TOPIC 1 - INTRODUCTION TO POULTRY

Basic Butchery

KURSUS

PENINGKATAN DAN KEMAHIRAN

BASIC BUTCHERY UNTUK TENAGA PENGAJAR
KOLEJ VOKASIONAL

PROGRAM SENI KULINARI
TAHUN 2021

Basic Butchery

Personal Profile

Chef Hasri bin Hassan
Ex - Chef Lecturer & Head Program Heritage Cuisine
Berjaya University Collage Of Hospitality (BUCH)
Education: Master of Hospitaity Management
(UNITAR)
Experience: Executive Chef/Lecturer
Over then 38 years of experience in Hospitality and
Culinary Arts Insudtry. As an Executive Chef in Hotels
and as Head program Heritage Cuisine for Degree
program and Chef Lecturer for Butchery at Berjaya
University College Of Hospitality (BUCH).

Basic Butchery

Hospitality and Entertainment Industry

Introduction to Poultry

Introduction to Poultry

• Poultry is used to describe all domestic birds
which are bred for the table.

• Poultry meats contains less fiber and fat
compare to meat.

• Poultry must be hung for 8-10 hours after
slaughtering otherwise the meat will be tough.

• Storage : temperature 2°C, with 70-75%
humidity level for maximum 7 days

Introduction to Poultry

• Poultry are divided into 2 groups:

1. White fattened poultry

2. Dark fattened poultry
• The difference between the white and dark

fattened poultry is a result of the blood content
and the colour of the meat.

• Colouring changes with age.

Introduction to Poultry

• White fattened poultry are:

- All chicken
- Turkey

• Dark fattened poultry are:

- Guinea fowl
- Duck
- Goose
- Pigeon

Introduction to Poultry

Dark Meat vs White Meat: Which One is Better?

Nutrition 4-ounce Skinless, 4-ounce Skinless,
Boneless Chicken Boneless Chicken
Calories
Fat (grams) Breast Thigh
Carbs (grams)
Protein (grams) 140 190
% Daily Value of Iron 3 9
% Daily Value of Zinc 0 0
% Daily Value of Riboflavin 26 27
% Daily Value of Niacin 4% 7%
% Daily Value of B6 6%
6% 15%
11%
36% 59%
27% 27%

Introduction to Poultry

Dark Meat vs White Meat: Which One is Better?

Health

Both white and dark meat chicken are an excellent source of
nutrient dense protein that supports weight loss, muscle growth,
and overall good health.

Additionally, chicken is naturally low in saturated fat compared to
some other types of meat - even the higher fat, dark meat has only
2 grams of saturated fat per 4-ounce serving.

Types of Chicken

Poussin 4-6 weeks 0.3-0.5kg Roasting, grilling
Broiler Roasting, grilling, casseroles
Cockerel 3-4 months
0.3-0.5kg
Spring chicken
Chicken or poularde between a poussin and Roasting, grilling, sauté,
Capon
Old hens spring chicken both sex are casseroles, Supremes and pies

used

Rooster and hen less then Roasting, galantine
10 weeks old, 0.3kg-0.5kg

Roaster or hens, specially Boiling, casseroles, roasting,
feed for meat. 1.5kg to galantine
2.5kg
Fattened cock birds used for
Young cockerel which has roasting
been castrated and
specially fattened. 3kg Used for stocks and soups

An old chicken 1.5kg-2.5kg

Chicken

Poussin/Spring Chicken
Fowl Capon

Keelbone Structure of Chicken
/Breastbone
Drumstick Bone
Wish Bone
CollarBone Thigh Bone
Rib Cage
Wing Bone

Storage

• Chilled birds

– should be store between 2°C

• Oven-ready birds

– should be stored in refrigerator

• Frozen birds

– must be kept in deep-freeze -18°C
– must completely thawed before being cooked, essential to

reduce the risk of food poisoning e.g. salmonella

Quality Points

When buying chicken, should identify the quality points associated
with them:
1. Clear skin with no blemishes

(the colour varies from breed to breed)

2. Flesh should be firm
3. Not too much fat

(Check the abdominal cavity for excess)

4. No bruising, blood clots

(ammonia sores on the legs or cuts)

5. The breastbone should be pliable

(e.g. younger birds to be grilled, roasted or sauteed

Light Meat and Dark Meat

Light Meat: (White Meat)

Breast and Wings
- Less Fat

- Less Connective Tissue
- Cook Faster

Dark Meat: (Red Meat)

Legs (Drumsticks and Thighs)

- More Fat
- More Connective Tissue
- Takes longer to cook

Turkey

• Introduced to Europe by the Spanish become popular because of
its delicate flavour

• The term ‘turkey’ come from the belief that Spanish imported from
turkey and they referred as ‘Indian Chicken’

• America relief on turkeys to stave off famine, and still the festive
bird used for Thanksgiving

• Available in vast array of weights from 4-15kg depending on
requirement

Duck

• A web-footed waterfowl, originally domestically by the Chinese
about 2000 years ago

• It is highly appreciated in Europe for its rich moist meat
• Type of meat still be palatable and requires less intervention by

the chef to make an acceptable meal

Supremes (So prem)

• Young chicken weighing Methods of preparation:
1.5kg are suitable for
cutting into supreme. 1. Cut off both legs, reserve for other
uses
• Each supreme weigh
about 150 gm 2. Remove skin from breast

3. Remove the wishbone

4. Bare wing bone adjoining the
breast, cut off the winglet just
before its joint, leaving bare bone
attached to the breast

5. Cut along close to breastbone,
follow the bone down to wing joint.

6. Place the point between the
carcase and wing joint and cut
through.

7. Turn chicken on its side, hold
supreme and remove from
carcases by pulling it away, using
knife to cut and assist

Chicken breast

• Same way as supreme, but without the wing bone being attached
• The term breast and supreme can be interchangeable as far as

menu titling is concerned;
Example:
- The breast, is best used when it is to be covered with sauce
- The supreme is best used for shallow-fried or sautéed dishes or

where the sauces is served separately
- It allow for a more interesting presentation

Chicken fillet

Sauté cut (so tay) / Fricassee (free kah say)

Methods of preparation:
1. Detach the leg completely from carcass
2. Bare thigh bone and break the bone near the joint.
3. Cut through the center joint of the leg leaving the small pieces of bone

attached to the thigh. Make an incision in the thickest part of the
drumstick and trim both ends
4. Remove winglet (reserve for other uses)
5. Cut along the middle of the flesh on the breast bone to the wing joint.
Cut through the point between the carcass and the wing joint
6. Cut the breast into two lengthways or diagonally.
7. Allow one piece of leg and one piece of breast per portion

Wings Sauté cuts / Fricassee

Breast Back Portion
Thigh
Tail-end
portion Legs

Approximate Roasting Time and Degree of Cooking

Chicken 15 mins per 500 gm + 15 mins extra just cooked
20 mins per 500 gm + 15 mins extra just cooked
Duck fairly well cooked
20 mins per 500 gm
Goose
2 1/2 - 3 hours just cooked
Turkey 3 1/2 - 4 hours just cooked
3 - 5 kg 4 - 4 1/2 hours just cooked
5 1/2 - 8 kg
8 1/2 - 10 kg

TRUSSING Methods

Means tying the legs and wings against the body
to make a compact, solid unit

Has three main reasons:

1. Even cooking

- Extended legs and wings cook too quickly

2. More attractive appearance

- especially when presented or served whole or carved in the
dining room

3. Maintain moisture

Trussing Chicken

Hospitality and Entertainment Industry

STEP 1 STEP 2 STEP 3

Trussing Chicken

Hospitality and Entertainment Industry

STEP 4 STEP 5 STEP 6

Trussing Chicken

Hospitality and Entertainment Industry

STEP 7 STEP 8 STEP 9

Trussing Chicken

Hospitality and Entertainment Industry

STEP 10 STEP 11 STEP 12

Trussing Chicken

Hospitality and Entertainment Industry

STEP 13 STEP 14

Basic Butchery

Hospitality and Entertainment Industry

Q&A

Basic Butchery

Terima Kasih