TLE10 - 4th Quarter

• Learning Competencies


  • Identify the type of service ware to be utilized in serving poultry and game-bird dishes
  • Present plated poultry and gamebird with appropriate sauces, soup, stock garnishes, and accompaniments
  • Identify the poultry market forms and determine poultry cuts per prescribed dish
  • Cook various poultry and game bird dishes appropriately
  • Plate/present poultry and game bird dishes
  • Store and maintain poultry and game birds according to standards
• Introduction:

  Poultry for the restaurant industry is available in many forms. Poultry items add variety to the menu with a softer texture to red meats while delivering nutritional value to the consumer. Poultry can be classified as Domestic Birds or fowl grown for human consumption. Game birds are also classified as poultry as most are now farmed for human consumption. Most game birds would be classified as ‘Specialty Poultry
• Scalding


  To heat to a temperature just short of the boiling point
• Windpipe


  The vocal tract of the finch and all other birds; consists of the beak and trachea
• Giblets


  The heart, liver, gizzard, and the like of a fowl, often cooked separately
• Gizzard


  A thick-walled, muscular pouch in the lower stomach of many birds and reptiles that grinds food, often with the aid of ingested stones or grit
• Singe


  To subject (the carcass of an animal or bird) to flame to remove hair, bristles, feathers, and others
• Cartilage


  A strong, flexible connective tissue that is found in various parts of the body, including the joints, the outer ear, and the larynx