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39 Cards in this Set
- Front
- Back
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The USDA classifies______ as poultry
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chicken, turkey, duck, goose, cornish hen, guine, pigeon, rabbits
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the nutrients found in poultry are
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protein, vitamins and minerals, and fat
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market class is
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the age at which a bird was slaughtered
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most poultry is slaughtered at a young age which lessens the time for
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connective tissue to develop
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using HACCP guidelines, all poultry must be inspected by the
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USDA Food Safety and Inspection Service
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Determination of relative degree of excellence is
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quality grading
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Poultry U.S. grade A is
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highest consumer aid
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full fleshed and meaty, normal shape, no disjointed or broken bones, well-developed fat, free of pinfeathers, no missing parts
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U.S. Grade A
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Occasional tear in skin
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Grade B
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Grade A boneless poultry products are
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free of bones, cartilage, tendons, bruises, and blood clots
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Grade A Frozen poultry products are
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free of freezing defects such as dehydration or excess moisture
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type
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physical state of poultry product
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style
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reflects amount of processing product
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eviscerate
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to remove the entrails from the body cavity
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fresh poultry
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never below 26F
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hard chilled
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0-26F (If refrigerated, may have been previously chilled)
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Frozen
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0 or below
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Basted/Self-Basted
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bone in poultry injected or marinated with a solution containing butter or other edible fat, broth, stock, or water, plus spices, flavor enhancers, or other approved substances
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either sex, 9-12 weeks old, 2-2 1/2 lbs, 90% of poultry available
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roaster
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castrated rooster at a young age
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capcon
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hen, greater than 10 months, 2 and a half pounds
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stewing chicken
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hybrid of cornish hen and plymouth rock rooster, 5-6 weeks, fed acorns and flower petals to gain "gamey" flavor
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cornish game hen
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either sex, under 12 weeks, 7 lbs (turkey)
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fryer-roaster
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male, 17-18 weeks, up to 26 lbs.
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young tom
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hen, 14-15 weeks, 14 lbs
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young hen
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skin and fat are a barrier to prevent evaporation
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roasting
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similar to braising; aka fricasseeing
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poaching
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popular for boneless
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grilling
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coated in fat and breadcrumb mixture
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ovenizing, frying
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what are the 6 methods of poultry preparation
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roasting, poaching, grilling, ovenizing/frying, deep-fat frying, broiling
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overcooking causes
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the flesh to become dry, tough and stringy
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fat that melts off the bird can be used to
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baste the poultry or create sauces
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basting adds and helps to keep
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flavor, the meat tender and moist
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whole birds may be
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stuffed just before cooking
best to prepare carcass simply |
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heat thoroughly in oven until stuffing reaches
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165
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remove stuffing from bird
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immediately after cooking
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after thawing, the bird should be
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seasoned and or stuffed and baked immediately
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properly prepared poultry is
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tender and juicy
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always heated to
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180*F
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