EXAM 5: Preparing Poultry

Question 1

What are the types of poultry

Answer 1

Chicken
Turkey
Duck
Goose
Game birds: pheasant, wild duck, quail

Question 2

How is frozen poultry thawed

Answer 2

Placing in the refrigerator to thaw is best to prevent bacterial growth
Plan ahead by looking at charts to determine the time needed to thaw out the bird
- 1 day - 3.5 pound chicken
- 1.5 to 5 days for a turkey depending on the weight

Question 3

What is brining

Answer 3

Soak poultry in salty water to make the bird juicy and more flavorful
2 hour soak for chicken pieces and 4 hour soak for whole chicken
Must keep the bird in the refrigerator during this process
Tenderizes the meat

Question 4

How to marinate poultry

Answer 4

Marinating poultry is easiest if the bird is cut into pieces or the
meat is cut into strips, chunks, etc
Marinade can tenderize the meat and help keep it juicy (especially
if the bird is grilled, broiled, or baked)
When marinating, keep poultry in the refrigerator
Do not use marinade as basting or sauce, make extra marinade,
set aside, and use for the sauce

Question 5

What are some tips for creating a tender, juicy product

Answer 5

Fat melts off bird during heating
Fat can be used to baste poultry or create sauces
Basting
• Adds flavor
• Keep meat tender & moist
Avoid overcooking = dry, tough, and stringy

Question 6

How is roasting or baking used to cook chicken

Answer 6

Can use whole bird or pieces
Wipe bird with paper towel
Season inside cavity and oil skin: prevents cracking skin and dry meat
Baste bird with juices every 20 minutes
Breast up: juices escape and can be used as sauce
Breast down: juices stays in meat is juicier, more tender

Question 7

How is grilling or broiling used to cook chicken

Answer 7

Use small pieces
Wipe chicken with a paper towel
Typically marinated or brushed with fat and seasonings
Cook time varies on size and if it is bone-in or not
Add sauces at the end of cooking
Broiling: breast up for most of the cooking time
Grilling: breast down for most of the cooking time

Question 8

How is frying used to cook chicken

Answer 8

Typically retail pieces (breast, wings, thighs, legs)
Sautéing
- cook small pieces for quick preparation
Pan-fry
- usually breaded or floured before cooking
Deep-fry
- breaded and submerged in fat
- also includes whole turkey
Stirfry
- lightly frying bite-sized boned pieces
- can add vegetables, soy sauce and other seasonings

Question 9

How does moist heat preparation impact old birds and young birds

Answer 9

It tenderizes old birds and adds flavor to the young ones

Question 10

How is braising or fricasseeing used to cook poultry

Answer 10

Good method for older, tougher bird
Slow moist heating tenderizes meat
Cut into pieces -> brown -> add liquid and simmer in pan until done

Question 11

How is stewing used to cook poultry

Answer 11

Works for whole or cut up fresh poultry
Cover in cold salted water
Bring to boil > reduce heat and simmer until done

Question 12

How is poaching used to cook poultry

Answer 12

Good for legs, breast, thighs wings
In a Dutch oven or saucepan, add small amount of water and chicken
Bring to boil > reduce heat and simmer about 10-15 mins until tender