poultry

Question 1

all classifications of poultry?

Answer 1

Guinea fowl
Game
turkey
geese
chicken
duck
pigeons
emu/ostrich

Question 2

types of chicken

Answer 2

1. broilers/fryers (youngest)
2. roasters
3. capons
4. cornish game hens
5. mature chickens (over 10 months age)

older age = tougher meat

Question 3

types of turkey

Answer 3

1. fryer roasters
2. young hens/ young toms
3. yearling hens/toms
4. mature turkeys

Question 4

poultry composition?

Answer 4

water adipose muscle ash connective bone

Question 5

what is ash

Answer 5

refers to vit and min found in poultry

has similar vit/min as other meats

• B vit
• DEAK
• Fe Zn P, Cu, trace

Question 6

niacin (b3) in poultry?

Answer 6

high b3
needed for NAD (catabolic) and NADP (anabolic)in redox in metabolism

• also for RBC formation
• immune function

Question 7

dark meat vs light meat?

Answer 7

• dark meat = more myglobin
• myglobin is an o2 storage of protein in muscles
• quantity varies on type of muscle tissues. influenced by age, sex, physical activity, species

Question 8

staes of myoglobin?

Answer 8

1. myoglobin: reduced. purple-red
2. oxymyoglobin: oxygenated myglobin. bright red
3. metmyoglobin. oxidation of myglobin and oxymyglobin (brown)

Question 9

fat and chol in poultry?

Answer 9

similar to other meats

dark meat: more fat, cal, iron
ducks and geese: high fat
emu and ostrich: lower fat and cal

Question 10

what determines meat color

Answer 10

myglobin = determined by oxidation state

Question 11

3 types of b vit deficiency anemia

Answer 11

1. microcytic
2. macrocytic
3. hemolytic (vit E def)

Question 12

3 grades of poultry?

Answer 12

Canada A grade
Canada ultilty grade
Canada C grade (has no fat)

Question 13

what is CFIA grading of poultry based on?

Answer 13

conformation
flesh
fat
dressing (blood and feather removed)

Question 14

what does the style of poultry refer to?

Answer 14

degree to which the poultry has been processed

dressed: blood, feathers, craw removed

ready to cook: eviscerated. no blood, feathers, head, feet.
organs are cleaned and removed

convenience

Question 15

what is the craw/crop

Answer 15

extension of GI tract. stores food

Question 16

what is the gizzards?

Answer 16

part of neck

Question 17

culinary term for organs?

Answer 17

giblets

Question 18

how much is one serving poultry?

Answer 18

1/2 lbs

approx size of palm

Question 19

how should you thaw?

Answer 19

in the fridge

never thaw at room temp, running water, microwave

never wash

Question 20

what is brining

Answer 20

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

Question 21

internal temp when done cooking?

touch?

Answer 21

165F for 15sec

touch: firm, not soft

Question 22

salmonella risk?

Answer 22

higher risk in children, pregnant women, seniors (compromised immune system)

symptoms last shorter than illness length (infections can still spread even if there are no more symptoms)