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Poultry
all about poultry
29
Culinary Art
Not Applicable
11/27/2011

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Cards

Term
What does the muscle tissue consist of?
Definition
72% water, 20% protein, 7% fat, 1% minerals
Term
What are the 9 categories of poultry?
Definition
chicken, duck, goose, pheasant, quail, ostrich, guinea, pigeon, turkey
Term
What are the names of chicken?
Definition
game hen, broiler/fryer, roaster, capon, fowl
Term
game hen
Definition
5-6 weeks old (0.5-1 lb)
Term
broiler/fryer
Definition
6-8 weeks old (4 lb)
Term
roaster
Definition
8-9 weeks old (4 lb and over)
Term
capon
Definition
4-6 months old (6-10 lb). It is a male chicken that has been castrated at a young age. raised mainly for breast meat
Term
fowl
Definition
over 7 months old (2 lb and over)
Term
young duck (duckling)
Definition
6 weeks old or less (4-6 lb). most often used in food service operations.
Term
mature duck
Definition
6 weeks old or over (4-6 lb)
Term
young goose
Definition
6 months old or less (6-12 lb)
Term
mature goose
Definition
over 6 months old (10-16 lb)
Term
young guinea
Definition
3 months old (12 oz - 1.5 lb)
Term
mature guinea
Definition
over 3 months old (1-2 lb)
Term
squab
Definition
a pigeon that is 4 weeks old (12 oz - 1.5 lb)
Term
pigeon
Definition
over 4 weeks old (1-2 lb)
Term
young turkey (yearling)
Definition
24 weeks old (16-30 lbs). has lots of white meat. be careful not to overcook.
Term
Mature (tom or hen)
Definition
over 24 weeks (30 or more lbs)
Term
giblets
Definition
livers, hearts, gizzards, necks.
most often used to make sauces and gravies.
Term
ratites
Definition
flightless birds with small wings and flat breastbones. the meat is classified as red meat. has a flavour similar to beef but sweeter. the meat is low in fat and calories. the birds are normally slaughtered at 10-13 months. they are low in fat and care must be taken not to overcook it. they are best cooked to rare to medium. Examples of ratites are: ostrich, emu, rhea, quail, pheasant, chukar (partridge)
Term
in what ways can poultry be purchased?
Definition
fresh, frozen, whole, cut-up, portion controlled (pc), individually quick frozen (iqf)
Term
what should you consider when purchasing poultry?
Definition
your menu, labour costs, storage facilities, employee skills
Term
marinating
Definition
ofter used to flavor and moisten meat. poultry absorbs flavours quickly. 2 hours is often sufficient to flavour poultry.
Term
what are the dry heat methods for cooking poultry?
Definition
grilling, roasting, sauteing, pan-frying, deep-fat frying
Term
what are the moist heat methods for cooking poultry?
Definition
poaching and simmering
Term
what are the combination methods for cooking poultry?
Definition
braising, stewing, poele
Term
what is poele?
Definition
cooking poultry in its own fat
Term
determining doneness of poultry
Definition
if you touch it, the flesh should be firm. the internal temperature should be 165F. the joints should be loose. the color of the juices should run clear. time, but may not be very accurate.
Term
myoglobin
Definition
pigmented protein that stores oxygen in muscle tissue (creates dark meat). red meat has myoglobin, white meat does not. the more oxygen that goes through, the darker it becomes.
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