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This section describes the skills and knowledge required for this unit. |
Required skills nbsp; |
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Required knowledge nbsp; |
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Cut | #13;Method | #13;Heat | #13;Time | #13;Internal Temp. (minimum) | #13;
Whole Broiler or Fryer | #13;---- | #13;---- | #13;---- | #13;---- | #13;
3 to 4 pounds | #13;Indirect | #13;Medium | #13;60 to 75 min. | #13;165 F (75 C) | #13;
Whole Roasting Hen | #13;---- | #13;---- | #13;---- | #13;---- | #13;
5 to 7 pounds | #13;Indirect | #13;Medium | #13;18 to 25 min./pound | #13;165 F (75 C) | #13;
Capon | #13;---- | #13;---- | #13;---- | #13;---- | #13;
4 to 8 pounds | #13;Indirect | #13;Medium | #13;15 to 20 min./pound | #13;165 F (75 C) | #13;
Cornish Hens | #13;---- | #13;---- | #13;---- | #13;---- | #13;
18-24 ounces | #13;Indirect | #13;Medium | #13;45 to 55 min./side | #13;165 F (75 C) | #13;
Breast | #13;---- | #13;---- | #13;---- | #13;---- | #13;
6 to 8 ounces | #13;Direct | #13;Medium/High | #13;10 to 15 min./side | #13;165 F (75 C) | #13;
Boneless Breast | #13;---- | #13;---- | #13;---- | #13;---- | #13;
4 ounces | #13;Direct | #13;High | #13;6 to 8 min./side | #13;165 F (75 C) | #13;
Legs or Thighs | #13;---- | #13;---- | #13;---- | #13;---- | #13;
4 to 8 ounces | #13;Direct | #13;Medium/High | #13;10 to 15 min./side | #13;165 F (75 C) | #13;
Drumsticks | #13;---- | #13;---- | #13;---- | #13;---- | #13;
4 ounces | #13;Direct | #13;Medium/High | #13;8 to 12 min./side | #13;165 F (75 C) | #13;
Wings | #13;---- | #13;---- | #13;---- | #13;---- | #13;
2 to 3 ounces | #13;Direct | #13;Medium/High | #13;8 to 12 min./side | #13;165 F (75 C) | #13;
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