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What percentage of poultry flesh is made up of water?
Poultry flesh is identical in composition and structure to those of buff and lamb.
True
What are the two factors that affect the tenderness of poultry?
Muscle use or exercise and the animal's or bird's maturity or age
Chickens, turkeys, and other poultry are not diced up as finely because they are relatively _________.
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Match the following types of poultry with their characteristics:
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What is the main reason why learning about chicken is considered easier than learning about buff or lamb?
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What is the term for the bundles of muscular fibers kept together by connective tissue?
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Poultry meals are ideal for all types of food-service establishments, from fine dining to _________ and fast-food restaurants.
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What is a popular use for whole leg joints?
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Free-range chickens are less expensive than conventional chickens.
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What is a characteristic of breast meat?
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Wings have a lot of _______________________ and bone in comparison to meat.
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What is a benefit of using free-range chickens?
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Turkey meat is fattier than chicken meat.
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Match the following chicken cuts with their characteristics:
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What is the name of the dish where chicken is cooked with onions, mushrooms, and wine?
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Chicken thighs can be stuffed and wrapped up after being boned out.
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What is the term for castrated male chickens that have been fattened to develop soft, generous breasts?
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Chicken drumsticks make excellent ______________________ and are popular roasted or grilled.
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What type of chicken is typically farmed in highly intense facilities?
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Older, harder birds require slow, moist heat to make them palatable.
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Match the following chicken cuts with their descriptions:
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What is a popular use for whole leg joints?
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Free-range chickens are less expensive than conventional chickens.
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What is the main difference between conventional and free-range chickens?
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A whole turkey typically weighs around __________ kg (__________ lb).
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Match the following chicken cuts with their characteristics:
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What is a characteristic of the meat from ducks primarily raised for foie gras?
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Turkey meat is fattier than chicken meat.
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What is a benefit of using free-range chickens?
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Turkey meat is leaner than duck meat.
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What is a classic recipe that features turkey?
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What is the name of the popular dish where chicken is cooked with onions, mushrooms, and wine?
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Ducks are often paired with flavors such as ______________________ and sage.
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Match the following game birds with their characteristic meats:
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What is a classic cooking method for duck?
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What type of heat is required to make older, harder birds palatable?
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Chicken is the most expensive meat to buy.
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What is the typical age of broilers or roasters?
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The skin and fat of ______________________ chicken are highly yellow.
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Match the following chicken cuts with their characteristics:
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Chicken thighs can be stuffed and wrapped up after being boned out.
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What is the term for castrated male chickens that have been fattened to develop soft, generous breasts?
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What is a popular use for chicken drumsticks?
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Study Notes
Poultry
- Young, tender birds are prepared using both dry-heat and moist-heat methods.
- Older, harder birds require slow, moist heat to make them palatable.
Types of Poultry
- Chicken is the most extensively consumed meat in the world.
- Chicken is a succulent, mild-flavored meat that absorbs a wide range of flavors.
- Chicken is typically farmed in highly intense facilities, making it the cheapest meat to buy.
Chicken Cuts
- Tender meat is found in broilers or roasters that are around 12 weeks old.
- Older boiling fowls must be stewed but have good flavor.
- Capons are castrated males that have been fattened to develop soft, generous breasts.
- The skin and fat of corn-fed chicken are highly yellow.
Chicken Thigh
- Chicken thighs have extremely luscious meat.
- They are great grilled with the skin on or marinated and cooked.
- They can be stuffed and wrapped up after being boned out.
Minced Chicken
- Minced chicken can be used in place of buff mince in a variety of meals.
- It can be used to make extra-lean burgers and meatballs.
Drumstick
- Drumsticks are the tail end of the leg and make excellent finger food.
- They are popular roasted or grilled, whether plain, seasoned, or covered with sauce.
Goujons
- Chicken goujons are skinless breast meat slices or small fillets from the inside of the breast.
- They are wonderful when marinated and used in stir-fries.
Whole Leg
- A leg joint, which includes the thigh and drumstick, is ideal for grilling with a spicy coating or for delectable soups like coq au vin.
Whole Wing
- Wings have a lot of skin and bone in comparison to meat.
- They make great finger food and are popular as both barbecued buffalo wings and stock.
Breast
- The breast is one of the most popular cuts, available bone-in or boned, skin on or skinned.
- Lean skinless boneless chicken breasts can be used whole for chicken Kiev or pounded thinly for escalopes.
Free-Range Chickens
- Most chickens are produced by large firms that keep their fowl indoors in strictly controlled environments.
- Free-range chickens are allowed to roam freely and eat outside in a more natural environment.
- Free-range chickens are more expensive than conventional chickens and may have more flavor.
