Module 15

Poultry
 Deals with the composition and structure of poultry, inspection and grading,
classification and market forms, handling and storage of poultry.

Objective

At the end of the session, the student should be able to:

 Discuss the composition/structure of poultry
 Differentiate the light meat and dark meat
 Appreciate the proper handling and storage of poultry

KEY WORDS AND CONCEPTS

Poultry this refers to several kinds of fowl that are used as food and the terms
includes chicken, turkey, duck, pigeon and quails.
Rock Cornish it is a special breed of young chicken, very tender and delicate.
Broiler or fryer this refer to young chicken of either sex. Tender flesh and
flexible cartilage.
Hen or fowl it is a mature female with tough flesh.
Capon it refers to castrated male chicken.
Roster this refers to male chicken.
Cock or Roaster it refers to a mature with tough, dark meat.
Turkey these are larger birds that are usually roasted
Squabs these are young, domestically raised pigeons

LESSON 1: COMPOSITION AND STRUCTURE OF POULTRY MEAT

COMPOSITION AND STRUCTURE OF POULTRY MEAT

 The flesh of poultry and game birds is muscle tissue, as is the flesh of beef,
lamb, veal, pork, and game. Its composition and structure are essentially the
same as those of meat.
 Water - 75%
 Protein – 20%
 Fat – up to 5%
 Other elements, including carbohydrates, in small quantities.
 PARTS OF CHICKEN

1.

1.

1.

1. Chicken wings are considered white meat and can be found uncooked, fully
cooked, breaded and unbreaded. They are available marinated, barbecue’s, or
glaze, and season with spicy and rotisserie flavouring, Wingettes and
drummettes are also available from the wing.
2. Cutlets are boneless chicken breast or legs that have been
pounded to tenderize and to provide a pie of meat to cook more
uniform in thickness, allow the meat to cook more evenly.
Cutlets are generally boneless and skinless, and are available
breaded, unbreaded, uncooked, fully cooked, and season with
various flavor.

3. Chicken thigh are considered dark meat and are available

fresh, frozen, bone-in, boneless, skin-on, skinless, uncooked,
fully cooked, breaded, and unbreaded. They can be also found
seasoned and marinated.
 4. Drumstick is the bottom portion of the leg below the knee joint
and consist of all dark meat. Drumstick are considered dark
meat and can be found fresh or frozen and are generally
available with the skins on.

5. Chicken Fillet is a meat sliced from the chicken breast, which

are available uncooked, fully cooked, breaded, mesquite, lemon
pepper and Italian.

6. Chicken Breast Strips are the breast cut into strip, which re
available uncooked, fully coked, breaded, unbreaded, and
season with flavor, such as barbecue, garlic and herb, teriyaki,
grilled, southwestern, and fajita. Strips are found cut in various
widths.

7. Chicken Tender are parts of the chicken breast, are full pieces
or chunks of chicken tenderloins, which are available
uncooked, fully cooked, breaded, breaded, unbreaded and
season with flavor, such a barbecue, buffalo and sweet-and-
sour.

8. Giblets are consist of the neck, liver, heart, and gizza.

LESSON 2: MATURITY AND TENDERNESS, INSPECTION AND GRADING OF

POULTRY

MATURITY AND TENDERNESS

 Tenderness of a piece of meat or poultry is related to connective-tissue and that

connective-tissue increases with: a.) use or exercise of the muscle, and maturity
and age of the animal or bird
  Young, tender birds are cooked by dry heat methods, such as broiling, frying,
roasting and moist methods. Older tough birds are primarily cooked by moist
heat.

LIGHT MEAT AND DARK MEAT

 When it comes to chickens, it refers to muscles containing mostly white fibers as

white / light meat, and muscles containing more red fibers as dark meat.

 White / light meat - breast and wings - it contains about 10% red fibers. This
part of the chicken is lean and mild in flavor, and dries out easily if
overcooked. The best methods for cooking white meat are broiling, sauteing,
stir-frying, grilling and other quick methods are best for white meat, which
tends to dry out. White / light meat are less fat, less connective tissue and
cook faster
 Dark meat - legs (chicken drumstick and thighs) - contains around 50% red
fibers and is found in chicken legs, which are more flavorful and juicy, and
can be cooked longer. The best methods for cooking dark meat are roasting,
braising, frying are great options for fattier dark meat. These are more fat,
more connective tissue and takes longer to cook

INSPECTION AND GRADING

 Inspection for wholesomeness is mandatory and is paid for with public funds.
 A guarantee of wholesomeness (fit for human consumption)
 Indicated by a round stamp.

 Grading for quality is voluntary, and the service is requested and paid for by
meat and poultry producers/processors. Grading for quality means the
evaluation of traits related to tenderness, juiciness, and flavor of meat; and,
for poultry, a normal shape that is fully fleshed and meaty and free of defects.
The grade is stamped on the carcass or side of beef and is usually not visible
on retail cuts. However, retail packages of beef, as well as poultry, will show
the U.S. grade mark if they have been officially graded.

 The USDA grades for poultry are A, B, and C.

a. Grade A - is the highest quality and the only grade that is likely to be seen
at the retail level. This grade indicates that the poultry products are
virtually free from defects such as bruises, discolorations, and feathers.
Bone-in products have no broken bones. For whole birds and parts with
the skin on, there are no tears in the skin or exposed flesh that could dry
out during cooking, and a good covering of fat under the skin. Also, whole
birds and parts will be fully fleshed and meaty.
 b. Grades B and C poultry are usually used in further-processed products
where the poultry meat is cut up, chopped, or ground. If sold at retail, they
are usually not grade identified.

