Culinary Essentials ©2010Chapter 22: Poultry CookeryCheck Your Answers: After You ReadSection 22.1Review Key Concepts1. Market forms include fresh, frozen, and fully cooked. Classes include age and gender. Styles include whole, parts, bone-in, boneless, ground, and ready-to-cook.2. Grade A poultry must be plump and meaty, have clean skin with no blemishes, tears, cuts, or bruises, have no broken bones, and have all feathers plucked and removed. 3. Fresh poultry should be placed in cold storage or packed in ice until use. If it will not be used within 2–3 days, it should be frozen immediately. Frozen poultry can be stored for up to six months at 0°F (−18°C) in its original packaging, and thawed in its original packaging in the refrigerator. Practice Culinary Academics4. Science Answers should include inspecting the chicken for signs of spoilage and looking for the USDA inspection and grading stamps. Since the chicken is a week early, it should be immediately frozen in its original packaging.5. Mathematics Answer: $72 + $85 + $93 = $250; $250 ÷ 3 = $83.33 average. Section 22.2Review Key Concepts1. Poultry can be roasted, baked, broiled, grilled, pan-fried, deep-fried, pressure-fried, sautéed, simmered, poached, or braised.2. Use a dry cooking method for younger, tender poultry. Use a moist cooking method for older, tougher poultry to maintain moisture. 3. A stuffing is a seasoned food mixture often made with bread, and used as an accompaniment with poultry. Practice Culinary Academics4. English Language Arts Answers will vary, but accept paragraphs that discuss various fruits, grains, legumes, vegetables, stuffings, and breads.5. Mathematics 8 × 0.30 = 2.40; 2.40 × 245 = $588 total food cost. |  |
