Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

TLE | 10 > Poultry Cookery | L2 > Flashcards

Poultry Cookery | L2 Flashcards

1
Q

Poultry and game birds need to be _______ before they can be cooked.

A

processed

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

The process of preparing birds for cooking involves _______ that begin from the time they are collected from the point of production to the time right before they are cooked.

A

several steps

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

  • enumerate
A

• slaugthering and bleeding
• scalding
• plucking and removing the feathers
- scalding and picking
- dry picking
- waxing
• evisceration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

This stage involves killing and bleeding the birds.

A

Slaughtering and Bleeding

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

Slaughtering and Bleeding involves…

A

killing and bleeding the bird/s

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

What practices is done when slauthering/bleeding poultry?

A

• there should be a slaugther house
• funnel is a must (position the bird downward)
• slit the jugular veins/neck first
• drain the blood

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

What are the purpose of funnel when slaughtering?

A

• so that the blood flows down easily
• secures the bird’s body, preventing it from moving and flapping its wings

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

It secures the bird’s body, preventing it from moving and flapping its wings.

A

Funnel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

First, the bird’s head is positioned downward in the funnel so that …

A

the blood flows down easily

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

Describe the process of slaugthering a poultry/game bird before:

A

Butchered through their wings, causing bruises

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

The most humane way of slaughtering the bird is by…

A

cutting/slitting its jugular vein with a sharp knife

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

Difference of cutting and slitting?

A

• Cutting
- makes straight cuts across material to create separate pieces

• Slitting
- dividing a material into narrow strips with parallel cuts along its length.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

Allow the blood to drain for …

A

1 ½ to 2 minutes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

The bird’s body is immersed in hot water that is about 60 degrees Celsius for about 40 to 60 seconds. This opens the shaft that holds the feathers, and makes plucking the bird easier.

  • what do u call this process?
A

Scalding

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

Purpose of scalding:

A

This opens the shaft that holds the feathers, and makes plucking the bird easier.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

In scalding, what water do we need to use. Boiling or hot? Why?

A

The chicken will be cooked if boiling water is used. So, we should use HOT WATER only.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

Another way to remove the feathers is by using a tool/rubberized machine called as…

A

[plucking and removing the feathers]
- chicken plucker

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

Purpose of chicken plucker:

A

To remove the feathers from the chicken.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

PROCESSES OF PREPARING POULTRY FOR COOKING
[Plucking and removing the feathers]

Three most common methods in removing feathers.

  • enumerate
A

• scalding and picking
• dry picking
• waxing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

PROCESSES OF PREPARING POULTRY FOR COOKING
[Plucking and removing the feathers]

(Three most common methods in removing feathers.)

-involves briefly immersing the bird in hot water to help loosen feathers.

A

Scalding and picking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

PROCESSES OF PREPARING POULTRY FOR COOKING
[Plucking and removing the feathers]

(Three most common methods in removing feathers.)

IIt involves pulling out the major feathers with the hands and using tweezers to grip and pull out the remaining feathers.

A

Dry picking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

PROCESSES OF PREPARING POULTRY FOR COOKING
[Plucking and removing the feathers]

(Three most common methods in removing feathers.)

It makes use of paraffin wax.

A

Waxing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

PROCESSES OF PREPARING POULTRY FOR COOKING
[Plucking and removing the feathers]

(Three most common methods in removing feathers.)

Waxing is done by…

A

• The wax is placed in a pan and warmed over moderate heat until it softens.
• The bird is dipped into the hot wax, coating all feathers with the wax.
• It is then dunked in cold water to harden the wax, which is then peeled off. Taking the feathers with it.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

PROCESSES OF PREPARING POULTRY FOR COOKING
[Plucking and removing the feathers]

(Three most common methods in removing feathers.)

Among the three this method is not common in the Philippines.

A

Waxing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

This stage involves removing of the head, feet, and visceral organs of the bird.

A

Evisceration

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

PROCESSES OF PREPARING POULTRY FOR COOKING

Describe/enumerate the process of evisceration:

A

• remove; head, feet and tail
• loosen; craw/crop
• one clean cut; through the hip bones
• open; using ur hands
• sweep; using ur fingers
• separate the liver and heart from gallbladder – pinch and twist it away
• cut vent from guts – using knife

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

PROCESSES OF PREPARING POULTRY FOR COOKING
(Evisceration)

Where part can u find the craw/crop of the chicken?

