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Meats Day 12

Terms in this set (22)

Broiler/Fryer
A young meat-type chicken of either sex weighing 3-5 lbs
Drumstick
the lower part of the leg of a chicken or other birds eaten as food
Foie Gras
the liver of a duck or goose that has been enlarged through a special feeding technique and then served in pâtés, terrines or as a hot entree or main ingredient.
Kneel Bone
front of bird; attached to breast and flight muscles
Salmonella
a genus of rod-shaped, Gram-negative bacteria. There are only two species of Salmonella, Salmonella bongori and Salmonella enterica, of which there are around six subspecies and innumerable serovars. The genus belongs to the same family as E.coli.
Salmonellae are found worldwide in both cold-blooded and warm-blooded animals, and in the environment. They cause illnesses such as typhoid fever, paratyphoid fever, and food poisoning.
Roaster
flesh of a large young chicken over 3 1/2 lb suitable for roasting
Capon
a rooster that has been castrated before reaching sexual maturity.
Thigh
The second segment of a bird's leg, containing the tibia and fibula.
Stifle Joint
"knee joint"
Frenched/Supreme
a breast of chicken or other eating bird with the wing bone attached
Breast hen
Breast Hen/Fowl
adult female
Young V.S. Mature Poultry
young are offspring and sold as graded poultry; older are usually kept as breeding poultry
Duckling
A young duck.
Moulard Duck
a sterile hybrid of the male Pekin and the female Muscovy, and is bred for breast meat and foie gras, larger than the Pekin and has a stronger, gamier taste; it is also considerably fattier. The meat can be stringy and chewy, so the breed is primarily raised for its liver for foie gras; and for its breast, which shows well when cooked rare.
Tom V.S. Hen Turkey
Tom is a male turkey, and a hen is the female turkey
What are the quality grades for poultry and how are they determined?
Grades; A, B, C
Look at age, maturity, weight, color, fleshing, and appearance
List the general classifications of chicken
Cornish Game Hens; Poussin, Petite Broiler; Broiler / Fryer; Roasting Chicken; Fowl / Stewing Chicken
List the basic food service uses and cooking methods for foodservice cuts of chicken, duck, goose, and turkey.
Chicken- Pete/cornish hen- roast whole or split carving station
Broiler/fryer- Roast whole, cut for parts
Breast- Grill, broil, saute, pan fry
Legs- Grill, Broil, Roast, Fry
Wings- "Hot" wings, fronted
Bones- Stocks
Roaster- Roast whole, carve
Large parts, dry cook- breast/leg
Capon- Roast whole, carve
Fowl/Hen- Stew, Soup, Moist cook
Duck- Roast whole, carve
Breast- Grill, broil, saute, pan fry
Legs- Grill, Broil, Roast, Fry
Wings- frenched
Bones- Stocks
Turkey- Roast whole, Carve
Breast- Grill, broil, saute, pan fry
Legs- Grill, Broil, Roast, Fry
Wings- frenched
Bones- Stocks
Goose- Roast whole, Carve
Breast- Grill, broil, saute, pan fry
Legs- Grill, Broil, Roast, Fry
Wings- frenched
Bones- Stocks
What are the pathogens associated with poultry items in the kitchen and how are they destroyed?
salmonella, listeria, and campylobacter........Destroyed by cooking the meat to the correct temperature.
List the three ways to avoid cross-contamination in the kitchen
Washing hands, Using gloves, when finished a project clean and sanitize station
List the basic steps for trussing poultry
Place about three feet of butcher's twine under the chicken, just behind the legs. Pull the twine over and around the legs. Then, by crossing the twine underneath the tip of the breast, pull the wings snug against the bird. Wrap twine over and then under the legs and pull the legs tight while pushing towards the thighs to remove slack. Flip the chicken over and cross the twine over the tail of the chicken. Pull tight, then tie off with a knot and trim the extra twine.
List basic techniques used for fabrication poultry into various food service preparations such as drenched breast, boneless legs etc.
1.To separate the wing from the breast, use a sharp knife to cut through the ball joint where it meets the breast. Repeat with the other wing.
2. Use a boning knife or paring knife to cut through the leg joint. Repeat with the other leg.
3. Cut through the line of fat to separate the thigh and drumstick, wiggling the joint as needed to determine where it is. Repeat with the other leg.
4. To remove the backbone, start at the head end of the bird and cut through the rib cage on one side of the backbone with kitchen shears or a sharp knife.
5. Use a lot of pressure to cut through the reddish breast bone and whitish cartilage right down the center of the breast.
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