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| Question | Answer |
| How do the differences between light meat and dark meat affect how you cook different poultry parts | "Light meat" - breast and wings 1. Less fat 2. Less connective tissue 3. Cooks faster "Dark meat" - legs 1. More fat 2. More connective tissue |
| What are four ways to keep breast meat from becoming to dry when cooking whole poultry? | 1. Roasting breast-down for part of the roasting period. Gravity draws moisture and fat to the breast rather than away from it. 2. Basting with fat only, not water or stock. Fat protects against drying, but moisture washes away protected fat. |
| What is the significance of inspection and grading of poultry products | Like meat, poultry is subject to federal inspection and grading. 1. Inspection is a guarantee of wholesomeness. 2. That the poultry passed inspection in indicated by a round stamp. 3. Inspection is required by U.S. law. |
| What do the terms kind, class, and style mean with respect to poultry? What are the major kinds and classes of domestic poultry used in food service? | Kind - the species, such as chicken, turkey, or duck. Class - the subdivision of kind, depending on age and sex. Style - the amount of cleaning and processing. Live: almost never purchased in food service. |
| What are the most important kinds of farm-raised game birds used in food service? Describe each kind? | In recent years, the availability of such birds as quail and squab has increased dramatically, and they are seen regularly on restaurant menus. The poultry items discussed in this sections are classified as game birds, but they are all, in fact raised domestically. While farm-raised pheasants and partridge lack the full gamy flavor of their wild cousins, they do have a richer, more gamelike taste compared to chicken. |
| How is fresh poultry properly stored? How is fresh poultry stored and handled? | 1. Fresh poultry is extremely perishable. It should arrive well chilled, ideally at 32 degrees F, and kept well chilled until used. 2. Ideally, use poultry within 24 hours of receiving it. Never hold it for more than 4 days. |
| How is the doneness of poultry determined? | Skilled chefs with years of experience can often tell the doneness of a roast chicken or turkey just by looking at it. Nevertheless, the only way to be certain of proper doneness is to use a thermometer. Internal temperature, as tested with at thermometer, is the most accurate guide to doneness. |
| Why is whole poultry often trussed before cooking? | 1. Even cooking. Extended legs and wings cook too quickly. 2. More attractive appearance, especially when presented or served whole or carved in the dining room. |
| What are the methods used for cutting up poultry? Describe as thoroughly as possible how to cut chicken into bone - in and semi - boneless parts. | A. Hold the chicken up by the tail. Cut through the bones to one side of the backbone, all the way to the neck. B. Split the chicken open. C. Cut off the backbone as shown. D. Pull out the breastbone or keel bone. This helps the chicken lie flat and cook evenly. |
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