Poultry Flashcards
1
Q
Name the 9 birds that are classified as poultry.
A
- Guinea fowl
- Game birds
- Turkeys
- Geese
- Chicken
- Duck
- Pigeons
- Emu/Ostrich
2
Q
What is the mnemonic to remember the poultry classification?
A
Good Gosh, The Giant Chicken Destroyed
Poor Emily
3
Q
Name examples of game birds.
A
Pheasants, quail, wild ducks
4
Q
Name the 5 categories of chickens. What are they based on?
A
- Age and sex
1) Broilers/Fryers
2) Roasters
3) Capons
4) Cornish Game Hens
5) Mature Chickens
5
Q
Which chickens have the freshest meat?
A
Broilers/Fryers Plump meat (young)
6
Q
Which chicken is the largest? What can their meat be compared to?
A
- Capons
- Meat is comparable to that of broilers and fryers EXCEPTION since it is not young but still has plump meat
7
Q
What are cornish game hens?
A
Cornish hen and another common breed, slaughtered young
8
Q
What can you make with mature chickens who have outlasted their breeding capacities?
A
- Stews
- Slow cooking will make the meat more tender
9
Q
Name the 4 categories of turkeys. How do they differ?
A
Differ based by age
1) Fryer-roasters
2) Young Hens/Young Toms
3) Yearling Hens/Yearling Toms
4) Mature Turkeys
10
Q
Which kind of turkeys do you see at the supermarket?
A
Young Hens/Young Tums
11
Q
How do meats from young and old poultry differ?
A
older meat = tougher
young meat = plump
12
Q
Where are other types of poultry consumed?
A
Considered as a luxury, delicacies
13
Q
Name the 6 components of poultry.
A
- Water
- Adipose tissue
- Muscle tissue
- Ash
- Connectivetissue
- Bone
14
Q
What is ash?
A
The ash content refers to the vitamins and minerals found in poultry meat
15
Q
Which vitamins/minerals are contained in poultry?
A
- B-vitamins: Thiamine(B1), Riboflavin, Pyroxidine, B12, folate, Niacin
- Fat-soluble vitamins (ADEK)
- Fe, zinc, phosphorous, copper, trace minerals
- Sodium is negligible unless the meat is processed
16
Q
Which nutrient is especially high in poultry compared to other needs?
A
Niacin
17
Q
Which nutrients are less abundant in meat than plant-based foods?
A
Fat soluble vitamins (ADEK)
18
Q
What is niacin?
A
B3
19
Q
What is the function of niacin? What are other functions?
A
• Required for metabolism of nutrients (CHO, PRO, FATS, alcohol)
• Anti-inflammatory, improves circulation, healthy skin/eyes/hair, healthy liver, nervous system
*Niacin plays a role in the TCA cycle
20
Q
What are the niacin coenzymes?
A
NAD and NADP
21
Q
What does NAD do?
A
participates in catabolic reactions needed to generate energy from macronutrients
22
Q
What does NAPD do?
A
- participates in anabolic reactions needed to synthesize macronutrients, fatty acids, and cholesterol
- Myoglobin quantity varies greatly among different muscle tissues - influenced by age, sex, physical activity, and species
23
Q
Why is there a difference in colour (dark vs. white meat)?
A
Myoglobin: responsible for 90% or more of the pigmentation of in properly bled muscle tissue
24
Q
What is the function of myoglobin?
A
functions as an oxygen storage protein in muscle
25
How does myoglobin change in poultry?
Older: more myoglobin
More physically: more myoglobin
Males have more myoglobin
Interspecie variation
26
What is the protein portion of myoglobin called? The non-protein portion
Protein: globin
| Non-protein: heme
27
What happens when iron is oxidized?
Fe3+ (brown) instead of Fe2+ (bright red)
28
True or false: Poultry is always lower in cholesterol and fat than other types of meat
False
| Unless the skin is removed
29
Dark meat is higher in what? (3)
Dark meat higher in fat, calories, iron
30
How does the composition of fat and cholesterol change in ducks and geese?
Significantly more fat content than chickens/turkeys
31
How does the composition of fat and cholesterol change in emu and ostrich?
Lower in fat and caloric content
32
What roles do B vitamins carry-out in the body?
Help your body synthesize red blood cells, immune functions
33
What roles do B vitamins carry-out in the body?
Protein and CHO metabolism, help your body synthesize red blood cells, immune functions
34
What happens when you have a disease of B vitamins?
