Fabrication
Cooking
Terminology
More Terminology
Culinary Math
100
This is the reason poultry is often purchased whole in foodservice operations
What is ease of fabrication.
100
This is the technique for tying a whole bird into a neat shape for roasting
What is trussing
100
This is a male turkey
What is a tom
100
This is a chicken that is 10 weeks or less and 3 lbs or less
What is a broiler/frier
100
72 ounces (in cups)
What is 9
200
This is another name for a leg and thigh still connected.
What is a quarter
200
All poultry except game birds should be cooked to this temperature
What is 165
200
This term indicates that a poultry item (usually chicken) comes without the inner organs
What is WOG
200
This is the fattened liver of a special type of duck or goose.
What is foie gras
200
4 lbs (in ounces)
What is 64
300
This is the part of the bird that differentiates the Airline Breast from a standard breast
What is the first wing joint
300
This must be done to duck or goose breast when cooking
What is render the fat
300
This is the name for a castrated male chicken
What is a capon
300
This is another term for an airline breast
What is a supreme
300
80 ounces (in lbs)
What is 5
400
This is the choice part of the thigh meat that must always be removed from the carcass when fabricating
What is the oyster
400
This is how to properly check the temperature of whole poultry.
What is insert the thermometer in to the thickest part of the thigh, away from bone.
400
This is the difference between squab and pigeon.
What is the age (squab is young pigeon).
400
This is the name of the breast bone of a chicken
What is keel bone
400
256 ounces (in gallons)
What is 2
500
This is the main difference between fabricating chicken, turkey and duck
What is nothing
500
These are the three main ways to test for doneness of poultry
What is internal temperature, clear juices and looseness of joints.
500
This is a family of flightless birds with small wings
What is ratites
500
This is a cooking method in which the item is cooked in the oven in a covered pot so that it cooks in its own juices and steam
What is poeleing
500
1 1/2 gallons (in pints)
What is 12
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