20 Questions
What is NOT considered when evaluating the plated meal according to the text?
Variety of ingredients used in the dish
Which of the following is NOT part of assessing the appearance of the service ware and plates?
Correct positioning of garnish
What is a key step in determining conformity when tasting the dish?
Evaluating balance of flavor combinations
What is an essential step when preparing poultry according to the text?
Cleaning equipment before starting
What is recommended to be done every 20 minutes when processing chicken?
Change or clean knives and chopping boards
Why is it important to dry equipment thoroughly before using it again when preparing poultry?
To ensure cleanliness and avoid contamination
What is the most significant source of contamination according to the text?
Knives and chopping boards
Why is sinew specifically mentioned to be removed from poultry and game birds?
To prevent injury
Which of the following is NOT listed as a trimming task when preparing poultry?
Sanding the meat
What type of knife is specifically recommended for removing sinew from poultry and game birds?
Boning knife
What is a key consideration when selecting equipment to process poultry?
The cleanliness and hygiene of the equipment
Why is it important to change gloves when handling poultry?
To minimize cross-contamination risks
What should be done every 20 minutes when processing chicken?
Clean equipment, change gloves, and sanitize knives
Why are cleaning, hygiene, and safety emphasized when preparing poultry?
To reduce the risk of contamination and foodborne illnesses
What is a common activity when preparing poultry and game birds that is mentioned in the text?
Trimming sinew and removing excess feathers
What is the correct practice if you notice sinew in a piece of poultry?
Remove it to prevent toughness in the meat
Why is it important to dry equipment thoroughly before reusing it when preparing poultry?
To prevent cross-contamination between uses
Which activity is essential when preparing both poultry and game birds according to the text?
Ensuring cleanliness, hygiene, and safety
Why is stopping every 20 minutes to clean equipment mentioned as a good practice in processing chicken?
To ensure the cleanliness of equipment and prevent contamination
What is the focus on gloves, knives, and chopping boards based on when preparing poultry?
Essential tools for maintaining cleanliness and preventing cross-contamination
Study Notes
Topic 1: Poultry
- Hens, domesticated fowl, or chooks are all names for chickens.
- Pullets are young, non-egglaying females.
- Hens are females, and roosters are males.
Topic 2: Speciality Poultry and Game Birds
- Most game birds are sold with their heads intact to show species but are otherwise plucked and drawn.
- Game birds gain flavor from their food source, affecting their taste.
- Examples of speciality poultry and game birds include:
- Muttonbird (also known as Short-tailed Shearwaters)
- Wild duck (many varieties available only to shooters)
- Emu (a large land-based bird with rich dark meat high in iron)
Topic 3: Purchasing Poultry
- Different cuts of poultry include:
- Breast (the fillet)
- Drumstick (the leg, bone in, skin on)
- Thigh (may be ordered bone in or out, skin on or off)
- Wings (may be ordered whole or separated into middle wings and drumettes or mini drums)
- Maryland (a cut of the whole chicken leg, including the drumstick and thigh)
- Suprême (the fillet with the first wing bone attached, or the 'best cut')
- Kiev cut (the same as Suprême)
- Order specifications include:
- Skin on or off
- Bone in or out
- Feed type
- Age and sex
- Weight or size
- Giblets left in, or feet, head, and neck still attached
- Packaging requirements
- Delivery temperatures below 5°C.
Test your knowledge on evaluating plated meals based on quality requirements and photographs, covering aspects like item placement, eye appeal, portion size, preparation process, ingredient quality, and garnishing.
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