is the composition of poultry and what factors contribute to the tenderness of
poultry?
o 75% water
o 20% protein
o 5% fat
What are characteristics of light meat and dark meat in poultry?
o Light meat: breast and wings, less fat and connective tissue, cooks faster
o Dark meat: drumsticks and thighs, more fat and connective tissue, takes longer to
cook
What is myoglobin and where is it found in poultry?
o Myoglobin: stores oxygen for muscles to use during periods of great activity
o Found in muscles used more frequently – drumsticks and thighs (darker meat),
actually use muscles for flying
Know the characteristics of poultry fat. Where is it found?
o Softer and lower melting point than other animal fats
o Stored in skin, abdominal cavity and pad near its tail
What is poultry inspection? What is poultry grading?
o Inspection: checked for wholesomeness (fit for consumption) USDA inspection before and
after slaughter – sanitary conditions Required by US law – round stamp
Safety of poultry products
o Grading: quality designation
Voluntary – not required by US law, paid by producer USDA Grade Shield Stamp and letter
grade A, B and C grades: shape, amount of flesh and fat, pinfeathers, skin tears,
cuts or broken bones, blemishes and bruises Most poultry in food service – grade A
How do you determine doneness in poultry? What is the best way?
o Internal temp of 165F
o Golden brown skin, clear juices
o Firm flesh and moves easily at joint What is trussing?
o Trussing: tie legs and wings against body of bird – prevents overcooking before
breast is done and creates a more attractive appearance
What is preferred method for preparing older, tougher poultry?
o Moist heat preparation – braising or fricasseeing
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Document Summary
Roaster: capon: neutered chicken under 8 months old, weighing 5-8 pounds, cornish game hen: 5-6 weeks old, less than 2 pounds, roaster: 3-5 months, 2. 5-5 pounds. What is the composition of poultry and what factors contribute to the tenderness of poultry: 75% water, 20% protein, 5% fat. What are characteristics of light meat and dark meat in poultry: light meat: breast and wings, less fat and connective tissue, cooks faster, dark meat: drumsticks and thighs, more fat and connective tissue, takes longer to cook. Where is it found: softer and lower melting point than other animal fats, stored in skin, abdominal cavity and pad near its tail. What is poultry grading: inspection: checked for wholesomeness (fit for consumption) usda inspection before and after slaughter sanitary conditions required by us law round stamp. Safety of poultry products: grading: quality designation.