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FILIPIN > tle > Flashcards

tle Flashcards

1
Q

refers to all domesticated birds belonging to the fowl family that are raised for human consumption, including chicken, duck, goose, and turkey.

A

poultry

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2
Q

The same as dressed poultry, but with their visceral organs removed.

A

Drawn

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3
Q

used in large companies for plucking

A

waxing

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4
Q

for healthy bone growth and energy storage . They generally contain less fat than most cuts of beef and pork and does not have the trans fats that contribute to coronary heart disease.

A

phosphorus and calcium

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5
Q

it is rich in vitamin A

A

Poultry Liver

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6
Q

This stage involves killing and bleeding the birds.

A

Slaughtering and Bleeding

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7
Q

what kind of picking do we usually use in ducks

A

Dry picking

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8
Q

What are the common methods in removing feathers

A

Scalding and picking, dry picking, waxing

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9
Q

which is important for growth and development and the maintenance of the immune system and good vision.

A

vitamin A

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10
Q

help convert food into energy and maintain the nervous and digestive system.

A

B-group vitamins

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11
Q

What are the b-group vitamins

A

thiamine, riboflavin, niacin, and pyridoxine, vitamin E, zinc, iron and magnesium.

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12
Q

raised and introduced to particular areas specifically for hunting purposes.
Popular species are quail, duck, goose, pigeon, pheasant and partridge.

A

domesticated game birds

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13
Q

are important in the protection of cells from the damage caused by free radicals or uncharged molecules and in blood clotting, respectively

A

Vitamin E and K

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14
Q

The best known nutritional component of chicken

A

Protein

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15
Q

It is hard to pluck feathers of a

A

Good Cull

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16
Q

two main factors to look out for:

A

color and odor

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17
Q

what should be the color of the skin of the chicken if it is fresh

A

pinkish

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18
Q

When buying a whole chicken, allot ?? grams of meat per person.

A

450

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19
Q

In live chicken, Bone at the tip of the breast is soft in

A

Younger chicken

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20
Q

it has pin feathers

A

good cull

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21
Q

indicate that the chicken is young.

A

small feathers

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22
Q

Has clear eyes

Has fine and soft feet.

A

Live

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23
Q

The head, feet and viscera are still intact, but the blood and feathers have been removed
Clean and well fleshed.
Has moderate fat coverings

A

DReessed

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24
Q

what is thawing?

A

s the process of taking a frozen product from frozen to a temperature (usually above 0°C) where there is no residual ice, i.e. “defrosting”.

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25
Q

These have been slaughtered,dressed, eviscerated, and processed for cooking.

A

Ready to cook

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26
Q

These are the different parts of the bird sold in a single pack.

A

Poultry Parts

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27
Q

Use one cutting board for fresh fruits and vegetables and another for raw meat, including poultry and game birds. Why?

A

To avoid this method of spreading disease-causing bacteria, using separate cutting boards is the best way to reduce the chance of getting sick.

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28
Q

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

A

Halves

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29
Q

is one that has been uncut.

A

Whole chicken

30
Q

It includes portion of the back, as well as the wings.

A

reast Quarter

31
Q

is a breast quarter with the wings removed.

A

Split breast

32
Q

How to split breast?m

A

Flip the breast on where the bone is exposed—> Make a slit in the bone—–> flip the breast again—- put pressure or bear down on the breast—-> smooth out the skin of the breast then cut right down the middle.

33
Q

This cooks faster than dark meat

A

White meat

34
Q

A breast quarter with the wing and back portions removed

A

split breast without back

35
Q

Breast that has been skinned and deboned

A

Boneless, skinless breast

36
Q

2 breast halves with ribs and back portion,
2 wings
2 thighs with back portion
2 drumsticks.

A

Eight piece cut

37
Q

How to cut the backbone

A

Cut along the fatline (You may use a knife or kitchen shears), break it up or just cut along until you’ve detached it

38
Q

removing of visceral organs, feet and head

A

evisceration

39
Q

Step on evisceration if you are going to keep the tail:

A

Cut the feet between joint —> pull head —-> Cut a little bit of skin at the upper part of the tail then grab the skin and continue to cut

40
Q

Removing internal organs:

A

Remove the craw—> go around the back—–> go a little above the hip bones and clean cut thru the fat layer —–> use hands to tear —-> reach in, pull guts loose (using a sweeping motion) —–> basket the guts out using your hand (make sure to keep space in fingers) ——> scoop around heart and liver——> separate liver and heart from the gallbladder—-> cut the connected vents of the guts to the chicken ——-> remove lungs in a fish shape motion .

