Que 1:-

Ans:-
Galantine A galantine is a French dish of deboned stuffed meat, most commonly
poultry or fish, that is poached and served cold, coated with aspic.
Galantines are often stuffed with forcemeat, and pressed into a
cylindrical shape. Since deboning poultry is thought of as difficult and
time-consuming, this is a rather elaborate dish, which is often lavishly
decorated, hence its name, connoting a presentation at table that is
galant, or urbane and sophisticated.

Ballotine A ballotine is traditionally a boned thigh part of the chicken, duck or

other poultry stuffed with forcemeat and other ingredients. It is tied to
hold its shape and sometimes stitched up with a trussing needle. A
ballotine is cooked by roasting, braising or poaching. A ballotine is
often shaped like a sausage or re-formed to look like the leg, often
with a cleaned piece of bone left in the end.

Maryland Maryland is a state in the Mid-Atlantic region of the United States,

bordering Virginia, West Virginia, and the District of Columbia to its
south and west; Pennsylvania to its north; and Delaware to its east.
The state's largest city is Baltimore, and its capital is Annapolis.
Among its occasional nicknames are Old Line State, the Free State,
and the Chesapeake Bay State. It is named after the English queen
Henrietta Maria, known in England as Queen Mary.

Breast A chicken breast is actually the underside of a chickenwhen it is up

and wandering about. Each chicken has two breasts. When a recipe
calls for a chicken breast, it generally means half the breast, and not
the whole breast

Spatchcock Flesh of chicken split down the back and grilled

 Quail A small plump game bird,weighing 1 to 2 pounds that originated from
the pheasant family and is often sought for its delicately flavoured
white or dark meat. The meat is more moist than that of a grouse,but
similar in appearance. The quail which may be referred to as
blue,Bobwhite,California,Montezuma or mountain is not the same as
the European quail which is migratory bird originating from the
partridge family.

Que 2:-
Ans:- Barding is a technique for cooking meats where the meat is wrapped in a layer of fat
before roasting it. A method of placing fat, such as bacon or fatback, around lean meats or fowl
that are to be roasted so they will absorb additional moisture and fat to keep them from drying
out. The bearded fat bastes the meat while it is roasting, adding flavor to the meat, especially on
lean cuts which lack sufficient fat to remain moist and succulent. The bard fat is removed
approximately 15 minutes before the meat is finished cooking to allow the meat to brown.
Barding is only necessary when the meat does not have enough natural fat.
Strips of pork fat sliced off pork meats or bacon are common fats for barding however, if bacon
is used, some prefer to remove excess salt by first boiling the bacon in water for 5 minutes or so.
The barding strip can either be laid over the meat or secured with cooking string and place in a
location best suited to be absorbed by the meat.Well’s almond product used in barding.

Que 3
Product Appearance Type of dishes Freshness Nutritional value Descriptio
Type and/ or suitable made and quality (list main items) n of flavour
Presentatio for this indicator and texture
n required

Crumbe Appearance >Crumbed >Flesh Calories: 155.5 It should not

d Required Chicken with intact, no Total Fat:8.8 g be chewy
Poultry Cheese cuts on the Saturated Fat:5.1 like gum. It
Dish >Crumbed skin g should be
Chicken and >No blood Polyunsaturated firm yet soft
chips patches on Fat: 0.6 g and your
the body Monounsaturated teeth should
>No broken Fat: 2.2 g easily go
bones Cholesterol:34.4m thru the
>No pink g shrimp and
liquid present Sodium 405.2 it should be
indicating mg tender.
 thawing Potassium:38.3
product mg

Poached Appearance >Poached Never use Calories: 136, All the

poultry or Required Chicken dirty or Fat: 3g, species
game >poached chicken cracked egg Cholesterol:72mg should be
bird breast in foods that Sodium: 131 mg, properly
>poached egg contain raw Potassium: 47 cooked so
curry or only lightly mg, that they
cooked eggs. Carbohydrates: can give the
>Any egg 1g, Protein: 24g, texture and
nogs, Vitamin A: 0.7%, also need to
mayonnaises Vitamin C: 2.2%, make sure
, desserts etc Calcium: 1.5%, about the
containing Iron: 3.5% heat , bring
raw eggs to boil and
must be kept reduce the
in the heat.
refrigerator
until just
before they
are eaten.

