Poultry

Question 1

classification of poultry:

Answer 1

chicken, turkey, duck, goose, game birds, pigeon, guinea fowl, emu, ostrich

Question 2

chicken classification:

Answer 2

broilers/fryers (7wks, 3-5lbs), roasters (10-12wks, 6-8lbs), capons (M, <4mo, 12-14lbs), Cornish game hens (F, 5-6wks, 2lbs), mature (>10mo, done breeding)

Question 3

turkey classifications:

Answer 3

fryer/roasters (<3mo, ~7lbs), toms/hens (26/14lbs)

Question 4

other domestic poultry is considered a ___ in N.A., includes …

Answer 4

delicacy

duck, pheasant, quail, squab

Question 5

free run

Answer 5

open concept barn (not restricted to cages)

Question 6

free range

Answer 6

access to outdoors

Question 7

organic

Answer 7

standards outlined by Canadian General Standard Board

Question 8

hormone/steroid free

Answer 8

marketing technique

Question 9

grain fed

Answer 9

marketing technique

Question 10

fat composition comparison:

Answer 10

Lowest: ostrich/emu
White meat (chicken/turkey)
Dark meat (chicken/turkey)
Duck/goose

Question 11

skin is ___ dense, good source of omega-___

Answer 11

calorie/6

Question 12

the Mediterranean diet reduces risks of:

Answer 12

coronary atherosclerosis, thrombosis, chronic diseases (like cancer)

Question 13

what should you consider when purchasing poultry:

Answer 13

grade, inspection, type, style

Question 14

types of poultry:

Answer 14

fresh, frozen, slices, cooked, canned, dehydrated

Question 15

styles of poultry:

Answer 15

dressed (blood, feathers, craw removed), ready-to-cook (blood, feathers, head, feet removed, organs cleaned), convenience (individual parts), processed (high Na)

Question 16

what are the grades of poultry?

Answer 16

A, utility, C

Question 17

serving size:

Answer 17

1/2 lb for everything except duck (1lb) and goose (>1/2lb) because they have more fat that melts away

Question 18

safety tips:

Answer 18

don’t wash, thaw in bridge, brine in fridge, prepare stuffing separately

Question 19

doneness temperature:

Answer 19

185F (whole), 165F (parts, ground)

Question 20

done colour:

Answer 20

golden/brown skin, white juices, bone tip on legs visible

Question 21

time weight charts:

Answer 21

usually on packaging, ~15min/lb unfrozen

Question 22

dry heat methods:

Answer 22

roasting (325-350F), baking, broiling, grilling, sauté, pan fry, stir fry, deep fry

Question 23

moist cooking methods:

Answer 23

braising, stewing, poaching, microwave, sous-vide

Question 24

what are the main differences between stewing and braising?

Answer 24

braising: large pieces, liquid is strained, garnish cooked separately
stewing: bite-sized, liquid isn’t strained, garnish cooked together

Question 25

salmonella:

Answer 25

symptoms include diarrhea, nausea, vomiting, fever, chills, cramps, headache
greatest risk for children, elderly, and immune-compromised

Question 26

refrigerate up to \_\_\_ (fresh)
freeze \_\_\_ (whole) or \_\_\_ (cooked)

Answer 26

3days

6-12mo/4mo