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1) Food Fundamentals > Poultry > Flashcards

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
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2
Q

What is the mnemonic to remember the poultry classification?

A

Good Gosh, The Giant Chicken Destroyed

Poor Emily

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3
Q

Name examples of game birds.

A

Pheasants, quail, wild ducks

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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
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5
Q

Which chickens have the freshest meat?

A 
Broilers/Fryers 
Plump meat (young)
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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

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7
Q

What are cornish game hens?

A

Cornish hen and another common breed, slaughtered young

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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

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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

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10
Q

Which kind of turkeys do you see at the supermarket?

A

Young Hens/Young Tums

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11
Q

How do meats from young and old poultry differ?

A

older meat = tougher

young meat = plump

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12
Q

Where are other types of poultry consumed?

A

Considered as a luxury, delicacies

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13
Q

Name the 6 components of poultry.

A
  • Water
  • Adipose tissue
  • Muscle tissue
  • Ash
  • Connectivetissue
  • Bone
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14
Q

What is ash?

A

The ash content refers to the vitamins and minerals found in poultry meat

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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
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16
Q

Which nutrient is especially high in poultry compared to other needs?

A

Niacin

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17
Q

Which nutrients are less abundant in meat than plant-based foods?

A

Fat soluble vitamins (ADEK)

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18
Q

What is niacin?

A

B3

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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

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20
Q

What are the niacin coenzymes?

A

NAD and NADP

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21
Q

What does NAD do?

A

participates in catabolic reactions needed to generate energy from macronutrients

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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
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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

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24
Q

What is the function of myoglobin?

A

functions as an oxygen storage protein in muscle

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25
Q

How does myoglobin change in poultry?

A

Older: more myoglobin
More physically: more myoglobin
Males have more myoglobin
Interspecie variation

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26
Q

What is the protein portion of myoglobin called? The non-protein portion

A

Protein: globin

Non-protein: heme

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27
Q

What happens when iron is oxidized?

A

Fe3+ (brown) instead of Fe2+ (bright red)

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28
Q

True or false: Poultry is always lower in cholesterol and fat than other types of meat

A

False

Unless the skin is removed

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29
Q

Dark meat is higher in what? (3)

A

Dark meat higher in fat, calories, iron

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30
Q

How does the composition of fat and cholesterol change in ducks and geese?

A

Significantly more fat content than chickens/turkeys

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31
Q

How does the composition of fat and cholesterol change in emu and ostrich?

A

Lower in fat and caloric content

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32
Q

What roles do B vitamins carry-out in the body?

A

Help your body synthesize red blood cells, immune functions

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33
Q

What roles do B vitamins carry-out in the body?

A

Protein and CHO metabolism, help your body synthesize red blood cells, immune functions

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34
Q

What happens when you have a disease of B vitamins?

A

Macrocytic anemia

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35
Q

What are the 3 types of anemia?

A
  • Microcytic (deficiency in iron and protein)
  • Macrocytic (B vitamins)
  • Hemolytic (vitamin E toxicity)
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36
Q

What do you have to take into consideration when purchasing poultry?

A
  • Inspection
  • Grade of poultry
  • Types and styles of poultry
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37
Q

Who is responsible for the inspection of poultry in Canada?

A

CFIA (Canadian Food Inspection Agency) - governing agent

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38
Q

What are the 3 grades of poultry in Canada?

A
  1. Canada A grade
  2. Canada utility grade
  3. Canada C grade
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39
Q

What is the grading of poultry based on?

A
  • Conformation
  • Flesh
  • Fat
  • Dressing (plucking the feathers from the bird and bleed it out)
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40
Q

Define dressing.

A

Only the blood, feathers and craw (crop) removed

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41
Q

How does the CFIA inspect the chickens?

A

Skeletal structure, curvature of the back, presence of cysts, fresh and fat

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42
Q

How does chicken composition change based on grading?

A

A: Most plump (evidence of fat cover), good skeletal structure, no cysts
C: Least plump, no fat

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43
Q

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

A

Grade C

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44
Q

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

A

Grade A

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45
Q

What is the acceptance criteria for poultry?

A

No discoloration, firm texture

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46
Q

What is the rejection criteria for poultry?

A
  • Purplish or greenish color, darkened wing tips
  • Sticky texture under wings and around joints
  • Soft, flabby flesh
  • Abnormal odor
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47
Q

What is the type of poultry?

A

whether the poultry is fresh, frozen, cooked, sliced, canned, or dehydrated (physical state)

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48
Q

What is the style of poultry?

