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2: Laboratory Production of Poultry

  • Page ID
    • Marshall Welsh & William R. Thibodeaux
    • Finch Henry Job Corps Center & Nicholls State University
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    Poultry refers to the edible flesh, with adhering bones, of any bird that is commonly used as food. Types of poultry include chickens, ducks, geese, turkey, quail, and pheasant. All poultry is processed in a similar manner. It is either cooked whole, or segmented in a number of ways depending on usage.

    • 2.1: Introduction to Poultry
      Sanitation is a key issue today due to the presence of salmonella bacteria associated with chicken. Therefore, be mindful of your food safety course principles learned in your first semester and adhere to good sanitation principles throughout class.
    • 2.2: Identifying Poultry
      The USDA recognizes six categories or kinds of poultry: chicken, duck, goose, guinea, pigeon and turkey. Each kind of poultry is divided into classes based predominantly on the bird's age and tenderness. The sex of young birds is not significant for culinary purposes. It does matter, however, with older birds; older male birds are tough and stringy and have less flavor than older female birds.
    • 2.3: Braising and stewing of Poultry
      Braising and stewing use both dry and moist heat to produce a moist, flavorful product. The principal difference between braising and stewing when applied to meats is the size of the cut being cooked: Large cuts of meat are braised; smaller ones are stewed. Because most poultry is relatively small, this distinction does not readily apply in poultry cookery; therefore, the two cooking methods are discussed together here.

    This page titled 2: Laboratory Production of Poultry is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Marshall Welsh & William R. Thibodeaux via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.