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1.4: Classroom Preparation Assignment - Poultry

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  • Page ID
    21232

    • Marshall Welsh & William R. Thibodeaux
    • Finch Henry Job Corps Center & Nicholls State University
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    Classroom Preparation Assignment

    Topic One - Poultry

    Name:_____________________

    Date:_________

    1. Name the six categories of poultry recognized by the USDA
    2. Insert the proper % found in each of the components of chicken listed below

    Water - _________, Protein - _________, Fat - ___________, Minerals - __________.

    1. Why does dark meat take longer to cook?
    2. Name two excellent ways to cook dark meat poultry.
    3. Why is chicken referred to as the palate for the chef?
    4. Match the following:

    A. Game Hen - _____. 1. Over 10 months old

    B. Broiler/Fryer - ____. 2. 4-8 months old

    C. Roaster - ________. 3. 8-12 weeks old

    D. Capon - ________. 4. 10 weeks old or less

    E. Hen/Stewing - ___. 5. 5 weeks or less

    1. What are the three types of duck from your text?
    2. What must you do in preparation to roast a Guinea Fowl?
    3. A young flightless pigeon is called a _____________ and is popular in _____________ restaurants and cuisine.
    4. Which bird is not indigenous to France but is a favorite after coming back to the old world after Columbus discovered the Americas?
    5. Name the three ratites discussed in Topic One.
    6. What is the Royalty of Poultry offal?
    7. What are the three grades of poultry by the USDA?
    8. Name three forms in which we may purchase poultry.
    9. Describe storing poulty.

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