Poultry

Connective tissue increases with

-exercise of muscle -maturity of bird

Store frozen bird at

0 degrees

reheat poultry dressing to

180 degrees

temp range for large birds

250-325

deep fryer

325-350

small poultry items

325-375

Composition

75% water 20% protein 5% fat

Weight range for young turkey

8-22lbs

Duck best for roasting

Roaster duckling, 4-6lbs

Highest grad3

a

class

age, sex

style

amount of cleaning and processing bird had

Magret

boneless breast of moulard duck

coq av vin

braised in red wine, garnished with small onions, mushrooms, baco

Most connective tissue

breast

capon

castrated male chicken

blanquette

chicken stew prepared by simmering, white sauce

chicken pot pie

chicken stew with pastry cover

poele

cook, covered in oven, basting with utter, butter roasting

young guinea

domestic poultry related to pheasant

Cooking for young, tneder bird

dry heat

presentation sid

face up side

hen/fowl

mature female chicken

hen

mature female chicken cooked by moist heat method to tenderize

rooster/cock

mature male chicken

Muscles

muscle fibers held together in bundles by connective tissue

protein for dark meat

myoglobin, stores oxygen for muscles, found in more active muscles

oyster

nugget of tender meat in hollow of hip bone

deep frying

pieces from small chickens

confit

poultry that has been marinated cooked in own fat, packed and stored in own fat

Tenderness

related to connective tissue

inspection

round stamp, USDA, required, checks for sanitary guidelines, wholesome garuntee

supreme

semi boneless poultry breast with wing bone left in

grading

shield, not required

mature chicken (10 mo) cooking method

simmered, braised

blanquette a raenteil

simmering, white sauce, asparagus tips

cooking for old bird

slow, low, moist

Rock Cornish game hen

special breed of young chicken, 1 lb

kind

species

Large bird temped by

thickest muscle, inner thigh, 165 degrees

trussing

tying legs and wings against the body to make a compact shape

chicken fricassee

white chicken stew cooked by brasing, without browning, served in white sauce

squab

young pigeon