TLE 3RD PERIODICAL EXAM Flashcards
The collective term for domesticated birds bred for eating.
Poultry
The older the bird the tougher ____
The meat
alive
Live
slaughtered but with head, feet, feathers and internal organs
Whole Poultry
laughtered and dressed but without head, feet, feathers and internal organs
Dressed Poultry
chilled or frozen
Drawn Poultry
It is cut already by parts.
Ready to cook
should be used within 2-3 days.
Fresh poultry
Store ____ below 0 degrees F.
Frozen poultry
should be done in the refrigerator.
Thawing poultry
No liquid used in cooking
Dry Heat
Uses liquid
Moist Heat
When poultry is prepared and ready to cook it is called
ready to cook or RTC
Check color: should be
cream to yellow
these are indications of spoilage
dark wing tips and purple/green bruising
Check odor: Uncooked poultry should not have a
strong odor or feel sticky