41
Q

best method to tear up the gut

A

using hands

42
Q

composed of three sections; the drumette, mid-section, and tip.

A

whole chicken wing

43
Q

The first section between the shoulder and the elbow tip.

A

wing drummetes

44
Q

what kind of wax do we use in chiken waxin

A

paraffin wax

45
Q

The flat center section and the flipper (wing tip).

A

Wing mid-section with tip

46
Q

The ??? is the drumstick-thigh combination.

A

Whole chicken leg

47
Q

steps in removing legs

A

Step 1. Extend a leg from the body and slice through the skin to expose the leg’s interior.
Step 2. Forcefully bend the leg back from the body until the ball joint pops free from the socket.
Step 3. Cut the leg from the body, through the joint, as close as possible to the backbone. Repeat with the other leg.
Step 4. To separate the drumstick and thigh, look for the line of fat between them, it marks the location of the joint you need to cut through.

48
Q

Why do we need to look for the fatline?

A

Because that is where the joint is located.

49
Q

How to remove wings

A

Take your thumb and feel the joint of the wings —-> lift the wing up and cut

50
Q

Enumerate slicing of chicken ino=to 8 piece

A

legs - breast - drumstick - wing - backbone - thigh

51
Q

Why do we need to cut a whole chicken by ourselves when we can buy a cut up chicken?

A

Cut up chicken is more expensive, we don’t get the backbone when we buy cut up chicken, mas makakamura kung bibili ng whole chicken.

52
Q

what is the use of backbone in cooking?

A

We can’t make chicken stock or broth without the backbone

53
Q

The breast how

A

Step 5. With poultry shears, cut through the ribs and collarbone on both sides to remove the back and neck in one piece.
Step 6. Flip the breast skin side down and begin to split the breast from the neck end just until the knife hits the keel (breast) bone, then score down the length of the bone.
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 splitting the breast in half by cutting where the bone was.
Step 8. Trim off the first wing joint and then cut the remaining wing from the breast with some of the breast meat attached.
Step 9. Cut the remaining breast in half to get two breast pieces of relatively equal size. Repeat with the other side of the breast.

54
Q

How to remove the craw?

A

Grab a skin that is close to the breast and cut it a bit –> open it up more with hands—> find the craw–> we’re gonna grab that hold it loose from the skin now it’s still attached here at the breast so using your finger to loosen it up–> take my index finger go beneath the craw and the windpipe and hook–> then simply pull that and it’s going to loosen it from the neck the rest of the way so it’s nice and loose. Leave for a sec

55
Q

Whole chicken leg with skin and bone removed.

A

Boneless, Skinless leg

56
Q

the portion of the leg above the knee joint.

A

thigh

57
Q

skin and bone removed from thigh

A

boneless and skinless thigh

58
Q

Include the lower portion of the leg quarter (the portion between the knee joint and the hock).

A

Drumsticks

59
Q

What are the giblets?

A

neck, gizzard, heart, liver

60
Q

Another way to remove the feathers is by using a

A

chicken plucker

61
Q

The bird’s body is immersed in hot water that is about

A

60 degrees

62
Q

The bird’s body is immersed in hot water that is about 60 degrees Celsius for about

A

40 to 60 seconds

63
Q

when using a chicken plucker, how many chicken can be plucked in 5 minutes?

A

5 to 10

64
Q

why do we need to clean the chicken first before submerging in hot water?

A

to make sure that it is dead and to open the pores

65
Q

Pulling out the major feathers with hands and using tweezers to grip and pull out the remaining feathers.

A

Dry picking

66
Q

immersing the bird in hot water first to make the feathers loose.

A

Scalding and picking

67
Q

It used paraffin wax.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.

A

Waxing

68
Q

Why do we need to move the chicken while scalding?

A

para di maluluto yung skin

69
Q

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

A

Scalding

70
Q

Allow the blood to drain for

A

1 ½ to 2 minutes.

FILIPIN (11 decks)

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