Chapter 17 (poultry)

Question 1

poultry

Answer 1

the collective term for domesticated birds bred for eating. Includes chickens, ducks, geese, guineas, pigeons, and turkeys.

Question 2

Color variation

Answer 2

The breast and wing flesh are lighter colored in chickens and turkeys than the color of the thighs and legs. That’s why it is often referred to as “white meat.” Darker meats contain high concentrations of myoglobin, a protein that stores oxygen for muscles to use.

Question 3

What are the 6 categories of poultry as recognized by the USDA?

Answer 3

Chicken, duck, goose, guinea, pigeon, and turkey.

Question 4

Duck

Answer 4

contains only dark meat and large amounts of fat. duck has a high percentage of bone and fat to meat (a 4Ib duck will serve 2 people, whereas a 4Ib chicken will serve 4 people).

Question 5

Guinea

Answer 5

has light and dark meat and a flavor similar to pheasant. Tender enough to saute and usually barded before being roasted.

Question 6

Turkey

Answer 6

the second most popular poultry meat in the US. Has light and dark meat and a relatively small amount of fat.

Question 7

Giblets

Answer 7

Include livers, gizzards (a bird’s second stomach), hearts, and necks. Often used to make giblet gravy.

Question 8

Foie Gras

Answer 8

The enlarged liver of a duck or goose. Fresh foie gras consists of two lobes that must be separated, split, and deveined.

Question 9

Nutrition

Answer 9

Chicken and turkey breast meat is lower in fat and higher in niacin than other lean meats. Generally, dark meat contains more niacin and riboflavin than white meat.

Question 10

Inspection

Answer 10

Ensure that products are produced under strict sanitary guidelines and are wholesome and fit for human consumption. Do not indicate quality or tenderness.

Question 11

Grading

Answer 11

voluntary but virtually universal. Can be marked as USDA A, B, or C. Grade A is free from deformities, with thick flesh, and a well-developed fat layer. No broken bones. Most poultry in wholesale and retail is grade A. Grades B & C primarily used for processed poultry products.

Question 12

What are some forms poultry can be purchased in?

Answer 12

whole or cut up, fresh or frozen, bone-in or boneless, portion controlled (P.C.), individually quick frozen (IQF) or ground.

Question 13

Important factors of storing poultry.

Answer 13

small birds: stored on ice (32-34F) for 2 days and should be defrosted for 2 days. Larger birds: stored on ice for 4 days and should be allowed 4 days to defrost. Frozen poultry should be held at 0F or lower and can be held for up to 6 months.

Question 14

Common separation (cuts) of poultry

Answer 14

cutting a bird in half, cutting a bird into 6 pieces, supreme or airline breast cut, boneless breast, boning a chicken leg and thigh,