Identify types of poultry and their utilizations.
Identification should include
- listing types of poultry
- listing standard cuts and weights of each type
- describing common utilizations and cooking methods for each cut
- describing how fresh poultry should be received
- proper cooking temperature.
Process/Skill Questions:
Thinking
- What factors determine the best cooking methods for poultry?
- How should poultry be safely thawed?
- How do cooking methods affect the nutritional value of poultry?
- What are the safe minimal internal temperatures for various types of poultry?
Communication
- How can poultry be prepared according to a customer's preference?
- How can the importance of the proper care and handling of poultry be communicated to employees?
Leadership
- Why must poultry be handled in a completely sanitary manner?
Management
- How could the use of full carcasses be economically beneficial to a business?
- How does the use of full carcasses reduce food waste?
- What are the risks and legal complications of serving undercooked poultry?