Inspection and Grading
The United States Department of Agriculture, or _____________, is responsible for grading and inspecting poultry.
USDA
The family of flightless birds that includes ostrich, emu, and rhea is called _____________.
ratites
What should a chef do with the wing tips and backbone after disjointing a bird?
Save them for making stock
Poultry should be cooked to an internal temperature of _____________ degrees Fahrenheit to ensure it is safe to eat.
165
In charge of the cold food station.
Who is the garde manger chef?
What is the main reason poultry is inspected by the USDA?
To ensure it is safe and wholesome for human consumption
What is another word for the process of dividing poultry into usable parts?
Fabrication
The process of tying a bird before cooking to help it cook evenly is called _____________.
trussing
_____________ methods such as roasting and grilling are popular for young, tender poultry.
Dry
What is the single most important part of personal hygiene for a food handler
Hand washing
The three USDA poultry grades are _____________, _____________, and _____________.
Grade A, Grade B, Grade C
What part of the bird is usually the most tender for ratites?
Thigh
The process of cutting a bird into halves, quarters, or eighths is called _____________.
disjointing
If you are dividing a small bird to grill, what is a common way to cut it?
Into halves
What are the 3 types of hazards that contaminate food
Biological, Physical, Chemical
If poultry is chilled to 26°F during processing, what can it be labeled as?
Fresh
Older birds are best cooked using a _____________ heat method to make them more tender.
moist
Why is it important to start cooking dark meat portions before white meat portions when roasting a whole bird?
To make sure dark and white meat finish at the same time
Why might a chef leave bones in poultry pieces during cooking?
A chef might leave bones in poultry pieces during cooking because the bones help protect the meat from burning and shrinking, and they can also add flavor.
What is the purpose of OSHA?
To create and enforce safety-related standards in the workplace
Which USDA grade of poultry is most commonly found in restaurants and retail stores?
Grade A
What is a key sign of quality poultry?
Poultry should have plump breasts and meaty thighs. The skin should be intact with no tears or punctures
What part of the bird is sometimes left attached to the breast in a “suprême”?
The wing joint
Why might a guest request a specific degree of doneness for poultry, and which type is this most common with?
A guest might want a specific doneness for taste or texture preferences, especially with duck breast, which is sometimes served less cooked than other poultry.
A bouquet garni is a
bag or bundle of fresh herbs