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Ch 37 Poultry

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QuestionAnswer
1. why is Poultry often chose for meals instead of red meat? Lower in fat and calories and is nutritious.
2. what advantage is there to removing the skin from poultry? You decrease the fat you eat
3. Why does poultry have both light and dark meat? The meat that gets more exercise is darker, the more myoglobin equals darker meat.
4. CRITICAL THINKING Predict what could happen if a stewing chicken is cut up and grilled? I think it would become hard (chewy and dry) because it is a mature bird
5. what makes Rock Cornish game hens different from other chickens? They're a lot smaller.
6. How do free-range chickens compare with chickens that are mass-produced? Free range have more room and are more expensive than ones that are mass produced.
7. Describe each of the following: a) hen turkey; b) tom turkey; c) self-basting turkey. Hen turkey - female and weighs 8 to 16 lbs, tom turkey - male and weigh up to 24lbs, self-basting turkey - marinated/added flavor/injected with broth, oil, or butter.
8. Which types of poultry are highest in fat? Duck and goose
9. How do you remove legs and wings when cutting up a whole chicken? Slice skin between body and thigh then cut through the joint.
10. If the word meat is part of the description for ground poultry, what does that mean? It was ground without the skin and is leaner
11. What are giblets? The edible internal organs of poultry
12. CRITICAL THINKING What kinds of poultry would you recommend for the fol- lowing: a) casseroles; b) soups; c) barbecue? Explain your choices Casseroles - canned because it is quick, soups - stewing chicken must be cooked in moist heat. barbeque - breasts and cutlets have no skin and take less time to cook.
13. What does "grade A" mean on poultry? Is practically free of defects, has a good shape and appearance, and is meaty ( the most common ).
14. What should you look for when purchasing fresh poultry? Plump meaty birds, with smooth soft skin.
15. How should frozen poultry be thawed, and why? Thaw in a container in the fridge or in cold water, never at room temperature because then it will go bacteria.
16. How do you prepare whole poultry for cooking? First remove the giblets and the neck and neck cavities, and remove any foreign material from the cavities, rinse the cavities then rinse the bird, drain it and pat it dry with paper towels.
17. What temperatures indicate doness in poultry? whole - 180, breasts - 170, stuffing and ground - 165.
18. Why do many people prepare stuffing in a dish separate from the bird? Is a breeding ground for harmful bacteria
19. Why do cooks often truss a bird before roasting? To prepare the bird for roasting, by binding the wings and legs to the bird to make it easier to handle.
20. How is an oven-safe thermometer placed in a whole turkey? Into the thickest part
21. How do you fry chicken? In ½ inch of sizzling oil for frying and cooking for 30-45 min, for deep frying put it into a big pot of oil with 3-4 pieces and cook for 10-15 min, to oven fry drizzle chicken with oil or melted butter and cook for 35- 45 minutes.
22. When would you pressure-cook and slow- cook poultry? Pressure cook - Tough mature birds that can't be cooked in dry heat and slow cook them so flavors have time to blend and unlimited combinations.
23. Why should microwaved chicken not be coated with flour? Because the flour becomes gummy in the microwave.
Created by: AleGoodman
 

 



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