a cow
quit
POULTRY (3 of 7)
 Hospitality and Catering
The Quality Points of Fresh Poultry
BREAST should be straight, firm and well fleshed with the point of the breast bone being pliable. An image of a chicken breast/wing A whole chicken
LEGS should be short and well fleshed small scales and spurs. An image of a chicken leg/thigh
SKIN should be white to yellow (depending on breed) with blue tinges.
LEGS/BREAST should be free of cuts, sores, blood patches & bruises.
FAT should be light yellow in colour, not too plentiful, especially in the cavity.
Advantages Defrosting Quality Points Trussing Cuts Sauter Types