Chicken Flashcard

Front

Identify the recommended single serving size of cooked meat or poultry.

Back

2 to 3 ounces

Front

Select the dry-heat cooking method: Broiling, Braising, Stewing, Boiling

Back

Broiling

Front

Identify which chicken is 4 to 7 pounds and 3 to 5 months old.

Back

Roaster chicken

Front

Which of the following is included in giblets? Gizzard, Tongue, Brain, Pancreas

Back

Gizzard

Front

Which of the following is a bad practice when cooking poultry? Remove the giblets from whole poultry before cooking it., Remove the skin when cooking poultry in moist heat to cut down on fat., Cook poultry at a moderate temperature until an internal temperature of 165°F., Rinsing off chicken breasts before cooking.

Back

Rinsing off chicken breasts before cooking.

Front

Identify a moist-heat cooking method that is good for preparing older, less-tender birds.

Back

Braising

Front

Determine which is the main function of protein in the human body.

Back

growth and repair

Front

Identify how long chicken can be safely stored in your refrigerator before cooking.

Back

Not more than 1-2 days

Front

When frozen chicken needs to be thawed, which of the following is a correct method? Under hot running water, In the fridge overnight, on top shelf, In the fridge overnight, on bottom shelf, In the sink overnight

Back

In the fridge overnight, on bottom shelf

Front

After thawing proteins in the microwave, which of the following is a correct guideline? Cook protein immediately after, Put in the fridge, Re-wrap and re-freeze, Marinate overnight

Back

Cook protein immediately after