POULTRY

Humans have been domesticating chickens for over 4,000 years. Refers to all domesticated birds raised for their meat. Chicken are the most popular poultry consumed, other species include turkeys, ducks, geese,

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CLASSIFICATION OF POULTRY
1.

CHICKEN - chickens sold on the market may be male or female, and differ in the age at which they are slaughtered

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CLASSIFICATION OF CHICKEN
1. Broilers / Fryers - are chicken of either sex, slaughtered under 10 weeks of age, and weighing 35pounds. - these chickens will have soft skin, tender meat, and flexible breastbone.
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CLASSIFICATION OF CHICKEN
3. Capons - neutered male chickens that usually reach the market under four months of age weighing 12 - 14 pounds. - the tenderness and juiciness of the meat is comparable to that of broilers/fryers. 4. Cornish Game Hens - bred of

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2. TURKEYS - turkeys consumed today are descended from the Meleagris Gallopavo domesticated by the Aztecs of Mexico CLASSIFICATION OF TURKEYS:
1.

CLASSIFICATION OF POULTRY

Fryer - roasters : very young turkeys under 12 weeks old, with a ready-to-cook weight of 7 pounds. Young Toms: usually processed at

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3. Duck: usually marketed when they are seven to eight weeks old and weight 3-7 pounds 4. Geese - usually marketed when they are eleven weeks of age 5. Guinea Fowl 6. Squab : younger pigeon 7. Quail
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CLASSIFICATION OF POULTRY

8. Pheasant

GEESE

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DUCK -Ducks are mostly aquatic birds, mostly smaller than the swans and geese, and may be found in both fresh water and sea water.
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PHEASANT

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GUINEA FOWL

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MARKET FORM OF POULTRY

1. 2.

Live Dressed : blood, feathers and craw removed. Ready-to-cook: is eviscerated, free of blood, feathers, head and feet. Convenience: smaller pieces such as halves, breasts, drumsticks, thighs, and wings. Processed poultry / cooked

3.

4.

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5.

INSPECTION AND GRADINGOF POULTRY

NOTE: inspection is mandatory under the 1968 Wholesome Poultry Products Act, while grading (A-C) is voluntary under the expense of the producer.

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Precautions should be taken in the handling of poultry, because of the possibility of it being contaminated with bacteria. Fresh poultry will be keep in the refrigerator for up to three days. While frozen poultry will keep in the freezer for six to twelve months.

STORAGE OF POULTRY

All prepared foods should be 4/17/12 refrigerated in covered containers

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PASTA
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Chinese developed noodles as early as 5000 B.C. Marco Polo is credited with bringing them and introducing pasta to Italy and in the rest of Europe in the late 1200s. Some evidence, that pasta having been made in Italy

PASTA

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Italian - It is made predominantly from flour, starch and water. - It is usually made from semolina, a flour derived from durum

ARRAYS OF PASTA There are 600SHAPES AND SIZEa few are pasta shapes but only
available in certain areas.

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LINGUINI little tongues - flat likefettuccineandtrenette, but narrow like spaghetti SPAGHETTI little strings - long and thin VERMICELLI little worms - is a type of pastathat is round in section and somewhat thinner thanspaghetti
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LASAGNA pasta sheets ELBOW MACARONI cylindrical and is shaped like a half-moon, or anelbow ZITI Ziti pasta is a thick long tube (about 18

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MANICOTTI large, tubular shapedpastawith a cooked diameter of about one inch (2.54 cm) and a length of about four inches (10.16 cm) - Unlike other styles ofpasta,manicottiis usually stuffed with various types of cheeses, meats, vegetables or seafood, and then baked in acheeseor tomato based sauce
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ROTINI is a type ofhelixorcorkscrew-shapedpasta. The

CONCHIGLIE Commonly known as "seashells", the name derives from theItalianword forseashell (conchiglia) ROUTE more commonly known as cartwheelpasta, since it comes in the shape of a ridged, six-spoke wagon wheel FARFALLE Commonly known as "bow-tie pasta," the name is derived from

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PASTA NOMENCLATURE
Pasta vary not only in shape, but also in their ingredients.
1.

Noodles eggs are added (5.5% egg by weight) Asian Noodles rarely contain eggs (imitation noodles) and are often made from flours other than semolina. - Maybe made from rice, mung bean, taro, yam, corn, buck wheat, or potato flours. - ramen, soba, bean noodles Whole Wheat pasta made from whole wheat flour. - Tougher texture, a stronger taste,

2.

1.

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4. Flavored vegetable purees are added for flavor and color. 5. Fanciful unusual shapes 6. High-Protein Pasta added soy flour, wheat germ, or dairy products contain 20-100% more protein. 7. Fresh higher moisture content, softer consistency and shorter cooking time.

