Unit 710 – Poultry with correct answers 100%

Unit 710 – Poultry with correct answers 100% Definition of Poultry - Correct Answer - Domestic fowl reared for food not only for the use of their flesh but for their eggs and often their plumage. - Chickens, turkeys, ducks, goose, guinea-fowl. - Reared pigeon is classed as poultry, wood/wild pigeon are classed as game. Quality Points - Correct Answer - Plump, rounded breast/firm flesh - Pale pink in colour/slight bluish tinge - The legs should be smooth, with small scales and spurs. - Old birds have large scales and spurs on the legs. - Corn fed are yellow, free range have more colour; firmer texture and more flavour. - Good aroma/Not rancid - Dry to the touch (Not slimy/sticky) - No broken skin - No bruising/blood clotting - No feathers/Quills - Use by date Poultry Examples - Correct Answer - Barbary Duck - Chicken - Goose - Guinea Fowl - Turkey - Poussin - Squab Pigeon Storage - Correct Answer - Cold storage (3-5 degrees for fresh and -12 to -18 degrees for frozen) - Freezing (rate of freezing is very important in maintaining meat quality) - Vacuum Packaging - Canning - Drying - Fermentation - Smoking - Check packaging is undamaged. - No signs of freezer burn. - Frozen birds must be completely thawed before cooking (essential to reduce the risks of food-borne diseases, e.g., salmonella, campylobacter). Thawing Procedures - Correct Answer - Frozen birds should be left in its own packaging and held under refrigeration (never at room temperature). - Allow 2-4 days for thawing whole birds. - After poultry has been cooked, they will keep up to 4 days under refrigeration. Preparation Methods - Correct Answer - Roasting Whole - Boiling & Pot Roasting - Cutting for Saute - Preparation for Grilling - Quartering - Preparation of Supremes - Preparations for ballotines Offal - Correct Answer - Alternatively known as 'Giblets' - Liver - Heart - Kidney - Neck - Gizzard Traditional cuts from a Chicken - Correct Answer - Supreme = Breast of chicken off the bone, still attached to the trimmed winglet - Kiev = A stuffed chicken breast - Escalope = A cut from a large breast, flattened with a meat bat - Spatchcock = (A small/baby whole chicken) cut either side of the backbone, opened up and flattened - Cut for saute = Cut into 8 pieces for service : 4 from the leg and 4 from the breast Advantages of Freezing as a method of Preservation for Poultry: - Correct Answer - Increases shelf life - Micro-organisms become inactive around -10 degrees - Ready to use after thawing - Raw state unchanged (if frozen fresh) - Availability - Cost effective Factors that should be taken into consideration when preparing chicken breasts for a stir-fry dish: - Correct Answer - Number of covers - Use on the menu (Main course/Garnish) - Cost of dish/Menu