Title: Identify types of poultry and their utilizations.
Course: Culinary Arts I (16052-I) > Section: Applying Food-Preparation Techniques

Identification should include

- listing types of poultry
- listing standard cuts and weights of each type
- describing common utilizations and cooking methods for each cut
- describing how fresh poultry should be received.

Process/Skill Questions:

Thinking

- What factors determine the best cooking methods for poultry?
- How should poultry be safely thawed?
- How do cooking methods affect the nutritional value of poultry?
- What are the safe minimal internal temperatures for various types of poultry?

Communication

- How can poultry be prepared according to a customer's preference?
- How can the importance of the proper care and handling of poultry be communicated to employees?

Leadership

- Why must poultry be handled in a completely sanitary manner?

Management

- How could the use of full carcasses be economically beneficial to a business?
- How does the use of full carcasses reduce food waste?
- What are the risks and legal complications of serving undercooked poultry?