Preparing and Cooking Poultry (Market Forms of Poultry, Classes of Poultry)

Question 1

When buying live poultry, select those that are alert, healthy, well-feathered, and well-formed.

The first market form of poultry.

Answer 1

Live Poultry

Question 2

This is poultry with all its parts intact but not alive.

The second market form of poultry.

Answer 2

Whole Poultry

Question 3

This is the slaughtered bird that have been bled and defeathered.

The third market form of poultry.

Answer 3

Dressed Poultry

Question 4

This is dressed poultry in which the internal organs have been removed and cleaned.

The fourth market form of poultry.

Answer 4

Drawn Poultry

Question 5

These are parts of the chicken that are packed, sold, and frozen or fresh. It includes neck, breast, legs, thighs, and wings.

The fifth market form of poultry.

Answer 5

Poultry Parts

Question 6

Whole or chicken parts that are packed and frozen; usually found in the frozen section of the supermarket

The sixth market form of poultry.

Answer 6

Frozen

Question 7

This can be sold whole, split in halves, quartered without backbone, boned chicken breast, boned half-breasts, chicken ham, and tocino.

The seventh market form of poultry.

Answer 7

Ready-to-Cook

Question 8

This can be sold whole, split in halves, quartered without backbone, boned chicken breast, boned half-breasts, chicken ham, and tocino.

The seventh market form of poultry.

Answer 8

Ready-to-Cook

Question 9

Also called fryer. A chicken about 9 to 12 weeks, usually has tender meat, flexible bone cartilage, and has soft, smooth pliable skin.

Answer 9

Broiler

Question 10

Chicken about 3 to 5 months of age, has tender meat, soft smooth pliable skin, and flexible bone cartilage.

Answer 10

Roaster

Question 11

Male chicken that has been desized surgically, under 8 months old, has tender meat, and soft pliable smooth skin.

Answer 11

Capon

Question 12

Mature female chicken; more than 10 months old, less tender, and hard breastbone tip.

Answer 12

Stewing chicken

Question 13

Male chicken under 10 minutes old, tough, dark flesh, hard breastbone, cartilage, and coarse skin.

Answer 13

Stag

Question 14

Also known as cock; mature male chicken, tough and dark meat, hard breastbone tip, and coarse skin.

Answer 14

Rooster

Question 15

Extra large broilers about 4 kilos in weight, similar to a turkey in size. Ideal for special occasions.

Answer 15

Jumbo broiler