Turkey
- Modern turkeys are descended from the smaller North American wild turkey.
- Turkey meat is leaner than chicken meat.
- A whole turkey weighs an average of 5.5kg (12lb); lesser birds are available outside of the holiday season.
Composition and Structure
- Poultry flesh, like buff and lamb, is muscle tissue.
- Its composition and structure are nearly identical to those of meat.
- Muscle tissue is made up of 75% water, 20% protein, and 5% fat.
- Muscles are made up of muscular fibers kept together in bundles by connective tissue.
Maturity and Tenderness
- Maturity is an important factor to consider when choosing poultry.
- The tenderness of a piece of poultry is related to connective tissue, and connective tissue increases with age.
Poultry
- Young, tender birds are prepared using both dry-heat and moist-heat methods, such as broiling, frying, and roasting.
- Older, harder birds require slow, moist heat to make them palatable.
Chicken
- Chicken is the most extensively consumed meat in the world.
- Chickens were originally raised for their eggs, but now millions are farmed for meat.
- Tender meat is found in broilers or roasters around 12 weeks old.
- Older boiling fowls must be stewed but have good flavor.
- Capons are castrated males that have been fattened to develop soft, generous breasts.
- Chicken skin and fat from corn-fed chicken are highly yellow.
- Flavor pairings: onion, garlic, mushrooms, tomatoes, lemon, cashews, coconut, chili, thyme, tarragon, paprika, cardamom, cumin, saffron, sesame, soy sauce, bacon, cream, wine.
- Classic recipes: Coq au vin, pollo alla Marengo, poulet à l'estragon, chicken korma, Chicken Kiev, Circassian chicken, waterzooi.
Chicken Cuts
Thigh
- Chicken thighs have extremely luscious meat and are great grilled with the skin on or marinated and cooked.
Minced Chicken
- Minced chicken can be used in place of beef mince in a variety of meals, including extra-lean burgers and meatballs.
Drumstick
- Drumsticks make excellent finger food and are popular roasted or grilled, whether plain, seasoned, or covered with sauce.
Goujons
- Chicken goujons are skinless breast meat slices or small fillets from the inside of the breast.
- They are wonderful when marinated and used in stir-fries.
- The black (leg) meat has fatter and is more tender than the white (breast) meat.
- Flavor pairings: garlic, onion, bacon, mushrooms, tomatoes, chili, coriander, sage, cranberry, lemon, chestnuts, cardamom, chocolate.
- Classic recipes: Turkey schnitzel, devilled turkey legs, roast stuffed turkey, mole poblano.
Duck
- Domestication of ducks dates back over 4,000 years.
- The majority of breeds are descended from wild mallards and have dark meat with a thick layer of fat under the skin.
- Those bred from the Muscovy duck are larger and leaner.
- The flesh-to-fat-and-bone ratio is low in all duck, but the meat is incredibly flavorful and rich.
- Where duck is primarily raised for foie gras, much of the carcass is converted into confit (duck parts preserved in duck fat).
- Cooking fat is also available separately.
- Flavor pairings: ginger, garlic, spring onion, sage, turnips, apples, cherries, cranberries, plums, orange, olives, almonds, soy sauce, hoisin sauce, honey, vinegar, wine.
- Classic recipes: Peking duck, duck confit, faisinjan, duck in orange sauce, pato con peras, anatra alla Bartolomeo Scappi, cassoulet, pasticcio.
Duck Cuts
Whole Leg
- A leg joint, which includes the thigh and drumstick, is ideal for grilling with a spicy coating or for delectable soups like coq au vin.
Whole Wing
- Wings have a lot of skin and bone in comparison to meat, yet they make great finger food and are popular as both barbecued buffalo wings and stock.
Breast
- The breast, one of the most popular cuts, is available bone-in or boned, skin on or skinned.
- Lean skinless boneless chicken breasts can be used whole for chicken Kiev or pounded thinly for escalopes.
Free-Range Chickens
- The vast majority of chickens are produced by large firms that keep their fowl indoors in strictly controlled environments and feed them precisely monitored diets.
- Free-range chickens are allowed to roam freely and eat outside in a more natural environment, resulting in more flavorful meat.
- Free-range hens have no legal classification and are substantially more expensive than conventional chickens.
Turkey
- Modern turkeys are descended from the smaller North American wild turkey.
- They are mostly raised industrially, but there are a few free-range luxury birds available, such as the bronze turkey, that have greater texture and flavor.
- A whole turkey weighs an average of 5.5kg (12lb); lesser birds are available outside of the holiday season.
- Turkey meat is leaner than chicken meat.
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Description
Explore the various methods of preparing poultry, including dry-heat and moist-heat techniques, and learn about different types of poultry and chicken cuts.
