I’m not a chicken!
A type of water fowl. Due to flying it has dark breast meat. The most common breed in North America White Pekin. Look out!
What is a duck?
This type of meat has less fat, less connective tissue, and cooks faster.
What is light meat?
This is what happens when bacteria or other microorganisms are unintentionally transferred from one object to another.
What is cross contamination?
This can be done to whole birds to promote even cooking and an attractive appearance.
What is trussing?
Clear juices, firm to the touch, internal temperature, loose joints, and meat falling off the bone are all indications of this.
What is doneness?
A young, domestically raised pigeon. Usually weighing less than 1 pound.
What is a squab?
This meat has more fat, more connective tissue, and takes longer to cook.
What is dark meat?
A bacteria that is commonly associated with poultry products.
What is salmonella?
A semi boneless breast with the wing bone left in.
What is supreme, or airline breast?
A combination method consisting of browning portion size pieces of chicken before cooking in a flavourful liquid.
What is braising?
A castrated male chicken.
What is a capon?
Duck, goose, and squab have only this type of meat.
What is dark meat?
Frozen poultry should be stored below this temperature.
What is -18 C (0F)?
The portion of the wing between the wing tip and the drumette.
What are flats?
A method of cooking in a pan over moderate heat with about 1/2 cm of oil. The product is often coated.
What is pan frying?
A category of farm-raised birds including ostrich and emu.
What is a ratite?
This is a protein responsible for the colour of dark meat in poultry. It stores oxygen in the muscles for periods of activity.
What is myoglobin?
This is the best place to thaw frozen poultry.
What is the refrigerator?
Livers, gizzards, hearts, and necks are commonly referred to as this.
What are giblets?
In poultry this is often the skin side and should be put into the pan or on the grill this side first.
What is the presentation side?
A small game bird, often weighing 110-140g with quite meaty breasts. Their eggs are also popular.
What is a quail?
Muscle tissue is made up of up to 75% of this.
What is water?
Designation of the quality of meat based on its texture, firmness, colour, marbling, and age or maturity of the animal.
What is grading?
The common name for a tender nugget of meat in the hollow of the hip bone.
What is the oyster?
Mature poultry such as stewing hen are best prepared using these types of cooking methods.
What are moist heat methods?