Macrocytic anemia
35
What are the 3 types of anemia?
- Microcytic (deficiency in iron and protein)
- Macrocytic (B vitamins)
- Hemolytic (vitamin E toxicity)
36
What do you have to take into consideration when purchasing poultry?
- Inspection
- Grade of poultry
- Types and styles of poultry
37
Who is responsible for the inspection of poultry in Canada?
CFIA (Canadian Food Inspection Agency) - governing agent
38
What are the 3 grades of poultry in Canada?
1. Canada A grade
2. Canada utility grade
3. Canada C grade
39
What is the grading of poultry based on?
* Conformation
* Flesh
* Fat
* Dressing (plucking the feathers from the bird and bleed it out)
40
Define dressing.
Only the blood, feathers and craw (crop) removed
41
How does the CFIA inspect the chickens?
Skeletal structure, curvature of the back, presence of cysts, fresh and fat
42
How does chicken composition change based on grading?
A: Most plump (evidence of fat cover), good skeletal structure, no cysts
C: Least plump, no fat
43
What grade of poultry is being described here?
• Conformation: abnormal skeletal structure, evident curvature of the back,
blisters present, 6 cysts present (clear content)
• Flesh: Keel projection of 4mm beyond the flesh, breast meat falling away from keel
• Fat: no fat is present
• Dressing: broken and discolored bones, significant skin tears are present
Grade C
44
What grade of poultry is being described here?
• Conformation: normal skeletal structure with a slightly crooked keel, no meat interference, no cysts, blister of 1cm
• Flesh: plump, keel projects at the anterior end by 3mm
• Fat: clear evidence of a fat cover on breast, thighs, and back
• Dressing: minimal discoloration of breast and other areas, no broken bones
Grade A
45
What is the acceptance criteria for poultry?
No discoloration, firm texture
46
What is the rejection criteria for poultry?
* Purplish or greenish color, darkened wing tips
* Sticky texture under wings and around joints
* Soft, flabby flesh
* Abnormal odor
47
What is the type of poultry?
whether the poultry is fresh, frozen, cooked, sliced, canned, or dehydrated (physical state)
48
What is the style of poultry?
- degree to which the poultry meat has been processed
| degree of processing
49
What are the 4 types of styles of poultry?
• Dressed
• Ready-to-cook
• Convenience
- Live
50
What is ready-to-cook poultry?
* Eviscerated
* No blood, feathers, head, feet
* Internal organs (heart, liver, neck, gizzard) are cleaned and have fat removed
51
Are all dressed poultry ready-to-cook?
Yes
52
What happens to the internal organs of poultry? What are these called?
often, these are placed back inside the inner cavity of the poultry via a giblet bag
53
What is convenience poultry?
Poultry parts separated for convenience
- Wings
- Drumsticks - Breasts
- Thighs
54
What is processed poultry used in?
Used in canned foods, pies, frozen dinners, dried soups, sausages, burgers...etc..
55
Why is processed poultry higher in sodium content?
Higher sodium content due to brine mixtures added to improve flavor and cohesiveness
- Add brine (water, salt, and phosphates) to improve the flavour
56
How much should you buy? In terms of pounds per serving? What is a serving?
1/2 pounds per serving
| 75 grams, 2.5 ounces or 1/2 cups = one serving
57
What is a serving for meat?
75 grams, 2.5 ounces = one serving = the size of a deck of cards
58
Ducks and geese have a different quantity to purchase? How much? Why?
Higher in fat to melt during cooking, resulting in less yield
Ducks: 1 pound per serving
Geese: over 1/2 pound per serving
59
Which way is the most economical way to purchase chicken?
Ready to cook
60
Why should you never wash poultry prior to preparation?
Common source of cross contamination -> water can splash everywhere
61
Name some safety tips for poultry preparation.
* DO NOT wash prior to preparation
* Thaw frozen poultry in the refrigerator: never thaw at room temperature, in the microwave oven, or under running cold water.
* Never thaw pre-stuffed poultry
62
What is a tip for brining?
submerge the chicken completely in the solution, store the pot in the fridge
63
What is a tip for stuffing? What should the internal temperature be?
* Stuffing: recommended to prepare and cook the stuffing separately.
* If cooked with the poultry, ensure internal temperature of 165F.
64
What is the temperature that bacteria likes to grow the most?
4oc-60oC
65
Name 4 ways to determine doneness.
1) Internal temperature
2) Colour change
3) Touch
4) Time-weight charts
66
What should the internal temperature of poultry be? What should you use?
