Classification and Market Forms

• Kind—the species, such as chicken, turkey, or duck.
• Class—the subdivision of kind, depending on age and sex.
• Style—the amount of cleaning and processing.
  • Live: almost never purchased in food service.
  • Dressed: killed, bled, and plucked. Also rarely seen in food service.
  • Ready to cook: dressed and eviscerated, with head and feet removed.
  • Whole
  • Cut up, or parts

• State of refrigeration—chilled or frozen.

Table 17.1 describes the kinds and classes of domestic poultry. Chicken is the most common kind of poultry in the kitchen. As indicated in the table, age or maturity determines the differences among the classes of chicken. Rock Cornish game hens (usually called Cornish hens), broilers, and fryers are young, tender chickens suitable for sautéing, broiling, or frying, while roasters and capons are larger chickens that are usually roasted. Older hens and (rarely marketed) roosters must be simmered or braised to make them tender.