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Classes of Chicken

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by

Nur Alysson Vergeire

on 5 February 2014

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Transcript of Classes of Chicken

Classes of Chicken
Other Poultries
Methods of Coocking
Some Problems in Poultry Cookery.

Promblems in poultry cookery
Toughness
Rancidity
Off-flavors
Discoloration/Off Colors

Methods in Cooking
Moist heat Cookery
Examples
: Tinola, Sinampalokang manok, manok na pinaupo, putserong manok and relyeno.
Relyeno-
An interesting filipino chicken recipe which is actually a form of stuffed chicken and is practically boneless.
Dry Heat Cookery -
Usually reserved for young tender poultry whose quality is best appreciated when cooked by this method.
Examples:
Barbequed and fried chicken

Why poultry is cooked
To improve palatability
To improve tenderness
To destroy any bacteria or parasite present
Other Poultry
Pecking Duck - A breed of duck from China and is noted for its tender and flavorful meat.

Itik - A duck, raised mainly for eggs.

Squab -
Young immature pigeon of other sex and is extra tender-meated.
Classes of Chicken
Cornish Game Hen -
young immature chicken. It was prepared from cornish chicken or progeny of a cornish chicken crossed with another breed of chicken.

Broiler/Fryer -
tender meated with soft, pliable, smooth-textured skin and flexible breastbone cartilage.

Roaster -
young chicken. Almost the same sa the Broiler except for its breastbone cartilage that is less flexible.

Capon-
surgically desexed chicken. Usually under 8 months of age and is tender-meated with soft, plaiable smooth textured skin.
Stag -
male chicken usually under 10 months of age with coarse skin, somewhat toughened and darkened flesh, and considerable hardening of the breastbone cartilage.

Cock/Rooster -
mature male chicken with coarse skin toughened and darkened meat and hardened breastbone tip.

Pullet-
baby chicken; 4-6 weeks old, weigths 1 lb., good for roasting.

Double Poussin -
Fryer, 6 weeks old, 2 1/2 lbs.

Culled Chicken -
layers intended for egg type within 45 days don't have the capacity to lay eggs.

Spring Chicken -
with tender flexible breastbone cartilage.
Full transcript