| Introduction -- Chapter 18 -- Chapter 19 -- Chapter 27 -- Chapter 20 -- Lesson Assignments |
Lesson Eleven covers poultry, game and forcemeats, and fish and shellfish.
Poultry is one of the most popular and versatile main dish foods. Poultry items are typically the least expensive of all meats. Poultry lends itself well to a variety of cooking methods and can be complemented by a variety of seasonings and accompaniments. Chapter 18 discusses the different types of poultry as well as storage, handling, and cooking techniques.
Game may not be as popular as poultry or other types of meat; however, it is becoming more widely accepted as a main dish food. Farm-raising techniques have led to year-round availability of game, which allows food service operations to offer it consistently on their menus. Game gives restaurant patrons an exciting alternative to more traditional main dish items. Chapter 19 discusses the different types of game available and recommends proper cooking methods for each type.
Charcuterie (also known as forcemeats) can also be a versatile food product for food service operations. Forcemeats can be made from game, poultry, fish, shellfish, and even vegetables. Chapter 27 describes the various charcuterie preparation techniques and the variety of charcuterie products.
The last area of focus for this lesson is fish and shellfish. Some of the many varieties of fish and shellfish can be quite expensive, and all are highly perishable. Therefore, a complete understanding of proper storage, handling, and preparation is critical. Chapter 20 will assist you in identifying the different types of fish and shellfish. The chapter also describes how to properly purchase, store, fabricate, and prepare them.
Chapter 18: Poultry
Chapter 18 objectives
After studying this chapter, you will be able to:
- understand the structure and composition of poultry;
- identify various kinds and classes of poultry;
- understand poultry inspection and grading practices;
- purchase poultry appropriate for your needs;
- store poultry properly;
- prepare poultry for cooking;
- apply various cooking methods to poultry.
Chapter 18 topics
- Muscle composition
- Identifying poultry
- chicken
- duck
- goose
- guinea
- pigeon
- turkey
- ratites
- livers, gizzards, hearts, and necks
- Nutrition
- Inspection and grading of poultry
- Purchasing and storing poultry
- Butchering procedures
- cutting a bird in half
- cutting a bird into pieces
- preparing a boneless breast
- preparing a supreme or airline breast
- boning a chicken leg
- Marinating poultry
- Applying various cooking methods
- dry-heat cooking methods
- broiling and grilling
- roasting
- trussing poultry
- carving a turkey or large bird
- carving a chicken or small bird
- sautéing
- pan-frying
- moist-heat cooking methods
- combination cooking methods
Key terms from Chapter 18
| à point | classes | game hen | ratites | |||
| baste | dressing | giblets | supreme | |||
| capon | foie gras | magrets | trussing |
Related websites for Chapter 18
http://www.FosterFarms.com/
http://www.perdue.com/
http://www.tyson.com/recipes/
http://www.turkeyfed.org/
http://www.epicurious.com/gourmet/kitchen_notebook/turkey_carving
