Evaluating Precooked, Breaded Chicken Patties

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

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Factors To Consider When Evaluating Chicken
Patties

• Critical Defect gt 1 void area.
• Major Defect ¾ to 1 void area.
• Minor Defect ¼ to ¾ void area.

Batter/ Breading
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Factors To Consider When Evaluating Chicken
Patties

• Critical Defectgt ½ reddish to pink area
  undercooked.

Meat Color
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Factors To Consider When Evaluating Chicken
Patties

• Critical Defectgt1 meat void
• Major Defect½ 1 meat void.

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