46 terms

Professional Cooking Chapter 17

free range chicken
chickens allowed to move around freely and eat outdoors in natural evironment.
a related term to free range is...
organic, as defined by USDA
food produced without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering or radiation
duck, goose, and squab have this in common
dark meat
the dark color of dark meat is due to a protein called
what are four ways to keep breast meat from becoming too dry when cooking whole poultry?
1.roasting breast-down for part of the roasting period.
2.basting with fat only, fat protects against drying
3. barding, or covering the breast with thin layer of pork fat
4. separating breast from leg section and roasting each section for a different time.
inspected U.S. stamp for poultry
1. inspection guaranteed of wholesomeness
2. poultry passed inspection is indicated by a round stamp
3. inspection is required by U.S. law
USDA A grade stamp for poultry
1. grading is a quality designation.
2. indicated by a shield stamp and letter grade
3. grading is not required by U.S. law
U.S. grades are
A is the best
grades are based on the following
shape of carcass ( lack of defects)
amount of flesh
amount of fat
pinfeathers (present or absent)
skin tears, cuts, broken bones
blemishes and bruises
what terms are used to classify poultry
state of refridgeration
the species, such as chicken, turkey, or duck
the subdivision of kind, depending on age and sex
the amount of cleaning and processing
live (style)
almost never purchased in food service
dressed (style)
killed, bled, and plucked. also rarely seen in food service
ready to cook (style)
dressed and eviscerated, with head and feet removed
cut up, or parts
state of refrigeration
chilled or frozen
Rock Cornish hens are usually called
cornish hens
broilers and fryers are what
young, tender chickens
broilers and fryers able are suitable for
sauteing, broiling or frying
roasters and capons are what
larger chickens
roasters and capons are usually
mature female chicken, rarely marketed
hens and roosters must be 1.___________ and 2.___________ to make them tender.
1. simmered
2. braised
similar to rock cornish hen but often smaller
poussin, young chicken weighing 1 pound or less
well known long island duck
white pekin
the boneless breast of a duck called moulard
domestically raised descendant of the pheasant
usually cooked and handled like young chickens
young, domestically raised pigeons
weighing less than 1 pound
rich, dark meat
usually cooked slightly rare to avoid dryness
somewhat gamy flavor combines well with flavorful brown sauces
about the size of cornish hens
weight 1 pound
young , tender
mature, tough
excellent flavor
not as delicate as squab or pheasant
perdreau and perdix french for
young and mature partridge
popular game bird
weighs 2 - 2 1/2 pounds
delicate, light-color meat
best if still slightly pink at the bone
very dry if well done
most common wild duck eaten
mallards are
farm-raised wild duck
weighs 1 1/2 - 3 pounds
very lean, dark flavorful flesh
because farm-raised game birds are usually young and tender they can be....
roasted, sauteed, grilled, and barbecued
farm-raised game birds are usually very
lean and best served slightly rare.
well done, become dry almost
inedible if overcooked
another category of farm-raised birds
most familiar members of the ratites category
the ostrich and emu
the ostrich and emu meats are
lean and red
the ostrich and emu meats resembles ____ or ___ in appearance, although it is _____ ______ in ____ than venison.
venison or very lean beef
slightly lighter in color
because ostrich and emu are so lean they are best cooked
medium rare or at most, medium stage to avoid dryness
what is the recommended safe internal temperature for cooking ostrich and emu?
safe internal temperature is 155 - 160 degrees Fahrenheit
best cooking methods for small, tender cuts of ostrich and emu?
grilling, sauteing, and pan-frying
larger tender cuts of ostrich and emu can be?