A

It is attached on the left side of the breast

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

PROCESSES OF PREPARING POULTRY FOR COOKING
(Evisceration)

Guts that need to put away are;

A

• heart
• liver
• craw/crop
• windpipe
• gallbladder
• lungs

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

PROCESSES OF PREPARING POULTRY FOR COOKING
(Evisceration)

What is the safest way to separate the heart and liver away from the gallbladder?

A
  • pinch it between the liver and twist it away
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

PROCESSES OF PREPARING POULTRY FOR COOKING
(Evisceration)

What is the effect of gallbladder when it accidentally popped?

A

Will cause a bitter taste

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

STEPS IN CUTTING A WHOLE CHICKEN
(Legs)

Step 1.

_____ the leg from the body and slice through the skin to expose the leg’s interior.

A

Extend

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

STEPS IN CUTTING A WHOLE CHICKEN
(Legs)

Step 2.

Forcefully bend the leg back from the body until…

A

the ball joint pops free from the socket

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

STEPS IN CUTTING A WHOLE CHICKEN
(Legs)

Step 3.

Cut the leg from the ____, through the ____, as close as possible to the backbone. Repeat with the other leg.

A

body; joint

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

STEPS IN CUTTING A WHOLE CHICKEN
(Legs)

What is the important note in step 3, that we should always remember?

A

do not let the bones crack

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

STEPS IN CUTTING A WHOLE CHICKEN
(Legs)

Step 4.

To separate the drumstick and thigh, look for the _____ between them, it marks the location of the joint you need to cut through.

A

line of fat

36
Q

STEPS IN CUTTING A WHOLE CHICKEN
(Legs)

[Step 4]
- remove the yellowish/fat parts fir it contains…

A

saturated fats

37
Q

STEPS IN CUTTING A WHOLE CHICKEN
(Breast)

Step 5.

With poultry _____, cut through the ribs and collarbone on both sides to remove the back and neck in one piece.

A

shears

38
Q

STEPS IN CUTTING A WHOLE CHICKEN
(Breast)

Step 6:

Flip the breast skin side down and begin to split the breast from the neck end just until the knife hits the _______ bone, then score down the length of the bone.

A

keel (breast)

39
Q

STEPS IN CUTTING A WHOLE CHICKEN
(Breast)

Step 7:

  • With your thumbs on either side of the bone, bend the breast backward until the top of the bone pokes out.
  • With your fingers, loosen and pull the bone free.
  • Finish by…
A

splitting the breast in half by cutting where the bone was

40
Q

STEPS IN CUTTING A WHOLE CHICKEN
(Breast)

Step 8:

Trim off the first wing joint and then cut the remaining wing from the breast with some of the…

A

breast meat attached

41
Q

STEPS IN CUTTING A WHOLE CHICKEN
(Breast)

Step 9:

Cut the remaining breast in half to get __ breast pieces of relatively equal size. Repeat with the other side of the breast.

A

two breast pieces

42
Q

CUTTING POULTRY MEAT INTO PIECES

Purpose?

A

• Less expensive than buying cut up chicken
• u get the backbone which u can use to make stock

43
Q

CUTTING POULTRY MEAT INTO PIECES

  • enumerate the step by step (based on video)
A

• legs
• separate drumstick to thigh
• wings
• backbone
• breast

44
Q

CUTTING POULTRY MEAT INTO PIECES

______ is like a diagram that leads u where to cut up the chicken.

A

Fat line

45
Q

CUTTING POULTRY MEAT INTO PIECES

What tools are use to cut the backbone part of the chicken?

A

• kitchen shears
• knife

46
Q

Keep in mind that it is also of utmost importance to ___________ to ensure that the best dishes will be made from them.

A

handle and store poultry properly

47
Q

The risk of contracting foodborne illnesses can be eliminated through …

A

proper handling and storage of poultry and game birds

48
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY
(T or F)

  • keep everything in the kitchen clean.
A

T

49
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY
(T or F)

  • Wash your hands thoroughly after handling poultry and game birds and between handling different food items to prevent cross contamination.
A

F

• wash hands before and after,[ and in between ]

50
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY
(T or F)

  • Separate raw food items from cooked foods, and foods of different kinds from one another.
A

T

51
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY

Separate raw food items from cooked foods, and foods of different kinds from one another.

  • Cooked items must be put on __
A

top/above

52
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY

Cooked items must be put on top because?

