5.1 classification & composition of poultry 🍗

Question 1

▪ chickens of either gender
▪ slaughtered under 10 weeks of age
▪ weighing approximately 3 to 5 pounds
▪ have soft skin, tender meat, and a flexible breastbone

Answer 1

Broilers/ Fryers

Question 2

▪ chickens of either sex
▪ usually processed at 10 to 12 weeks of age
▪ weigh 6 to 8 pounds
▪ have less flexible breastbone due to calcification with age

Answer 2

Roasters

Question 3

▪ neutered male chickens
▪ 4 months of age
▪ weigh 12 to 14 pounds
▪ have a tender and juicy meat

Answer 3

Capons

Question 4

▪ slaughtered at 5 to 6 weeks
▪ weigh not more than 2 pounds
▪ have very tender meat

Answer 4

Cornish Game Hens

Question 5

▪ adult chickens over 10 months of age
▪ female: hens, fowls, baking chicken,
stewing chickens
▪ male: cocks or roosters

Answer 5

Mature Chickens

Question 6

▪ very young turkeys at 12 weeks old
▪ ready-to-eat weight of 7 pounds
▪ seldomly found in markets

Answer 6

Fryer-Roasters

Question 7

▪ turkeys that are 17 weeks weighing 26 pounds

Answer 7

young toms

Question 8

▪turkeys that are 14 weeks weighing 14 pounds

Answer 8

hens

Question 9

▪ turkey that are 8-15 pounds for hen and 25-30 pounds for tom

Answer 9

ready-to-cook weight

Question 10

▪ other domestic poultry that are 7 to 8 weeks weighing 3 to 7 pounds

Answer 10

ducks

Question 11

▪ other domestic poultry that are 11 weeks weighing 6 to 12 pounds

Answer 11

geese

Question 12

▪ turkeys and chickens have white
and dark meat
▪ lightness or darkness depends on the amount of _________

Answer 12

myoglobin

Question 13

▪ conducted the mandatory inspection of poultry shipped across state lines

Answer 13

Wholesome Poultry Products Act

Question 14

▪ poultry is inspected for __________ before and after slaughter by a USDA Inspector
▪ ensures that the poultry is processed under sanitary conditions

Answer 14

wholesomeness

Question 15

▪ processing plants are encouraged to
follow the ______ plan to minimize
the risk of foodborne illness

Answer 15

HACCP

Question 16

▪ poultry passes inspection is stamped with ______ inspection mark

Answer 16

USDA

Question 17

▪ the best grading and refers to a chicken that is full-fleshed and meets standards of appearance

Answer 17

Grade A

Question 18

▪ grade criteria for the shape of the carcass

Answer 18

conformation

Question 19

▪ grading criteria for the amount of meat on the bird

Answer 19

fleshing

Question 20

▪ the amount and distribution of _____

Answer 20

fat

Question 21

▪ freedom from __________ (i.e., pinfeathers, skin discoloration, broken bones, and skin cuts and tears).

Answer 21

blemishes

Question 22

▪ Poultry parts may also be graded USDA ___, ___, & ___

Answer 22

A, B, or C.

Question 23

▪ Skin color is not reflective of quality, but rather of the amount of _________ & __________ plant pigments in the bird’s diet

Answer 23

xanthophyll & carotene

Question 24

▪ those that have had only the
blood, feathers, and craw removed

Answer 24

Dressed

Question 25

▪ the craw or crop is the pouch-like gullet of a bird where food is stored and softened

Answer 25

Dressed

Question 26

▪ eviscerated, free of blood, feathers, heat, and feet

Answer 26

Ready-to-cook

Question 27

▪ it is what is typically found in the supermarket

Answer 27

Ready-to-cook

Question 28

▪ the internal organs such as heart, liver neck, and gizzard have been cleaned and had the fat removed

Answer 28

Ready-to-cook

Question 29

▪ smaller pieces such as halves, breasts, drumsticks, thighs, and wings of both chicken and turkey

Answer 29

Convenience

Question 30

▪ used in a variety of foods ranging from sandwich fillings to frozen entrees

Answer 30

Ground Turkey & Chicken

Question 31

▪ ____ is sometimes added to ground poultry, which increases the total calorie and fat gram counts

Answer 31

fat

Question 32

▪ used in canned or dried soups, frozen dinners, potpies, sausages, hot dogs, burgers, and bologna

Answer 32

Processed poultry

Question 33

▪ larger pieces of processed poultry meat minus the bone are sold as _________ turkey breast, roll, and ham

Answer 33

boneless

Question 34

▪ chicken pieces, either whole or composed of a paste of a finely minced combination of chicken meat and skin

Answer 34

Chicken nuggets

Question 35

Chicken nuggets

Question 36

▪ coated with batter or breadcrumbs and are normally deep-fried or baked ▪ considered a high-calorie food ▪ MSG might also be present

Answer 36

Chicken nuggets

Question 37

▪ The USDA does not allow the use of _________ in the raising of chickens

Answer 37

hormones

Question 38

▪ ____________ may be given to prevent disease and increase feed efficiency

Answer 38

Antibiotics

Question 39

▪ A withdrawal period is required prior to _________ to ensure that there are no residues in the bird’s system.

Answer 39

slaughter

Question 40

▪ __________ are not allowed in fresh chicken.

Answer 40

Additives

Question 41

▪ _________ chicken may contain additives, but the chicken must be clearly labeled as containing them

Answer 41

Processed

Question 42

▪ Common __________ include salt, MSG, and sodium erythorbate, which keeps processed poultry meat from changing color.

Answer 42

additives

Question 43

▪ Corn endosperm oil and Aztec marigold flower petals are included in ____________ to enhance the yellow color of chicken skin

Answer 43

chicken feed

Question 44

▪ A major meat producer could not advertise chicken products as “raised ____________ thought to lead to drug resistance in humans

Answer 44

without antibiotics

Question 45

▪ This claim misled consumers, because all commercially raised chickens are _____________ by the time they reach market.

Answer 45

antibiotic-free