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19 Cards in this Set
- Front
- Back
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How much water is contained in poultry. |
Approximately 75% water |
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Light me breast and wings |
Less fat less connective tissue and it cooks faster |
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Dark meat drumsticks and thighs |
More fat more connective tissue and longer cooking time. |
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The most common duck in stores |
White Pekin |
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What does PC stand for |
Portioned controlled |
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What does IQF stand for |
Individually quick frozen |
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What temperature should frozen poultry be held |
0 Fahrenheit and can be held for 6 months |
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Dark me what method to remove connective tissue |
Braising |
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Try methods for white meat |
Sauté |
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What are the poultry gradings |
Grade A best quality. Great B fair quality . Grade C poorest quality. |
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Name three types of fats |
Saturated fat unsaturated fat trans fat |
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What is an airline chicken |
boneless chicken breast with the drumette attached. Skin attached. |
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what does WoG stand for |
Without giblets |
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What what does manchooner stand for |
Frenched leg |
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Internal cooking temperature should reach after carryover for poultry |
165 o F |
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Supreme |
Bone fatness trim |
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Cuisiner |
Just to cook |
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Turkey under 16 weeks |
Fryer roaster |
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Chicken at 9 months to 12 months |
Broiler or fryer |
