Poultry: review

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Where we are professional everyday. All day

Homework for April 12, 2016

Name________________________date____________
level 1, 2 & 3

1.     Which department inspects poultry?

         a)USDA               b)USDI

2.     What are the market forms of poultry? List three

_   _________________________

____________________________   

_____________________________

3.     What are the poultry grades? circle the correct answer

     A    E   D   B   C

4.     What are the different types of poultry? List three________________________________

         ________________________________

         ________________________________

All homework must be signed by a parent___________

Comments____________________________________

Poultry: handling and storing

Welcome to Culinary Arts
Where we are professional everyday. All day

Homework for April 11, 2016

Name________________________date____________
level 1, 2 & 3

1 1.   Chicken must be inspected in the

A)   United States by United States department of agriculture

B)   United States department of immigration

The person who inspects the meat is from the?

                   A)  USDA                        B)    DENTIST

2.    Inspections are done to ensure that humans or animals can eat

                 

1What are the grade for poultry? circle the correct ones

      A               D                 B                   E                 C                      

Handling and storing chicken

3. Wash all________and ______ after handling poultry to avoid contamination of other foods.

           a) Equipment                   b)  surfaces               C) fruit

All homework must be signed by a parent________________________________________

Comments_____________________________________________

Cuts of meat

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Where we are professional everyday. All day

Homework for April 6, 2016

Name________________________date____________

Level:

What are the other two most important cuts of meat.
a) prime
b) ______________________________
c)_______________________________

What are two types of meat cuts
a) _______________________

b)________________________

Level 2 &3: 


What are the other two most important cuts of meat.
a) prime
b) ______________________________

c)_______________________________

What are three types of meat cuts
a) _______________________
b)________________________
c) ________________________


All homework must be signed by a parent__________

comments___________________________________

meat inspection

Welcome to Culinary Arts
Where we are professional everyday. All day

Homework for April 5, 2016

Name________________________date____________

Level 1: answer questions 1-4 

Level 2 &3: answer all questions

1 Meat inspections takes place at  farms, ranch, slaughterhouse and after butchering

     Meat inspection is done by federal and state inspectors

    Standards  of grading meat is done by the United States Department of Agriculture

  Federal and State inspectors ensure that: Animals are free of disease,   farmers have standards for safety, cleanliness and healthy and the meat is good and fit for human consumption.

Questions

11. where does inspections take place?

  2. who does the inspections?

.3. what standards does the farmers have?

 4. Is the meat fit for human consumption? yes  no

.5. what does USDA stand for? 

All homework must be signed by a parent?_________________

Comments___________________________________________

Recipe Evaluation

Welcome to Culinary Arts
Where we are professional everyday. All day

Homework for April 4, 2016

Name________________________date____________

Homework

Level 1: answer questions 1-4 and 8
Level 2 &3: answer all questions

Read the recipe and answer the questions
                            White sauce
Ingredients

2tbs butter                               2tbs flour
1 C milk                                 1/4 tsp nutmeg
1/4 tsp cayenne pepper           1/8 tsp salt

Directions
1. Melt the butter.
2. Add milk, cayenne pepper,salt,thyme and nutmeg. Simmer for 5-10 minutes.

1.What is the name of the recipe? _______________________________________

2.How much butter does the recipe need? _________________________________

3.How much milk does the recipe need? __________________________________

4.Which ingredient uses ¼ tsp ? _________________________

5.What is the first step when making the sauce?

_________________________________________________________________

6.What ingredients are added to the milk? _____________________

_________________________________________________________________

7.How long should the sauce cook? ______________________________

8. List four tools / materials needed to make the sauce? __________________

_________________________________________________________________