Name__________________________________________________Poultry Internet Workshop
http://en.wikibooks.org/wiki/Cookbook:Chicken
1. What is the definition of a cornish hen?
2. How should you cook less tender older poultry?
3. Does freezing kill bacteria?
4. What temperature should chicken be stored at in the refrigerator?
5. How should poultry be frozen and for how long?
6. What happens if you freeze it improperly?
7. What internal temperature should you reheat leftover poultry to?
8. What are the three safe ways to thaw poultry? Explain each in detail.
9. Should you defrost poultry at room temperature? Why or why not?
http://en.wikipedia.org/wiki/Poultry
10. What is the definition of poultry?
11. What are the three meatiest parts of the bird?
12. Where are two parts to find dark meat in chicken? white meat in chicken?
http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/production-and-inspection/inspection-and-grading-of-meat-and-poultry-what-are-the-differences_/inspection-and-grading-differences
13. What is the difference between grading and inspection?
14. Scroll down to the section highlighted poultry and draw the inspection label for poultry.
15. What are the 3 grades of poultry and describe each one in detail?
At the top right side of the page there is a box labeled Facts Sheet, click on Poultry Preparation, click on Giblets and Food Safety.
16. What are giblets?
17. Define each of the 3 parts of the giblets.
18. How Are Giblets Packaged and Labeled?
19. What are the three safe ways to thaw giblets? (these are the three safe ways to thaw any meat).
http://www.wisegeek.org/what-is-a-capon.htm#slideshow
20. What is a capon? Why was a capon "invented"?
http://ruhlman.com/2010/07/how-to-truss-a-chicken/ or http://www.instructables.com/id/How-to-Truss-a-Chicken/ or http://www.mahalo.com/how-to-truss-a-chicken/
21. How do you truss a chicken?
22. Why do you truss a chicken?
http://www.reluctantgourmet.com/fricassee.htm
23. How do you make Chicken Fricasse?
http://www.ehow.com/how_4530646_field-dress-turkey.html
24. Dressing a turkey is not putting a suit and tie on it for diner. How do you dress a turkey?
http://busycooks.about.com/od/thanksgiving/a/unsafeturkeymet.htm
25. What are the 4 groups of people who are at high risk if you do not cook your poultry safely?
26. Why isn't it a good idea to stuff your turkey the night before you cook it?
27. Why shouldn't you thaw poultry at room temperature?
28. What is a turducken?
29. What internal temperature should you cook your poultry to kill the salmonilla that may be present?
Name_____________________________________________ Block__________________________
| CATEGORY | 25 | 20 | 15 | 10 |
| Contributions | Routinely provides useful ideas when participating in the group and in classroom discussion. A definite leader who contributes a lot of effort. | Usually provides useful ideas when participating in the group and in classroom discussion. A strong group member who tries hard! | Sometimes provides useful ideas when participating in the group and in classroom discussion. A satisfactory group member who does what is required. | Rarely provides useful ideas when participating in the group and in classroom discussion. May refuse to participate. |
| Quality of Work | Provides work of the highest quality. | Provides high quality work. | Provides work that occasionally needs to be checked/redone by other group members to ensure quality. | Provides work that usually needs to be checked/redone by others to ensure quality. |
| Working with Others | Almost always listens to, shares with, and supports the efforts of others. Tries to keep people working well together. | Usually listens to, shares, with, and supports the efforts of others. Does not cause "waves" in the group. | Often listens to, shares with, and supports the efforts of others, but sometimes is not a good team member. | Rarely listens to, shares with, and supports the efforts of others. Often is not a good team player. |
| Focus on the task | Consistently stays focused on the task and what needs to be done. Very self-directed. | Focuses on the task and what needs to be done most of the time. Other group members can count on this person. | Focuses on the task and what needs to be done some of the time. Other group members must sometimes nag, prod, and remind to keep this person on-task. | Rarely focuses on the task and what needs to be done. Lets others do the work. |
Teacher comments: