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TLE | 10 > Poultry Cookery | L3 > Flashcards

Poultry Cookery | L3 Flashcards

1
Q

POULTRY AND GAME BIRD CUTS
- enumerate

A
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2
Q

POULTRY AND GAME BIRD CUTS

A whole bird is one that has been uncut. It is available either fresh or frozen.

A

WHOLE CHICKEN

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3
Q

POULTRY AND GAME BIRD CUTS

Define WHOLE CHICKEN

A

A whole bird is one that has been uncut. It is available either fresh or frozen.

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4
Q

POULTRY AND GAME BIRD CUTS

These are made by cutting the bird in two from front to back through the backbone and keel.

A

HALVES

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5
Q

POULTRY AND GAME BIRD CUTS

is half of the breast with the wing and back portion attached.

A

BREAST QUARTER

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6
Q

POULTRY AND GAME BIRD CUTS

A split breast is a breast quarter with the wings removed. One that has been skinned and deboned.

A

SKINLESS, BONELESS BREAST

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7
Q

POULTRY AND GAME BIRD CUTS

A breast quarter with wing and back portion removed.

A

SPLIT BREAST WITHOUT BACK

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8
Q

POULTRY AND GAME BIRD CUTS

This refers to a whole bird that is cut into two breast halves with the ribs, and back portion, two wings, two thighs with the back portion, and two drumsticks.

A

EIGHT-PIECE CUT

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9
Q

POULTRY AND GAME BIRD CUTS

EIGHT-PIECE CUT refers to a whole bird that is cut into …

A

two breast halves with the ribs, and back portion, two wings, two thighs with the back portion, and two drumsticks

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10
Q

POULTRY AND GAME BIRD CUTS

________ consist of 3 parts. The tip, midjoint, and the drumette.

A

WHOLE WING

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11
Q

POULTRY AND GAME BIRD CUTS

WHOLE WING consist of 3 parts:

A

• tip
• midjoint
• drumette.

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12
Q

POULTRY AND GAME BIRD CUTS
[Wing]

This cut is made up of the flat center section and the wing tip.

A

WING MID SECTION WITH TIP

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13
Q

POULTRY AND GAME BIRD CUTS
[Wing]

This is the part between the elbow and the tip.

A

WING MID SECTION

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14
Q

POULTRY AND GAME BIRD CUTS

This cut consists of the drumstick and the thigh.

A

WHOLE LEG

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15
Q

POULTRY AND GAME BIRD CUTS

The thigh is the portion of the leg above the knee joint.

A

THIGH

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16
Q

POULTRY AND GAME BIRD CUTS

THIGH can be sold…

A

It can be sold boneless and skinless.

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17
Q

POULTRY AND GAME BIRD CUTS

The __________ are the lower portion of the leg quarter, or the portion between the knee joint and the hock.

A

DRUMSTICK

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18
Q

METHODS OF COOKING POULTRY

What are the two cooking methods?

A

• Moist-heat method
• Dry-heat method

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19
Q

METHODS OF COOKING POULTRY

Moist-heat method

  • enumerate:
A

• Poaching
• Simmering
• Boiling
• Steaming

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20
Q

METHODS OF COOKING POULTRY

_______ involves gently and slowly cooking food in a liquid with a temperature between 60 and 80 degree Celsius.

A

Poaching

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21
Q

METHODS OF COOKING POULTRY

The different cuts of poultry and game birds can be poached; this method is rarely used for _____

A

whole birds

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22
Q

METHODS OF COOKING POULTRY

Like poaching, ________ involves slowly and gently cooking food in a liquid though, at a slightly higher temperature.

A

simmering

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23
Q

METHODS OF COOKING POULTRY

Simmering
- The cooking liquid should stay at a range of __and __ degree Celsius throughout the cooking process

A

82 and 96 degree Celsius

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24
Q

METHODS OF COOKING POULTRY

One of the advantages of simmering is that…

A

food cooks evenly, but on the other hand, nutrients may seep out of the food and into the liquid during cooking

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25
Q

METHODS OF COOKING POULTRY

In _______, food is cooked in a liquid that has reached its highest possible temperature.

