Poultry Basics
Birds raised for human consumption are called this.
What is poultry?
Poultry must be inspected by this government department.
What is the USDA?
This type of meat is found in the breast and wings and cooks faster.
What is light meat?
Cooking a whole bird using dry heat is called this.
What is roasting?
Stuffing cooked inside a bird can be dangerous because bacteria can grow inside this hollow area.
What is the cavity?
The age of a bird is referred to as this.
What is maturity?
The highest poultry grade given for quality is this letter.
What is Grade A?
This type of meat contains more fat and connective tissue and cooks more slowly.
What is dark meat?
In this technique, you lightly coat poultry in seasoned flour before browning it.
What is dredging?
Poultry stuffing must reach this internal temperature to be safe.
What is 165°F (74°C)?
These edible internal organs include the liver, heart, and gizzard.
What are giblets?
Poultry should be stored at or below this temperature to remain safe.
What is 41°F (5°C)?
The more a bird exercises, the more of this it develops, making the meat tougher.
What is connective tissue?
This cooking method begins with browning and finishes with moist heat.
What is braising?
To avoid greasiness, deep-fried poultry should be cooked in oil between these temperatures.
What is 325°F–350°F?
This term refers to the form poultry is in when purchased (fresh, frozen, whole, cut-up, etc.).
What is market form?
Poultry should NEVER be thawed this way.
What is at room temperature?
The fat under the poultry skin does this at high heat, helping create crispy skin.
What is render (melt)?
Turning poultry 90 degrees when grilling creates these classic marks.
What are crosshatch marks?
This cooking method is best for older, tougher birds.
What is simmering?
These two major factors determine the class of poultry.
These two major factors determine the class of poultry.
This technique involves tying the legs and wings close to the body before roasting.
What is trussing?
The internal temperature all poultry must reach for safety.
What is 165°F (74°C)?
This type of frying uses a sealed cooker to produce juicier, less greasy chicken.
What is pressure-frying?
Common side dishes served with poultry include vegetables, potatoes, pasta, or this hearty grain.
What is wild rice?