Culinary - Poultry

Any bird raised for food

• beef

• pork

• poultry

• chicken

A term given by the USDA to birds that have access to the outdoors

• outside-range

• closed-range

• free-range

• organic range

A thin, tender slice of meat

• wholesale meat

• processed meat

• cutlet

• cold cut

The edible internal organs of poultry

• variety meat

• giblets

• gizzards

To pour or brush melted fat, cooking juices or other liquid over food as it cooks

• Brush

• Soil

• Baste

• Dredge

To hold a roast together with twine or skewers

• Truss

• Wrap

• Bind

• Tie

A seasoned mixture of food used to fill meats or vegetables

• Stuffing

• Filling

• Dressing

The most common types of poultry include what four birds?

• chicken, quail, cardinal, finch

• turkey, finch, chicken, eagle

• hawk, eagle, finch, quail

• Chicken, turkey, duck and goose

Poultry and stuffing are cooked when they reach the internal temperature of

• 140

• 145

• 1660

• 165