Stewed Appearance >Trinidad Stewed >Flesh Calories 298 It should not

Poultry Required Chicken intact, no Sodium 800 mg be chewy
>Chicken Mull cuts on the Total Fat 11 g like gum. It
>Caribbean stew skin Potassium -- mg should be
chicken >No blood Saturated 3g firm yet soft
patches on Total Carbs 3g and your
the body Sugars 3 g teeth should
>No broken Protein 44 g easily go
bones thru the
>No pink shrimp and
liquid present it should be
indicating tender.
thawing
product

Roasted Appearance >Roast >As well as Total Fat 12.5g The most
Poultry Required chickenstroganof being Saturated fat 5.6g reliable
f. wrapped in Trans fat 0.2g method is to
>Basic roast plastic, raw Cholesterol use a meat
chicken. meats should 100.8mg thermomete
>Roast be placed on Sodium 418mg r and to
chicken&tarragon a tray or Potassium measure
mayo pasta salad. plate, or 477.6mg the
placed in a Carbohydrates temperature
sealed 25g at the
container, to Net carbs 23.6g centre of
avoid meat Sugar 2g the thickest
 juices Fiber 1.4g part of the
dripping onto Glucose 0.7g piece being
other food Fructose 0.3g cooked.
>Uncooked Maltose 0.4g When the
chicken meat temperature
should be has
stored in a reached
refrigerator 75°C the
at below 5°C meat is fully
cooked.

Braised Appearance >BraisedChicken >Store raw Calories 135.0 >Meat that

chicken Required with Peppers and cooked Total Fat 1.3 g is being
>Beer- foods Saturated Fat 0.3 marinated
BraisedChicken separately g should be
Stew with Fava >Raw meats Cholesterol 49.3 kept in the
Beans and Peas. should be mg refrigerator
>BraisedChicken placed on a Sodium 153.1 >Thaw
Legs with Green lower shelf in mg frozen
Olives. the fridge Potassium 409.3 chicken
mg meat
Carbohydrate 5.3 completely
g prior to
Dietary Fiber 0.8 g cooking by
Sugars 3.0 g placing in
Protein 21.6 g the
refrigerator
or
defrosting in
a
microwave
oven.

Stair Appearance >Stair fried >Place Total Fat: 12.1g Cook and
Fried required Chicken leftovers in Saturated Fat: stir chicken
Poultry the 3.0g until slightly
refrigerator Cholesterol: pink on the
after steam 161mg inside,
has Sodium: 1790mg about 2
evaporated Potassium: minutes per
>To cool 1000mg side; return
large Carbohydrates: vegetables
quantities 76.7g and
quickly, Dietary Fiber: 4.9g reserved
divide into Protein: 67.7g marinade to
smaller Sugars: 14g skillet. Bring
portions and to a boil;
refrigerate cook and
>Re-heat stir until
leftovers to chicken is
 at least 70ºC no longer
for a pink in the
minimum of middle and
2 minutes vegetables
are tender,
5 to 7
minutes.
Serve over
rice.

Que 4:-
Ans:- Traditional poultry dishes
1. Chicken parmigiana
2. Pan Fried Cocoa Chicken
3. Garlic chicken puffs

Modern Poultry dishes

1. Zucchini fritters

2. Seared hiramasa kingfish recipe

3. Matt Moran's baked passionfruit tartlets

Que 5:-

Ans:- Meat and poultry products include all products that contain more than 2% poultry or
meat. Examples of meat include beef, veal and bison, whereas examples of poultry include
chicken and turkey.

The labelling requirements of the Meat Inspection Regulations, 1990 and the Livestock and
Poultry Carcass Grading Regulations that are summarized in this section apply to meat
 products produced in federally registered establishments, as well as to imported meat
products. When sold in Canada, these meat products are also subject to the labelling
requirements under the Food and Drugs Act and the Consumer Packaging and Labelling
Act.

