Term
| What does the muscle tissue consist of? |
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Definition
| 72% water, 20% protein, 7% fat, 1% minerals |
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Term
| What are the 9 categories of poultry? |
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Definition
| chicken, duck, goose, pheasant, quail, ostrich, guinea, pigeon, turkey |
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Term
| What are the names of chicken? |
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Definition
| game hen, broiler/fryer, roaster, capon, fowl |
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Definition
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Definition
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Definition
| 8-9 weeks old (4 lb and over) |
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Term
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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 |
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Definition
| over 7 months old (2 lb and over) |
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Term
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Definition
| 6 weeks old or less (4-6 lb). most often used in food service operations. |
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Definition
| 6 weeks old or over (4-6 lb) |
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Definition
| 6 months old or less (6-12 lb) |
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Definition
| over 6 months old (10-16 lb) |
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Definition
| 3 months old (12 oz - 1.5 lb) |
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Definition
| over 3 months old (1-2 lb) |
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Definition
| a pigeon that is 4 weeks old (12 oz - 1.5 lb) |
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Term
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Definition
| over 4 weeks old (1-2 lb) |
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Term
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Definition
| 24 weeks old (16-30 lbs). has lots of white meat. be careful not to overcook. |
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Term
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Definition
| over 24 weeks (30 or more lbs) |
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Term
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Definition
livers, hearts, gizzards, necks.
most often used to make sauces and gravies. |
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Term
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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) |
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Term
| in what ways can poultry be purchased? |
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Definition
| fresh, frozen, whole, cut-up, portion controlled (pc), individually quick frozen (iqf) |
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Term
| what should you consider when purchasing poultry? |
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Definition
| your menu, labour costs, storage facilities, employee skills |
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Term
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Definition
| ofter used to flavor and moisten meat. poultry absorbs flavours quickly. 2 hours is often sufficient to flavour poultry. |
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Term
| what are the dry heat methods for cooking poultry? |
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Definition
| grilling, roasting, sauteing, pan-frying, deep-fat frying |
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Term
| what are the moist heat methods for cooking poultry? |
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Definition
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Term
| what are the combination methods for cooking poultry? |
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Definition
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Term
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Definition
| cooking poultry in its own fat |
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Term
| determining doneness of poultry |
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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. |
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Term
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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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