Identify
_______ are domesticated birds kept by humans for their eggs, their meat or their feathers.
Poultry
What are the 3 things to consider in Cooking Poultry?
Type, Age, Size
Domesticated: Poultry
Hunted for Sports : ________
Game
The key to an easy pluck is a good scald.
145 degrees F, and that is a good temperature to aim for if your scalding container.
What month has 28 dyas?
All. January-December
_________ may refer to removal of the internal organs of an animal.
Evisceration/Disembowelment
Preparation for Poultry Cooking
1.SLAUGHTER AND BLEEDING
2.SCALDING
3.DEFEATHERING
4.EVISCERATION
5.DEBONING / CUTTING
Thigh
What is the difference between Chilling and Freezing?
Chilling = 4 degree Celcius or less
Freezing = -17.8 degree Celcius
With 1 line make this addition problem correct.
5+5+5 = 550
545 + 5 = 550
( + sign turns to 4 )
Without ______, chicken is one of the meats with the lowest fat content
Give 6 market forms of Poultry
Live, Whole, Dressed, Drawn, Ready to Cook, Poultry parts
Boiling: applied to older, poorer quality birds, especially chickens.
______ : Good for tender meats such as chicken breasts and turkey fillets.
Poaching
When talking about sanitation, What should we prevent while preparing poultry ingredients? Why?
Cross-Contamination. Poultry contain huge amount of microorganism that may cause foodborne Illnesses. Such as Salmonella, etc...
Name three consecutive days without using any of the following days: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday and Sunday.
Yesterday, Today, Tomorrow
The word poulette is from the French word for "______," which refers to a young hen. The poulette sauce is made by adding sautéed mushrooms, chopped parsley and lemon juice to a basic allemande sauce.
Pullet
Give 3 types of Dry heat and 3 types of Moist heat Cooking method that is used in Poultry Cooking
Dry Heat: Roasting, Pot Roasting, Grilling, Shallow Frying, Deep Frying
Moist Heat: Boiling, Poaching, Steaming, Stewing, Braising
Supreme Sauce: Veloute + Heavy Cream
_____________: Supreme/Allemande + Sauteed Mushrooms
Mushroom Sauce
Why it is best to use dry heat cooking in Poultry Cooking?
Because poultry meat is pale-colored, it is best to employ dry heat cooking with fat for a brown color.
There's a boat full of people yet not a single person on the boat. How is that?
They are all Married
To improve the palatability of lean poultry meat, _______ can be done.
Basting
Give 10 parts of Chicken (Internal organs not allowed)
Wings, Breast, Thigh, Drumstick, Breast, Innerfillet/Tenders, Forequarter, Leg Quarter, Wing tip, Mid-joint-Wing, Drummette, Neck
______: act of arranging the meal
Cooking: the act of preparing food for eating especially by heating
Plating
What is the difference of PORTION and SERVING?
A serving is the recommended amount to be consumed, and a portion is the amount you choose to eat.
Listen to your teacher.
Reminder to teacher: Cows and Chickens question.
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