| A | B |
|---|
| poultry flesh & game birds are ___ ___ | muscle tissue |
| muscle tissue is composed of what % of these 3 things | water 75%, protein 20%, fat 5% |
| Muscles consist of ___ ___ held together by ___ ___ | muscle fibers & connective tissue |
| 3 major differences in poultry "meat" or cut are | Light or dark meat and maturity |
| is light or dark meat the working muscles | dark |
| is light or dark meat the stationary muscles not worked much | light |
| does light or dark meat have low/less connective tissues | light |
| does light or dark meat have medium/more connective tissue | dark |
| duck, goose, and squab have all (light or dark) meat | dark |
| which pieces of poultry are light meat | breasts and wings |
| which pieces of poultry are dark meat | legs (drumsticks and thighs) |
| 3 characteristics of light meat | 1) less fat 2) less connective tissue 3) quickest cooking |
| 3 characteristics of dark meat | 1) more fat 2) more connective tissue 3) longer cooking time |
| what is the "glue" that holds muscles together | connective tissue |
| what is myoglobin | protein that stores oxygen for muscles to use during periods of great activity |
| what makes dark meat dark | myoglobin |
| what breaks down connective tissue | long slow moist cooking over low heat |
| best way to cook low connective tissue poultry pieces | dry high heat, quick cooking |
| most common problem with cooking whole birds | white meat dries out |
| 4 steps to resolve dry white meat when cooking whole poultry | 1) roast breast side down for first half of cooking (or cover with foil) 2) baste with fat 3) barding 4) separate breast and cook separately |
| what is barding | covering food with fat (like bacon) |
| define separated birds | bird that is cut up into its market form (whole, split, half, quarter, 6th, 8th" |
| when is poultry done | when it is well done, but not overcooked |
| where do you test meat for doneness | the thickest part of the meat. |
| 4 ways to check for doneness of small whole bird without a thermometer | 1) joints are loose and leg moves freely in socket 2) juices run clear/yellow when pressed and inside of cavity 3) flesh is slightly separating from bone 4) firmness of a well done steak |
| bone-in chicken cooks to minimum temp of what | 175 |
| to break down any animal, do these 2 things | pop the joints and follow the fat lines |
| minimal internal temp for boneless poultry | 165 |
