Poultry

Question 0

What is the only factor used to divide these birds into different classes?

Answer 0

Divided into classes based on AGE.

Question 1

What are the 6 fowl/birds categorized as poultry?

Answer 1

CDGGPT

1. Chicken
2. Duck
3. Geese
4. Guinea fowl
5. Pigeon
6. Turkey

Question 2

What are the 3 main components that comprise the muscle tissue of poultry birds?

Answer 2

1. Water (about 75%)
2. Protein (about 20%)
3. Fat (up to 5%)

Question 3

Where do poultry birds store their fat?

Answer 3

Under skin, in abdominal cavity & tail.

Question 4

What is the most important factor that determines the tenderness of poultry?

Answer 4

Amount of connective tissue (Age, maturity, use or exercise of the muscle increases connective tissue therefore making the meat more tougher than a young bird)

Question 5

What are the two things that increase this?

Answer 5

Use or exercise of the muscle & maturity or age of the bird.

Question 6

What is Myoglobin?

Answer 6

A protein that stores oxygen for muscles to use during periods of great activity.

Question 7

Which part of a chicken or turkey has the most myoglobin?

Answer 7

“Dark meat” - legs (drumsticks & thighs)

Question 8

When poultry is federally inspected, what is it inspected for?

Answer 8

Safe for human consumption. (Defects - broken bones, cuts, tears,pin feathers, bruising and blemishes.

Question 9

What are the 3 grades of poultry in Canada and the appropriate stamp color?

Answer 9

Grade: A red stamp
Grade: utility blue stamp
Grade: C brown stamp

Question 10

List 3 factors used for grading poultry.

Answer 10

1) Conformation; shape & skeletal structure
2) Amount of flesh & disposition of meat
3) Amount of fat

Question 11

What is the dangerous foodborne bacteria often found in chicken and turkey?

Answer 11

Salmonella

Question 12

What is the age of a broiler/fryer chicken?

Answer 12

6-12 weeks

Question 13

What’s a capon?

Answer 13

A rooster that has been castrated to improve the quality of its flesh for food.

Question 14

What is the legal definition of “Free-Range”?

Answer 14

No legal definition

Question 15

What is the age of a “young” turkey?

Answer 15

5-7 months

Question 16

what are the 2 classes of duck?

Answer 16

1) Young (Broiler, Roaster)

2) Mature

Question 17

Duck is best cooked to what doneness?

Answer 17

Medium-rare

Question 18

Squab is the younger class of which bird?

Answer 18

Pigeon

Question 19

Which group of cooking methods are best suited for mature birds?

Answer 19

Moist cooking methods

Question 20

What is wild game?

Answer 20

Wild animals that were hunted.(pheasant, quail, deer, rabbit and bison)

Question 21

What are 3 techniques used to introduce moisture/prevent drying of game meats during cooking?

Answer 21

1) basting
2) barding
3) larding

Question 22

Is truly wild game allowed to be sold in Canada? For what reason?

Answer 22

No only if it has been inspected & approved.

Question 23

What is the governing body that regulates all issues pertaining to meat inspections?

Answer 23

CFIA – Canadian Food Inspection Agency

Question 24

What are the two classifications of game meats?

Answer 24

1) Furred/ground game | 2) feathered game

Question 25

What are the five game animals that fall under the term venison?

Answer 25

``` ACEDM Antelope Caribou Deer Elk Moose ```

Question 26

List 4 other animals in the same ("furred") classification as venison.

Answer 26

``` BBRR Bear Bison Rabbit Raccoon ```

Question 27

List 4 animals that fall under the other "feathered" classification of game.

Answer 27

``` PPQW Pheasant Partridge Wild Turkey Quail ```

Question 28

What must you remove and discard when butchering and processing venison and why?

Answer 28

All of the tallow (fat) from between muscles to reduce "gamy "flavor and becomes rancid easily.

Question 29

What are 2 positive health reasons to eat bison as a red meat?

Answer 29

1) low in calories & fat (100g-109 Cala-1.8 fat) | 2) low in cholesterol

Question 30

What is larding?

Answer 30

Inserting strips of fat (usually pork fat back) to introduce moisture and flavor (fat can be marinated first to add more flavor)

Question 31

What is barding?

Answer 31

Covering leaner cuts of meat with sheets of fat (usually pork fat back) to add moisture and flavor.

Question 32

What are 3 examples of a ratite?

Answer 32

OER 1) ostrich 2) emu 3) rhea

Question 33

Kangaroo is best served at what doneness?

Answer 33

Rare to medium-rare

Question 34

Which two areas yield the most meet on an alligator?

Answer 34

1) tail meat | 2) leg meat

Question 35

What is "Duck Confit"?

Answer 35

The preparation of curing duck legs then slowly cooking them submerged in rendered duck fat.