TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 12 - Wayne Gisslen

Chapter 12 - Understanding poultry and game birds. This chapter explain the differences between light meat and dark meat, and describe how these differences affect cooking; describe four techniques that help keep chicken or turkey breast moist while roasting; define the following terms used to classify poultry: kind, class, and style;. | Chapter 12 Understanding Poultry and Game Birds Chapter Objectives 1. Explain the differences between light meat and dark meat, and describe how these differences affect cooking. 2. Describe four techniques that help keep chicken or turkey breast moist while roasting. 3. Define the following terms used to classify poultry: kind, class, and style. 4. Identify popular types of farm-raised game birds and the cooking methods appropriate to their preparation. 5. Store poultry items. 6. Determine doneness in cooked poultry, both large roasted birds and smaller birds. 7. Truss poultry for cooking. 8. Cut up chicken into parts. Composition and Structure The muscle tissue contains: Water (Approximately 75% water) Protein (20%) Fat (up to 5%) Small amounts of elements and carbohydrates Remember that muscles consist of muscle fibers held together by connective tissue. Young birds are almost always more tender than older birds. Birds that do fly always have only dark meat. Maturity

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Understanding poultry
• Game birds
• Free range chickens
• Basic cooking principles
• Cooking times
• Cooking methods
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen