Poultry

Question 0

Free range/Pasture raised

Answer 0

Have access to outdoors and allowed to roam in larger space yet still confined/ at least 20% of diet from forrige

Question 1

Natural

Answer 1

No chemical additives that preserve or retain extra water

Question 2

Antibiotic free

Answer 2

Grow house, free range or pasture free/ not fed antibiotics-if given, only injected not in food

Question 3

Smart chicken

Answer 3

Highest grade, non-GMO corn and soybean meal, no animal byproduct, smaller carbon footprint, cooling with purified air instead of water

Question 4

Free range

Answer 4

Are permitted to go anywhere but it doesn’t mean they leave the ledge

Question 5

Bulk packaging

Answer 5

Big bag of meat from different birds

Question 6

CVP

Answer 6

Items put in a loose vacuum sealed bag

Question 7

MAP

Answer 7

Modified Atmospheric Packaging- bag around poultry containing CO2 or nitrogen to slow bacteria growth

Question 8

Individual portion packed container

Answer 8

Put in individual cups and sealed in a large package

Question 9

IQF

Answer 9

Individually quick frozen and packaged in a big bag together

Question 10

Iced

Answer 10

Requires drainage of topped ice

Question 11

Irridated

Answer 11

Radiation exposed for purpose of killing pathogens

Question 12

Injected

Answer 12

Water based flavor, something to retain moisture

Question 13

Inhanced

Answer 13

Flavors also not just moisture

Question 14

Marinated

Answer 14

Moisture and flavor

Question 15

ISP

Answer 15

Isolated soy protein added

Question 16

Seasoned

Answer 16

Flavor and spice mixtures

Question 17

Breaded and battered

Answer 17

Meant to be baked or fried

Question 18

Keel bone

Answer 18

Breast bone of poultry

Question 19

Class for chicken

Answer 19

Size, age, s/t gender/breed

Question 20

Grade of Chicken

Answer 20

Only on high value classes

Question 21

Duck closest relative

Answer 21

Mallard

Question 22

Clutch

Answer 22

Of eggs- 9-15 layered in a clutch

Question 23

By products of duck

Answer 23

Down

Question 24

Domesticated ducks

Answer 24

Muscovy and mallard

Question 25

Where do Muscovy and mallard ducks descent from?

Answer 25

White Peckin

Question 26

Class for duck

Answer 26

Duckling-6wk (Peckin)
Roasting-10-16wk
Mature- retired, over 6mo, only used for breeding

Question 27

Garage

Answer 27

Foigriot production- fed large amounts of food over short period of time

Question 28

By products of geese

Answer 28

Meat

Down

Question 29

Class for turkey

Answer 29

Young-less than 24wk

Mature-drumstick in edible, tissue toughs because of age/size

Question 30

Poultry de bresse

Answer 30

French breed and protected because of labeling

Question 31

Quick chill

Answer 31

Slightly freeze