LESSON 3: CLASSIFICATION, MARKET FORMS, AND HANDLING AND STORAGE

OF POULTRY

CLASSIFICATION OF POULTRY

 The following terms are used to classify poultry:

 Kind – the species, such as chicken, turkey, goose, duck, or any kinds of
fowl that are used as food
 Class – the subdivision of kind, depending on age and sex.
 Style – the amount of cleaning and processing.
 State of refrigeration – chilled or frozen.

MARKET FORMS

 Live - pertains to poultry that are still alive. In selecting live poultry, we
should choose those poultry that are alert, healthy and well- feathered.
 Whole - the same with live poultry but the only difference is that birds or
chickens here are no longer alive.
 Dressed - birds/ chickens are being slaughtered with head, feet and
viscera intact but blood and feathers are removed.
 Drawn - Dressed poultry with the visceral organs, feet and head removed.
 Ready to cook - slaughtered birds or chicken that have been
defeathered, visceral organs, feet, head removed and ready for cooking
usually in several pieces poultry parts that is packed separately and
chilled. Examples wings, drumsticks, breast, thighs, liver, gizzards.

HANDLING AND STORAGE

 Fresh poultry - is extremely perishable. It should arrive packed in ice and

be kept in ice until used. Ideally use poultry within 24 hours of receiving.
Never hold it more than 4 days. Poultry often carries salmonella bacteria.
Wash all equipment and cutting surfaces after handling poultry to avoid
contamination of other foods.

 Frozen poultry - store frozen poultry at 0°F(-18°C) or lower until ready to

thaw. Thaw in original wrapper in refrigerator allowing 1 to 2 days for
chickens, 2 to 4 days for larger birds.
DONENESS

 For large roasted birds, an internal temperature of 180°C, tested with a

thermometer, is the most accurate guide.

 For smaller birds when cooked by any method, doneness is determined

by:
1. Loose of Joints – the leg moves freely in its socket.
2. Clear Juices – juices inside the cavity of a roasted bird are clear yellow
rather than cloudy and red or pink.
3. Flesh Separating from Bone – muscle begins to pull away from
bones, especially breast bone and leg bones; excessive shrunken flesh
means it is overcooked and dry.
4. Firmness to touch.
______________________________________________________________________
ASSESSMENT OF LEARNINGS

Instructions: After you study and understand the composition and structure of poultry,
inspection and grading, classification and market forms, handling
and storage of poultry, please answer the following questions to tests
your knowledge or learnings about the given topics.

LESSON 1: COMPOSITION AND STRUCTURE OF POULTRY

Question: Identify and list down at least one (1) appropriate food menu in each part of
poultry as shown in the first lesson. (2 points each total of 16
points)
LESSON 2: MATURITY AND TENDERNESS, INSPECTION AND GRADING OF
POULTRY
Question: Discuss why maturity and tenderness are considering factors to prepare
quality food made in poultry? (10 points)

LESSON 3: CLASSIFICATION, MARKET FORMS, AND HANDLING AND STORAGE

OF POULTRY
Question: how do you choose the best quality of poultry meat for human
consumption? (10points)
Take note:

 Submission of your test answers: Friday, May 22, 2020

 Computerize or hand written is allowed, then send your answer via messenger.
 Please submit on or before May 22, 2020.
(SKIP this group laboratory activity due to No-person instructions shall be conducted
policy)

COOKING LABORATORY ACTIVITY

 Group of 4 cooking laboratory activity

 Each group will prepare chicken cordon bleu with creamy sauce
 Each group will present their finished product as an output with proper
presentation.
 First Batch – Group 1-4
 Second Batch – Group 5-8
 Third batch – Group 9-12

CHICKEN CORDON BLEU

Ingredients: (6 servings)

4 boneless, skinless chicken breasts

salt, to taste
pepper, to taste
1 tablespoon garlic powder (optional)
1 tablespoon onion powder (optional)
8 slices cheese
¼ k ham (250g), thinly sliced
Oil for deep frying
1 cup all purpose flour
3 eggs, beaten
2 cups bread crumbs
Toothpick

Preparation
1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion
powder, tossing to coat evenly.
 2. On a cutting board, place a chicken breast place 2 slices of ham, then
another layer of Swiss cheese, and another layer of ham. Evenly roll the
chicken and place toothpick to close or tighten the edge of the chicken..
3. Repeat with the remaining ingredients, then chill the rolls in the fridge to set
for 30 minutes.
4. After the rolls are set, prepare 2 separate large, wide dishes with the flour,
beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the
egg, and then bread crumbs.
5. Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes
per side, or until the outside is an even golden brown.
Creamy Sauce

Ingredients
6 tablespoons butter
1/2 cup chicken broth
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream
1/2 teaspoon pepper
1 tablespoon basil

Preparation

1. Whisk cornstarch and heavy whipping cream together in a small bowl. Set aside.
2. Bring butter, broth and bouillon to a simmer in a medium-sized pot and reduce for
10-15 minutes.
3. Stir in the cornstarch and whipping cream mixture and continue to cook until the
sauce until thickens.
4. When sauce is heated through and thickened, add pepper and basil.
5. Serve over Chicken Cordon Bleu.

Prepared by:
JOSEPHINE G. MENA, MMHM
Hmgtc-1 Subject Instructor