Principles of Poultry Selection

Question 1

contains less fat with less calories than older poultry & tastier & more flavorful

Answer 1

young poultry ( roaster, broiler)

Question 2

is found under the skin

Answer 2

fat of poultry

Question 3

appropriate for dry-heat method because they are tender & easily cooked

Answer 3

young chickens

Question 4

are appropriate for moist-heat method because they have tough meats that need to be tenderized for a longer period of time

Answer 4

older chickens (roaster, stewing hen)

Question 5

have the same quality characteristics as quick-frozen, may be stored in freezers for future use

Answer 5

fresh poultry

Question 6

what to do when buying dressed or drawn poultry

Answer 6

select those free from feathers, discoloration, bruises, and cuts

Question 7

almost odorless & tasteless

Answer 7

fresh poultry

Question 8

caused by its yellow fat which is mainly poly unsaturated fat

Answer 8

oxidative rancidity

Question 9

increases with increase in storage temperature

Answer 9

rancidity

Question 10

more unstable than turkey fat and therefore has faster rancidity

Answer 10

chicken fat

Question 11

how to store poultry?

Answer 11

FIFO, wrap in moisture-proof film, foil, or paper, freeze at 0F or -16C