Evaluating Precooked, Breaded Chicken Patties

Created By: Jerry TaylorAgriculture Education TeacherMadison County High School

Ag. Ed. Curriculum OfficeJuly 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!1 2

34

Burned!No Defect.

Breading Void!

malformed

Place This Class Of Chicken Patties!1 2

34

Burned!No Defect.

Breading Void!

malformed

4th 1st

2nd 3rd