Poultry

Question 1

refers to the several kinds of fowl that are used as food and the term includes chicken, turkey, pigeon, duck, and quail.

Answer 1

Poultry

Question 2

is young chicken, usually 9 to 12 weeks of age, of either sex, is tender meat with soft, pliable, smooth textured skin.

Answer 2

Broiler/Fryer

Question 3

usually 5 to 6 months of age.

Answer 3

Roaster

Question 4

a surgically desexed male chicken usually under 8 months of age.

Answer 4

Capon

Question 5

a male chicken, usually under 10 months of age, with coarse skin, with somewhat toughened and darkened flesh.

Answer 5

Stag

Question 6

It is a mature female chicken which is usually more than 10 months of age. It can also be a culled layer.

Answer 6

Hen/Stewing Chicken

Question 7

It is a mature male chicken with coarse skin, toughened and darkened meat and hardened breastbone tip.

Answer 7

Cock/Rooster

Question 8

a large chicken about 4kg dressed weight which are on sale especially during the Christmas Holiday.

Answer 8

Jumbo Boiler

Question 9

this is a breed of duck that originated from China and is noted for its tender and flavorful meat.

Answer 9

Pecking Duck

Question 10

available and popular in many towns of Rizal

Answer 10

Duck/Itik

Question 11

a young immature pigeon of either sex and has extra tender meat.

Answer 11

Squab

Question 12

Market Forms of Poultry

Answer 12

Live, Whole, Dressed, Drawn, Ready To Cook Poultry

Question 13

should be healthy, alert, and well-feathered. Avoid poultry which have bruises, blisters, and broken bones.

Answer 13

Live Poultry

Question 14

has the same criteria for selecting live poultry although it is no longer alive.

Answer 14

Whole Poultry

Question 15

the most available poultry in the market. Dressed poultry are slaughtered poultry with the head, feet, blood, feathers, and internal organs removed.

Answer 15

Dressed Poultry

Question 16

dressed poultry that have been chilled or frozen. They are usually available in groceries.

Answer 16

Drawn Poultry

Question 17

refers to poultry parts such as wings, breast, thighs, or drumsticks which have been separately packed in a single container, frozen or chilled.

Answer 17

Ready to cook

Question 18

it is marketed either fresh or frozen

Answer 18

Whole Chicken

Question 19

the bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight.

Answer 19

Halves

Question 20

halves may be further cut into which include the wing. A breast quarter, including portions of the back, are all white meat.

Answer 20

Breast Quarter

Question 21

It is a breast quarter with the wing removed

Answer 21

Split Breast

Question 22

it is a breast quarter with wing and back portion removed.

Answer 22

Split Breast without back

Question 23

breast it is a split breast that has been skinned and deboned.

Answer 23

Boneless, Skinless

Question 24

the whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks.

Answer 24

8 piece cut

Question 25

an all-white meat portion composed of three sections: drumette, mid-section, and tip.

Answer 25

Whole Chicken Wing

Question 26

this refers to the first section between the shoulder and the elbow.

Answer 26

Wing Drumettes

Question 27

this is the flat center section and the flipper (wing tip).

Answer 27

Wing mid-section with tip

Question 28

this is the section between the elbow and the tip, sometimes called the wing flat or mid-joint.

Answer 28

Wing Mid Section

Question 29

this is the drumstick-thigh combination. The whole leg differs from the leg quarter and does not contain a portion of the back.

Answer 29

Whole Chicken Leg

Question 30

this is the portion of the leg above the knee

Answer 30

Thigh

Question 31

these include the lower portion of the leg quarter (the portion between knee joint and the hock).

Answer 31

Drumstick

Question 32

include heart, liver, and neck

Answer 32

Giblets