Poultry

Question 1

Chickens have quadrupled in size in the last 50 years. True or False.

Answer 1

True

Question 2

Where is the poultry capital of the world?

Answer 2

Georgia

Question 3

What is the amount of corn used for broiler and breeder feed?

Answer 3

More than 1.2 billion bushels

Question 4

What is the amount of soybean (meal component) used for broiler and breeder feed?

Answer 4

More than 500 million bushels

Question 5

How is poultry classified?

Answer 5

According to age and sex, this varies by species

Question 6

How are chickens raised for meat classified?

Answer 6

Broilers/Fryers and Roasters

Question 7

What age are broilers/fryers slaughtered?

Answer 7

A young age

Question 8

At what age are roasters slaughtered?

Answer 8

Older than broilers/fryers
Also are larger in size

Question 9

What is a classification for turkeys?

Answer 9

Fryer-roaster

Question 10

What are 2 facts about fryer roasters?

Answer 10

Very young and small in size ~ 7 lbs

Question 11

A female fryer roaster is called what?

Answer 11

A young hen

Question 12

A male fryer roaster is called what?

Answer 12

A young tom

Question 13

What are examples of other poultry?

Answer 13

Duck, geese, guinea fowl, squab, quail, pheasant

Question 14

What is the composition of poultry?

Answer 14

Muscle, water, connective tissue, adipose (fatty) tissue, bone

Question 15

What is different about the muscle in poultry?

Answer 15

There is a higher ratio of myofibrils to sarcoplasm that contracts rapidly, but tires quickly

Question 16

What is the difference between white meat and dark meat?

Answer 16

The muscles that are used more frequently have more myoglobin (require more oxygen)

Question 17

Give two examples of dark meat for chickens and turkey.

Answer 17

Thighs and drumsticks

Question 18

Give an example of white meat for chickens and turkey.

Answer 18

Breast muscle

Question 19

What type of animal has darker breast meat because they use the muscles for flying?

Answer 19

Wild birds, like ducks

Question 20

What act made the inspection of poultry shipped across state lines mandatory?

Answer 20

1968 Wholesome Poultry Product Act

Question 21

In the 1968 Wholesome Poultry Product Act what is the USDA inspecting?

Answer 21

Wholesomeness and sanitation

Question 22

When and where does this inspection occur?

Answer 22

Before and after slaughtering, and at the processing plant

Question 23

The poultry is stamped with a USDA inspection mark if it passes the inspection. True or False

Answer 23

True

Question 24

What happens if you do not pass the inspection?

Answer 24

You can not ship the product across state lines

Question 25

What makes a product qualify for Grade A?

Answer 25

It depends on the absence of "defects" such as the presence of feathers or bruising and discoloration

Question 26

The USDA poultry grading is a _________ service paid by poultry producers.

Answer 26

Voluntary

Question 27

What are the 3 grades for poultry?

Answer 27

Grades A, B, C

Question 28

Which grade is the best?

Answer 28

Grade A

Question 29

What are the criteria for grading?

Answer 29

The shape of the carcass, amount of meat on the bird, amount and distribution of fat, and freedom from blemishes

Question 30

Differences between USDA Grade A and Grade B

Answer 30

Grade A is fully fleshed and meaty, with uniform fat covering and, a clean appearance. Grade B is not as meaty as grade A and may occasionally have tears or cuts.

Question 31

What are the 5 types of poultry?

Answer 31

Fresh, frozen, cooked, canned, and dehydrated

Question 32

What are the 4 styles of poultry?

Answer 32

Live, dressed,ready-to-cook, and convenience

Question 33

What does dressed style entail?

Answer 33

Only blood, feathers, and craw removed

Question 34

What does ready-to-cook style entail?

Answer 34

Free of blood, feathers, craw/crop. head, feet, and entrails

Question 35

Which one will have more Salmonella concentration?

Answer 35

Convenience

Question 36

Processed poultry is used in...