A

boiling

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26
Q

METHODS OF COOKING POULTRY

Bubbles break through and pop on the surface of ______ water.

A

Boiling water

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27
Q

METHODS OF COOKING POULTRY

The constant movement of boiling water keeps the food from sticking.

  • While this method cooks food quickly, a lot of nutrients are …
A

lost to the cooking liquid during the boiling process

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28
Q

METHODS OF COOKING POULTRY

Poultry and game birds are usually boiled to make the meat ____, or to ______ the meat being used as an ingredient in other dishes.

A

tender; to pre-cook

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29
Q

METHODS OF COOKING POULTRY

Once a liquid, like water, is heated pasts its boiling point, it turns to steam, which can be used to gently yet quickly cook food while avoiding nutrient loss.

A

Steaming

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30
Q

METHODS OF COOKING POULTRY

Dry-Heat Method

  • enumerate:
A

• Roasting and Baking
• Broiling
• Grilling
• Pan-frying

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31
Q

METHODS OF COOKING POULTRY

In essence, roasting and baking are the same, but most chefs use the term roasting when _________________ while baking is for cooking the _________

A

cooking a whole bird; cuts or parts of a bird

32
Q

METHODS OF COOKING POULTRY

Both of these processes involve cooking the poultry in the oven at high temperature until the outside is golden brown in color while the meat itself remains moist and tender.

A

Roasting and Baking

33
Q

METHODS OF COOKING POULTRY

In ______, the food being cooked is exposed to radiant heat from above. During the process, the food is turned once to cook one side at a time.

A

broiling

34
Q

METHODS OF COOKING POULTRY

Typically, the cooking temperature for broiling is higher than that for roasting and baking usually _____ degree Celsius.

A

288 degree Celsius

35
Q

METHODS OF COOKING POULTRY

It is similar to broiling in that food is cooked by exposure to radiant heat. In this case, however, the heat source is below the food being cooked.

A

Grilling

36
Q

METHODS OF COOKING POULTRY

Typically, a _______ is used in grilling, which gives food a distinctly smoky flavor. The flames also help the food develop a _____ .

A

charcoal fire; nice crust

37
Q

METHODS OF COOKING POULTRY

It is a a quick method for cooking poultry and game birds. In this method, food is cooked in a small amount of fat, usually vegetable oil.

A

Pan-frying

38
Q

METHODS OF COOKING POULTRY

Pan-frying results in food that has a …

A

crisp, browned outside and tender, juicy inside

39
Q

METHODS OF COOKING POULTRY
[Poaching]

For liquid u can use the ff:

A

• stock
• wine
• fruit (acid) juices

40
Q

METHODS OF COOKING POULTRY
[Poaching]

Best part for poaching is what?

A

Whole leg

41
Q

METHODS OF COOKING POULTRY

When poaching, the meat will be pale in color. In order to make it attractive and appealing, what can u do?

A

add garnish, sauce and greens (parsley)

42
Q

METHODS OF COOKING POULTRY

Simmering; can add ___ to water

A

Flavorings

43
Q

METHODS OF COOKING POULTRY

Bubbles are underneath

A

Simmering

44
Q

METHODS OF COOKING POULTRY

“Pinapainin”

A

Simmering

45
Q

METHODS OF COOKING POULTRY

Simmering;
- liquid

A

• Plain water
• wine
• milk

46
Q

Difference of METHODS OF COOKING POULTRY

A

It has a difference in heat temperature and cooking temperature

47
Q

METHODS OF COOKING POULTRY

Longer time produces what?

A

Longer time = much thickened

48
Q

METHODS OF COOKING POULTRY
[Steaming]

  • Recipe
A

• siomai/siopao
• putong puti; suman
• leche flan
• veggies
• fish
• whole chicken

49
Q

METHODS OF COOKING POULTRY
[Steaming]

It is advisable to steam than boil to maintain its nutrients, color and texture

A

(Green) Vegatables

50
Q

METHODS OF COOKING POULTRY

Green vegetables are advisable to steam than boil to …

A

maintain its nutrients, color and texture

51
Q

PRESENTING POULTRY AND GAME BIRD DISHES

Creative food presentation has a balance of _____, ______, and ______.

