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Grades of Poultry
Forms of Poultry
Dry Heat
Moist Heat
Combination
100
Why is poultry considered the most versatile protein?
A poultry dish can be found on the menu of all restaurants, from less expensive to more expensive.
100
A chicken that has been castrated is called...
What is capon
100
A French term used in cooking poultry which means an ideal degree of doneness.
What is "a point"
100
How do you determine if steamed poultry is done? (2)
When it has evenly "opaque" and the flesh offers little resistance.
100
It is a popular Mexican sauce.
What is "Mole Poblano"
200
A federal agency responsible for both inspecting and grading poultry.
What is USDA
200
What are the 2 distinct differences in poultry forms?
What is white and dark meat
200
Tying the legs and wings to the bird's body so it cooks and stay moist.
What is "truss"
200
What part of the chicken is ideal for poaching?
What is chicken tenderloin
200
Name two combination cooking techniques
What is braising and stewing
300
What are the 3 poultry grades?
What is A, B, C
300
Differentiate white and dark meat and give examples of each.
White meat is from the areas of the bird where little muscle is used ex. breast; dark meat is from areas where the bird's muscles are used more heavily, ex. leg and thigh.
300
Poultry should be cooked to what temperature?
What is "165F"
300
Why is steaming considered the healthy way to prepare poultry?
Nutrients are not washed away or drawn out of the food during cooking.
300
Differentiate stewing from braising
Stewing use bite-sized cuts of meat. Braising - portion sized meat.
400
What does Grade A poultry mean?
You can cook the bird and its parts and consume them it their entirety.
400
Identify the age of the following birds: cornish, broiler/fryer; stewing hen; capon
Cornish 5-6 weeks; broiler and fryer 9-12 weeks; stewing hen over 10 months; capon under 8 months
400
Why should you cook poultry to 165F?
What is "to kill all traces of Salmonella"?
400
Name 4 moist heat cooking methods.
boiling, simmering, poaching, steaming
400
Why is combination method considered a very healthy way to prepare protein?
Proteins and other nutrients lost from cooking are retained in the sauce.
500
What are the 3 guidelines used in grading poultry?
Deformity; signs of defects such as discolorations, and freezing defects; free from all bones for boneless poultry roast.
500
Identify ideal cooking methods for the following poultry: cornish, broiler/fryer; stewing hen; capon
Any cooking method, except, stewing hen - combination
500
Differentiate sauteing vs stir-frying, pan-frying vs sauteing
sauteing - you use the same pan to make the sauce, so you could capture the drippings. Portion size. stir-frying - quick cooking; bite size pieces pan-frying - you use another pot or pan to make the sauce because the oil is too much for the sauce making.
500
How do you store fresh, raw poultry? frozen poultry? (3)
Store at an internal temperature of 41F or lower; frozen poultry must be kept frozen; below ready-to-eat food
500
What are the essential tools needed for fabricating poultry? (3)
clean work surface, boning knife, chef's knife