Theory of food Chapter 5

THEORY OF FOOD

Chapter (5) POULTRY & game BIRD

The muscle tissue contain:

• Water                   = Approximately 75 (water)
• Protein                 = 25
• Fat                        = 5
• Small amount of carbohydrate

Muscle consist of muscle fiber held together by connective tissue.

Bird can fly have a dark meat.

A young bird more tender than older bird.

1. LIGHT MEAT –BREAST AND WINGS

Less fat connective tissue.

2. DARK MEAT- DRUMSTICK &THIGHS

More fat more connective tissue, longer cooking time

Free range chicken

• Go to outdoor or go to somewhere means freely of natural environment.
• The organic chicken.
• If we are cooking take quite long time martial had the hard meat.

A major problem with roasting

A major problem with roasting is cooking the legs to doneness without overcooking the breast consider.

1. Roasting birds breast down for part time

2. Barding

3. Roasting separately

4. Basting with fat only

Classification market form

1. KIND

Species such as chicken turkey or dark.

2. CLASS

The subdivision of kind, depending on age and sex

3. State of refrigeration

Chilled or frozen.

4. Style

Amount of cleaning and processing: live, dressed, whole, in part and ready to cook.

     Poultry

      Poultry is a domesticated birds. It include:

• Pigeon
• Goose
• Turkeys
• Geese
• Duck
• Squab
• Guineas

Game birds

Which the animal is a animal game.

• Ostrich
• Partridge
• Quail
• Guineafolw (guinea hen)
• Cornish game hen

HANDLING AND STORING

Poultry can be purchased in any many form:

•  Fresh
• Frozen
• Cut up
• Portioned control (FC)
• Individually  quick frozen (1QF)
• Do not cross contaminate