A

color, texture, and shape

52
Q

PRESENTING POULTRY AND GAME BIRD DISHES

The plate should also be proportion to the food to make the plating more ________.

A

appealing

53
Q

PRESENTING POULTRY AND GAME BIRD DISHES

Garnishes do not only add visual interest to any dish, but _________, as well.

A

enhances its flavors

54
Q

PRESENTING POULTRY AND GAME BIRD DISHES

• Select service ware according to the type of poultry and game birds to be served.

  • As a rule of thumb, the main course should be served on a _______ plate to make the dish’s colors appear brighter and textures more interesting.
A

plain white

55
Q

PRESENTING POULTRY AND GAME BIRD DISHES
[T or F]

Select service ware according to the type of poultry and game birds to be served.

A

True

56
Q

PRESENTING POULTRY AND GAME BIRD DISHES

Purpose of using plain white plate?

A

make the dish’s colors appear brighter and textures more interesting.

57
Q

PRESENTING POULTRY AND GAME BIRD DISHES
[T or F]

Serve poultry and game bird dishes with suitable sauces. Drizzle them over the food, place a dollop or two on the plate, or serve these on the side.

A

True

58
Q

PRESENTING POULTRY AND GAME BIRD DISHES

When plating food items such as fruits, vegetables, and/or herbs as garnish, make sure that these complement and do not …

A

overpower the flavors of the dish.

59
Q

PRESENTING POULTRY AND GAME BIRD DISHES

Make sure that the plated dishes are free from _________________________.

A

smudges, spills, or any food residue

60
Q

PRESENTING POULTRY AND GAME BIRD DISHES
[T or F]

Clean up the rim and edges of the plate before serving.

A

True

61
Q

METHODS OF COOKING POULTRY
[Steaming]

Cookware that gives the food/dish a flavor

A

Bamboo steamer

62
Q

METHODS OF COOKING POULTRY

All methods are applicable to …

A

All types of food

63
Q

METHODS OF COOKING POULTRY

Blanching

A

Blanching is the process by which foods (usually fruits and vegetables) are briefly submerged in boiling water and then immediately cooled to stop further cooking.

64
Q

METHODS OF COOKING POULTRY
[Baking]

What cookware is used?

A

Oven

65
Q

METHODS OF COOKING POULTRY
[Baking]

When using an oven, u have to ______ for equal distribution of temperature. (Ibabaw at ilalamin ang heat)

A

Preheat

66
Q

METHODS OF COOKING POULTRY

U can use oven to ____, _____, and _____

A

• bake
• grill
• rotisserie

67
Q

METHODS OF COOKING POULTRY

What cooking method unders the sauteing?

A

Moist-heat method

68
Q

METHODS OF COOKING POULTRY

  • Traditional baking method
A

Use of charcoal

69
Q

METHODS OF COOKING POULTRY
[Broiling]

  • cookwares
A

Turbo broiler; air fryer

70
Q

METHODS OF COOKING POULTRY

Double boiling

A

made up of two pieces, a large pot that is filled with hot or boiling water and a smaller pot that fits inside to trap the steam from below

71
Q

METHODS OF COOKING POULTRY
[Dry-heat method]

Difference of grilling and roasting:

A

• Grilling
- direct heating
- metal grill
- burning coal/wood

• Roasting
- indirect heating process
- oven

72
Q

METHODS OF COOKING POULTRY
[Dry-heat method]

Grilling involves _______ of the food on a metal grill in the presence of burning coal or wood

A

direct heating

73
Q

METHODS OF COOKING POULTRY
[Dry-heat method]

Roasting is an ______ process, done in an oven.

A

indirect heating

74
Q

METHODS OF COOKING POULTRY

What can you do to make the poultry appealing?

A

• add sauce
• rubbed with seasoning

75
Q

METHODS OF COOKING POULTRY

Give examples of poultry dish as snack:

A

• chicken nuggets
• chicken finger
• chicken spread
• chicken skin
• chicken biryani
• arroz caldo
• arroz valenciana

TLE | 10 (11 decks)

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