Answer 36

Canned or dried soups, frozen dinners, pot pies, sausages, hot dogs, burgers, etc.

Question 37

How are poultry processing meat products made?

Answer 37

Mixing various quantities of animal fat with muscle meat and body parts

Question 38

Example of processed poultry

Answer 38

Sausages, patties, kebabs

Question 39

What are chicken nuggets composed of?

Answer 39

Either whole chicken pieces or a paste of chicken meat and skin

Question 40

Commercially, chicken can contain a lot of skin. True or False.

Answer 40

True

Question 41

What is the skin of chicken nuggets primarily composed of?

Answer 41

Fat

Question 42

What is high in kcal due to skin content and deep frying?

Answer 42

Chicken nuggets

Question 43

USDA is _______ use of hormones for raising chickens.

Answer 43

not allowed

Question 44

What is given to prevent disease?

Answer 44

Antibiotics

Question 45

What period prevents residues left in food?

Answer 45

Withdrawal

Question 46

What are Ionophores?

Answer 46

An antibiotic in chicken feed was used by Tyson.

Question 47

Meat and poultry naturally contain what?

Answer 47

Moisture

Question 48

What is another reason why meat and poultry retain moisture?

Answer 48

Post-evisceration processing

Question 49

The absorption of water used for post-evisceration processing is called?

Answer 49

Retained water or absorbed water

Question 50

What must be stated on the label of a carcass with absorbed/retained water?

Answer 50

The percentage: "up to X% of retained water" "With X% of absorbed water"

Question 51

Marinated can only be used with specific ____ of solution.

Answer 51

amounts

Question 52

"Marinated" meats can contain no more than ___% of solution

Answer 52

10

Question 53

Boneless poultry, no more than __% of solution

Answer 53

8

Question 54

Bone-in poultry, no more than __% of solution

Answer 54

3

Question 55

What are 3 preparation safety tips?

Answer 55

1) Not recommended to wash prior to preparation 2) Thaw frozen poultry in the refrigerator in a pan 3) Prepare and cook stuffing separately

Question 56

Why is it not recommended to wash poultry prior to preparation?

Answer 56

It increases the risk of cross-contamination

Question 57

Why should you prepare and cook stuffing separately?

Answer 57

Stuffing may not reach a safe internal temp inside the bird

Question 58

About 1/2 carry

Answer 58

Campylobacter

Question 59

About 1/4 carry

Answer 59

Salmonella

Question 60

What is the best way to determine the doneness of poultry?

Answer 60

A meat thermometer

Question 61

What are the 3 stages of cured meat color?

Answer 61

Myoglobin, Nitrosomyoglobin, Nitrosohemochrome

Question 62

What is an approved curing agent by the National Organic Standard Board?

Answer 62

Celery Powder

Question 63

What are 3 other methods to determine doneness?

Answer 63

Color change, touch, time/weight charts

Question 64

Before roasting poultry may be trussed or basted. True or False.

Answer 64

True

Question 65

What is trussed?

Answer 65

The wings and legs are tied against the body to prevent overcooking before the breast is done.

Question 66

What is basting?

Answer 66

The chicken or turkey periodically is based in its own juices to enhance flavor

Question 67

____ and ___ are so high in fat that they do not require basting.

Answer 67

Duck and geese

Question 68

What are 3 examples of dry heat preparations?

Answer 68

Roasting, broiling/grilling, and frying

Question 69

What are examples of moist heat preparations?

Answer 69

Braising, stewing, and poaching

Question 70

What method is recommended for older tougher birds?

Answer 70

Moist heat

Question 71

Why can't dark meat be stored as long as white meat?

Answer 71

Dark meat is high in myoglobin and fat. Iron acts as a metal catalyst and speeds up liquid oxidation

Question 72

Poultry can be refrigerated for how many days?

Answer 72

3

Question 73

How long can you store poultry in the freezer?

Answer 73

Several months