Poultry Preparation, Grade 10: Leg Cuts, Giblets and Food Contamination (Part 3)
Explore “Leg Cuts, Giblets and Food Contamination” in this Poultry Preparation, Grade 10 lesson. Part 3 of the five-part series brings together the source material and lesson topics. Use the contents links to find a section, read the notes, and consult the complete original teaching slides below.
Lesson topics
- WING MID – SECTION
- WHOLE CHICKEN LEG
- BONELESS, SKINLESS LEG
- The thigh is the portion of the leg above the knee joint.
- BONELESS, SKINLESS THIGH
Contents
- Read the original document
- WING MID – SECTION
- WHOLE CHICKEN LEG
- BONELESS, SKINLESS LEG
- The thigh is the portion of the leg above the knee joint.
- BONELESS, SKINLESS THIGH
- DRUMSTICKS
- Includes heart, liver, and neck.
- Causes of
- detected by smell,
- Food contamination happens when something gets into food that shouldn’t be there.
- The common causes of food contamination and food spoilage are:
- 4. Foods prepared a day or more before they are served
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Read the original source document
Poultry Production – Grade 10: original teaching slides for this study series.
WING MID – SECTION
WING MID – SECTION The section between the elbow and the tip, sometimes called the wing flat or mid-joint.
WHOLE CHICKEN LEG
WHOLE CHICKEN LEG The whole chicken leg is the drumstick- thigh combination. The whole leg differs from the leg quarter and does not contain a portion of the back.
BONELESS, SKINLESS LEG
BONELESS, SKINLESS LEG Whole chicken leg with skin and bone removed.
The thigh is the portion of the leg above the knee joint.
The thigh is the portion of the leg above the knee joint.
BONELESS, SKINLESS THIGH
BONELESS, SKINLESS THIGH Thigh with skin and bone removed.
DRUMSTICKS
DRUMSTICKS Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock).
Includes heart, liver, and neck.
Includes heart, liver, and neck.
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Causes of
Causes of Food Spoilage and Contamination
detected by smell,
Food spoilage can be defined as a disagreeable change in a food's normal state. Such changes can be detected by smell, taste, touch, or sight.
Food contamination happens when something gets into food that shouldn’t be there.
Food contamination happens when something gets into food that shouldn’t be there. Biological Contamination Chemical Contamination Physical Contamination Cross-Contamination
The common causes of food contamination and food spoilage are:
The common causes of food contamination and food spoilage are: 1. Failure to properly refrigerate food. 2. Failure to thoroughly heat or cook food . 3. Infected employees/workers because of poor personal hygiene practices .
4. Foods prepared a day or more before they are served
4. Foods prepared a day or more before they are served 5. Raw, contaminated ingredients incorporated into foods that receive no further cooking 6. Cross-contamination of cooked foods through improperly cleaned equipment 7. Failure to reheat foods to temperature that kills bacteria 8. Prolonged exposure to temperatures favorable to bacterial growth.
Review questions and answers
What are the key points about WING MID – SECTION?
WING MID – SECTION The section between the elbow and the tip, sometimes called the wing flat or mid-joint.
What are the key points about WHOLE CHICKEN LEG?
WHOLE CHICKEN LEG The whole chicken leg is the drumstick- thigh combination. The whole leg differs from the leg quarter and does not contain a portion of the back.
What are the key points about DRUMSTICKS?
DRUMSTICKS Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock).
What are the key points about detected by smell,?
Food spoilage can be defined as a disagreeable change in a food's normal state. Such changes can be detected by smell, taste, touch, or sight.
What are the key points about Food contamination happens when something gets into food that shouldn’t be there.?
Food contamination happens when something gets into food that shouldn’t be there. Biological Contamination Chemical Contamination Physical Contamination Cross-Contamination
More lessons from this document
- Poultry Production – Grade 10 — Part 1
- Poultry Production – Grade 10 — Part 2
- Poultry Production – Grade 10 — Part 3
- Poultry Production – Grade 10 — Part 4
- Poultry Production – Grade 10 — Part 5
Conclusion
The important points in BONELESS, SKINLESS LEG should be reviewed alongside the definitions, examples and comparisons given above. Continue with the other four articles to cover the rest of the source material.