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Chapter 21 - Poultry. After completing this chapter, students will be able to: Define poultry and list commonly purchased poultry products; explain the selection factors for poultry, including government grades; create product specifications for poultry; describe the process of purchasing, receiving, storing, and issuing poultry. | Poultry 21 YOU SHOULD BE ABLE TO: Define poultry and list commonly purchased poultry products. Explain the selection factors for poultry, including government grades. Create product specifications for poultry. Describe the process of purchasing, receiving, storing, and issuing poultry. PURCHASING POULTRY Not difficult to purchase Usually purchasing chicken, turkey or duckling Major decision: fresh or frozen AP price about the same among suppliers (unless using packers’ brands) Must decide degree of convenience required SELECTION FACTORS Intended use Exact name Government standards for age, gender and weight Poultry terminology Chicken, turkey, duck Free range, Kosher, etc. SELECTION FACTORS (CONT.) 1957 – federal inspection of poultry mandatory 1968 – Wholesome Poultry Products Act Poultry grading Factors: Conformation Fleshing Fat covering SELECTION FACTORS (CONT.) Consumer grades A, B, C Procurement grades I, II Commercial Grades Extra, Standard, No Grade SELECTION . | Poultry 21 YOU SHOULD BE ABLE TO: Define poultry and list commonly purchased poultry products. Explain the selection factors for poultry, including government grades. Create product specifications for poultry. Describe the process of purchasing, receiving, storing, and issuing poultry. PURCHASING POULTRY Not difficult to purchase Usually purchasing chicken, turkey or duckling Major decision: fresh or frozen AP price about the same among suppliers (unless using packers’ brands) Must decide degree of convenience required SELECTION FACTORS Intended use Exact name Government standards for age, gender and weight Poultry terminology Chicken, turkey, duck Free range, Kosher, etc. SELECTION FACTORS (CONT.) 1957 – federal inspection of poultry mandatory 1968 – Wholesome Poultry Products Act Poultry grading Factors: Conformation Fleshing Fat covering SELECTION FACTORS (CONT.) Consumer grades A, B, C Procurement grades I, II Commercial Grades Extra, Standard, No Grade SELECTION FACTORS (CONT.) Organic Packers’ brands Brand loyalty is minimal Consumers rely upon branding Perdue, Tyson, Foster Farms Product size Acceptable weight range Larger bird, higher edible yield SELECTION FACTORS (CONT.) Packaging material Packaging procedure Product form Preservation method Refrigerated or frozen Irradiation AP price PURCHASING POULTRY Buyers normally use U.S. Grade A quality Best to prepare complete specification Evaluate potential suppliers Decision based on supplier services since quality and AP prices vary only a little RECEIVING POULTRY Raw poultry Check in refrigerated storage Grade shield usually on carton or wing of whole birds Access age of poultry Check abdominal fat Processed poultry Temperature, thawing STORING POULTRY Store fresh and frozen poultry immediately at proper temperature and humidity Handle as little as possible Keep a perpetual inventory ISSUING POULTRY Deduct quantity issued (perpetual inventory) Follow proper stock rotation Ensure that just enough is sent to the kitchen to minimize waste and deterioration
