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Chapter
22
Poultry Cookery
Contents
 Section 22.1 Poultry Basics
 Section 22.2 Cooking Poultry
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Chapter 22 Poultry Cookery
Section 22.1 Poultry Basics
• Poultry products are available in a variety
of forms and classes.
• They must be handled and stored properly
to stay fresh.
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Chapter 22 Poultry Cookery
Content Vocabulary
Academic Vocabulary
poultry
acceptable
kind
indicate
maturity
connective tissue
light meat
dark meat
giblets
market form
ready-to-cook
trussing
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Chapter 22 Poultry Cookery
What Is Poultry?
• Poultry is less
expensive than many
meat products and
can be used in a wide
variety of dishes.
poultry
Birds that are raised for
human consumption.
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Chapter 22 Poultry Cookery
What Is Poultry?
• The USDA categorizes
poultry according to kind.
• Each kind is divided into
different classes based
on age and gender.
kind
Species.
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Chapter 22 Poultry Cookery
What Is Poultry?
• Light meat has less fat and cooks faster.
• Dark meat has more fat and cooks slower.
light meat
dark meat
Lighter colored wing and
breast meat found on birds that
rarely fly.
Parts of a bird that have more
muscle and connective tissue.
Which type of poultry meat do
you prefer?
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Chapter 22 Poultry Cookery
Evaluating Poultry
• Poultry is available in many market forms:
• fresh
• frozen
• canned
market form
The form poultry is in
when it is purchased.
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Chapter 22 Poultry Cookery
Evaluating Poultry
• Style refers to the state the bird is in
when purchased:
•
•
•
•
whole or in parts
bone-in or boneless
ground
ready-to-cook
Glencoe Culinary Essentials Chapter 22 Poultry Cookery
ready-to-cook
Food that has been
prepared and packaged.
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Chapter 22 Poultry Cookery
Evaluating Poultry
• Poultry quality can be judged by:
• color
– should vary from cream to yellow
– should not be purple or green
– should not have dark wing tips
• odor/feel
– should not have a strong odor
– should not feel sticky
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Chapter 22 Poultry Cookery
Evaluating Poultry
• All poultry must be federally inspected by the
USDA and most should also be graded.
• Grade A poultry must:
– be plump and meaty.
– have clean skin.
– have no broken bones.
– have all feathers plucked out.
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Chapter 22 Poultry Cookery
Handling and Storage
• Fresh and frozen poultry must be handled very
carefully to prevent illness or spoilage.
• Place fresh poultry in cold storage or ice
immediately upon receiving it and freeze if
not used within two to three days.
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Chapter 22 Poultry Cookery
Section 22.2 Cooking Poultry
• You can use a variety of dry and moist
techniques to cook tender, well-done poultry.
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Chapter 22 Poultry Cookery
Content Vocabulary
Academic Vocabulary
render
process
baste
principle
dredging
crosshatch
smoking point
pressure-frying
rondeau
stuffing
cavity
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Chapter 22 Poultry Cookery
Poultry Cooking Principles
• A variety of moist and dry methods can be used
to prepare poultry, making it one of the most
versatile food products.
• Using lower temperatures and longer cooking
times can produce moist results.
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Chapter 22 Poultry Cookery
Poultry Cooking Principles
• Roasting and Baking:
• makes poultry golden
brown outside and
tender and juicy inside
• baste poultry to retain
moisture, except for
ducks and geese,
which have a high
fat content
Glencoe Culinary Essentials Chapter 22 Poultry Cookery
baste
A process in which fat
drippings are spooned
over a large bird every
15–20 minutes.
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Chapter 22 Poultry Cookery
Poultry Cooking Principles
• Broiling or Grilling:
• poultry should have a wellbrowned surface and
crosshatch grill marks
• use smaller birds or
poultry pieces
crosshatch
Grill mark set at a 90-degree angle.
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Chapter 22 Poultry Cookery
Poultry Cooking Principles
Describe each of the following poultry
frying techniques.
Technique
Description
Pan-Frying
Poultry is dipped in a batter or seasoned flour mixture and
then fried in a pan
Deep-Frying
Poultry is coated before frying, then lowered in a basket into
hot oil
Pressure-Frying
Uses a commercial pressure frier to cook foods more quickly
and at lower temperatures than other frying methods
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Chapter 22 Poultry Cookery
Poultry Cooking Principles
• Sautéing:
• cook poultry in an
open pan until
brown and juicy
• requires little fat
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Chapter 22 Poultry Cookery
Poultry Cooking Principles
• Simmering and Poaching:
• do not create strong flavors, so flavored liquid
should be used in cooking
• liquid should completely cover the poultry
• the broth can be reserved for other uses,
such as gravies and sauces
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Chapter 22 Poultry Cookery
Poultry Cooking Principles
• Braising:
• starts with dry-heat
cooking and ends with
moist-heat cooking
• gets more flavor from its
cooking liquid
• the liquid can be reserved
for other uses, such as
gravies and sauces
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Chapter 22 Poultry Cookery
Stuffings
• All parts of stuffed food, including the stuffing,
must be cooked to 165ºF (74ºC) according to
the FDA Model Food Code.
• Bacteria can quickly multiply in the bird’s cavity
so to be safe, prepare the stuffing separately.
stuffing
cavity
Seasoned food mixture
often made with bread.
