CHAPTER 4: FISH AND POULTRY

Question 1

birds that have been domesticated for meat and eggs

Answer 1

poultry

Question 2

type of chicken: 7-12 wks old, very tender with 5% fat

Answer 2

broiler

Question 3

type of chicken: 14-20 wks

Answer 3

fryer

Question 4

type of chicken: 3-5 months

Answer 4

roaster

Question 5

type of chicken: 10 months to 1 yr, mature females, high fat

Answer 5

stewers

Question 6

type of duck: less than 8 wks, very tender, high fat

Answer 6

duckling

Question 7

type of duck: mature, 6 months, lacks fat

Answer 7

duck

Question 8

type of duck: a special breed, meat has a distinct flavor

Answer 8

peking duck

Question 9

type of turkey: roasting type, 16-30 wks

Answer 9

young tomt

Question 10

type of turkey: mature

Answer 10

tom turkey

Question 11

market forms of poultry

Answer 11

live
dressed
drawn
ready-to-cook
poultry parts

Question 12

difference of drawn and dressed poultry

Answer 12

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.

Question 13

t/f: dark meat are those muscles that are active and has more fat and connective tissues, high myoglobin

Answer 13

true

Question 14

t/f: dark meat has less fat, no myoglobin

Answer 14

false, it’s white meat

Question 15

t/f: poultry fat is mainly polyunsaturated

Answer 15

true

Question 16

muscle tissues consist of bundles of muscle fibers, arranged between sheets of connective tissues

Answer 16

mycommata

Question 17

characteristics of fresh fish

Answer 17

• 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

Question 18

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.

Answer 18

astaxanthin from ovoverdine

Question 19

refers to finfish

Answer 19

fish

Question 20

has hard shell on the outside of the soft tissue

Answer 20

shellfish

Question 21

hard carapace eg crabs

Answer 21

crustaceans

Question 22

have hard shells eg oysters and tahong

Answer 22

mollusk

Question 23

Fish with viscera, head and tail removed

Answer 23

dressed

Question 24

cut lengthwise with intermuscular bones in fish

Answer 24

fillets

Question 25

with backbone only and cut crosswise in fish

Answer 25

steak