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The transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another.
A class of sugically castrated male chickens; they have well-flavored meat and soft, smooth skin. Approx: under 8 months old and 7-9lbs.
Meat or poultry (often lightly salt-cured) slowly cooked and perserved in its own fat and served hot.
Liver of specially fattened geese. Has a high fat content that overcooking will cause the liver to melt away.
A class of young or immature progeny of Cornish chickens or of a Cornish chickens and White Rock chicken; they are small and very flavorful. Usually 2lbs or less and 5-6 weeks old.
A duck breast, traditionally taken from the ducks that produce foie gras; it is usually served boneless but with the skin in tact.
The class of young pigeon used in food service operations. Usually 25-30 days old and 3/4-1 lb.
A family of flightless birds with small wings and flat breastbones; they include the ostrich, emu and rhea.
Also known as airline breast, is half of a boneless chicken breast with the first wing bone attached.
Chickens allowed to move freely and forage for food; as opposed to chickens raised in coops.
Kinds of poultry recognized by the USDA are divided into classes based upon?
Birds age, weight and/or sex.
Which poultry items are best for grilling or broiling?
Small birds such as cornish game hens, chickens and squab. Large birds are difficult to cook thoroughly on a grill or broiler because their surfaces tend to burn before their centers are cooked.
Classes include, fryer/roaster, young, yearling, mature. It the second most popular category of poultry in the US.
Roaster (Chicken Class)
3-5 months old and approx: 7-9lbs. Best for roasting and often prepared whole.
Dark Meat Muscle Composition
Thigh and leg of flighless birds. Contains more myoglobin, contains more fat and connective tissue and longer cooking time.
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