Hollow interior.
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Chapter 22 Poultry Cookery
Plating Poultry
• Poultry should be presented
attractively to the diner.
• Side dishes may include
vegetables, casseroles,
rice, potatoes,
and pasta.
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Chapter 22 Poultry Cookery
Chapter Summary
Section 22.1
Poultry Basics
• All poultry must be inspected for safety by the
USDA. The USDA first sorts poultry by species,
then by age and gender.
• Fresh and frozen poultry are highly perishable
and must be handled carefully.
• Fresh poultry should be used or frozen within
72 hours.
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Chapter 22 Poultry Cookery
Chapter Summary
Section 22.2
Cooking Poultry
• Follow cooking instructions for each type of bird.
• Roasting, baking, broiling, grilling, sautéing, panfrying, deep-frying, and pressure- frying are all
ways to cook poultry using dry heat.
• Simmering, poaching, and braising are moistheat cooking methods that use liquids.
• Stuffing must be prepared properly and stored
separately from the bird.
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Chapter 22 Poultry Cookery
Review
Do you remember the vocabulary terms from this
chapter? Use the following slides to check your
knowledge of the definitions.
The slides in this section include both English and
Spanish terms and definitions.
Start
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Chapter 22 Poultry Cookery
poultry
aves de corral
Birds that are raised for
human consumption.
Las aves que se crían
para el consumo
humano.
Show Definition
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Chapter 22 Poultry Cookery
kind
tipo
Species.
Especie.
Show Definition
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Chapter 22 Poultry Cookery
maturity
madurez
A bird’s age.
La edad de un pájaro.
Show Definition
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Chapter 22 Poultry Cookery
connective tissue
tejido conjuntivo
Tissue that holds muscle
fiber together.
Tejido que mantiene
unida la fibra muscular.
Show Definition
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Chapter 22 Poultry Cookery
light meat
carne blanca
Lighter colored wing and
breast meat found on
birds that rarely fly.
Carne de color claro de
las alas y de la pechuga
de aves que no vuelan
frecuentemente.
Show Definition
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Chapter 22 Poultry Cookery
dark meat
carne oscura
Parts of a bird that have
more muscle and
connective tissue.
Partes de un ave que
tiene más músculo y
tejido conectivo.
Show Definition
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Chapter 22 Poultry Cookery
giblets
menudencia
The edible internal
organs of a bird.
Órganos internos de un
pájaro que son
comestibles.
Show Definition
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Chapter 22 Poultry Cookery
market form
forma al vender
The form poultry is in
when it is purchased.
La manera de cómo se
compran los aves en el
mercado.
Show Definition
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Chapter 22 Poultry Cookery
ready-to-cook
listo para comer
Food that has been
prepared and packaged.
Los alimentos que han
sido preparados y
envasados.
Show Definition
Glencoe Culinary Essentials Chapter 22 Poultry Cookery
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Chapter 22 Poultry Cookery
trussing
amarrar
Tying up a bird’s wings
and legs against
the body.
Atar las alas y patas de
un pájaro contra su
cuerpo.
Show Definition
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Chapter 22 Poultry Cookery
render
derretir
To melt.
Hacer líquido.
Show Definition
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Chapter 22 Poultry Cookery
baste
rociar con su jugo
(bañar con su jugo)
A process in which fat
drippings are spooned
over a large bird every
15–20 minutes.
Un proceso en el que se
agregan cucharadas de
la grasa que escurre al
ave cada 15-20 minutos.
Show Definition
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Chapter 22 Poultry Cookery
dredging
cubrir con harina
Coat foods with flour;
coating poultry parts with
seasoned flour.
Cubrir los alimentos con
harina; recubrir las partes
del ave con harina
sazonada.
Show Definition
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Chapter 22 Poultry Cookery
crosshatch
parrilla cruzada
Grill mark set at a 90degree angle.
Parrilla cuyas barras se
cruzan en un ángulo de
90 grados.
Show Definition
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Chapter 22 Poultry Cookery
smoking point
punto de humo
The temperature at
which an oil will smoke
in a pan.
La temperatura a la que
humo sale del aceite en
una sartén.
Show Definition
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Chapter 22 Poultry Cookery
pressure-frying
freir a presión
Cooking foods more
quickly and at lower
temperatures.
Cocinar los alimentos
con mayor rapidez y en
temperaturas más bajas.
Show Definition
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Chapter 22 Poultry Cookery
stuffing
relleno
Seasoned food mixture
often made with bread.
Mezcla de comida
sazonada y hecha a
menudo con pan.
Show Definition
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Chapter 22 Poultry Cookery
cavity
cavidad
Hollow interior.
Interior hueco.
Show Definition
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Chapter 22 Poultry Cookery
acceptable
aceptable (admisible)
Of good quality.
De buena calidad.
Show Definition
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Chapter 22 Poultry Cookery
indicate
indicar
To show.
Mostrar.
Show Definition
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Chapter 22 Poultry Cookery
process
proceso
Series of actions.
Serie de acciones.
Show Definition
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Chapter 22 Poultry Cookery
principle
principio
Rule.
Regla.
Show Definition
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End of
Chapter 22
Poultry Cookery