This web page also summarizes Food and Drug Regulations requirements for meat products
that apply to meat produced at both federally registered and non-federally registered
establishments.

Meat products destined for interprovincial trade are subject to the labelling requirements
under the FDA and the CPLA. These are summarized in both this page and the core
labelling, claims and statements, and food-specific labelling requirement pages of the
Industry Labelling Tool. Provincial regulations may also apply to products sold within that
province.

The labelling requirements detailed in the following sections are specific to meat and poultry
products for human consumption. They are in addition to the core labelling and voluntary
claims and statement requirements that apply to all prepackaged foods.

Que 6:-

Ans:- In addition to labeling,dating items requires special attention.all foods that requires
time and temperature controls should be labeled with the following :

1. common name of the food

2. Date the food was made

3. Use by date

The TCS food can be kept for seven days if it is stored at 41 degree or lower.if the TCS food is
not used within seven days it must be discarded. Remember day 2 is the day the product was
made.

Que 7:-

Ans:- 1. Begin with a whole chicken wing, consisting of a fat drumstick at one end, a
drumette in the middle, and a pointed wingtip.

2. Grip the drumstick in one hand and the wing tip in the other. Bend the wing back forcefully at the
joint between the drumstick and the drumette, so that the bone at the end of the drumstick pops out
through the skin.
3. Place the wing on a cutting board, and use a knife to cut through the joint between the drumstick
and the drumette, fully separating them. Then, gripping the exposed bone at the end of the
drumstick, push all the meat to the opposite end, to form a length of bone topped by a knob of meat.
4. Grip the remaining drumette and wing tip in opposite hands, and bend them back at the joint, as
you did in step 2, to reveal the ends of the two bones - on larger, one smaller and pointed.
5. Place the drumette and wing tip on the cutting board, and use a knife to cut off the wing tip.
Discard the wing tip, or reserve it for making stock.
6. Take the smaller, pointed bone in one hand, and wiggle it until it is free of the flesh; discard. Then,
gripping the bone at the end of the drumette, push all the meat to the opposite end, to form a length
of bone topped by a knob of meat, as you did in step 3. Repeat with the rest of the chicken wings,
then marinate and fry according to the directions in the recipe.

Que 8:-
Ans:- 1. Remove the legs
2 Cut to bone
3 Pop out the thigh
4 Cut Off the Oyster
5 Cut Off the Wings
6 Break Down the Body
7 Remove the Rib Cage
8 Make a Notch
9 Pop Out the Breastbone
10 Bone-In Chicken Breasts
11 Separate the Legs and Thighs

Que 9:-
Ans:-

Barding Barded turkey with cornBread stuffing, breaded lemon

chicken recipe

De-boning Stuffed deboned chicken roll, Boned rolled and tied

turkey

Marinating Green Masala Fish Marinade, Basic Chicken Marinade

Rolling and trussing Poached chicken

Stuffing Cheesy Herb Stuffing, Instant Pot Stuffing, Basic Herb

Stuffing
 Trimming 47 Trim Healthy Mama E Meals & Snacks With
Traditional Foods

Filleting Stuffed chicken rolls with pasta

Que:- 10
Ans:- A marinade is a liquid solution in which you soak foods, particularly meats, before
cooking. A marinade adds flavor to foods and makes them more tender by beginning the
breakdown process of cooking. This action can be due to acidic ingredients such as vinegar,
wine, or fruit juice, or enzymatic components such as pineapple, papaya, guava or ginger. The
breakdown allows fluids and seasonings to enter the meat so it will maintain its moisture during
grilling and not dry out as quickly.
Marinades are particularly important and useful for grilling because of the high, intense heats
produced by grills. These can result in the formation of harmful substances on the surface while
cooking. An acidic marinade reduces the formation of these chemicals.
Meat such as chicken breasts and pork loin are more likely to dry out on the grill and will benefit
from a marinade to retain moisture. An example of a good basic marinade would be Italian
Dressing. Marinades can be store bought or made at home very easily.

