POULTRY

Question 1

7 classes of chicken

Answer 1

1. Broiler or Fryer
2. Roaster
3. Capon
4. Stag
5. Hen or Stewing chicken
6. Cock or Rooster
7. Jumbo Broiler

Question 2

3 other poultry

Answer 2

1. Peking duck
2. Duck or litik
3. Squab

Question 3

9 Classification of Poultry and Games

Answer 3

Chicken
Duck
Turkey
Goose
Quail
Pigeon
Guinea fowl
Wild duck
Pheasant

Question 4

______ refers to several kinds of fowl that are used as food and the
term includes chicken, turkey, duck, pigeon, and quail. These are usually
domesticated raised mainly for meat and/or eggs. Birds such as smites that
are hunted for food are games.

Answer 4

Poultry

Question 5

_______ Is a young chicken, usually 9 to 12 weeks of age, of either sex, is tender-meat with soft, pilable, smooth-textured skin

Answer 5

Broiler or Fryer

Question 6

_______ is usually 5 to 6 months of age.

Answer 6

Roaster

Question 7

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

Answer 7

Capon

Question 8

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

Answer 8

Stag

Question 9

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

Answer 9

Hen or Stewing Chicken

Question 10

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

Answer 10

Cock or Rooster

Question 11

___________ This is a large chicken about 4 kg. dressed weight which are on sale especially during the Christmas holiday.

Answer 11

Jumbo Broiler

Question 12

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

Answer 12

Peking duck

Question 13

_________ is available and popular in many towns of Rizal as fried _____ .

Answer 13

Duck or Itik

Question 14

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

Answer 14

Squab

Question 15

5 Good quality poultry and game

Answer 15

1. Live Poultry
2. Whole Poultry
3. Dressed poultry
4. Ready-to-cook
5. Poultry parts

Question 16

____________ These are slaughtered birds that have been bled and de-feathered.

Answer 16

Whole poultry

Question 17

_________ These are slaughtered birds that have been bled, defeathered, and the visceral organs are removed.

Answer 17

Dressed poultry

Question 18

______________ The dressed birds may be cut up and marinated or seasoned.

Answer 18

Ready-to-cook

Question 19

_____________ Several pieces of a single poultry part are usually packed in one carton, wrapped and chilled or frozen.

Answer 19

Poultry parts

Question 20

_______________ are those found in parts of fowl’s body which are always used

Answer 20

Dark muscles

Question 21

__________ meats refer to the meat of such organs as the gizzard, heart, kidneys and liver.

Answer 21

Variety

Question 22

Preparation of poultry for cooking (5)

Answer 22

1. Slaughter and bleeding
2. Scaldding
3. Defeathering
4. Evisceration
5. Deboning

Question 23

5 Market forms of poultry

Answer 23

1. Live poultry
2. Whole poultry
3. Dressed poultry
4. Drawn poultru
5. Ready-to-cook

Question 24

______ should be healthy alert and well southern avoid poultry which have bruises blisters and broken bones

Answer 24

Live poultry

Question 25

______ Though not alive, the criteria for selecting live poultry also apply to whole poultry.

Answer 25

Whole poultry

Question 26

________ this is the most available poultry form in the market. ______ are actually slaughtered poultry with the head feet blood feathers and internal organs removal good quality ______ should be free from slime of orders and discoloration

Answer 26

Dressed poultry

Question 27

______ These are dressed poultry that have been chilled or frozen they are usually available in groceries

Answer 27

Drawn poultry

Question 28

________ These are poultry parts such as wings breast thighs or drumsticks which have been separately packed in a single container and frozen or chilled

Answer 28

Ready to cook

Question 29

17 different cuts of poultry

Answer 29

Whole chicken halves breast quarters split breast split breast without back boneless skinless breast 8-piece cut whole chicken wing Wing drummettes Wing mid section with tip Wing mid section Whole chicken leg Boneless skinless leg Thigh Boneless skinless thigh Drumsticks Giblets

Question 30

The common causes of food contamination and food spoilage (8)

Answer 30

1. Failure to properly refrigerate food 2. Failure to thoroughly heat or cook food 3. Infected employees/workers because of poor personal hygiene practices 4. Foods prepared a day or more before they are served 5. Raw, contaminated ingredients incorporated into foods that receive no further cooking 6. Cross-contamination of cooked foods through improperly cleaned equipment 7. Failure to reheat foods to temperature that kills bacteria 8. Prolonged exposure to temperatures favorable to bacterial growth

Question 41

________ is usually reserved for young tender poultry. The poultry class of these chickens is specially termed “broilers and fryers” Somewhat older but still immature birds such as capons and roasters are also suitable for roasting. They are still tender but have more fat than the broilers or fryers.

Answer 41

Dry Heat Method

Question 49

Includes heart liver and neck

Answer 49

Giblets