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food fundamentals > Chapter 7 (poultry) > Flashcards

Chapter 7 (poultry) Flashcards

1
Q

characteristics of broilers/fryers

A
  • 3-5 lbs
  • male and female
  • slaughtered at 7 weeks of age
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2
Q

characteristics of roasters

A
  • M/F
  • slaughtered at 10-12 weeks
  • 6-8 lbs
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3
Q

characteristics of capons

A
  • M
  • generally sold under 4 months of age
  • 12-14 lbs
    • tender meat because castré very young so lack of testosterone (moist)
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4
Q

characteristics of cornish game hens

A
  • around 2 lbs
  • slaughtered at 5-6 weeks
  • cornish hen X another common breed
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5
Q

characteristics of mature chicken

A
  • M/F
  • over 10 months of age
  • outlasted their breeding capacities
    • more slow cooking method to tenderize, older bird are cheaper
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6
Q

characteristics of fryer-roaster

A
  • around 7 lbs

- less than 3 months

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7
Q

characteristics of hens/toms

A
  • less than 15 months
  • hens around 14 lbs
  • toms around 26 lbs
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8
Q

colours of oxymyoglobin

A

bright red

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9
Q

Mediteranean Diet reduces which risks

A

risk of coronary atherosclerosis/thrombosis

protects against other chronic diseases such as cancer

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10
Q

what are the 4 factors the grade is based

A
  1. conformation
  2. flesh (skin)
  3. dressing
  4. fat
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11
Q

what should be the internal temperature of the poultry when it is cooked

A

165 F for 15 seconds

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12
Q

amount of calories in skin

A

100 calories/once

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13
Q

what has been removed on the dressed poultry (3)

A

blood, feathers, craw (crop)

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14
Q

characteristics ready-to-cook poultry (3)

A
  • eviscerated
  • head,feet,blood,feathers removed
  • take out inner organ (heart,liver,gizzard,neck) to clean it + take out the fat and reput it after with a giblet bag
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15
Q

convenience poulrty: name 4 parts

A

drumsticks, wings, thighs, breasts

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16
Q

safety tips- degel the poultry in the refrigeration, how many times we let him

A

24h/5lbs

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17
Q

safety tips-what is brining

A

submerge completely the poultry in the solution, store the pot in the fridge

18
Q

safety tips- what is stuffing

A

recommend to prepare and cook the stuffing separately (if cooked with, insure the internal temperature= 165 F)

19
Q

why white meat is tougher than dark meat

A

some proteins found in white meat have a better gel-forming ability

20
Q

time of cooking turkey (rule of tumb for turkeys)

A

15 min/ pound unfrozen turkey

21
Q

time and temperature of roasting/baking

A

325-350 F , 15min-25min/lb

22
Q

2 techniques used in baking/roasting

A
  1. trussing (when you tight the bird)

2. basting (take the juices at the bottom and pu it on the top)

23
Q

time for broiling/grilling for chicken and turkeys

A

chicken: environ 20 minutes per side

turkeys are longer to cook

24
Q

how are the pieces of chicken in pan-frying

A

pieces usually floured or breaded

25
Q

why in pan-frying we cooked at high heat and then lower the heat

A

adds texture/flavor

retain moisture

26
Q

quantity of fat that is used for frying

A

1/4 inch of fat

27
Q

what is deep-frying (1. how is the poultry, 2. what is the technique)

A
  1. poultry that has been breaded, flourer or battered

2. submerge the poultry in oil heated to between 325-350 F

28
Q

what is commonly added in frying (3)

A

vegetable oils, soy sauce and other seasoning commonly add

29
Q

braising is particularly useful for which type of bird

A

older birds

30
Q

step of braising

A
  1. cut poultry into pieces
  2. frying- brown in a small amount of oil/butter to develop flavor
  3. liquid is added
  4. simmered and cover in a covered pan until tender
31
Q

time for stewing

A

3.5 pounds = 2-2.5 hours

32
Q

steps for stewing

A
  1. cover poultry in cold,salt water

2. heated water to boiling point, and the lower the temperature to simmer

33
Q

how long chicken breast in microwave

A

heat on high for approx. 10 min or until well-done

34
Q

objectives of sous-vide (2)

A

retain mositure

even cooking

35
Q

limitations of sous-vide

A
  • no maillard reaction

- food safety: clostridium botulinum bacteria, plasticizers

36
Q

salmonella: what are the symptoms + how long are they

A
  • 6-72 hours after the ingestion, can dure 4-7 days
  • fever, diarrhea, headaches, vomits, abdominal cramps, nausea, chills
    • can be asymptomatic
37
Q

the longer the freezing…

A

the greater the decline in quality and moistness

38
Q

instructions to put poultry in freezer (2)

A
  • bottom of the fridge

- store in original wrapping

39
Q

what is refrigerated

A

fresh, ready-to-cook poultry for 3 days

40
Q

major vitamin

A

niacin

41
Q

major minerals in poultry (same as meat)

A

zinc, copper, fer, phosphorour (trace minerals)

42
Q

6 types of poultry

A

fresh, frozen, canned, dehydrated, cooked, sliced

food fundamentals (13 decks)

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