Que 11:-
Ans:-
Braising Braising is a way of cooking meat, fish, seafood or POLLO GUISADO,
vegetables by first searing the item in hot fat, and then
simmering it, covered, in liquid to finish. Braising
differs from stewing in that the item to be cooked is
usually in large pieces, as opposed to smaller pieces
for stews. Also, the amount of liquid used in braising
is less than for stewing, normally barely covering half
of the item to be braised.
Braising is a good way to cook the tougher cuts of
meat such as shank, shoulder and round. Long, slow
simmering breaks down the connective tissue in the
meat and renders a dish tender with a full-bodied
sauce. The dish Americans call pot roast is actually a
braise. However delicate foods such as fish and
seafood can also be braised. Cooking time is simply
shorter.The liquid used as a braising medium is
usually water or stock, but wine, beer or tomatoes are
sometimes used. And other ingredients such and
onions, carrots, or potatoes are often added to impart
different flavors.

Deep-Frying Deep frying may not be the most calorie-poor way SOUTHERN
to prepare food, but it certainly produces some of FRIED CHICKEN
the world's tastiest. The high heat of the oil seals in
a food's moisture and crisps up the outside, giving
that irresistible pairing of crunchy and juicy.

Grilling Grilling is one of the most popular methods of Easy Grilled pork
cooking. Whether it's grilled burgers, grilled chops,grilled tuna
chicken, grilled peppers, or grilled salmon recipes, steaks
cooking on the barbeque grill is quick and
tasty.There are as many different methods for
grilling beef, chicken, vegetables, and seafood as
there are types of fish in the sea.
Poaching poaching is a great way of cooking foods that cuts FRENCH
fat, enhances flavor and keeps delicate foods from CHICKEN IN A
turning tough. This simple cooking method involves POT,FRENCH
slow simmering eggs, meat, poultry, fish, seafood or PROVENÇAL
fruit in a flavorful liquid just long enough to cook it COD AND
through. VEGETABLES
WITH GARLIC
MAYONNAISE

Roasting Roasting is the slow cooking of meat, poultry, fish

or vegetables, uncovered, with dry, indirect heat. , NORTH
Spit roasting was the original form. In the modern CAROLINA
kitchen, the dry heat of an oven is preferred. PULLED PORK
Roasting is a method best used with large cuts of RECIPE
meat, whole poultry, whole fish, or with sturdy
vegetables such as carrots, potatoes and onions.
The drippings formed on the bottom of a roasting
pan are usually used to make a jus or gravy to serve
with the meat. And it is an important part of the
roasting process to allow roasted meats to rest for a
period of time after they are removed from the oven
to allow them to relax and redistribute their juices.

Sautéing Sauteing is one of the easiest and quickest methods CARPETBAG

of cooking. It generally consists of searing portion- STEAK
sized cuts of meat or fish in hot oil on both sides to
brown. The meat or fish is then removed, and the
remaining bits and juices in the pan (the fond) are
incorporated into either a pre-made sauce or the
sauce is made directly in the pan. While it's not
totally necessary to make a sauce out of the fond,
most respectable chefs consider it a sinful waste of
flavor not to.
Stewing When chunks of meat, seafood or vegetables are GUMBO
slow-simmered in a flavorful liquid brew, the result
is a warming, comforting dish called a stew. Slow,
moist cooking is the best way to tenderize tough
cuts of meat). Stews are also a great way to use up
leftovers. And speaking of leftovers, most stews are
more flavorful the next day.

Que 12:-
Ans:- 1. Roasting
1. Poaching
2. Braising
3. Grilling
4. Shallow Frying
5. Baking
6. Smoked
7. Boiling
8. Steaming
9. Pot-Roasting
Que 13:-
Ans:-
Equipment Care and Maintenance Essential and functions
Item

Frying pan >After use, wash the piece with warm
water, mild soap and a soft sponge.
>After washing, dry immediately each
piece with a dry cloth or paper towel to
prevent limescale formation.
>Do not use metal utensils that can
damage or scratch the inner surface.
A frying pan, frypan, or skillet is a flat-
bottomed panused for frying, searing,
and browning foods. It is typically 200
to 300 mm (8 to 12 in) in diameter with
relatively low sides that flare outwards,
a long handle, and no lid.

Gas Stove >Wipe your stovetop after each use.
>Wait until the burnersand surrounding
areas have completely cooled before
cleaningthem.
>Take the burnersapart to soak and
then clean them thoroughly in warm,
soapy water.
>Soak and then scrub the grates in
warm, soapy water
>In cooking, a gas stoveis a
cooker/stovewhich uses syngas,
naturalgas, propane, butane, liquefied
petroleum gasor other flammable
gasas a fuel source. Prior to the advent
of gas, cooking stovesrelied on solid
fuel such as coal or wood.

Dutch Oven >Seasoning- baking on a layer of oil to A Dutch oven is a thick-walled cooking
protect the metal and improve meal pot with a tight-fitting lid. Dutch ovens
 taste
>Cleaning- removing food bits, but
leaving the seasoning layer
>Storing- protecting your oven when it
won't be used for a few months
are usually made of seasoned cast
iron; however, some Dutch ovens are
instead made of cast aluminium, or are
ceramic.

Chopping Wash By hands Chopping knife is a multi-purposeknife

Knife Cut properly designed to perform well at many
Store Seprately differing kitchen tasks, rather than
Sharpen yearly excelling at any one in particular. It can
Hone regularly be used for mincing, slicing, and
chopping vegetables, slicing meat, and
disjointing large cuts.

Spatulla >DO NOT allow liquids of any type to A spatula is a hand-held tool that is
stand on the cutting board for long used for lifting, flipping, or spreading.
periods of time. DO NOT let fresh, wet Spatulas have a handle that is long
meats lay on the board longer than enough to keep the holder's hand away
necessary. Brine, water and blood from what is being lifted or spread, as
contain much liquids, which soak into well as away from a hot surface. The
the wood, causing the cutting board to blade of the spatula is wide and thin.
expand, the wood to soften, and affects
the strength of the glued joints.
>Use a good steel scraper or spatula
several times a day, as necessary, to
keep the cutting surface clean and
sanitary. Scraping the surfaces will
remove 75% of the liquids. Do not use a
steel brush on the cutting surface of
your board.

Griller >Clean the burner and tubes. Make
sure the propane tank is turned off.
>Wash the grill. First, cover the gas
valves with aluminum foil to protect the
connections from corrosion.
>Clean the cooking grates. Cool the
grillafter burning off the grease. ...
>Stock fuel levels.
Fresh Grillerpromises to bring a breath
of fresh air to the Downey food scene.
Fresh GrillerSet to Open New Location
in Downey, CA. All you need is the
proper temperature for your
grillerespecially if you are using an
electric grill.

Que 14:-
Ans:-
· Train employees in the safe use of knives and safe working practices when sharpening
them.
· Use a knife suitable for the task and for the food you are cutting.
· Keep knives sharp.
· Cut on a stable surface.
· Handle knives carefully when washing up.
· Carry a knife with the blade pointing downwards.
· Store knives securely after use

Que 15:-
Ans:- 1. All carcass meats should be unwrapped and hung so that air can circulate around them.
They should be stored at 1°C to 3°C in a walk-in refrigerator. Place absorbent paper under the
meats for quick cleanup of any unwanted drips.
2. Fresh meat must not be kept too long. Boned meat should be kept no longer than three days.
Individual cuts should be used within two days, preferably on the day they are cut.
3. Individual meat cuts such as steaks, chops, stewing meat, and ground meat should be kept
covered on plastic or stainless steel trays at 2°C to 4°C (36°F to 39°F).
4. Fresh poultry should be packed in ice and stored in the refrigerator.
5. Fresh seafood should be packed in ice, stored at –1°C to 2°C (30°C to 34°F) and used as soon
as possible.
6. Store raw products on the lower shelves of the refrigerator, below cooked products.

Que 16:-
Ans:- Do not open the refrigerator frequently, especially on warm humid days because this
raises the temperature of the refrigerator.
● Clean the refrigerator regularly to cut down on food odors. Remove spoiled foods
immediately to prevent decay from spreading to other foods.
● Store raw meat, poultry and seafood on the bottom shelf of the refrigerator so juices don’t
drip onto other foods and cause cross-contamination.
● When thawing meat in the refrigerator meat should be placed on a plate or in a container
to prevent juices from contaminating other foods.
● Use food stored in the refrigerator quickly. Don’t depend on maximum storage time.
● Keep uncooked, ground meat and poultry in the refrigerator only one or two days before
cooking or freezing
Que 17:-
Ans:- It is all the more surprising in light of the belief by many archaeologists that chickens were
first domesticated not for eating but for cockfighting. Until the advent of large-scale industrial
production in the 20th century, the economic and nutritional contribution of chickens was
modest. In Guns, Germs, and Steel, Jared Diamond listed chickens among the “small domestic
mammals and domestic birds and insects” that have been useful to humanity but unlike the horse
or the ox did little—outside of legends—to change the course of history. Nonetheless, the
chicken has inspired contributions to culture, art, cuisine, science and religion over the millennia.
Chickens were, and still are, a sacred animal in some cultures.
Que 18:-
And:- I learned this method for thawing meat in our food safety class in culinary school and
have used it ever since! When the slower method isn’t possible, here’s what to do.
1. Unwrap the frozen meat and place it in a bowl: Unwrap the frozen meat and place it in a
bowl that’s big enough to hold it
2. Fill the bowl with tepid water: Tepid water is roughly 1o5°F and — fun fact — tepid and
lukewarm are basically interchangeable!
3. Place bowl in the sink under a rapidly dripping faucet: The dripping water should be
slightly cool to the touch. This helps keep the water around the meat at a constant temperature,
which speeds up the thawing and keeps the water moving just enough to keep bacteria growth to
a minimum while the meat is thawing.
4. Leave the meat under the water until it has completely thawed: This can take anywhere
from 20 minutes for smaller cuts of meat, like a thin chicken breast or a few sausages, to an hour
or two for larger for larger cuts. Don’t leave the meat out for more than four hours.
5. Clean your sink: Last, but not least, be sure to clean your sink thoroughly after the meat
has finished defrosting.
Que 19:-
Ans:-
chickens 1. Chickens come in many sizes and colors. They lay eggs which can
range in color from pure white, to dark brown, to olive green, to speckled.
2. The number of eggs an adult female lays in a year varies from none
to 365, or one a day.
3. At hatching, chicks are wet. Within a few hours they dry out and are
covered with a soft down. The first feathers appear within a week on the
wing tips and tail; other feathers grow in later.
4. Chickens mature at different rates, depending on breed, nutrition
and environmental factors. Most will be mature by six months of age.
Males are called cockerels until they reach maturity, when they are called
roosters or cocks. Before reaching maturity, female chickens are called
pullets, once they begin laying, they are called hens. Some farmers will
refer to a whole flock of female chickens as pullets until the entire flock
reaches full egg production.
Duck 1. Ducks are smaller than than their relatives (swans and geese). Ducks
also have shorter necks and wings and a stout body.
2. A female duck is called a ‘hen’, they are identified by their very-
dull, brown feathers. The females have dull-brown feathers so that they
can hide from enemies and predators. They can also camouflage
themselves in their nests and also protect their young.
3. A duck has waterproof feathers. There is a special gland called the
‘Preen Gland’ near the ducks tail. This tiny gland produces oil which the
duck uses to coat its feathers.
4. The ducks mouth is called a beak or bill. It is usually broad and flat
and has rows of fine notches along the edge called ‘lamellae’. The
lamellae helps the duck to grip its food so that it will not slip off.
5. However, ducks beak comes in different shapes and sizes. The
shape of the beak and body determines how the duck will hunt for its
food.

Turkey 1. The wild turkey is a large ground-dwelling bird that is 36-44 inches in length. It
has a large, fan-shaped tail; long, stocky pink or gray legs; short, rounded wings; a bare
head and neck and a small, down curving bill.
2. The wild turkey has iridescent bronze body feathers and black and white bars on
its wings.
3. The male wild turkey has a tuft of feathers called a beard on his chest and an
upwardly curving spur on his lower legs. His breast feathers are tipped with black and he
has a bluish-gray neck and a red wattle.

Que 20:-
Ans:- 1. Wog
2. Thigh
3. Drumsticks
4. Whole wings
5. Breast
6. Legs
Que 21:-
Ans:-
Barding A method of placing fat, such as bacon or fatback, around lean meats
or fowl that are to be roasted so they will absorb additional moisture
and fat to keep them from drying out. The bearded fat bastes the meat
while it is roasting, adding flavor to the meat, especially on lean cuts
which lack sufficient fat to remain moist and succulent. The bard fat
is removed approximately 15 minutes before the meat is finished
cooking to allow the meat to brown. Barding is only necessary when
the meat does not have enough natural fat.
Strips of pork fat sliced off pork meats or bacon are common fats for
barding however, if bacon is used, some prefer to remove excess salt
by first boiling the bacon in water for 5 minutes or so. The barding
strip can either be laid over the meat or secured with cooking string
and place in a location best suited to be absorbed by the meat.

De-bonning To remove the bones from

m
e
a
t
,

f
i
s
h
,

o
r

f
o
w
l

Marinating To put meat or fish in a sauce the meat or fish more tender
 Rolling Metal shaping process in which an ingot is repeatedly passed between
hard rollers to get a desired shape, thickness, and surface finish.

Trussing tie up the wings and legs of (a chicken or other bird) before cooking.

Stuffing A mixture used to stuff poultry or meat before cooking..

Trimming small pieces trimmed off something.

Que 22:-
Ans:-
Chicken Domestication of the chicken dates back to at least 2000 B.C. and their
ancestry can be traced back to four species of wild jungle fowl from
Southeast Asia

Duck Mallard ducks were first domesticated in Southeast Asia at least 4000
years ago, during the Neolithic Age, and were also farmed by the
Romans in Europe, and the Malays in Asia. In ancient Egypt, ducks
were captured in nets and then bred in captivity. During the Ming
Dynasty, the Peking duck—mallards force-fed on grains, making them
larger— was known to have good genetic characteristics

Emu the emu is the second-largest living bird by height, after its ratite
relative, the ostrich. It is endemic to Australia where it is the largest
native bird and the only extant member of the genus Dromaius. The
emu's range covers most of mainland Australia, but the Tasmanian emu
and King Island emu subspecies became extinct after the European
settlement of Australia in 1788. The bird is sufficiently common for it
to be rated as a least-concern species by the International Union for
Conservation of Nature.
Egyptian Goose The European domestic goose is one of the few domesticated animals
whose evolutionary and domestication history is still largely unknown.
As a “minor” domesticate, it is rarely mentioned or discussed in
historical documents. Although undoubtedly not as economically or
numerically important as the domestic chicken, the domestic goose is
quite widely farmed to provide a source of meat, liver , eggs, feathers,
and down

Goose Domestic geese are domesticated grey geese that are kept by humans as
poultry for their meat, eggs, and down feathers since ancient times.

Indian Peafowl The Indian peafowl or blue peafowl , a large and brightly coloured bird,
is a species of peafowl native to South Asia, but introduced in many
other parts of the world.
The male, or peacock, is predominantly blue with a fan-like crest of
spatula-tipped wire-like feathers and is best known for the long train
made up of elongated upper-tail covert feathers which bear colourful
eyespots.

Mute Swan The mute swan is a species of swan and a member of the waterfowl
family Anatidae. It is native to much of Eurasia, and the far north of
Africa. It is an introduced species in North America, Australasia and
southern Africa. The name 'mute' derives from it being less vocal than
other swan species. Measuring 125 to 170 cm in length, this large swan
is wholly white in plumage with an orange beak bordered with black. It
is recognisable by its pronounced knob atop the beak, which is larger in
males.

Pigeon The domestic pigeon is a pigeon subspecies that was derived from the
rock dove . The rock pigeon is the world's oldest domesticated bird.
Mesopotamian cuneiform tablets mention the domestication of pigeons
more than 5,000 years ago, as do Egyptian hieroglyphics. Research
suggests that domestication of pigeons occurred as early as 10,000 years
ago
Quail A domesticated quail is a domestic form of the quail, a collective name
which refers to a group of several small species of fowl. Thousands of
years of breeding and domestication have guided the bird's evolution.
Humans domesticated quail for its meat and egg production;
additionally, quail can be kept as pets. Domesticated quail are
commonly kept in long wire cages and are fed game bird feed. The
most common domesticated breed is the Coturnix quail. Quail live on
the ground, and rarely fly unless forced to do so.

Grey francolin The grey francolin Francolinus pondicerianus is a species of francolin found in the
plains and drier parts of the Indian subcontinent. They are found in open
cultivated lands as well as scrub forest and their local name of teetar is based on
their calls, a loud and repeated Ka-tee-tar...tee-tar which is produced by one or
more birds. The term teetar can also refer to other partridges and quails. During
the breeding season calling males attract challengers and decoys were used to trap
these birds especially for fighting.

Guineafowl Domestic guinea fowl, sometimes called pintades, pearl hen, or

gleanies, are poultry originating from Africa. They are the domesticated
form of the helmeted guineafowl and are related to other game birds
such as the pheasants, turkeys and partridges. Although the timing of
their domestication is unknown, there is evidence that domestic guinea
fowl were present in Greece by the 5th century BC

Common The common pheasant is a bird in the pheasant family . The genus name
Pheasant comes from Latin phasianus, "pheasant". The species name colchicus is
Latin for "of Colchis" , a country on the Black Sea where pheasants
became known to Europeans

Golden The golden pheasant or Chinese pheasant is a gamebird of the order

Pheasant Galliformes and the family Phasianidae. The genus name is from
Ancient Greek chrysolophus, "with golden crest", and pictus is Latin for
"painted" from pingere, "to paint".

Que 23:-
Ans:-
Chicken kiev The history of this dish is not well documented, and various sources
make controversial claims about its origin.
Since the 18th century Russian chefs have adopted many techniques of
French haute cuisine and combined them with the local culinary
tradition. The adoption was furthered by the French chefs, such as
Marie-Antoine Carême and Urbain Dubois, who were hired by Russian
gentry. In particular the use of quality meat cuts, such as various cutlets,
steaks, escalopes and suprêmes became widespread in the 19th century,
and a number of original dishes involving such cuts were developed in
Russia at that time
Chicken Kiev is the name used by William Safire for a speech made in
Kiev during August 1991 by then U.S. President George H. W. Bush
cautioning Ukrainians against "suicidal nationalism".

Buffalo A Buffalo wing, in the cuisine of the United States, is an unbreaded

Chicken Wings chicken wing section that is generally deep-fried then coated and/or
dipped in a sauce consisting of a vinegar-based cayenne pepper hot
sauce and melted butter prior to serving. The Buffalo wing was
invented in 1964 at Anchor Bar in Buffalo, New York by Teressa
Bellissimo. They are generally served hot, along with celery sticks
and/or carrot sticks with blue cheese dressing for dipping.
Buffalo wings have gained in popularity in the United States and
abroad, with some North American restaurant chains featuring them as
a main menu item. The name "Buffalo" is now also applied to other
spiced fried foods served with dipping sauces,including boneless
chicken "fingers", chicken fries, chicken nuggets, popcorn chicken, and
shrimp. It also describes other dishes, such as pizza, that are seasoned
with the Buffalo-style sauce or a Buffalo flavor seasoning
 Chicken Chicken parmigiana, or chicken parmesan (also referred to colloquially
parmigiana in the United States as 'chicken parm and in Australia as a 'parmy',
'parmi' or 'parma'), is a popular Italian-American dish. It consists of a
breaded chicken breast topped with tomato sauce and mozzarella,
parmesan or provolone cheese. A slice of ham or bacon is sometimes
added, but not all chefs are in agreement with the addition of pork. It
has been speculated that the dish is based on a combination of the
Italian melanzane alla Parmigiana, a dish using breaded eggplant slices
instead of chicken, along with the cotoletta
Chicken parmigiana is included as the base of a number of different
meals, including sandwiches and pies, and the meal is used as the
subject of eating contests at some restaurants

Assignment SITHCCC012 Date: 29/10/2018

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