Understanding Poultry and Game Birds

*Yeehaaa~ here we go again with the new topic 🙌 This time, we'll learn about birds ! yeayyy~ 🙆

Tips #1: Young birds are almost always more tender than the old one.

Tips #2: Birds that fly always have dark meat.

"Dark Meat" and "Light Meat"
➥ Dark Meat (Thigh and Drumsticks): More fat, More connective tissue and Longer cooking time.
➥ Light Meat (Breast and wings): Less fat, Less connective tissue and cooks faster.

A Major Problem With Roasting

*A mojor problems with roasting is cooking the legs to doneness without overcooking the breast consist of:
1. Barding
2. Roasting Seperately
3. Basting fat only
4. Roasting birds fat down for part of the time.

Classification and Market Form
Kind - Species such as chicken, duck and turkey.
Class - The subdivision of kind, depending on age and sex.
Style - Amount of cleaning and processing: live, dressed, whole, in parts and ready-to-cook.
State of refrigeration - chilled or frozen.

Handling and Storing
〠 Fresh
〠 Frozen
〠 Cut-up
〠 Portioned controlled
〠 Indivual quick frozen
- Extremely Perishable
- Do not cross-contiminate
- Often carries salmonella bacteria

*that it y'all~ see you in the next entry 👋👋👋