22 Poultry Cookery

All poultry must be inspected for safety by the USDA. The USDA first sorts poultry by species. Then the birds are divided into classes by age and gender. Poultry flesh is made of three main components: water, protein, and fat. Fresh and frozen poultry are highly perishable and must be handled carefully. Fresh poultry should be used or frozen within 72 hours. Truss whole birds.

Follow cooking instructions for each type of bird so that well-done poultry is tender and juicy. Roasting, baking, broiling, grilling, sautéing, pan-frying, deep-frying, and press-frying are all ways to cook poultry using dry heat. Simmering, poaching, and braising are moist heat cooking methods that use liquids. Stuffing must be prepared properly and stored separately from the bird.


  • pdf version of Unit 5, Chapter 22
  • (Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)
  • Note Taking Worksheet
  • Reading Comprehension Activity Sheet
  • Graphic Organizer
  • Practice Quiz
  • Check your answers after you read
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    Tony Ferguson,
    Sep 4, 2011, 6:49 AM
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    Tony Ferguson,
    Sep 4, 2011, 6:49 AM
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    Tony Ferguson,
    Sep 4, 2011, 6:49 AM
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    Sep 4, 2011, 6:49 AM
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