Updated 5-09

Item / Page numbers
Session 1 –Poultry Fabrication / 3-10
Session 2 – Shellfish / 11-17
Session 3 – Finfish / 18-25
Session 4 – Pork / 26-30
Session 5 – Mid-Term
Session 6 – Beef / 31-37
Session 7 –Beef / Veal / 38-46
Session 8 – Lamb / 47-49
Session 9 – Offal/Sausage / Hand out
Recipes / 50-53
Homework / 54-57
Session 10 – Final / Evaluations
Session 11 - Final / Written exam

CHRM 1130 PROTEIN BASICS

POULTRY BUTCHERY AND FABRICATION Session 1

UNDERSTANDING POULTRY

Chapter 18 pgs.409 to 441

Ingredient and Materials Knowledge Goal:

  1. Identify an assortment of poultry to include domestic and wild.
  2. Discuss market forms and availability of poultry.
  3. Identify wholesomeness and quality standards in poultry.
  4. Discuss purchasing, EP, AP, yield tests, and handling and storage methods for poultry.

Poultry:

term for the meat from domesticated birds bred for eating such as turkey, chicken, goose, duck and quail, among others.

Less commonly it includes pigeon, guinea hen, and ostrich, rhea or emu.

Composition:

The flesh of poultry is similar to meat in its composition. Generally, the same cooking principles apply. However, since birds are usually much smaller and the cuts simpler, they are easier to fabricate in- house.

It is composed of 75% water, 20% protein, 5% fat, and other elements, including carbohydrates and minerals in small quantities.

It ranks high as a digestible meat, and has more light meat than dark meat. It's meat is shorter fibered than red meat, such as beef and pork.

The fat is found directly under the skin and surrounding the intestines.

How Poultry is Purchased:

Most poultry is purchased dressed and drawn, or in a ready-to-cook state.

Select birds that are fresh, plump, with well rounded breasts. In immature birds, the tip of the breastbone is flexible, a good sign of tenderness.

Poultry is extremely perishable. Poultry is also purchased canned, frozen, I.Q.F. (Individually quick frozen) in pieces, diced meat, pulled meat or ground. The skin may be yellow or white due to the feed that the animal ate.

Storage: It lasts no longer than two to three days under normal refrigeration temperatures (32 to 40 degrees), so it is important to store it in cooler temperatures.

Age: Age and classification of the bird indicates how tender it will be. Age and sex have pronounced effect on the use that may be made of the poultry. Chicken and turkey has both white and dark meat, while Cornish game hens have all white meat, and ducks have all dark meat. The white meat is usually more tender and drier because it has less fat, while the darker meat is a better source of riboflavin and thiamin.

Handling of Poultry during processing:Poultry is de-feathered or picked by two methods--dry picking or scalding. Milk fed poultry is always dry picked.

Handling of frozen poultry: Poultry that is frozen should always be stored at -0 degrees or colder.

When thawing poultry, thaw under refrigeration, in original wrappings unless the poultry is needed quickly. Run under cold water for a quicker thaw.

INSPECTION AND GRADING

Inspection-

Like meat, poultry is subject to federal inspection and grading.

Inspection is a guarantee of wholesomeness (fit for human consumption.)

It is indicated by a round stamp, and it is required by law.

Grading-

Is based on quality, and is indicated by a shield stamp, and letter grade. It is not required by law.

U.S. grades are A, B, and C. and the grades are based on shape of carcass, amount of flesh, and the amount of fat, whether pin feathers are present, skin tears, cuts, and broken bones. Most poultry used in foodservice is Grade A.

HANDLING OF POULTRY

Poultry is raised in three ways.

Milk Fed-

6 to 10 days before killing they are fed milk with their food. It bleaches the skin and flesh and gives a bird with fatty deposits throughout the muscle fiber.

Grain Fed-

Has a more golden color due to the carotene pigments in the corn feed. Has grown more popular in the last 5 years.

Free Range Chicken-

Chicken that has been let to run free instead of being penned in raised cages.

These birds are more golden in color, eat a more varied diet, and tend to be more flavorful, as well as commanding a premium price.

TYPES AND CLASSES OF POULTRYCHICKEN:

Chicken is classified as broilers, fryers, roasters, Cornish game hens, capons, and stewing chicken.

Broilers

Are of either sex, from 9 weeks to 13 weeks old and from 1 to 1 1/2 pounds.

