Chapter 12: Understanding Poultry

Question 1

The flesh of poultry and game birds is?

Answer 1

Muscle tissue

Question 2

Muscle tissue is composed of?

Answer 2

Water
Protein
Fat
Other elements, including quantities

Question 3

Muscle fibers held together in bundles by?

Answer 3

Connective tissues

Question 4

Skin color is determined by what and is not related to the flavor or tenderness of poultry

Answer 4

Diet

Question 5

Allowed to move around freely and eat outdoors in a more natural environment

Answer 5

Free-range chickens

Question 6

More expensive than ordinary chickens; more flavorful

Answer 6

Free-range chickens

Question 7

Who defined the organic chickens?

Answer 7

USDA

Question 8

What part of the Chicken and Turkey are light meat and dark meat

Answer 8

Light meat: breast and wings

Dark meat: legs (drumsticks and thighs)

Question 9

Dark color of dark meat is due to?

Answer 9

Myoglobin

Question 10

Protein that stores oxygen for muscle to use

Answer 10

Myoglobin

Question 11

A major problem in roasting poultry is?

Answer 11

Cooking the legs to doneness without overcooking the breast

Question 12

Tying the legs and wings against the body to make a compact, solid unit

Answer 12

Trussing