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Foods > Poultry > Flashcards

Poultry Flashcards

1
Q

Chickens have quadrupled in size in the last 50 years. True or False.

A

True

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2
Q

Where is the poultry capital of the world?

A

Georgia

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3
Q

What is the amount of corn used for broiler and breeder feed?

A

More than 1.2 billion bushels

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4
Q

What is the amount of soybean (meal component) used for broiler and breeder feed?

A

More than 500 million bushels

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5
Q

How is poultry classified?

A

According to age and sex, this varies by species

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6
Q

How are chickens raised for meat classified?

A

Broilers/Fryers and Roasters

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7
Q

What age are broilers/fryers slaughtered?

A

A young age

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8
Q

At what age are roasters slaughtered?

A

Older than broilers/fryers
Also are larger in size

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9
Q

What is a classification for turkeys?

A

Fryer-roaster

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10
Q

What are 2 facts about fryer roasters?

A

Very young and small in size ~ 7 lbs

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11
Q

A female fryer roaster is called what?

A

A young hen

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12
Q

A male fryer roaster is called what?

A

A young tom

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13
Q

What are examples of other poultry?

A

Duck, geese, guinea fowl, squab, quail, pheasant

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14
Q

What is the composition of poultry?

A

Muscle, water, connective tissue, adipose (fatty) tissue, bone

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15
Q

What is different about the muscle in poultry?

A

There is a higher ratio of myofibrils to sarcoplasm that contracts rapidly, but tires quickly

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16
Q

What is the difference between white meat and dark meat?

A

The muscles that are used more frequently have more myoglobin (require more oxygen)

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17
Q

Give two examples of dark meat for chickens and turkey.

A

Thighs and drumsticks

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18
Q

Give an example of white meat for chickens and turkey.

A

Breast muscle

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19
Q

What type of animal has darker breast meat because they use the muscles for flying?

A

Wild birds, like ducks

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20
Q

What act made the inspection of poultry shipped across state lines mandatory?

A

1968 Wholesome Poultry Product Act

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21
Q

In the 1968 Wholesome Poultry Product Act what is the USDA inspecting?

A

Wholesomeness and sanitation

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22
Q

When and where does this inspection occur?

A

Before and after slaughtering, and at the processing plant

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23
Q

The poultry is stamped with a USDA inspection mark if it passes the inspection. True or False

A

True

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24
Q

What happens if you do not pass the inspection?

A

You can not ship the product across state lines

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25
Q

What makes a product qualify for Grade A?

A

It depends on the absence of “defects” such as the presence of feathers or bruising and discoloration

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26
Q

The USDA poultry grading is a _________ service paid by poultry producers.

A

Voluntary

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27
Q

What are the 3 grades for poultry?

A

Grades A, B, C

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28
Q

Which grade is the best?

A

Grade A

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29
Q

What are the criteria for grading?

A

The shape of the carcass, amount of meat on the bird, amount and distribution of fat, and freedom from blemishes

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30
Q

Differences between USDA Grade A and Grade B

A

Grade A is fully fleshed and meaty, with uniform fat covering and, a clean appearance. Grade B is not as meaty as grade A and may occasionally have tears or cuts.

31
Q

What are the 5 types of poultry?

A

Fresh, frozen, cooked, canned, and dehydrated

32
Q

What are the 4 styles of poultry?

A

Live, dressed,ready-to-cook, and convenience

33
Q

What does dressed style entail?

A

Only blood, feathers, and craw removed

34
Q

What does ready-to-cook style entail?

A

Free of blood, feathers, craw/crop. head, feet, and entrails

35
Q

Which one will have more Salmonella concentration?

A

Convenience

36
Q

Processed poultry is used in…

A

Canned or dried soups, frozen dinners, pot pies, sausages, hot dogs, burgers, etc.

37
Q

How are poultry processing meat products made?

A

Mixing various quantities of animal fat with muscle meat and body parts

38
Q

Example of processed poultry

A

Sausages, patties, kebabs

39
Q

What are chicken nuggets composed of?

A

Either whole chicken pieces or a paste of chicken meat and skin

40
Q

Commercially, chicken can contain a lot of skin. True or False.

A

True

41
Q

What is the skin of chicken nuggets primarily composed of?

A

Fat

42
Q

What is high in kcal due to skin content and deep frying?

A

Chicken nuggets

43
Q

USDA is _______ use of hormones for raising chickens.

A

not allowed

44
Q

What is given to prevent disease?

A

Antibiotics

45
Q

What period prevents residues left in food?

A

Withdrawal

46
Q

What are Ionophores?

A

An antibiotic in chicken feed was used by Tyson.

47
Q

Meat and poultry naturally contain what?

A

Moisture

48
Q

What is another reason why meat and poultry retain moisture?

A

Post-evisceration processing

49
Q

The absorption of water used for post-evisceration processing is called?

A

Retained water or absorbed water

50
Q

What must be stated on the label of a carcass with absorbed/retained water?

A

The percentage:
“up to X% of retained water”
“With X% of absorbed water”

51
Q

Marinated can only be used with specific ____ of solution.

A

amounts

52
Q

“Marinated” meats can contain no more than ___% of solution

A

10

53
Q

Boneless poultry, no more than __% of solution

A

8

54
Q

Bone-in poultry, no more than __% of solution

A

3

55
Q

What are 3 preparation safety tips?

A

1) Not recommended to wash prior to preparation
2) Thaw frozen poultry in the refrigerator in a pan
3) Prepare and cook stuffing separately

56
Q

Why is it not recommended to wash poultry prior to preparation?

A

It increases the risk of cross-contamination

57
Q

Why should you prepare and cook stuffing separately?

A

Stuffing may not reach a safe internal temp inside the bird

58
Q

About 1/2 carry

A

Campylobacter

59
Q

About 1/4 carry

A

Salmonella

60
Q

What is the best way to determine the doneness of poultry?

A

A meat thermometer

61
Q

What are the 3 stages of cured meat color?

A

Myoglobin, Nitrosomyoglobin, Nitrosohemochrome

62
Q

What is an approved curing agent by the National Organic Standard Board?

A

Celery Powder

63
Q

What are 3 other methods to determine doneness?

A

Color change, touch, time/weight charts

64
Q

Before roasting poultry may be trussed or basted. True or False.

A

True

65
Q

What is trussed?

A

The wings and legs are tied against the body to prevent overcooking before the breast is done.

66
Q

What is basting?

A

The chicken or turkey periodically is based in its own juices to enhance flavor

67
Q

____ and ___ are so high in fat that they do not require basting.

A

Duck and geese

68
Q

What are 3 examples of dry heat preparations?

A

Roasting, broiling/grilling, and frying

69
Q

What are examples of moist heat preparations?

A

Braising, stewing, and poaching

70
Q

What method is recommended for older tougher birds?

A

Moist heat

71
Q

Why can’t dark meat be stored as long as white meat?

A

Dark meat is high in myoglobin and fat. Iron acts as a metal catalyst and speeds up liquid oxidation

72
Q

Poultry can be refrigerated for how many days?

A

3

73
Q

How long can you store poultry in the freezer?

A

Several months

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