POULTRY PT 2

Question 1

what are chicken nuggets

Answer 1

either whole chicken pieces or paste of minced chicken meat and skin; coated w batter and deep fried or baked; often lots of skin which is composed of fat and high in kcal bc of skin content and deep frying

Question 2

does the USDA allow for hormones for raising chickens

Answer 2

no, but hormones can be given to bigger animals, like cattle

Question 3

when are antibiotics allowed to be used on poutry

Answer 3

may be given to prevent disease; withdrawal period prevents residues left in food

Question 4

what was the scandal with tyson

Answer 4

tyson made “raised without antibiotics” claim about chicken but chicken feed contained ionophores

Question 5

do meat and poultry naturally contain moisture

Answer 5

yes and may also contain moisture retained from post-evisceration processing

Question 6

whats retained/absorbed water

Answer 6

absorption of water used for post-eviscerayion processing

Question 7

when does retrained/absorbed water need to be stated on label

Answer 7

if carcasses or parts have absorbed such water from post-eviscderaation processing, the amount of water, along with terms “retained water” or “absorbed water” have to be stated on the label

Question 8

when can the term “marinated” be used

Answer 8

only with specific amounts of solution; “marinated meats” can contain no more than 10% solution, boneless poultry cannot contain more than 8% and bone-in poultry cannot contain more than 3%

Question 9

what are three prep safety tips

Answer 9

not recommended to wash prior to prep; thaw frozen poultry in a pan; prepare and cook stuffing separately

Question 10

why shouldn’t you wash prior to prep

Answer 10

increases risk of cross-contamination with countertops, utensils and ready-to-eat foods

Question 11

should frozen birds be thawed in way that isn’t in a pan in the fridge

Answer 11

no

Question 12

why prepare and cook stuffing seperately

Answer 12

stuffing may not reach safe internal temp inside the bird

Question 13

where should you store poultry during burning or marinating

Answer 13

in fridge

Question 14

why do we care so much about food safety in poultry prep

Answer 14

about 1/2 carry campylobacter and 1/4 chickens in us carry salmonella

Question 15

how do we determine doneness of poulrty

Answer 15

thermometer (best way), color change, touch, time/weight charts

Question 16

how do we use thermometer in poultry

Answer 16

place in thickest part of breast, not touching bone or fat; minimum 165 F; if stuffing the bird (which isn’t recommended) then stuffing also needs to hit 165F

Question 17

why does steak have a lower minimum temperature

Answer 17

less risk of salmonella

Question 18

what internal temp does Costco recommend

Answer 18

185F

Question 19

describe the development of cured meat powder

Answer 19

myoglobin -> nitrosomyoglobin -> niitrosohemochrome

Question 20

what produce is rich in nitrate

Answer 20

celeriac, Chinese cabbage, endive, fennel, kohlrabi, leek, parsley, celery, cress, chervil, lecture, red beetroot, spinach

Question 21

why is nitrate limited in above produces

Answer 21

impart additional flavors and colors to product

Question 22

is use of celery powder approved as curing agent by national organic standard board

Answer 22

yes; “no nitrate or nitrite added”

Question 23

describe color change to indicate poultry is done cooking

Answer 23

skin should be golden brown, juices clear (not pink)

Question 24

describe touch to indicate poultry is done cooking

Answer 24

should feel firm when pressed; drumstick easily move in joint

Question 25

define trussed

Answer 25

wings and legs tied against body to prevent overcooking before breast is done

Question 26

define basting

Answer 26

boasting chicken or turkey periodically (once/30 min) in own juices will enhance moistness; prevents skin and meat from drying

Question 27

do duck and geese need to be basted

Answer 27

no, high in fat

Question 28

what are three methods of dry heat prep

Answer 28

roasting, broiling/grilling, frying

Question 29

describe broiling/grilling

Answer 29

sauces best added during last minutes of cooking to prevent sugars from burning

Question 30

when is moist heat prep recommended

Answer 30

for older, tougher brids

Question 31

what are three methods of moist heat prep

Answer 31

braising, stewing, poaching

Question 32

describe poaching

Answer 32

chicken pieces places in frying pan and covered in water; water boil and then reduced to simmer

Question 33

can dark meat be stored as long as white meat

Answer 33

no

Question 34

why cant dark meat be stored as long as white meat

Answer 34

dark meat is high in myoglobin and fat, and the iron in myoglobin acts as a metal catalyst to speed up liquid oxidation; white meat has less fat so can store longer

Question 35

how long can poultry be stored in refridgerator

Answer 35

up to three days in orginial packaging (repackaging increases risk of cross contamination)

Question 36

how long can poultry be stored in freezer

Answer 36

several months