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Questions and Answers
What is the safe internal cooking temperature for chicken to ensure food safety?
What is the safe internal cooking temperature for chicken to ensure food safety?
Which of the following is the most reliable organic label?
Which of the following is the most reliable organic label?
What is myoglobin primarily responsible for in meat?
What is myoglobin primarily responsible for in meat?
What cooking technique involves tying the legs of poultry together?
What cooking technique involves tying the legs of poultry together?
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Which type of meat generally cooks faster?
Which type of meat generally cooks faster?
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What is one characteristic of dark meat compared to light meat?
What is one characteristic of dark meat compared to light meat?
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Which cooking method is used to create a sauce thickened with roux?
Which cooking method is used to create a sauce thickened with roux?
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Which of the following statements about free range chickens is true?
Which of the following statements about free range chickens is true?
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What is the main component of muscle tissue in chicken?
What is the main component of muscle tissue in chicken?
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Which cooking method is most appropriate for older birds?
Which cooking method is most appropriate for older birds?
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What is the approximate percentage of water content in chicken?
What is the approximate percentage of water content in chicken?
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What does the term 'free range' refer to in chicken farming?
What does the term 'free range' refer to in chicken farming?
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How does the age of a chicken affect the tenderness of its meat?
How does the age of a chicken affect the tenderness of its meat?
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Which part of the chicken has more connective tissue?
Which part of the chicken has more connective tissue?
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What is a characteristic of connective tissue in chicken?
What is a characteristic of connective tissue in chicken?
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Which of the following is NOT a method used for cooking chicken?
Which of the following is NOT a method used for cooking chicken?
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What is the primary responsibility of the USDA regarding poultry?
What is the primary responsibility of the USDA regarding poultry?
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Which of the following statements about poultry grading is correct?
Which of the following statements about poultry grading is correct?
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Which type of poultry is specifically described as a castrated male chicken?
Which type of poultry is specifically described as a castrated male chicken?
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What is the difference between eviscerated poultry and dressed poultry?
What is the difference between eviscerated poultry and dressed poultry?
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What is the recommended safe internal temperature for cooked poultry?
What is the recommended safe internal temperature for cooked poultry?
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Which of the following is NOT a method for storing poultry?
Which of the following is NOT a method for storing poultry?
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Which of the following describes the term 'broilers' in poultry?
Which of the following describes the term 'broilers' in poultry?
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What is the maximum number of days fresh poultry can be held before use?
What is the maximum number of days fresh poultry can be held before use?
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What is the primary purpose of trussing a chicken?
What is the primary purpose of trussing a chicken?
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What is the ideal internal temperature to determine that chicken is fully cooked?
What is the ideal internal temperature to determine that chicken is fully cooked?
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Which method is NOT used to determine the doneness of chicken?
Which method is NOT used to determine the doneness of chicken?
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What is the outcome of using the 8-cut method for splitting chickens?
What is the outcome of using the 8-cut method for splitting chickens?
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Which of the following is a correct step in the trussing process?
Which of the following is a correct step in the trussing process?
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What should the juices of the chicken indicate about its doneness?
What should the juices of the chicken indicate about its doneness?
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What can be inferred about a chicken cut using the tornay method?
What can be inferred about a chicken cut using the tornay method?
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What is one benefit of using a meat thermometer when cooking chicken?
What is one benefit of using a meat thermometer when cooking chicken?
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What is the primary purpose of chicken inspection?
What is the primary purpose of chicken inspection?
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Which cutting technique involves removing the bones and skin from the chicken?
Which cutting technique involves removing the bones and skin from the chicken?
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What should be monitored to avoid overcooking when broiling chicken?
What should be monitored to avoid overcooking when broiling chicken?
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What is the first step in the braising cooking technique?
What is the first step in the braising cooking technique?
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What factor is NOT part of the chicken classification process?
What factor is NOT part of the chicken classification process?
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Which meat cut has the highest fat content?
Which meat cut has the highest fat content?
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What is myoglobin's primary function in muscle tissue?
What is myoglobin's primary function in muscle tissue?
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How can you determine if a small bird is fully cooked?
How can you determine if a small bird is fully cooked?
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Study Notes
Chicken Fabrication and Characteristics
- Chicken fabrication involves breaking down the bird into individual parts for cooking and consumption.
- Breast meat can be further divded into parts like airline breast - a boneless, skinless breast with the wing bone still attached.
- Chicken wings can be broken down into three parts: the wing tip, the flat, and the drumette.
Chicken Composition
- Chicken is largely composed of muscle tissue, with approximately 75% water content.
- Chicken contains around 20% protein and 5% fat.
- More connective tissue is found in dark meat (legs and thighs) as these muscles are more used.
Connective Tissue and Tenderness
- Connective tissue increases with age and exercise, making older birds tougher.
- Dark meat has more connective tissue than light meat due to its use for movement.
Chicken Classifications
- Young tender birds: Ideal for dry heat cooking like broiling, frying, and roasting.
- Older Birds: Suitable for moist heat cooking methods like braising and stewing.
Cooking Methods
- Dry heat: Broiling, frying, and roasting are used for tender young birds.
- Moist heat: Boiling, braising, and stewing are used for older birds or tougher cuts.
