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culinary theory > Poultry > Flashcards

Poultry Flashcards

0
Q

What is the only factor used to divide these birds into different classes?

A

Divided into classes based on AGE.

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1
Q

What are the 6 fowl/birds categorized as poultry?

A

CDGGPT

  1. Chicken
  2. Duck
  3. Geese
  4. Guinea fowl
  5. Pigeon
  6. Turkey
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2
Q

What are the 3 main components that comprise the muscle tissue of poultry birds?

A
  1. Water (about 75%)
  2. Protein (about 20%)
  3. Fat (up to 5%)
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3
Q

Where do poultry birds store their fat?

A

Under skin, in abdominal cavity & tail.

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4
Q

What is the most important factor that determines the tenderness of poultry?

A

Amount of connective tissue (Age, maturity, use or exercise of the muscle increases connective tissue therefore making the meat more tougher than a young bird)

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5
Q

What are the two things that increase this?

A

Use or exercise of the muscle & maturity or age of the bird.

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6
Q

What is Myoglobin?

A

A protein that stores oxygen for muscles to use during periods of great activity.

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7
Q

Which part of a chicken or turkey has the most myoglobin?

A

“Dark meat” - legs (drumsticks & thighs)

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8
Q

When poultry is federally inspected, what is it inspected for?

A

Safe for human consumption. (Defects - broken bones, cuts, tears,pin feathers, bruising and blemishes.

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9
Q

What are the 3 grades of poultry in Canada and the appropriate stamp color?

A

Grade: A red stamp
Grade: utility blue stamp
Grade: C brown stamp

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10
Q

List 3 factors used for grading poultry.

A

1) Conformation; shape & skeletal structure
2) Amount of flesh & disposition of meat
3) Amount of fat

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11
Q

What is the dangerous foodborne bacteria often found in chicken and turkey?

A

Salmonella

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12
Q

What is the age of a broiler/fryer chicken?

A

6-12 weeks

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13
Q

What’s a capon?

A

A rooster that has been castrated to improve the quality of its flesh for food.

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14
Q

What is the legal definition of “Free-Range”?

A

No legal definition

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15
Q

What is the age of a “young” turkey?

A

5-7 months

16
Q

what are the 2 classes of duck?

A

1) Young (Broiler, Roaster)

2) Mature

17
Q

Duck is best cooked to what doneness?

A

Medium-rare

18
Q

Squab is the younger class of which bird?

A

Pigeon

19
Q

Which group of cooking methods are best suited for mature birds?

A

Moist cooking methods

20
Q

What is wild game?

A

Wild animals that were hunted.(pheasant, quail, deer, rabbit and bison)

21
Q

What are 3 techniques used to introduce moisture/prevent drying of game meats during cooking?

A

1) basting
2) barding
3) larding

22
Q

Is truly wild game allowed to be sold in Canada? For what reason?

A

No only if it has been inspected & approved.

23
Q

What is the governing body that regulates all issues pertaining to meat inspections?

A

CFIA – Canadian Food Inspection Agency

24
Q

What are the two classifications of game meats?

A

1) Furred/ground game

2) feathered game

25
Q

What are the five game animals that fall under the term venison?

A 
ACEDM
Antelope
Caribou 
Deer
Elk
Moose
26
Q

List 4 other animals in the same (“furred”) classification as venison.

A 
BBRR
Bear
Bison
Rabbit
Raccoon
27
Q

List 4 animals that fall under the other “feathered” classification of game.

A 
PPQW
Pheasant
Partridge 
Wild Turkey
Quail
28
Q

What must you remove and discard when butchering and processing venison and why?

A

All of the tallow (fat) from between muscles to reduce “gamy “flavor and becomes rancid easily.

29
Q

What are 2 positive health reasons to eat bison as a red meat?

A

1) low in calories & fat (100g-109 Cala-1.8 fat)

2) low in cholesterol

30
Q

What is larding?

A

Inserting strips of fat (usually pork fat back) to introduce moisture and flavor (fat can be marinated first to add more flavor)

31
Q

What is barding?

A

Covering leaner cuts of meat with sheets of fat (usually pork fat back) to add moisture and flavor.

32
Q

What are 3 examples of a ratite?

A

OER

1) ostrich
2) emu
3) rhea

33
Q

Kangaroo is best served at what doneness?

A

Rare to medium-rare

34
Q

Which two areas yield the most meet on an alligator?

A

1) tail meat

2) leg meat

35
Q

What is “Duck Confit”?

A

The preparation of curing duck legs then slowly cooking them submerged in rendered duck fat.

culinary theory (12 decks)

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