A
  • degree to which the poultry meat has been processed

degree of processing

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49
Q

What are the 4 types of styles of poultry?

A

• Dressed
• Ready-to-cook
• Convenience
- Live

50
Q

What is ready-to-cook poultry?

A
  • Eviscerated
  • No blood, feathers, head, feet
  • Internal organs (heart, liver, neck, gizzard) are cleaned and have fat removed
51
Q

Are all dressed poultry ready-to-cook?

A

Yes

52
Q

What happens to the internal organs of poultry? What are these called?

A

often, these are placed back inside the inner cavity of the poultry via a giblet bag

53
Q

What is convenience poultry?

A

Poultry parts separated for convenience

  • Wings
  • Drumsticks - Breasts
  • Thighs
54
Q

What is processed poultry used in?

A

Used in canned foods, pies, frozen dinners, dried soups, sausages, burgers…etc..

55
Q

Why is processed poultry higher in sodium content?

A

Higher sodium content due to brine mixtures added to improve flavor and cohesiveness
- Add brine (water, salt, and phosphates) to improve the flavour

56
Q

How much should you buy? In terms of pounds per serving? What is a serving?

A

1/2 pounds per serving

75 grams, 2.5 ounces or 1/2 cups = one serving

57
Q

What is a serving for meat?

A

75 grams, 2.5 ounces = one serving = the size of a deck of cards

58
Q

Ducks and geese have a different quantity to purchase? How much? Why?

A

Higher in fat to melt during cooking, resulting in less yield
Ducks: 1 pound per serving
Geese: over 1/2 pound per serving

59
Q

Which way is the most economical way to purchase chicken?

A

Ready to cook

60
Q

Why should you never wash poultry prior to preparation?

A

Common source of cross contamination -> water can splash everywhere

61
Q

Name some safety tips for poultry preparation.

A
  • 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
Q

What is a tip for brining?

A

submerge the chicken completely in the solution, store the pot in the fridge

63
Q

What is a tip for stuffing? What should the internal temperature be?

A
  • Stuffing: recommended to prepare and cook the stuffing separately.
  • If cooked with the poultry, ensure internal temperature of 165F.
64
Q

What is the temperature that bacteria likes to grow the most?

A

4oc-60oC

65
Q

Name 4 ways to determine doneness.

A

1) Internal temperature
2) Colour change
3) Touch
4) Time-weight charts

66
Q

What should the internal temperature of poultry be? What should you use?

A
  • Meat thermometer

- Internal temp of 165F for 15 seconds

67
Q

How do you determine doneness with colour change?

A

Skin golden brown, juices are white instead of pink, bone shows on tip of legs

68
Q

How do you determine doneness with touch?

A

• Well-done poultry meat will feel firm, not soft when pressed firmly with 2 fingers

69
Q

Is white meat tougher than dark meat? Why?

A

• 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
Q

Where are time-weight charts found? What is not recommended?

A
  • Found on the packaging of frozen and fresh birds

* Not recommended to cook turkey directly from the solid-frozen state

71
Q

Why should you not thaw poultry in the microwave?

A
  • Uneven heat distribution

- Stuffing can act as a heat buffer

72
Q

Name the dry heat methods of poultry.

A
  • Roasting or Baking

* Broiling or Grilling • Frying

73
Q

Why does the time go down for poultry roasting/baking as the weight goes up?

A

It is written per POUND so the cooking time will go up

74
Q

How does stuffed birds affect roasting/baking?

A

Require increased cooking

75
Q

What techniques can be used for baking poultry?

A
  • 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
Q

What should you do before grilling?

A

Marinate

77
Q

How can you cook cut-up poultry?

A

Broiling or grilling

78
Q

How long does chicken take to cook?

A

20 minutes per side, turkey takes longer

79
Q

When should you add sauces when broiling/grilling?

A

In the last 15 minutes

80
Q

How do you sauté poultry?

A

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
Q

How do you pan-fry poultry? How much fat is used?

A

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
Q

How do you deep-fry poultry?

A

submerge poultry that has been breaded, floured, or battered in oil heated to
between 325-350 F

83
Q

How do you stir-fry poultry?

A
  • lightly frying bite-sized pieces with frequent stirring; tiny amount of oil used.
    • Vegetables, soy sauce and other seasonings commonly added
84
Q

What is the difference between sautéing and stir-frying?

A

Stir-fry temps are higher and they used a wok

85
Q

What are the moist-heat methods to prepare poultry?