A

the cooked items must be on the top and the raw items must be on the bottom so that the cooked items do not leak

53
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY

What other practices are required for separating cooked and raw items?

A
  • practice FIFO
  • put label
54
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY

Use one cutting board for ______ and ______ and another for ______, including poultry and game birds.

A

fresh fruits; vegetables; raw meat

55
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY
[Chopping board color chart]

Red

A

Raw meat

56
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY
[Chopping board color chart]

Yellow

A

Cooked poultry and other meat

57
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY
[Chopping board color chart]

Blue

A

Raw fish and seafood products

58
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY
[Chopping board color chart]

White

A

Bread and dairy products

59
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY
[Chopping board color chart]

Green

A

Fresh fruits, vegetables, herbs and salads

60
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY
[Chopping board color chart]

Brown

A

Root veggies (potato, sweet potato, carrots)

61
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY
[Chopping board color chart]

Purple

A

free-from foods (gluten-free bread or flour mixes)

62
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY
( T or F )

After buying fresh or frozen poultry and game birds, do not refrigerate these food items.

A

F

  • refrigerate these food items immediately
63
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY
( T or F )

When thawing frozen poultry and game birds, do so in the refrigerator a few hours before cooking or even midnight.

A

T

64
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY

Never thaw out frozen poultry and game birds at …

A

room temperature or in hot water

65
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY

What is defrosting and thawing?

A

To defrost something is to thaw it, or bring it from a state of being frozen to room temperature.

66
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY

Definition; to defrost

A

To defrost means simply to release from the frozen state

67
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY

Definition; to thaw

A

to thaw is to become free from the effects of cold (hardness, stiffness, numbness) through exposure to warmth

68
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY

Raw poultry and game birds should be marinated in the _____.

A

refrigerator

69
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY
( T or F )

In cooking poultry and game birds, make sure that the meat is cooked thoroughly

A

T

70
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY
( T or F )

When grilling poultry and game birds, keep the meat refrigerated until…

A

Ready to cook

71
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY
( T or F )

Refrigerate any leftover cooked poultry and game birds within 5 hours.

A

F

  • 2 hours
72
Q

PROPER FOOD-HANDLING PRACTICES IN POULTRY COOKERY

If refrigerated, cooked poultry and game bird meat can be eaten for another _____ to _____ days.

A

two to three days

73
Q

MALPRACTICES THAT WE SHOULD AVOID WHEN PREPARING AND COOKING

During the process/practices we should consider the…

A

Area and environment; should be clean and proper

74
Q

MALPRACTICES THAT WE SHOULD AVOID WHEN PREPARING AND COOKING

  • enumerate
A

• consider the area and environment
• do not break the wings during the slaughtering process
• be careful with the gallbladder for it affects the taste
• maintain cleanliness
• be organize (when cooking)
• use clean equipment (when cooking)

75
Q

MARKET FORMS

  • enumerate
A

• dressed
• live
• drawn
• whole
• cut up parts
• processed

76
Q

MARKET FORMS
(Definition)

Dressed

A

• butchered
• defeathered/free from fin feathers
• eviscerated entire birds with the head and feet removed
• a ready-to-cook whole bird

77
Q

MARKET FORMS
(Definition)

Live

A
  • still living
78
Q

MARKET FORMS
(Definition)

Drawn

A

Prepared poultry/game bird without internal organs (no viscera), feet, or head

79
Q

MARKET FORMS
(Definition)

Whole poultry

A

Chicken, whole.

  • entire chicken with:
    • breast
    • thigh
    • wings
    • neck
    • back
    》it might have one liver, one stomach, and one heart.
80
Q

MARKET FORMS
(Definition)

Cut up parts

A

Cut into different parts (based on ur likings/preference)

81
Q

MARKET FORMS
(Definition)

Processed

A

Already have preservatives
- seasonings
- herbs
- spices
- sometimes cooked and are ready to eat

82
Q

All MARKET FORMS must be…

A

Fresh

83
Q

MARKET FORMS

Give examples of live poultry:

A

• chicken
• eggs

84
Q

MARKET FORMS

Thanksgiving turkey is an example of _____ and _____

A

• dressed
• cooked

85
Q

MARKET FORMS

Examples of processed poultry are…

A

• chicken sausage
• chicken nuggets
• marinated chicken hotdog

TLE | 10 (11 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions