1. Poultry types, classes, and market forms. 2. USDA inspection and grading of poultry. 3. Handling and preparing poultry. 4. Dry and moist cooking techniques for poultry. 5. Issues with stuffing

**Definitions:** 1. **Poultry**: Domestic fowl, such as chickens, turkeys, ducks, and geese, raised for their meat and eggs. 2. **Kind**: A category or type. 3. **Maturity**: The state of being fully developed in body or mind. 4. **Connective Tissue**: Fibrous tissue that supports, connects, or separates different types of tissues and organs in the body. 5. **Light Meat**: The meat found in the breast and wings of poultry, typically lighter in color and less fatty. 6. **Dark Meat**: The meat found in the legs and thighs of poultry, typically darker in color and higher in fat content. 7. **Giblets**: The edible internal organs of poultry, such as the heart, liver, and gizzard. 8. **Market Form**: The physical form in which poultry is sold (e.g., whole, parts, boneless, skinless). 9. **Ready to Cook**: Poultry that has been processed and cleaned, suitable for cooking without further preparation. 10. **Trussing**: Tying the legs and wings of poultry close to the body to ensure even cooking. 11. **Render**: To melt down fat. 12. **Baste**: To moisten food during cooking with pan drippings or other liquid to prevent drying out. 13. **Dredging**: Coating food lightly with a dry ingredient, such as flour or breadcrumbs, before cooking. 14. **Crosshatch**: Cooking technique that gives food a grid-like pattern, usually on meat using a grill. 15. **Smoking Point**: The temperature at which fat or oil begins to smoke and break down. 16. **Pressure-frying**: Cooking food, especially poultry, in a pressure fryer, which creates a high-pressure atmosphere. 17. **Stuffing**: A seasoned mixture often made with bread and other ingredients, used to fill poultry or meat. 18. **Cavity**: The hollow part of a poultry bird's body, typically used for stuffing. **Main Questions:** 1. Kinds, classes, and market forms of poultry: - Kinds: Chicken, turkey, duck, goose, etc. - Classes: Broiler, fryer, roaster, capon, hen, tom, etc. - Market Forms: Whole, halves, quarters, boneless, skinless, drumsticks, wings, ground, etc. 2. Poultry inspection and grading: - Inspection: Mandatory, ensuring the poultry is free from diseases, conducted by USDA or equivalent. - Grading: Voluntary, assessing quality based on factors like conformation, flesh, fat cover, and defects (Grades A, B, C). 3. Handling, storing, and preparing poultry: - Handling: Wash hands, sanitize surfaces, avoid cross-contamination. - Storing: Refrigerate at 40°F or below, use within a few days, freeze if storing longer. - Preparing: Thaw in refrigerator, clean thoroughly, use proper cooking methods to ensure it reaches an internal temperature of 165°F. 4. Dry and moist poultry cooking techniques: - Dry: Roasting, baking, grilling, broiling, frying. - Moist: Poaching, boiling, steaming, braising, stewing. 5. Problems with stuffing poultry: - Uneven cooking, potential bacterial growth if stuffing is not cooked to 165°F. 6. Common side dishes with poultry: - Mashed potatoes, roasted vegetables, stuffing, green beans. 7. Differences between light meat and dark meat: - Light Meat: Lower in fat, milder flavor, cooks faster. - Dark Meat: Higher in fat, richer flavor, stays moister. - Choice: Preference for flavor, fat content, cooking method, and dish requirements. 8. Chefs might choose older, tougher birds because: - Enhanced flavor for slow-cooked dishes, cost-effectiveness, suitability for traditional or regional recipes requiring long cooking.