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10 Cards in this Set
- Front
- Back
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What are two reasons why poultry inspection is necessary?
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Guarentee of wholesomeness
Required by U.S law |
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Main purposes of Trussing poultry?
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Even cooking
More attractive apearence |
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Difference between light & dark meat?
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Light meat has less fat, less connective tissue, and cooks faster.
Dark meat has more fat, less connective tissue and takes longer to cook |
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How should fresh and frozen poultry be stored?
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Fresh poultry should be stored in Ice
Forzen poultry should be stored at 0 F or lower. |
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U.S grades of meat are based on..
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Shape of Carcass
amount of flesh amount of fat pinfeathers Skin tears, cuts, broken bones Bleamishes & bruises |
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What are the four terms used to classify poultry?
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Kind, class, style, state of refridgeration
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Why are most game birds better if not cooked until well done?
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Chicken & poultry are low in fat so they become dry & stringy is cooked too long.
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What is Trussing?
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Tying the legs and wings against the body to make a compact solid unit.
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Muscle tissue is composed of?
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Water
Protein fat other elements including carbs in small quantities. |
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Term that is closely related to organic
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free range
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