Fryers

Are slightly older, from 9 weeks to 16 weeks and weighing from 2 1/2 to

3 1/2 pounds.

Roasters

Are older, about 3 to 5 months and weighing from 3 1/2 to 5 pounds.

Cornish Hen

Are a breed of young chicken from 5 to 7 weeks, weighing from 1 to 2 pounds.

Capons

Are male birds castrated at about 8 weeks of age and slaughtered at 7 to 8 months, weighing from 5-8 pounds.

Stewing Chicken-

Stewing chicken or fowl are older females over 10 months old and weighing from 3 to 6 pounds.

TURKEY:

Turkey is classified as fryers, roasters, young toms, and hens.

Fryers-Roasters-

Are young birds up to 16 weeks old and from 4 to 8 pounds.

Young Toms and Hens-

Are from 5 to 8 months old weighing 6 to 25 pounds, hens weighing the lessor than the two.

DUCKS:

Are marketed as broilers or fryers and roasters.

The broiler or fryer-

Is under 8 weeks old, weighing 2 to 4 pounds.

Roaster-

Is from 8 to 16 weeks old, weighing from 4 to 6 pounds.

GEESE:

Geese are classified as young or mature. A young goose is under 6 months of age, and a mature goose is over 6 months. Weights of geese run from 4 to 20 pounds in the two classes.

OTHER TYPES OF POULTRY:

Guineas-

Domestic relatives of the pheasant. These come young or old and weigh from 3/4 pound up to 2 pounds.

Pigeons or Squabs-

Weighing 1 to 2 pounds.

Game Birds-

Quail, Pheasant, and other fowl. Usually caught by hunters, sometimes raised.

Characteristics are dark, strongly flavored meat. Improves with letting the meat hang, or age.

Ratites:

Emu - Australian, ostrich-Africa, Rhea-South America

STORING FRESH POULTRY

32 degrees to 34 degrees raw fresh refrigerated up to 2 days for small birds and 4 days for large birds.

Frozen at 0 degrees or less –10 degrees optimum held up to 6 months.

HANDLING RAW POULTRY

Thaw under cold running water or even better, overnight in the refrigerator for optimum safety.

Never store above other foods-bottom rack with pan under to catch liquid.

Never store raw product with cooked product. Keep all work surfaces clean and sanitized, use the correct cutting board and never cross contaminate.

Which poultry is most suitable for broiling/grilling?

Small pieces, dark meat

Which poultry is recommended for roasting?

Larger birds or pieces that have been covered with bacon etc.

* Light vs. Dark Meat

Myoglobin causes dark meat…meat that has been used for flight or keeping warm –use duck as the example.

Turkey doesn’t fly so breast meat is white, duck and geese has dark meat…myoglobin for extra oxygen to fly and keep warm.

* Fat vs. Lean

Fat= moist-roast, bbq, grill to render fat

Lean=dry-need to marinate with fat poach, get moisture into

Improving cooking qualities of poultry:

Marination, trussing to get a tighter uniform shape

TRUSSING

Tightens up the meat for uniform cook

CUTTING UP

Portion control for better cooking and control of waste

BONING

Removing bones to ease cooking, portion control

MARINATING

Oils, vinegars, milk soak, salt and brine and flavorings to increase moisture and flavor

***

Doneness

- 165 degrees lowest acceptable

- meat juices run clear, not red

- meat and joint wiggles freely from the socket

Improving the economies of using poultry on your menu:

YEILD TESTS - finding the true cost of choice parts.

Yield Cost Analysis - why do we need to understand the principles involved in yield tests?

Yield is defined as:

What is sellable, and in most cases edible. What is left after trimming and fabrication

Analysis is defined as:

Checking it out and weighing the parts for accurate measurement

Yield cost analysis concepts are:

* A.P. As Purchased

* E.P. Edible portion

*A.S. As Served

CHRM 1130 PROTEIN BASICS Session One

LABORATORY EXERCISES, Butchering Poultry, Raw and Cooked Yield Tests, Marinating

Poultry, especially chicken, are generally the least expensive and most versatile center of the plate item you can choose. Butchering birds to produce the specific cuts you desire is not as difficult as butchering meat and is often done on site. Therefore, you should master common procedures like cutting poultry in halves, quarters and pieces, as well as Supremes/airline breasts, boneless and semi boneless legs.

