CHAPTER 4: FISH AND POULTRY Flashcards
birds that have been domesticated for meat and eggs
poultry
type of chicken: 7-12 wks old, very tender with 5% fat
broiler
type of chicken: 14-20 wks
fryer
type of chicken: 3-5 months
roaster
type of chicken: 10 months to 1 yr, mature females, high fat
stewers
type of duck: less than 8 wks, very tender, high fat
duckling
type of duck: mature, 6 months, lacks fat
duck
type of duck: a special breed, meat has a distinct flavor
peking duck
type of turkey: roasting type, 16-30 wks
young tomt
type of turkey: mature
tom turkey
market forms of poultry
live
dressed
drawn
ready-to-cook
poultry parts
difference of drawn and dressed poultry
Drawn poultry - a type of dressed poultry but with the visceral organs, feet, and head are removed.
Dressed - with head, feet, and viscera intact, and from which the blood and feathers have been removed.
t/f: dark meat are those muscles that are active and has more fat and connective tissues, high myoglobin
true
t/f: dark meat has less fat, no myoglobin
false, it’s white meat
t/f: poultry fat is mainly polyunsaturated
true
muscle tissues consist of bundles of muscle fibers, arranged between sheets of connective tissues
mycommata
characteristics of fresh fish
- flesh is firm, does not pit when pressed
- scales are not dull, are tight and translucent, and shiny
- eyes are not red
- gills are red
- no off odor
color change in crustaceans from natural dark blue green color to an orange is due to the release of an orange pigment ______ from ovoverdine, a protein, when heated.
astaxanthin from ovoverdine
refers to finfish
fish
has hard shell on the outside of the soft tissue
shellfish
hard carapace eg crabs
crustaceans
have hard shells eg oysters and tahong
mollusk
Fish with viscera, head and tail removed
dressed
cut lengthwise with intermuscular bones in fish
fillets
