Evaluating Precooked Breaded Chicken Patties Created By Jerry
Evaluating Precooked, Breaded Chicken Patties Created By: Jerry Taylor Agriculture Education Teacher Madison County High School Ag. Ed. Curriculum Office July 2003
Factors To Consider When Evaluating Chicken Patties Batter/ Breading • Critical Defect= > 1” void area. • Major Defect= ¾” to 1” void area. • Minor Defect= ¼” to ¾” void area.
Factors To Consider When Evaluating Chicken Patties Meat Color • Critical Defect=> ½” reddish to pink area; undercooked.
Factors To Consider When Evaluating Chicken Patties Meat Texture • Critical Defect=>1” meat void • Major Defect=½” – 1” meat void.
Factors To Consider When Evaluating Chicken Patties Batter / Breading Color • Critical Defect: Black or burned area (crumb size or larger) • Major Defect: Very light or very dark (compared to the other samples in the class. )
Factors To Consider When Evaluating Chicken Patties Shape / Size / Completeness • Critical Defect: Broken • Major Defect: Different shape or size (compared to the three other samples in the class). Or if it is malformed.
Factors To Consider When Evaluating Chicken Patties Foreign Material • Critical Defect: Bone Fragment (non-food item), Metal Fragment, or Plastic Fragment.
Place This Class Of Chicken 2 Patties! 1 No Defect. Burned! 3 Breading Void! 4 malformed
Place This Class Of Chicken 2 Patties! 1 Burned! 4 th 4 3 Breading Void! 1 st No Defect. 2 nd 3 rd malformed
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