Exercise One: To understand the musculature of poultry, you will practice cutting up poultry. You will cut up four whole chickens as demonstrated. Leave wing bone in breast portions and remove thighbone from leg portions. Place leg portions and breast portions on separate sheet pans as directed. Combine wing sections and carcasses on another sheet pan as directed. List and describe the semi-boneless cuts below:

______

Exercise Two: To master trussing technique you will truss one chicken for roasting or boiling as per instructor’s demonstration and describe the procedure below:

______

Yield tests are conducted to determine the true cost of serving a menu item. Many factors influence purchasing choices made in a foodservice operation. Among them is the value of convenience and value-added products. You should understand the reasons for the choices that are made.

Exercise three: to conduct a raw yield test

Prepare a duck for raw yield test - record the weights you get on the test form provided.

Procedure:

Weigh the duck

Skin the duck and weigh the skin

Remove the wings and legs including the thighs

Remove the breast meat carefully in one piece and weigh it.

Remove the meat from the legs, thighs, and wings

Weigh the meat from the legs, thigh, and wings together

Weigh the all carcass and leg/thigh bones together

Combine the breast and leg/thigh meat together and record the weights of these usable portions.

Store the butchered duck as directed

DUCK WEIGHT / #
SKIN WEIGHT / #
BREAST MEAT WEIGHT / #
LEG/THIGH & WING MEAT WEIGHT / #
CARCASS AND BONES WEIGHT / #
USABLE MEAT PORTION WEIGHT / #

What is the % percentage of skin to the total duck weight? ______

What is the % of usable meat to the total duck weight?______

What is the % of waste to the total duck

weight?______

Exercise Four: to conduct a cooked yield test you will pick the meat from cooked chickens and record the result on the form provided. The raw chicken weight is considered the AP or as purchased weight.

Procedure:Weigh the chicken to be roasted

Weigh the chicken to be boiled

Record weight of the chicken after roasting

Record the weight of the chicken after boiling

Record weight of the meat from the roasted chicken

Record weight of the meat from the boiled chicken

WEIGHT OF CHICKEN TO BE ROASTED / # OZ. / WEIGHT OF CHICKEN TO BE BOILED / # OZ.
WEIGHT OF CHICKEN AFTER ROASTING / # OZ. / WEIGHT OF CHICKEN AFTER BOILING / # OZ.
WEIGHT OF MEAT FROM ROASTED CHICKEN / # OZ. / WEIGHT OF MEAT FROM BOILED CHICKEN / # OZ.

What is the percentage of usable meat for Roasted chicken?______for boiled chicken?______This would be called the EP or edible portion.

Marinating is soaking a food product in seasoned liquid in order to flavor and tenderize it. The tenderizing effect of the acids is relatively small. Proper cooking technique is still essential to achieve the greatest tenderness. Marinades have three categories of ingredients. Oil helps preserve moisture in the product. Acid helps to tenderize protein. Seasonings are added to bring out the natural goodness of the product. Naturally tender products need only a short marinating to add flavor. Using a small amount of marinate in a plastic bag is an effective and economical way to do the job.

Exercise five: to apply the principles of marinating you will prepare one half-Cornish Hen for broiling. Refrigerate until needed. Then prepare 1/4 cup of the marinade of your choice. Put it in a plastic bag with the prepared hen. Allow 20-30 minutes at room temperature for flavors to penetrate before charbroiling it.

CHRM 1130 PROTEIN BASICSSession Two

SHELLFISH IDENTIFICATION AND FABRICATION

UNDERSTANDING SHELLFISH AND METHODS

Chapter 20 pgs.559 to 656

After studying this chapter, students will be able to:

  • Understand the structure and composition of shellfish (pp. 560-561)
  • Identify a variety of shellfish (pp. 561-573)
  • Purchase shellfish appropriate for their needs (pp. 574-575)
  • Store shellfish properly (p. 576)
  • Prepare shellfish for cooking (pp. 576-584)
  • Apply various cooking methods to shellfish (pp. 585-600)

Technical Objectives:

After studying this chapter, the student should be able to do the following:

  1. De-beard a mussel, shuck an oyster and open a clam.
  2. Kill and/or clean a lobster.
  3. Prepare shellfish to industry standards of quality utilizing dry and moist heat methods of cooking: sauté, broil, bake, steam, simmer/boil.
  4. Practice knife skills to include dicing, brunoise, julienne, and rough cut.
  5. Evaluate shellfish dishes for industry standards of quality.
  6. Discuss the methods of storage for live, fresh and frozen shell fish.
  7. Store shellfish products in safe manner

Key Terms

Bi-valveCephalopodPrawn

GastropodUni-valveScampi

Shellfish depurationRoeSoft Shell

CoralTomalley

Shellfish include any of many species of aquatic invertebrates with shell found in saltwater and freshwater regions worldwide, most are edible Shellfish are a popular and abundant food in the U.S. and featured in many international cuisines. They must be handled and prepared carefully to be at their very best.

