Poultry Flashcards
What is the only factor used to divide these birds into different classes?
Divided into classes based on AGE.
What are the 6 fowl/birds categorized as poultry?
CDGGPT
- Chicken
- Duck
- Geese
- Guinea fowl
- Pigeon
- Turkey
What are the 3 main components that comprise the muscle tissue of poultry birds?
- Water (about 75%)
- Protein (about 20%)
- Fat (up to 5%)
Where do poultry birds store their fat?
Under skin, in abdominal cavity & tail.
What is the most important factor that determines the tenderness of poultry?
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)
What are the two things that increase this?
Use or exercise of the muscle & maturity or age of the bird.
What is Myoglobin?
A protein that stores oxygen for muscles to use during periods of great activity.
Which part of a chicken or turkey has the most myoglobin?
“Dark meat” - legs (drumsticks & thighs)
When poultry is federally inspected, what is it inspected for?
Safe for human consumption. (Defects - broken bones, cuts, tears,pin feathers, bruising and blemishes.
What are the 3 grades of poultry in Canada and the appropriate stamp color?
Grade: A red stamp
Grade: utility blue stamp
Grade: C brown stamp
List 3 factors used for grading poultry.
1) Conformation; shape & skeletal structure
2) Amount of flesh & disposition of meat
3) Amount of fat
What is the dangerous foodborne bacteria often found in chicken and turkey?
Salmonella
What is the age of a broiler/fryer chicken?
6-12 weeks
What’s a capon?
A rooster that has been castrated to improve the quality of its flesh for food.
What is the legal definition of “Free-Range”?
No legal definition
What is the age of a “young” turkey?
5-7 months
what are the 2 classes of duck?
1) Young (Broiler, Roaster)
2) Mature
Duck is best cooked to what doneness?
Medium-rare
Squab is the younger class of which bird?
Pigeon
Which group of cooking methods are best suited for mature birds?
Moist cooking methods
What is wild game?
Wild animals that were hunted.(pheasant, quail, deer, rabbit and bison)
What are 3 techniques used to introduce moisture/prevent drying of game meats during cooking?
1) basting
2) barding
3) larding
Is truly wild game allowed to be sold in Canada? For what reason?
No only if it has been inspected & approved.
What is the governing body that regulates all issues pertaining to meat inspections?
CFIA – Canadian Food Inspection Agency
What are the two classifications of game meats?
1) Furred/ground game
2) feathered game
What are the five game animals that fall under the term venison?
ACEDM Antelope Caribou Deer Elk Moose
List 4 other animals in the same (“furred”) classification as venison.
BBRR Bear Bison Rabbit Raccoon
List 4 animals that fall under the other “feathered” classification of game.
PPQW Pheasant Partridge Wild Turkey Quail
What must you remove and discard when butchering and processing venison and why?
All of the tallow (fat) from between muscles to reduce “gamy “flavor and becomes rancid easily.
What are 2 positive health reasons to eat bison as a red meat?
1) low in calories & fat (100g-109 Cala-1.8 fat)
2) low in cholesterol
What is larding?
Inserting strips of fat (usually pork fat back) to introduce moisture and flavor (fat can be marinated first to add more flavor)
What is barding?
Covering leaner cuts of meat with sheets of fat (usually pork fat back) to add moisture and flavor.
What are 3 examples of a ratite?
OER
1) ostrich
2) emu
3) rhea
Kangaroo is best served at what doneness?
Rare to medium-rare
Which two areas yield the most meet on an alligator?
1) tail meat
2) leg meat
What is “Duck Confit”?
The preparation of curing duck legs then slowly cooking them submerged in rendered duck fat.