- Braising: Combines searing and simmering in liquid, resulting in tender and flavorful chicken.
Chicken Maturity and Tenderness
- Chickens harvested between 7-9 weeks old are considered the most tender.
- Older chickens have more connective tissue making them tougher.
Skin Color and Diet
- Skin color is influenced by diet, not by flavor or tenderness.
- Free-range poultry does not always imply access to a large outdoor area, it simply means they are not raised in cages.
Food Safety
- Raw or undercooked chicken carries a risk of salmonella contamination due to birds eating their own feces.
- Chicken should be cooked to an internal temperature of 165°F (74°C) to ensure food safety.
Free Range Chickens
- Free-range chickens are allowed to roam outdoors and forage naturally, but the term "free range" lacks a standardized definition.
- Quality variations exist among free-range farms.
Organic Labels
- Organic labels indicate the absence of pesticides in production.
- USDA Organic certification ensures 95% or more organic ingredients.
- Containing Organic Ingredients means the product contains 50% or more organic ingredients.
Myoglobin
- Myoglobin is a protein that stores oxygen and gives meat its dark color.
- It is found in higher concentrations in muscles used for movement, like dark meat.
Cooking Poultry
- Trussing is a technique where the legs are tied together to ensure even cooking of the chicken.
Cooking Techniques
- Quali involves searing the chicken skin-on and finishing it with butter, garlic, and thyme.
- Trussing is used to keep the wings and legs in place and ensure even cooking.
- Pan sauce is made using a white stock thickened with a roux for a flavorful addition.
Meat Characteristics
- Dark meat has more fat and connective tissue than light meat, taking longer to cook.
- Light meat is leaner and cooks faster, typically found in muscles not used for movement.
Poultry Inspection and Grading
- Inspection is mandatory and ensures the wholesomeness of poultry, guaranteeing it's safe for human consumption.
- Grading is voluntary and assesses the quality of poultry, with higher grades typically commanding higher prices.
Types of Poultry
- Chicken: A domesticated bird commonly raised for meat and eggs.
- Duck: A type of waterfowl raised for meat and eggs.
- Turkey: A large bird commonly raised for meat.
Subdivision of Kind
- Poultry can be categorized by age and sex, creating subcategories like:
- Roasters: 2-3 pound chickens
- Capon: Castrated male chicken
- Broilers: Young chickens raised for meat.
Style
- Whole: The entire bird, including head and feet
- Dressed: The bird with head and feet removed, but internal organs intact.
- Eviscerated: The bird with internal organs removed.
- Cut up and parts: Various cuts like breasts, thighs, and wings.
State of Refrigeration
- Chilled: Stored at 32°F (0°C)
- Frozen: Stored at 0°F (-18°C) or lower
Handling and Storage
- Fresh poultry should be kept well-chilled and used within 24 hours of receiving.
- Frozen poultry should be stored at 0°F (-18°C) or lower.
- Thaw frozen poultry in the refrigerator or cold water, never in hot water.
- Do not refreeze thawed poultry unless it has been cooked.
Internal Temperature
- The safe internal temperature for cooked poultry is 165°F (74°C).
- Always use a food thermometer to check the internal temperature.
Determining Doneness of Chicken
- Probing is the most reliable method, ensuring the internal temperature reaches 165°F (74°C).
- Check that the leg moves freely in its socket (Checking Joints).
- Juices should run clear, not red or pink (Checking Juices).
- Flesh should separate from the bone, especially in the breast and leg (Flesh Separation).
- Chicken should be firm to the touch (Firmness).
Trussing a Chicken
- This technique ensures even cooking and helps keep the legs and wings in place.
- It also prevents filling from escaping and improves presentation.
Splitting Chickens for Broiling
- The American Culinary Federation recommends an 8-cut method for uniformity, even cooking, and ease of handling.
Chicken Fabrication
- There are several ways to cut a chicken, including:
- Splitting for broiling
- Boneless, skinless
- Airline Breast or Supreme
Broiling
- This method cooks chicken under direct heat from the top.
- Broil at a lower temperature than steak to prevent overcooking the exterior.
Braising
- Combines sautéing and poaching, resulting in tender and flavorful chicken.
- First, sear the chicken, and then cook it in liquid, using stock or sauce, in the oven.
Chicken Inspection
- Inspected chicken means it has been deemed safe for human consumption.
- This process verifies the chicken meets quality standards.
Chicken Classification
- Poultry is categorized based on factors like kind, style, and size for selecting the right type for a particular recipe or method.
Chicken Nutrition
- Chicken breast has the lowest fat content compared to other cuts.
Cooking Small Birds
- Check for doneness by:
- Checking the internal temperature.
- Checking for clear running juices.
- Checking the texture of the meat.
Myoglobin
- This protein stores oxygen in muscle tissue, impacting meat color.
- Dark meat has higher myoglobin concentrations, contributing to its color.
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Description
This quiz covers the essential aspects of chicken fabrication, including the breakdown of the bird into various parts for cooking. You'll learn about chicken composition, the roles of connective tissue, tenderness in different ages and types of chicken, and how these factors affect cooking methods. Test your knowledge of chicken classifications and characteristics to become a better cook.