A
  • Braising
  • Stewing
  • Poaching
  • Microwaving
86
Q

Why should braising be applied particularly for older birds?

A

Because they’re tougher

87
Q

How do you braise poultry?

A
  • 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
Q

How do you stew poultry?

A
  • Cover poultry in cold, salted water

* Heat water to boiling point, and immediately thereafter lower to a simmer

89
Q

How long does a 3 1/2 pound chicken take to stew?

A

2 1/2 hours to stew

90
Q

What is the difference with braising and stewing

A

Stewing has more liquid than braising

91
Q

Why should you poach poultry?

A
  • Done for pieces of chicken (e.g., chicken breasts)

* Very quick method of cooking

92
Q

How do you poach poultry?

A
  • 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
Q

How do you microwave poultry?

A

• Microwave oven instructions call for small pieces of poultry, rather than the
whole bird
• Skin-side up

94
Q

How do you microwave a chicken breast?

A

High for approximately 10 minutes or until well-done

95
Q

What are some potential hazards associated with mishandling raw poultry?

A

Salmonella

110 cases in 9 provinces between March 2015 and January

96
Q

When do symptoms of salmonella appear? What are the symptoms?

A
  • appear 6-72 hours after ingestion, usually last 4-7 days
  • Fever, chills, diarrhea, abdominal cramps, headache, nausea, and vomiting
  • Can be asymptomatic
97
Q

Which populations are vulnerable to salmonella and the serious illnesses that are associated with it?

A

Pregnant women, infants, children, seniors, and those with compromised immune systems are at greater risk
for serious illness

98
Q

How do different people recover from salmonella?

A
  • Healthy people usually recover after a few days without treatment
  • However, people who become infected are infectious for several days – several weeks!
99
Q

How can you protect yourself from salmonella?

A
  • 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
Q

Fresh, ready-to-cook poultry can be kept in the refrigerator for how long? What temperature? How?

A

• 40F (4C) or below for up to 3
days
• Store in original wrapping, and in the bottom of the fridge

101
Q

What are the 2 ways to store poultry?

A

Refrigeration and freezing

102
Q

How long can whole poultry store in a freezer? Leftover cooked poultry?

A
  • Whole: 6-12 months

- Leftovers: 4 months

103
Q

Why do you store poultry at the bottom of the fridge?

A

Drippings that can drip on other foods

104
Q

How does the longevity of the freezing period affect the poultry?

A

The longer the freezing period, the greater the decline in eating quality and moistness of the meat

105
Q

Do you brown chicken when stewing chicken? When braising?

A

Braising: yes
Stewing: no

106
Q

How much meat and alternatives should we consume according to Canada’s Food Guide?

A

Females: 2 servings
Males: 3 servings

107
Q

What kind of meat should you eat?

A

Select lean meat and alternatives prepared with little or no added fat or salt
Remove the skin from poultry

108
Q

How much protein does chicken contain in a breast, thigh, drumstick and wing?

A
  • 30 g per 3.5 oz chicken breast
  • 10 g per average sized chicken thigh
  • 11 g per drumstick
  • 6 g per wing
109
Q

What kind of vitamins and minerals does poultry contain?

A
  • B-vitamins

* Heme-iron, zinc, copper, phosphorus and other trace minerals

110
Q

How many calories does the skin of poultry contain per ounce?

A

100 calories per ounce

111
Q

Which poultry types are the fattiest?

A

Ducks and geese

112
Q

Which fats are contained in poultry?

A
  • Good source of Omega-6
  • Not a good source of Omega-3
  • Watch out for cholesterol
113
Q

What is consumed in the mediterranean diet?

A
  • 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
Q

What is the Mediterranean diet used for?

A
  • 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
Q

Why do Mediterranean Diets contribute to weight loss and reduction in CVDs?

A

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
Q

What do high protein, low CHO diets encourage? Why does it promote weight loss?

A
  • 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
Q

Are high protein diets effective?

A
  • 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
Q

Name 4 mechanisms that could explain why protein could help with weight loss.

A
  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
Q

How do studies with six months or less compare to studies with 12 months compare in terms of protein and weight loss?

A

• 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
Q

Why is there no long-term benefit for high protein diet (possible mechanisms)?

A
  • 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
Q

Which chickens are neutered male chickens?

A

Capons

122
Q

Differentiate types and styles.

A
  • Type: whether the poultry is fresh, frozen, cooked, sliced, canned, or dehydrated
  • Style: degree to which the poultry meat has been processed

1) Food Fundamentals (17 decks)

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