DCTS Culinary Arts

NAME______________________________

DATE____________

Poultry Practical Competency Exam

Directions:
Part One: Fabricate one (1) whole chicken into eight (8) pieces. Properly wrap, label
and display 2 of each of the following: wings, breasts (bone-in, skin-on), legs, and
thighs on a tray for instructor review. Save any scraps and bones in a separate
container. Remember to use the correct procedures and tools for fabrication as well
as all necessary sanitation and safety precautions.

Part Two: Follow the recipe below for Roasted Cornish Game Hen. Remember to
use the correct procedures and tools for preparation as well as all necessary
sanitation and safety precautions for prevention of food borne illness. Carve and
present your finished product for instructor evaluation.

Roasted Cornish Game Hen with Lemon and Herbs

Ingredients
Cornish hen (rinsed and patted dry)
salt, kosher
pepper, coarse ground black
butter (melted)
lemon (half)
Herb Bouquet (assorted)
garlic clove (smashed)

1 ea
to taste
to taste
1 oz
1 ea
to taste
2 ea

Directions
1. Stuff the cavity of each hen loosely with the lemon, herbs and garlic. Truss and place in a roasting pan.
2. Brush the hens with the butter and season with salt and pepper. Roast at 400F for 15 minutes.
3. Reduce the oven temperature to 300F and roast until the internal temperature reaches 165F, approximately 20
minutes. Baste two or three times with melted butter to promote browning. Allow hens to rest for 5 minutes before
carving.
4. Serve the hens with a pan gravy or a sauce made separately, as desired.