![Page 1: Evaluating Precooked, Breaded Chicken Patties Created By: Jerry Taylor Agriculture Education Teacher Madison County High School Ag. Ed. Curriculum Office](https://reader036.vdocuments.us/reader036/viewer/2022062803/56649cdc5503460f949a7e97/html5/thumbnails/1.jpg)
Evaluating Precooked, Breaded Chicken Patties
Created By: Jerry TaylorAgriculture Education TeacherMadison County High School
Ag. Ed. Curriculum OfficeJuly 2003
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Factors To Consider When Evaluating Chicken Patties
• Critical Defect= > 1” void area.
• Major Defect= ¾” to 1” void area.
• Minor Defect= ¼” to ¾” void area.
Batter/ Breading
![Page 3: Evaluating Precooked, Breaded Chicken Patties Created By: Jerry Taylor Agriculture Education Teacher Madison County High School Ag. Ed. Curriculum Office](https://reader036.vdocuments.us/reader036/viewer/2022062803/56649cdc5503460f949a7e97/html5/thumbnails/3.jpg)
Factors To Consider When Evaluating Chicken Patties
• Critical Defect=> ½” reddish to pink area; undercooked.
Meat Color
![Page 4: Evaluating Precooked, Breaded Chicken Patties Created By: Jerry Taylor Agriculture Education Teacher Madison County High School Ag. Ed. Curriculum Office](https://reader036.vdocuments.us/reader036/viewer/2022062803/56649cdc5503460f949a7e97/html5/thumbnails/4.jpg)
Factors To Consider When Evaluating Chicken Patties
• Critical Defect=>1” meat void
• Major Defect=½” – 1” meat void.
Meat Texture
![Page 5: Evaluating Precooked, Breaded Chicken Patties Created By: Jerry Taylor Agriculture Education Teacher Madison County High School Ag. Ed. Curriculum Office](https://reader036.vdocuments.us/reader036/viewer/2022062803/56649cdc5503460f949a7e97/html5/thumbnails/5.jpg)
Factors To Consider When Evaluating Chicken Patties
• 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.)
Batter / Breading Color
![Page 6: Evaluating Precooked, Breaded Chicken Patties Created By: Jerry Taylor Agriculture Education Teacher Madison County High School Ag. Ed. Curriculum Office](https://reader036.vdocuments.us/reader036/viewer/2022062803/56649cdc5503460f949a7e97/html5/thumbnails/6.jpg)
Factors To Consider When Evaluating Chicken Patties
• Critical Defect: Broken
• Major Defect: Different shape or size (compared to the three other samples in the class). Or if it is malformed.
Shape / Size / Completeness
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Factors To Consider When Evaluating Chicken Patties
• Critical Defect: Bone Fragment (non-food item), Metal Fragment, or Plastic Fragment.
Foreign Material
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Place This Class Of Chicken Patties!1 2
34
Burned!No Defect.
Breading Void!
malformed
![Page 9: Evaluating Precooked, Breaded Chicken Patties Created By: Jerry Taylor Agriculture Education Teacher Madison County High School Ag. Ed. Curriculum Office](https://reader036.vdocuments.us/reader036/viewer/2022062803/56649cdc5503460f949a7e97/html5/thumbnails/9.jpg)
Place This Class Of Chicken Patties!1 2
34
Burned!No Defect.
Breading Void!
malformed
4th 1st
2nd 3rd