G10 Poultry Dishes Flashcards

1
Q

refers to domesticated birds such as chicken, duck goose, turkey, pigeons,

and quails used as food.
- includes a wide variety of bird types that humans raise for food (in the
forms of meat and egg), feathers or entertainment.

A

Poultry

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2
Q
  • are birds and other animals hunted for food.
  • are birds that are hunted in the wild as well as raised in captivity, like quails,
    ducks, geese, pigeons, pheasants, and partridges.
A

Games

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3
Q

are raised as valuable source of
meat and eggs in most, if not all, countries in
the world.

A

CHICKEN

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4
Q

usually 9 to 12 weeks of age

A

Broiler

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5
Q

usually 5 to 6 months of age

A

Rooster

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6
Q

usually under 8 months of age.

A

Capon

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7
Q

usually under 10 months of age

A

Stag

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8
Q

usually more than 10 months of age

A

Hen

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9
Q

toughened and darkened

meat

A

Cock or Rooster

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10
Q

4 kg. dressed weight

A

Jumbo broiler

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11
Q

are mostly aquatic birds, mostly
smaller than the swans and geese, and
may be found in both fresh water and
sea water

A

Ducks

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12
Q
(plural geese) is a bird
of any of several waterfowl
species in the family Anatidae.
This group comprises the
genera Anser (the grey geese
and white geese) and Branta
(the black geese).
A

Goose

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13
Q
is a
popular form of poultry, and it
is raised throughout temperate
parts of the world, partially
because industrialized farming
has made it very cheap for the
amount of meat it produces
A

Domestic turkey

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14
Q
are very small birds that belong
to the pheasant and partridge species.
The have a distinctive body shape with
a small stocky body and long pointed
wings. There are around 20 different
species of quail found around the
world, and 70 domestic quails are kept
as poultry birds.
A

Quails

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15
Q
is a fruit-eating
bird with a small head,
short legs, and a cooing
voice, typically having
gray and white plumage.
A

Pigeon

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16
Q

are medium-sized non-
migratory birds, with a wide native

distribution throughout Europe, Asia,
and parts of Africa.

A

Partridges

17
Q
birds are most comfortable
on the ground, where they forage for
grains, seeds, berries, insects, and,
occasionally, small animals. They can fly
and launch themselves airborne with an
abrupt, noisy takeoff, but typically run
from trouble. Pheasant flights are
merely short-distance dashes for cover..
A

Pheasant

18
Q

part of the slaughter process where the main blood vessels of the neck are
severed in order to allow blood to drain from the carcass, resulting in the death of the
animal from cerebral anoxia.

A

Bleeding

19
Q

in poultry is the process of treating carcasses with
hot water or steam to loosen the feather from the follicle to
aid their removal.

A

Scalding

20
Q

the feathers are removed by rubbing.

A

Defeathering

21
Q

slitting the abdominal cavity and pulling the internal

organs in one piece..

A

Evisceration

22
Q

Cutting into parts according to types of meat

A
23
Q

MARKET FORMS OF POULTRY

A
Live
Whole
Dressed
Drawn
Ready to cook
24
Q
  1. COMPLETE PROTEIN – poultry is rich in complete protein from the essential amino
    acids.
  2. CALORIES – poultry contain calories than other meats especially if the skin is removed.
    It is recommended for people with restricted diets.
  3. VITAMIN B COMPLEX
  4. MINERALS
    • Iron and phosphorous
    • The dark meat contains more vitamins and minerals than the white meat.
    • The white meat contains lower fat content, shorter fiber to be more easily digested.
A
25
Q

is a change or departure from food’s normal state.

A

SPOILAGE

26
Q
  1. Bacterial Spoilage
  2. Mold Spoilage
  3. Yeast Spoilage
  4. Autolysis
  5. Oxidation
  6. Enzymes
A