tle

Question 1

refers to all domesticated birds belonging to the fowl family that are raised for human consumption, including chicken, duck, goose, and turkey.

Answer 1

poultry

Question 2

The same as dressed poultry, but with their visceral organs removed.

Answer 2

Drawn

Question 3

used in large companies for plucking

Answer 3

waxing

Question 4

for healthy bone growth and energy storage . They generally contain less fat than most cuts of beef and pork and does not have the trans fats that contribute to coronary heart disease.

Answer 4

phosphorus and calcium

Question 5

it is rich in vitamin A

Answer 5

Poultry Liver

Question 6

This stage involves killing and bleeding the birds.

Answer 6

Slaughtering and Bleeding

Question 7

what kind of picking do we usually use in ducks

Answer 7

Dry picking

Question 8

What are the common methods in removing feathers

Answer 8

Scalding and picking, dry picking, waxing

Question 9

which is important for growth and development and the maintenance of the immune system and good vision.

Answer 9

vitamin A

Question 10

help convert food into energy and maintain the nervous and digestive system.

Answer 10

B-group vitamins

Question 11

What are the b-group vitamins

Answer 11

thiamine, riboflavin, niacin, and pyridoxine, vitamin E, zinc, iron and magnesium.

Question 12

raised and introduced to particular areas specifically for hunting purposes.
Popular species are quail, duck, goose, pigeon, pheasant and partridge.

Answer 12

domesticated game birds

Question 13

are important in the protection of cells from the damage caused by free radicals or uncharged molecules and in blood clotting, respectively

Answer 13

Vitamin E and K

Question 14

The best known nutritional component of chicken

Answer 14

Protein

Question 15

It is hard to pluck feathers of a

Answer 15

Good Cull

Question 16

two main factors to look out for:

Answer 16

color and odor

Question 17

what should be the color of the skin of the chicken if it is fresh

Answer 17

pinkish

Question 18

When buying a whole chicken, allot ?? grams of meat per person.

Answer 18

450

Question 19

In live chicken, Bone at the tip of the breast is soft in

Answer 19

Younger chicken

Question 20

it has pin feathers

Answer 20

good cull

Question 21

indicate that the chicken is young.

Answer 21

small feathers

Question 22

Has clear eyes

Has fine and soft feet.

Answer 22

Live

Question 23

The head, feet and viscera are still intact, but the blood and feathers have been removed
Clean and well fleshed.
Has moderate fat coverings

Answer 23

DReessed

Question 24

what is thawing?

Answer 24

s the process of taking a frozen product from frozen to a temperature (usually above 0°C) where there is no residual ice, i.e. “defrosting”.

Question 25

These have been slaughtered,dressed, eviscerated, and processed for cooking.

Answer 25

Ready to cook

Question 26

These are the different parts of the bird sold in a single pack.

Answer 26

Poultry Parts

Question 27

Use one cutting board for fresh fruits and vegetables and another for raw meat, including poultry and game birds. Why?

Answer 27

To avoid this method of spreading disease-causing bacteria, using separate cutting boards is the best way to reduce the chance of getting sick.

Question 28

These are made by cutting the chicken in two, from front to back through the backbone and keel.

Answer 28

Halves

Question 29

is one that has been uncut.

Answer 29

Whole chicken

Question 30

It includes portion of the back, as well as the wings.

Answer 30

reast Quarter

Question 31

is a breast quarter with the wings removed.

Answer 31

Split breast

Question 32

How to split breast?m

Answer 32

Flip the breast on where the bone is exposed—> Make a slit in the bone—--> flip the breast again—- put pressure or bear down on the breast—-> smooth out the skin of the breast then cut right down the middle.

Question 33

This cooks faster than dark meat

Answer 33

White meat

Question 34

A breast quarter with the wing and back portions removed

Answer 34

split breast without back

Question 35

Breast that has been skinned and deboned

Answer 35

Boneless, skinless breast

Question 36

2 breast halves with ribs and back portion, 2 wings 2 thighs with back portion 2 drumsticks.

Answer 36

Eight piece cut

Question 37

How to cut the backbone

Answer 37

Cut along the fatline (You may use a knife or kitchen shears), break it up or just cut along until you’ve detached it

Question 38

removing of visceral organs, feet and head

Answer 38

evisceration

Question 39

Step on evisceration if you are going to keep the tail:

Answer 39

Cut the feet between joint —> pull head —-> Cut a little bit of skin at the upper part of the tail then grab the skin and continue to cut

Question 40

Removing internal organs:

Answer 40

Remove the craw—> go around the back—--> go a little above the hip bones and clean cut thru the fat layer —--> use hands to tear —-> reach in, pull guts loose (using a sweeping motion) —--> basket the guts out using your hand (make sure to keep space in fingers) —---> scoop around heart and liver—---> separate liver and heart from the gallbladder—-> cut the connected vents of the guts to the chicken —----> remove lungs in a fish shape motion .

