Poultry and Egg Production Forms for Cook

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FAQ

How eggs are produced. There are three different production systems in common use: cages, barns and free-range.

The egg is formed in the reproductive tract of a female chicken, called a hen. The reproductive tract is divided into two major parts: the ovary and the oviduct. The ovary is where the yolk is added. When the yolk reaches the right size, it is released from the ovary by a process called ovulation.

MARKET FORMS OF POULTRYLive poultry.Dressed poultry.Drawn poultry.Ready to cook.

Poultry is available in multiple market forms, classes, and styles. There are three main market forms: fresh, frozen, and fully cooked. Fresh poultry is a good choice when it will be used within one to two days. However, fresh poultry has a very short shelf life, so frozen poultry is typically purchased.

For simplicity, you can place them into three general categories: Laying, meat-producing and dual-purpose breeds.Laying Breeds: These breeds are known for their egg-laying capacity.Meat Breeds:Dual-Purpose Breeds:Turkeys, Game Birds and Other Poultry.

Cooking methods for meat and poultry are generally divided into moist heat and dry heat methods. Moist heat includes stewing, braising, poaching, boiling, steaming and frying. Dry heat includes grilling, broiling, roasting, sauteeing and baking. Different cuts are suited to different cooking methods and recipes.