poultry

Question 1

what is poultry?

Answer 1

any bird kept for eggs or meat

Question 2

what are the animals that are poultry

Answer 2

geese, game birds, turkey, guinea fowls, chicken, ducks, pigeons, emu , ostrich

Good Gosh, The Giant Chicken Destroyed Poor Emily

Question 3

what are the poultry properties?

Answer 3

similar to meats, the colour of poultry is dependent on the myoglobin content

myoglobin related to age and exercise/muscle use

Question 4

true or false

the more the muscle is used, the more myoglobin there is

Answer 4

true

Question 5

true or false

the older an animal, the more myoglobin there is, and so it affects the colour

Answer 5

true

Question 6

what is the nutrition aspects of poultry

Answer 6

protein - needed for muscle
thiamin B1 - metabolizise carbs and protein
riboflavin B2 - energy production
Pyridoxine B6 - enzyme for reacions
Folate B9 - red blood cell production, DNA synthesis
B12 - red blood cell productio, DNA synthesis and has a role in the nervous system
Iron - red blood cell
Zinc - imune system
Copper

Question 7

difference between meat and poultry

Answer 7

meat - high sat fat
poultry - low sat fat

vit B12 more in a meat
iron more in poultry

Question 8

true or false

chicken has less cholesterol than meat

Answer 8

true

Question 9

true or false

chicken consumed with skin on contributes to cholesterol similarly to meat. But without skin it has less cholesterol

Answer 9

true

Question 10

true or false

there is a nutritional difference between non-organic and organic chicken

Answer 10

false. However, organic chicken may contain less salt and it is less likely to harbour salmonella

Question 11

what are the categories that they look at when they grade

Answer 11

skeletal structure, curvature of back, knobby keels, cysts, deformed back, blisters, flesh, fat, skin tears, discoloration, parts missing, freezer burn, dried out areas, broken bones and dislocated bones

Question 12

true or false

poultry should be washed prior to preparation

Answer 12

false. NEVER rinse poultry before cooking it, because it can spread the bacteria wherever the water splashes

Question 13

what are some safety tips regarding poultry

Answer 13

1. the safest way to thaw frozen poultry is in the fridge
2. keep the container on the botton shelf to prevent juices from leaking down onto other foods
3. thaw poultry for 24h each 2.5kg
4. recommended to cook studding separately
5. before consumption check the temperatures of the thickest part

Question 14

what temperature should the poultry reach when cooking and the stuffing

Answer 14

82

74 - stuffing

Question 15

how do you prepare poultry

Answer 15

moist heat and dry heat

Question 16

true or false

the age of the bird doesnt affect tenderness?

Answer 16

false it does affect

Question 17

what heat method do you use for younger birds? and older birds?

Answer 17

younger - dry heat method, so roasting, frying, grilling, broilling

older is moist heat method, so steaming, boiling, stewing, braising

Question 18

should white meat and dark meat be cooked differently?

a. no, there should be no difference in cooking
b. yes, white meat should be cooked for longer and dark meat cooked for shorter
c. yes, white meat should be cooked for shorter and dark meat cooked for longer

Answer 18

a. no, there should be no difference in cooking

Question 19

where is white meat located?

Answer 19

breast and wings

Question 20

where is the dark meat located

Answer 20

legs and thighs

Question 21

why white meat are white?

Answer 21

because comes from muscles that are not used often, and thus contain less myglobin ( less oxygen)

Question 22

why dark meat is dark?

Answer 22

because comes from muscle that are used more often and thus have more myoglobin. more oxygen and iron

Question 23

put the others in the definitions 
words : meat and dark meat
which one is ?
a. juicy and flavorful
b. lean, mild flavor

c. best cooked in a shorter time
d. less likely to dry out
e. dry out faster if overcooked

Answer 23

a. dark meat
b. white meat
c. white meat
d. dark meat
e. white meat

Question 24

what are the potential hazards of poultry

Answer 24

campylobacter bacteria, salmonella, clostridum perfringens bacteria

Question 25

true or false

it is important to adequately cook your poultry and to clean all surfaces that came into contact with raw poultry

Answer 25

true

Question 26

where could you store poultry and for how long?

Answer 26

fridge 0-4 degrees - uncooked (2-3 d), cooked (3-4d)

freezer <18 degrees - uncooked (12m), cooked (4-6m)