- Meat thermometer
| - Internal temp of 165F for 15 seconds
67
How do you determine doneness with colour change?
Skin golden brown, juices are white instead of pink, bone shows on tip of legs
68
How do you determine doneness with touch?
• Well-done poultry meat will feel firm, not soft when pressed firmly with 2 fingers
69
Is white meat tougher than dark meat? Why?
• White meat is generally tougher than dark meat – some proteins found in white muscle have a greater gel-forming ability compared proteins found in dark muscle
70
Where are time-weight charts found? What is not recommended?
* Found on the packaging of frozen and fresh birds
| * Not recommended to cook turkey directly from the solid-frozen state
71
Why should you not thaw poultry in the microwave?
- Uneven heat distribution
| - Stuffing can act as a heat buffer
72
Name the dry heat methods of poultry.
* Roasting or Baking
| * Broiling or Grilling • Frying
73
Why does the time go down for poultry roasting/baking as the weight goes up?
It is written per POUND so the cooking time will go up
74
How does stuffed birds affect roasting/baking?
Require increased cooking
75
What techniques can be used for baking poultry?
- Trussing: tie up the wings and legs of
- Basting: periodically cover the bird with sauce/butter (moisture), if you are using a sugar sauce, do it near the end so you don't burn the bird
- Stuffing
76
What should you do before grilling?
Marinate
77
How can you cook cut-up poultry?
Broiling or grilling
78
How long does chicken take to cook?
20 minutes per side, turkey takes longer
79
When should you add sauces when broiling/grilling?
In the last 15 minutes
80
How do you sauté poultry?
small pieces of poultry prepared in a skillet or pan with some oil
• Can also be done to brown larger pieces before being baked or broiled
81
How do you pan-fry poultry? How much fat is used?
Breading to add texture/flavor, retain moisture, transfer of heat to the food while limiting absorption of fat.
• Usually, 1⁄4 inch of fat is used for frying, fry skin side down first until brown
82
How do you deep-fry poultry?
submerge poultry that has been breaded, floured, or battered in oil heated to
between 325-350 F
83
How do you stir-fry poultry?
- lightly frying bite-sized pieces with frequent stirring; tiny amount of oil used.
• Vegetables, soy sauce and other seasonings commonly added
84
What is the difference between sautéing and stir-frying?
Stir-fry temps are higher and they used a wok
85
What are the moist-heat methods to prepare poultry?
* Braising
* Stewing
* Poaching
* Microwaving
86
Why should braising be applied particularly for older birds?
Because they're tougher
87
How do you braise poultry?
* Cut poultry meat into pieces
* Brown in a small amount of oil and/or butter (helps retain juices, flavor)
* Liquid is added
* Poultry simmered in a covered pan until tender
88
How do you stew poultry?
* Cover poultry in cold, salted water
| * Heat water to boiling point, and immediately thereafter lower to a simmer
89
How long does a 3 1/2 pound chicken take to stew?
2 1/2 hours to stew
90
What is the difference with braising and stewing
Stewing has more liquid than braising
91
Why should you poach poultry?
* Done for pieces of chicken (e.g., chicken breasts)
| * Very quick method of cooking
92
How do you poach poultry?
* Place chicken pieces in frying pan
* Cover with 1 1 3 cups of water
* Bring water to a boil, reduce to a summer and cook chicken for 10-15 min or until tender
93
How do you microwave poultry?
• Microwave oven instructions call for small pieces of poultry, rather than the
whole bird
• Skin-side up
94
How do you microwave a chicken breast?
High for approximately 10 minutes or until well-done
95
What are some potential hazards associated with mishandling raw poultry?
Salmonella
| 110 cases in 9 provinces between March 2015 and January
96
When do symptoms of salmonella appear? What are the symptoms?
* appear 6-72 hours after ingestion, usually last 4-7 days
* Fever, chills, diarrhea, abdominal cramps, headache, nausea, and vomiting
* Can be asymptomatic
97
Which populations are vulnerable to salmonella and the serious illnesses that are associated with it?
Pregnant women, infants, children, seniors, and those with compromised immune systems are at greater risk
for serious illness
98
How do different people recover from salmonella?
* Healthy people usually recover after a few days without treatment
* However, people who become infected are infectious for several days – several weeks!
99
How can you protect yourself from salmonella?
* Wash hands thoroughly before and after handling raw poultry
* Cook poultry to a safe internal temperature (165F) – use thermometer!
