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 Critical Defect= > 1 ” void area. Major Defect= ¾ ” to 1 ” void area. Minor Defect= ¼ ” to ¾ ” void area. Batter/ Breading

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

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

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

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

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

Place This Class Of Chicken Patties! Burned! No Defect. Breading Void! malformed

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