CONCEPT 9: A COVERED POT DOESN'T NEED LIQUID Flashcards Preview

THE SCIENCE OF GOOD COOKING > CONCEPT 9: A COVERED POT DOESN'T NEED LIQUID > Flashcards

Flashcards in CONCEPT 9: A COVERED POT DOESN'T NEED LIQUID Deck (23):
1

What is en cocotte?

Cooked in a small casserole - no liquid added.

2

Another term for en cocotte.

"Dry" braising.

3

TEST KITCHEN: "Dry" braising vs open pot.

Open pot chicken lost more moisture and had less jus left over--about 66% less.

4

Why is it best to cook chicken breast side up in a covered pot?

The greatest transfer of heat will occur at the bottom of the pan, allowing the closer dark meat to reach 175º while the white meat hits 160º.

5

What type of muscle fibers are in the thighs and legs of poultry? Are the muscle cells dark or light?

Slow-twitch, dark.

6

What does myoglobin do with oxygen?

Stores it in muscle fibers.

7

What type of muscle fibers make up chicken breasts?

Fast-twitch.

8

What has more fast twitch fibers, ducks or chickens? Why?

Birds that don't fly long distances need less slow-twitch fibers. This is why turkeys and chicken have more fast-twitch fibers than ducks. Thus the darker color in duck and other bird's breast meat.

9

Collagen level in white meat chicken.

Less than 2%

10

Collagen in dark meat chicken.

8%

11

Primary source of fat in most birds.

The skin

12

Weight range of whole chickens.

1 to 8lbs

13

Weight range for whole turkeys.

10 to 25lbs

14

Two methods used on chickens after slaughter. Which is better?

Air-chilled and water-chilled. Air-chilled is better bc the latter method causes the bird to absorb water.

15

How do you know if a bird was water chilled?

If the package states, "contains up to 4% water."

16

Is the packaging nomenclature the same for turkeys and chickens?

No, turkeys are always the same but chickens can be labeled differently depending on the age and size at time of slaughter.

17

Why else is water-chilled chicken a poor choice besides water weight?

Water dilutes the chicken flavor and makes it hard to crisp up the skin during cooking.

18

Manufacturers can inject turkeys with a salt-based solution to increase perceived juiciness. How can you tell this was accomplished?

Look for the words "basted" or "self-basted" on the label.

19

Weight of Cornish hens.

1 to 1 1/2 pounds

20

Weight of Poussins.

1 to 2 pounds

21

Poussin

Baby chicken, only a few weeks old.

22

Weight of broilers/fryers

3 to 5 pounds

23

Weight of Roasters

5 to 8 pounds

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