* Keep raw food away from other foods
* Never rinse poultry before using it
* Always follow package cooking instructions
* Use warm, soapy water to clean anything that has come in contact with the poultry • Fully cook eggs and egg-based foods
* Avoid cooking for others if you have been diagnosed with salmonella
100
Fresh, ready-to-cook poultry can be kept in the refrigerator for how long? What temperature? How?
• 40F (4C) or below for up to 3
days
• Store in original wrapping, and in the bottom of the fridge
101
What are the 2 ways to store poultry?
Refrigeration and freezing
102
How long can whole poultry store in a freezer? Leftover cooked poultry?
- Whole: 6-12 months
| - Leftovers: 4 months
103
Why do you store poultry at the bottom of the fridge?
Drippings that can drip on other foods
104
How does the longevity of the freezing period affect the poultry?
The longer the freezing period, the greater the decline in eating quality and moistness of the meat
105
Do you brown chicken when stewing chicken? When braising?
Braising: yes
Stewing: no
106
How much meat and alternatives should we consume according to Canada's Food Guide?
Females: 2 servings
Males: 3 servings
107
What kind of meat should you eat?
Select lean meat and alternatives prepared with little or no added fat or salt
Remove the skin from poultry
108
How much protein does chicken contain in a breast, thigh, drumstick and wing?
* 30 g per 3.5 oz chicken breast
* 10 g per average sized chicken thigh
* 11 g per drumstick
* 6 g per wing
109
What kind of vitamins and minerals does poultry contain?
* B-vitamins
| * Heme-iron, zinc, copper, phosphorus and other trace minerals
110
How many calories does the skin of poultry contain per ounce?
100 calories per ounce
111
Which poultry types are the fattiest?
Ducks and geese
112
Which fats are contained in poultry?
- Good source of Omega-6
- Not a good source of Omega-3
- Watch out for cholesterol
113
What is consumed in the mediterranean diet?
* Wide variety of raw (sometimes cooked) vegetables as well as fresh/dried fruits throughout the year
* Various nuts – almonds, hazelnuts, walnuts
* Grains, preferably whole wheat
* Fatty fish (omega 3 source) – sardine, mackerel, red tuna
* Olive oil
* Dairy products (mostly in fermented form such as yogurts)
* Lean meats such as poultry (chicken) consumed in moderation
* Red wine in moderation – source of polyphenols
114
What is the Mediterranean diet used for?
- Recommended for the secondary prevention of coronary heart disease
- Reduces the risk of coronary atherosclerosis/thrombosis
- Protective against other chronic diseases such as cancers
115
Why do Mediterranean Diets contribute to weight loss and reduction in CVDs?
1) + vegetables = + fibre, satiety effect, calorie reduction
2) high fibre foods have high water content, gastric distention -> eats less
3) olive oil replaces other fats (like saturated), PUFAs are more readily oxidized, not stored as easily
4) Energy density, foods aren't very high in energy
116
What do high protein, low CHO diets encourage? Why does it promote weight loss?
* Emphasis on consuming meats, eggs, dairy products
* Reduction in CHO: intake (may be as little as 20-30g/d)
* Goal: promote weight loss by inducing a mild ketogenic state
117
Are high protein diets effective?
* May be an effective way to lose weight for overweight and obese individuals
* Individuals at risk for CVD with high serum TG levels lost more weight and fat when consuming a hypocaloric high protein diet compared to a standard protein – high CHO diet
118
Name 4 mechanisms that could explain why protein could help with weight loss.
1. Satiety effect
2. Thermic effect of feeding
3. Reduced serum TAG (strong independent risk factor for CVD)
4. High protein diets can also help improve glucose control with type 2 diabetes
119
How do studies with six months or less compare to studies with 12 months compare in terms of protein and weight loss?
• HPLCDs promoted weight loss, lowered plasma TG levels, generally
improved HDL profiles, and improved LDL
• Weight loss not sustained, no improvement in CVD risk factors compared with other weight-loss methods
120
Why is there no long-term benefit for high protein diet (possible mechanisms)?
- Consume a lot of meats that are high in saturated fats -> fats are stored and not oxidized
- Also, reduced consumption of fruits and vegetables : source of antioxidants and fibre
- Higher proportion of fat compared to a normal diet
121
Which chickens are neutered male chickens?
Capons
122
Differentiate types and styles.
* Type: whether the poultry is fresh, frozen, cooked, sliced, canned, or dehydrated
* Style: degree to which the poultry meat has been processed
