Cooking Labs
What cooking method did we use to make our chicken wings?
Broiling
Name 4 animals that are considered poultry that we eat as consumers.
Duck, chicken, goose, guinea hen, turkey, quail, squab, etc.
Which cooking method is used for less tender cuts of meat?
Moist heat cooking
What type of cutting board do we use in class for raw chicken?
Thin, plastic cutting board
Which cooking method requires lower temperatures for longer periods of time?
Moist heat cooking
What part of the bird was discarded during our Chicken Wing lab? (name 2)
Wing Tip, Excess Skin, Fat
Which method of cooking is used for tender cuts of meat?
Dry heat cooking
What is the primary nutrient found in chicken and what does it do for our body?
Protein, repairs muscles and connective tissues.
Demonstrate how we properly remove gloves after handling raw chicken.
From the wrists and inside out, slowly peeling back.
When making rice, what method did we use to cook the rice?
Steaming
Which lab did we use moist heat cooking for? Which type of moist heat cooking did we use?
Chicken Noodle Soup, Stewing
True or False: Deep frying is a means of moist heat cooking as the food is submerged in a liquid.
False! Oil is used not water. Frying does not increase moisture in meat.
What are the grades for Poultry in the Untied States?
A, B, C
Name 2 ways you can tell that the chicken is thoroughly cooked.
Internal temperature 165, clear juices when cut, no pink.
What piece of equipment did we use to cook our Stir Fry in?
Wok
When making the buffalo Chicken Wings, there were 3 ways to boost flavor, what were they?
Marinade, dry rub, sauce
Which cooking method is described:
cooking by direct heat from a flame, electric unit, or glowing coals. Meat is cooked one side at a time (beef steaks, lamb chops, bacon).
Broil
Name the 4 ways to boost flavor.
Marinade, dry rub, sauces, Brine
How does one take the internal temperature of meat and what should the thermometer read to be safe to consume? (Be specific!) Hint: What should it NOT touch?
Enter the thermometer in the largest area of the chicken, do not touch the bone or pan. The thermometer should read 165 or higher.
What piece of equipment did we use to cook our Chicken Noodle Soup? (Be Specific!)
Stock Pot
What 3 recipes did we make, what part of the chicken did we use for each recipe, and which recipes used dark/white meat.
Chicken wings (wings/white), chicken stir fry (breast/white), chicken noodle soup (thighs/dark)
Which cooking method is the following: meat is surrounded and cooked by heated air, usually in an oven. Meat is not covered and no water is added.
Place meat fat side up on a rack in a shallow pan
Insert meat thermometer NOT on fat or bone
Cook in a slow oven at 325
Baste with drippings during cooking.
Roasting
True or False: Grade A meat can not be cut up, chopped, or ground prior to buying.
True: Grade A poultry as is, meaning cook the bird and its parts and consume them in their entirety without processing.
True or False: The class of poultry is defined mostly by the age and gender of the bird.
True: A bird’s age generally affects the tenderness, look, and feel of the bird. Older birds are less tender than their younger counterparts.
When we cooked our Stir Fry, we had to pre-measure the ingredients in separate bowls and prep them. What is this method called?
Mise en place