Chicken Flashcards
1
Q
What are the 6 quality points of a chicken?
A
Firm No hairs Smells fresh No bruises Not torn Pink in colour
2
Q
How many portions are in a chicken?
A
4
4 dark/brown + 4 light/white
3
Q
How many pieces are in a chicken?
A
8
4
Q
What are the 7 steps to portioning a chicken?
A
1) Remove fat
2) Remove neckpiece
3) Use front of knife to trim around wing meat (use back of knife to break bone)
4) Trim “grandmas neck” to remove leg
5) Remove carcass
6) Half breast meat
7) Trim each cut (Remove fat + cartilage and tendons)
5
Q
Why is chicken batted out prior to grilling?
A
The meat is thinner so it cooks quicker: even cooking of meat
Tenderises the meat