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FATS AND OILS

Fats and oils are essential elements in any healthful diet. Fats do more than supply some important nutrients. They also make foods feel and taste rich and satisfying. They signal the stomach that enough food has been eaten, giving people the feeling of satiety that encourages them to stop eating before they overeat. Fats are found in some foods, notably meats, poultry, fish, cheeses, eggs, 4/17/12

FATS - used to refer to fats that are solids at normal room temperature. - obtained from fats in the milk and meat, as well as from under the skin, of an animal. OILS - used to refer to fats that are liquids at normal room temperature - used for any substance that does not mix with water and has a greasy feel
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Types of Fats and Oils

Saturated Fats - mainly animal fats and are solid at room temperature. - These fats include butter, cheese, whole milk, ice cream, egg yolks, lard and fatty meats. - some plants fats are also high in saturated fats such as coconut oil and palm oils. - saturated fats raise blood cholesterol more than any other food you eat - increase levels of serum cholesterol and 4/17/12 an increased risk of developing cardio-

Unsaturated Fats - These fats can come from both animal and plant products. There are three (3) types:

Monounsaturated fats

- usually come from seeds or nuts such as avocado, olive, peanut, and 4/17/12 canola oils.

Polyunsaturated Fats

- usually come from vegetables, seeds, or nuts such as corn, safflower, sunflower, soybean, cotton seed, and sesame seeds oils - these fats are liquid at room temperature - omega 3 and 6 fatty acids, may be especially beneficial to your heart.

Trans Fatty Acids

- produced when liquid oil is made into a solid fat, such as shortening or margarine (hydrogenation)
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Cholesterol - is a type of fatty acid found in animal foods - incorporates the type of fats from saturated, and unsaturated fats - like meats, egg yolks, organ meats, fish, poultry - your body produces cholesterol on its own, whether or not you eat foods containing it 4/17/12

Market Forms
Tallow - animal fat from cattle or sheep - used in soap, candles, foods. Suet - clear white, solid fat obtained from kidneys and loins of cattle and sheep Lard
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Butter - a product of ripened cream is churned until the butterfat separates from the buttermilk; contains at least 80% fat Margarine - product made to resemble butter; emulsified cultured milk and fat (should not come from milk fat) Oils - from seeds (rapeseed, soybeans) and fruits (avocado, coconut, olive oil)

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Hydrogenated oil - plant oil that has undergone hydrogenation Winterized oil - vegetable oil that has undergone winterizing Refined oil - a process used to remove free fatty acids
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Herbs and Spices

Herbs and Spices

INTRODUCTION

Types of herbs
1.

Herbs Vs. Spice

2.

Herbs and Herbs and Spices Spices

Processing

3.

Cooking with Herbs

4.

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Culinary Herbs used for Cooking and Seasoning Medicinal Herbs used for Medicine and Curatives. Aromatic Herbs used for Perfumes and Scents Ornamental Herbs used on

Herbs and Spices

INTRODUCTION

Herbs Vs. Spice

Herbs and Spices

CULINARY HERBS and SPICES

Processing

Cooking with Herbs

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Herbs and CULINARY HERBS and Spices : SPICES Name Allspice

Type: Spice, Whole / Ground Characteristics: Small brown berry, flavor resembles a combination cinnamon, clove, and nutmeg. Example Use: Sausages, braised meats, Anise poached fish, cooked fruits Spice, Whole / Herb, Leaf fresh or

Name : Type: Ground

dried. Characteristics: Licorice flavor. Native 4/17/12 to Spain, China, and Syria.

Name : Basil Type: Herb: leaf, fresh or dried. Characteristics: Aromatic green leaf. Member of mint family. Example Use: Tomato dishes, pesto, egg dished, salads, marinades, fish, and compound Name : Bay Leaf butters. Type: Herb: whole leaf. Characteristics: Stiff dark green, oblong leaf with a pungent aroma reminiscent of sassafras. Comes from the Laurel tree. 4/17/12 Example Use: Stocks, sauces,

Herbs and Spices

CULINARY HERBS and SPICES

Herbs and CULINARY HERBS and Spices SPICES

Name : Caraway Type: Spice: whole seed. Characteristics: Dark brown curved seed. Grown in Northern Europe. Example Use: Rye bread, cabbage, sauerkraut, and Eastern European Cuisine. Cardamon Spice: whole pod or ground

Name : Type: seed. Characteristics: Tiny brown seeds, white or green pods. Sweet, aromatic, and expensive. 4/17/12 Example Use: Pickling, Danish

Herbs and Spices

CULINARY HERBS and SPICES

Name : Type: ground. Characteristics: Tiny brown seed with strong celery flavor. Too much can create a "hot" spice effect. Example Use: Salads, dressings, pickling, 4/17/12

Name : Cayenne Type: Spice: ground, seed. Characteristics: Very powerful, ground hot red pepper. Native of French Guiana. Example Use: Soups, sauces, fish, Celery Seed and eggs. Spice: whole seed or