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55 Cards in this Set
- Front
- Back
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chicken - castrated, fattened cock birds 13 to 16 weeks
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capon
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chicken - young birds 6 to 8 weeks old
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spatchock
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chicken - fattend hen bird 9 to 10 weeks old
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broiler
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chicken - mature hen 10 to 52 weeks old
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roasting chicken
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chicken - older hen birds over 52 weeks old
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boiling fowl
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Turkey - young birds from 14 weeks old
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young turkey
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Turkey - young male birds from 14 weeks old
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tom turkey
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Turkey - young female birds from 14 weeks old
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hen turkey
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Turkey - older birds 22 to 24 weeks old
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large turkey
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duck - young birds from 8 to 9 weeks old
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duckling
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duck - mature birds 14 to 16 weeks old
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duck
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geese - young birds from 10 weeks old
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gosling
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geese - mature birds from 26 weeks old
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goose
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guinea fowl - mature birds 10 to 16 weeks old
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guinea fowl
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pheasant - mature birds 16 weeks old and over
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pheasant
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pigeon - young birds 3 weeks old
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squab
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pigeon - mature birds
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pigeon
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capon
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chicken - castrated, fattened cock birds 13 to 16 weeks
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spatchock
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chicken - young birds 6 to 8 weeks old
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broiler
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chicken - fattend hen bird 9 to 10 weeks old
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roasting chicken
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chicken - mature hen 10 to 52 weeks old
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boiling fowl
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chicken - older hen birds over 52 weeks old
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young turkey
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Turkey - young birds from 14 weeks old
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tom turkey
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Turkey - young male birds from 14 weeks old
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hen turkey
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Turkey - young female birds from 14 weeks old
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large turkey
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Turkey - older birds 22 to 24 weeks old
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duckling
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duck - young birds from 8 to 9 weeks old
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duck
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duck - mature birds 14 to 16 weeks old
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gosling
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geese - young birds from 10 weeks old
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goose
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geese - mature birds from 26 weeks old
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guinea fowl
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guinea fowl - mature birds 10 to 16 weeks old
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pheasant
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pheasant - mature birds 16 weeks old and over
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squab
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pigeon - young birds 3 weeks old
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pigeon
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pigeon - mature birds
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a whole poultry is sold by weight in incremental steps of
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"0.100" kg or 100 grams
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50 whole turkeys weighs …
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5 kilograms
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12 whole chickens weights…
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1.2 kilograms
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drumstick with thigh attached
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maryland
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breast with wing bone attached
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kiev cut
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boneless breast
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supreme
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points in purchasing fresh poultry
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clean, firm plump breast, unbroken skin, flexible breastbone tip, no pinfeathers, no bruises, no broken bones
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points in purchasing frozen poultry
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no freezer burn, individualy wrapped, no evidence of rethawing or refreezing
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points in storing fresh poultry
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arranged in drip trays, covered with plastic, 3 to 4 days, drip tray is changed regularly, no contact with other food, handles with clean hands
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temperature for poultry in the chiller
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between 1 deg C and 3 deg C
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temp for poultry in the freezer
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minus 18 deg C to 24 deg C
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maximum storage of frozen poultry
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3 months
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poultry should be defrosted in the
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chiller
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refers to stock rotation
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FIFO - first in first out
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most poultry contains food poisoning bacteria such as
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salmonella and campylobacter
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to kill bacteria, poultry should be cooked a temp of
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75 deg C
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what does frenching mean?
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scraping back all the flesh from the bone up to where the main meat cut starts
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garnish for Chicken ala King
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mushrooms and capsicum
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garnish for chicken chasseur
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mushrooms , shallots, tomato concasse, chopped tarragon
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garnish for hungarian chicken
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paprika, onions and tomato concasse
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garnish for chicken vichyssoise
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carrots
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