Question 41

best method to tear up the gut

Answer 41

using hands

Question 42

composed of three sections; the drumette, mid-section, and tip.

Answer 42

whole chicken wing

Question 43

The first section between the shoulder and the elbow tip.

Answer 43

wing drummetes

Question 44

what kind of wax do we use in chiken waxin

Answer 44

paraffin wax

Question 45

The flat center section and the flipper (wing tip).

Answer 45

Wing mid-section with tip

Question 46

The ??? is the drumstick-thigh combination.

Answer 46

Whole chicken leg

Question 47

steps in removing legs

Answer 47

Step 1. Extend a leg from the body and slice through the skin to expose the leg’s interior. Step 2. Forcefully bend the leg back from the body until the ball joint pops free from the socket. Step 3. Cut the leg from the body, through the joint, as close as possible to the backbone. Repeat with the other leg. Step 4. To separate the drumstick and thigh, look for the line of fat between them, it marks the location of the joint you need to cut through.

Question 48

Why do we need to look for the fatline?

Answer 48

Because that is where the joint is located.

Question 49

How to remove wings

Answer 49

Take your thumb and feel the joint of the wings —-> lift the wing up and cut

Question 50

Enumerate slicing of chicken ino=to 8 piece

Answer 50

legs - breast - drumstick - wing - backbone - thigh

Question 51

Why do we need to cut a whole chicken by ourselves when we can buy a cut up chicken?

Answer 51

Cut up chicken is more expensive, we don’t get the backbone when we buy cut up chicken, mas makakamura kung bibili ng whole chicken.

Question 52

what is the use of backbone in cooking?

Answer 52

We can't make chicken stock or broth without the backbone

Question 53

The breast how

Answer 53

Step 5. With poultry shears, cut through the ribs and collarbone on both sides to remove the back and neck in one piece. Step 6. Flip the breast skin side down and begin to split the breast from the neck end just until the knife hits the keel (breast) bone, then score down the length of the bone. Step 7. With your thumbs on either side of the bone, bend the breast backward until the top of the bone pokes out. With your fingers, loosen and pull the bone free. Finish splitting the breast in half by cutting where the bone was. Step 8. Trim off the first wing joint and then cut the remaining wing from the breast with some of the breast meat attached. Step 9. Cut the remaining breast in half to get two breast pieces of relatively equal size. Repeat with the other side of the breast.

Question 54

How to remove the craw?

Answer 54

Grab a skin that is close to the breast and cut it a bit --> open it up more with hands---> find the craw--> we're gonna grab that hold it loose from the skin now it's still attached here at the breast so using your finger to loosen it up--> take my index finger go beneath the craw and the windpipe and hook--> then simply pull that and it's going to loosen it from the neck the rest of the way so it's nice and loose. Leave for a sec

Question 55

Whole chicken leg with skin and bone removed.

Answer 55

Boneless, Skinless leg

Question 56

the portion of the leg above the knee joint.

Answer 56

thigh

Question 57

skin and bone removed from thigh

Answer 57

boneless and skinless thigh

Question 58

Include the lower portion of the leg quarter (the portion between the knee joint and the hock).

Answer 58

Drumsticks

Question 59

What are the giblets?

Answer 59

neck, gizzard, heart, liver

Question 60

Another way to remove the feathers is by using a

Answer 60

chicken plucker

Question 61

The bird’s body is immersed in hot water that is about

Answer 61

60 degrees

Question 62

The bird’s body is immersed in hot water that is about 60 degrees Celsius for about

Answer 62

40 to 60 seconds

Question 63

when using a chicken plucker, how many chicken can be plucked in 5 minutes?

Answer 63

5 to 10

Question 64

why do we need to clean the chicken first before submerging in hot water?

Answer 64

to make sure that it is dead and to open the pores

Question 65

Pulling out the major feathers with hands and using tweezers to grip and pull out the remaining feathers.

Answer 65

Dry picking

Question 66

immersing the bird in hot water first to make the feathers loose.

Answer 66

Scalding and picking

Question 67

It used paraffin wax.The wax is placed in a pan and warmed over moderate heat until it softens. The bird is dipped into the hot wax, coating all feathers with the wax. It is then dunked in cold water to harden the wax, which is then peeled off. Taking the feathers with it.

Answer 67

Waxing

Question 68

Why do we need to move the chicken while scalding?

Answer 68

para di maluluto yung skin

Question 69

This opens the shaft that holds the feathers, and makes plucking the bird easier.

Answer 69

Scalding

Question 70

Allow the blood to drain for

Answer 70

1 ½ to 2 minutes.