2. Evaluating Precooked, Breaded Chicken Patties Created By: Jerry Taylor Agriculture Education Teacher Madison County High School Ag. Ed. Curriculum Office July 2003

3. 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

4. Factors To Consider When Evaluating Chicken Patties Critical Defect=> ½ ” reddish to pink area; undercooked. Meat Color

5. Factors To Consider When Evaluating Chicken Patties Critical Defect=>1 ” meat void Major Defect=½ ” – 1 ” meat void. Meat Texture

6. 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

7. 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

8. Factors To Consider When Evaluating Chicken Patties Critical Defect: Bone Fragment (non-food item), Metal Fragment, or Plastic Fragment. Foreign Material

9. Place This Class Of Chicken Patties! 1 2 3 4 Burned! No Defect. Breading Void! malformed

10. Place This Class Of Chicken Patties! 1 2 3 4 Burned! No Defect. Breading Void! malformed 4th 1st 2nd 3rd