1: Cut out backbone and pull out
2: Cut the bird in half
3: Seperate Thigh and Breast
4: Seperate Leg and Thigh
5: Seperate Breast for Wing
6: Seperate the Wing from the Drumette
What is cutting a bird into eighths
100
* result in moist poultry
* Breaded or Battered to seal in moisture
* Should have Golden Crisp Brown, Exterior
* Cooked in LOTS of fat
What is deep frying
100
Popular kind of poultry.
Can be cooked whole or in parts
What is Chicken
100
* Should be 165 degrees/ Internal
What is Temperature
100
2. Breast
2. Thigh
2. Leg
2. Wing
What are Eight Cuts of Poultry
200
1: Spliting bird along both sides of back bone/ remove
2: Cutting through keel and wishbone
What is cutting a bird in halves
200
> Cooked in LITTLE fat
> Retains a flat shape
> Usually meat contains no bones
What is Pan Frying
200
Third most popular type of poultry
Can Fly
Has less meat
Yeilds half as much meat as chicken
High in fat
What is Duck
200
* Firm and Solid
What is Touch
200
U.S Department of Agriculture
What is USDA
300
1: Cut/Remove backbone
2: Cut through keel and wishbone
3: Cut inside joint between breast & thigh
What is cutting a bird into quarters
300
- Meat can be drenched in seasoned flour
- Fast, Dry heat cooking process
- Often served w/ pan sauce
- Enough fat to coat bottom of the pan
What is Sauteing
300
* Second Most Popular Tyoe Of Poultry
* Low Fat Content
* Often Roasted Sometimes Stuffed
* Bread as lightweights or heavyweights
What is Turkey
300
* Soft and Tender
What is Joints
300
* Brown Chicken
* Simmer in Small Amount of Liquid
What is Braising
400
- Inside just below the breats
- Dislocate hip, cut through joint w/ knife
- Slice along breast bone
- Cut through wing joint
What is Carving
400
* Meat lies flat across grates
* Produces crosshatch marks/ Signature Item
* Typically seasoned prior to cooking so flacors seasoning can penetrate the surface
What is Grilling or Broiling
400
- All dark meat
- LARGE amount of fat in skin and flesh
- Tender
- Roasted at high temperatures
- Neck and tail should be removed prior to cooking
What is Goose
400
* Should be clear no signs of blood
What is Juices
400
- Tender Cuts
- Cook Slowly to keep in moisture
What is Poaching
500
1-2. Tying twine under the tail of the bird\
3-4. Creating an X between the legs
5: Tucking wings
6: Tie square knot around neck
What is trussing a bird
500
> Common cooking method for whole poultry
> Season prior to cooking
> Slow cooking process
> Barding is apart of the process before cooking
What is Roasting
500
> Native to Australia
> Second in size to ostrich
> Cooked like Ostrich
> Dry heat methods are used, for tender cuts
> Slow cooking Meathods for tuff cuts
What is Emu
500
Check doneness with?
What is Thermometer
500
Term for various kinds of birds raised for human consumption.