Poultry Flashcards

1
Q

Nutrients In Poultry

Why is poultry more healthier than red meat ( Beef)

A

Because it contains less calories and fat, the fat is inside the beef but the fat you can remove under the skin of the chicken

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2
Q

Maturity and Tenderness

what are the 2 factors that made a chicken more tender?

A
  1. Younger= Tender
  2. Less exercise= Tender
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3
Q

Maturity and Tenderness

Difference between dark and light meat?

A
  1. Light meat= less muscle, less fat, cooks faster
  2. Dark meat= more muscle, more fat, cooks longer
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4
Q

Maturity and Tenderness

What role does a connective tissue in a chicken?

A

They are created in order to hold the mucles fibers making the bird more tougher.

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5
Q

Purchasing Poultry

Fresh Vs Frozen Rules

A

Fresh= use within 24 hours
Frozen= keep up to 6 months

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6
Q

Purchasing Poultry

Quality on chicken?

A

look for color and oder
* cream- yellow
* oder not to strong and not to sticky

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7
Q

Poultry Grading

Grade A vs Grade B/C

A

A= meaty/Plump
no damage on the chicken
no broken bones
all feathers removed

B/C = lower quality
processed products where the whole chicken isnt visable(chicken nugs, pot pies)

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8
Q

Handling Poultry

How can you safely prepare chicken?

A
  1. Thaw in refrigerator
  2. never refreeze poultry
    3.clean any surface or knifes after to prevent cross contramination
    4.CLEAN WELL Salmonella live in cutting boards for a year
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9
Q

Doneness Of Poultry

How to tell when Poultry is done

A

whole chicken/bone in =180
Breast=170
Stuffing=165
Juice runs clear

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10
Q

Doness Of Poultry

where do you put the thermoneter?

A

Thicked part without the touching bone.

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11
Q
A
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