Poultry UITM 2019

By SafiyyaAdibah | Updated: Nov. 25, 2018, 11:56 p.m.

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Hello everyones! My names is Anis.
Today, we will learnt about poultry. Before thats,I will introduce my friends.

Hi, my names is Safiyya.
Hi, I am 
Aina

Hi, I am Husna
Poultry? It is a chicken?
Yes, but it's not just a chicken. Poultry have many types.

Poultry includes chicken, turkey, duck, guinea, pigeon and goose.
Poultry are domesticated birds kept by humans for their eggs, their meat or their feathers.
CLASSFICATION AND MARKET FORMS
The following terms are used to classify poultry:
D
STATE OF REFRIGERATION
Is the amount of cleaning and processing
Is the subdivision of kind, depending on age and sex
Chiller or frozen
Is the species such as chicken, turkey or duck
A
        KIND
B
          CLASS
C
         STYLE
HANDLING AND STORAGE
It should arrive well chilled, ideally at 32'F (0'c) and keep well chilled until used
Fresh poultry is extremely perishable. So, how to handling?
How long we can use poultry?
We can use poultry within 24 hours of receiving and never hold it for more than 4 days
What is storage for Frozen Poultry? It is same with Fresh Poultry?
No, it is not same.
 For Frozen Poultry, you must store at 0'F (-18'c) or lower until ready to thaw

If pressed for time, thaw in cold, running water in original wrapper.
Next, you must thaw Frozen Poultry in wrapper paper in refrigerator
THAW 
CHICKEN- 1-2 days
LARGE BIRDS - 2-4 days
Remember, do not refreeze thawed poultry.
DONENESS
LARGE ROASTED BIRDS
Internal temperature, as tested with a thermometer, is the most accurate guide to doneness.
How to use thermometer? What the recommended safe internal temperature?
The thermometer should be inserted into the thickest muscle of the inner part of the thigh, away from the bone
The recommended safe internal temperature for roast whole poultry is 165°F (74°C) and the more usual practice is to aim for a final temperature of 180°F (82°C).
DONENESS SMALLER BIRDS
When cooked by any method, doneness is determined by: 
A
B
    Clear juices 
 Looseness of joints 
C
Flesh separating from bone
D
 Firmness to touch 
1. Looseness of joints 
The leg moves freely in its socket. 
2. Clear juices 
 Juices inside the cavity of a roasted bird are clear yellow rather than cloudy and red or pink. 
3. Flesh separating from bone 
• Muscles begin to pull away from bones, especially breastbone and leg bones.
 • Excessively shrunken flesh means it is overcooked and dry.

4. Firmness to touch 
• Test with finger pressure as you would a steak. 
• This method is especially useful 
for sautéed boneless chicken breasts

THE END

Poultry UITM 2019

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