Ready to Cook Flashcards
1
Q
A
4-1-3-2
2
Q
A
B
3
Q
What are the three grades of ready to cook poultry?
A
A, B, C
4
Q
What are the only parts allowed to be missing on a Grade A.
A
Tail and Wing Tips
5
Q
A
A
6
Q
A
C
7
Q
What are the three factors in ready to cook poultry?
A
Exposed Flesh
Missing Parts
Broken or disjointed bones
8
Q
A
No Grade (missing Leg)
9
Q
How many broken or disjointed bones can a Grade A carcuss have?
A
1 disjointed
0 Broken
10
Q
A
C
11
Q
How many broken bones or disjointed bones can a Grade B carcuss have?
A
2 Disjointed
OR
1 nonprotruding broken and 1 disjointed
12
Q
A
Grade A
13
Q
What does protruding mean?
A
Bone sticking out of the meat and skin
14
Q
If a carcuss has a protruding broken bone what class is it?
A
C
15
Q
A
Grade B
16
Q
A
A
17
Q
A
Grade C
18
Q
A
No Grade-Chunck of Breast Meat