Shellfish-

Mollusks:

Univalve

Periwinkles

Bivalve

Cephalopods: No

Clams --

Mussels –

Oysters –

Scallops --

Sea and bay scallops are the most common types. S

Crustaceans:

Possess segmented, elongated bodies with shells. Their eyes are oysters.

Crabs --There are three common types of crabs. The blue crab is found along the Atlantic and Gulf coasts. Dungeness crabs inhabit the Pacific. The time to harden.

Lobsters --Northern lobster is found off the coasts of Maine and Massachusetts, while spiny or rock lobsters pick their way along the Florida and

N

ot only do lobsters vary in locale, but in general appearance as well.

Shrimp --Northern lobsters possess pincers while spiny lobsters don't.

from Washington to Mexico.

winkles are small snails found in fresh and salt-water in Europe and off the Eastern coast of North America.

Prawns --Prawns are found in temperate and tropical waters, and fresh water. They resemble and are often mistaken for large shrimp. Unlike shrimp, however, prawns do not possess a visible vein which requires cleaning.

and spurting out a jet of water the scallop can move about.

This novel form of locomotion causes the development of an over-sized muscle called the abductor muscle. This is the only part of the scallop which

Why are shellfish more perishable than meats and dairy products?

*Body chemistry is different than land animals, more natural minerals and ammonia and to the water environment-cooler temperature, wet and cold.

* Body processes regulated by enzymes which in shell/fin fish are at a much lower temperature than hot blooded animals

* increase in temperature causes increase in enzymes to function faster-breaks down theHow should they be handled to preserve shelf life?

* keep it cold and use it quicker as fish and shell fish do not get more tender or better with age.

At the Purveyor:

Shellfish Depuration

Mollusks undergo a process of depuration with the purveyor. After the shellfish are

Refrigeration:

* LOW temp. anything above 40 degrees and rapid break down occurs and deterioration happens.

* Very short shelf life 1-2 days at optimum temperature-use quickly

to keep fresh and mo

-KEEP CLEAN

How can we be sure of quality and wholesomeness of the fish and shellfish we buy?

Inspection- Sanitation and Safety versus quality

Different types of inspection-. mark Indicates Type One inspection.

Type wholesomeness, quality product, properly labeled

Type Two: purchase criteria are met.

Type Three: Insures that fishing vessel or plant meets sanitation standards.

Grading-Evaluation of quality, not wholesomeness-they are different!

, based on condition, look, smell, feel, odor, flavor, A-fresh,

B, and C, get canned. Example: tuna… this is not mandatory!

The reputation of your purveyor-

Ethical- is it a clean place, good business practices, or are they dishonest,-common practice is using phosphate dips to prolong “perceived” water weight- cells break down when cooked and there is much water waste and shrinkage, off flavors and -rubbery shrimp as an example, and can be a health hazard to some.

Your receiving practices-Promptly check the following:

* Smell-fresh like the sea or slightly like a cucumber

* appearance- moist , clean, shiny, closed shells if mollusks

  • Phys

, undamaged, tight shells, lively if lobster or crabs, no bruising. No parts missing such Your storage practices- low temp in walk ins

* product should be very cold when it arrives, 28 to 32 degrees.

Repack it in self draining ice. Pf pans over ice. Never let product sit in old Why Why is it important not to overcooked shellfish?

Tough and dry if cooked too long or on too high of heat, protein shrinks 140rule.

Judging doneness:

Firm and opaque 145 degrees is done for shell fish. Batch cook for sanitary reasons and food quality.

Cooking technique:

Treat shellfish protein like egg protein-do not boil-simmer, avoid long prolonged high heat, co

at with fat or crumbs to preserve moisture when cooking with dry methods.

Exceptions:Abalone, conch and squid-pound out, and sauté on high heat for 30 seconds per side max to avoid toughness.