Characteristics
Types
Buying and Storing
Cooking
Grab Bag
100
Poultry is any ____ raised for food.
BIRD
100
What is the difference between a hen and a tom turkey?
GENDER and SIZE (hen = female, 8-16 lbs, tom = male, up to 24 lbs)
100
Poultry inspection is _______, but grading is _______.
MANDATORY and VOLUNTARY
100
True or false: Poultry cannot be microwaved.
FALSE- It can be microwaved, if the poultry is thawed and cut into pieces. It is usually chicken and you should either bread it or put it in a sauce.
100
True or false: Dark bones in cooked poultry are safe to eat.
TRUE- It is just a harmless chemical reaction in poultry that has been frozen.
200
What are the most common poultry birds?
CHICKEN, TURKEY, DUCK, and GOOSE
200
What is a Long Island duck?
A duck with dark, succulent flesh. They total about half of all "food ducks."
200
What are giblets?
Edible internal organs of poultry (ex: heart, liver, gizzard/stomach).
200
What cuts of poultry can be roasted?
WHOLE, TURKEY BREAST, and CHICKEN PIECES.
200
What is myoglobin?
A reddish protein pigment that stores oxygen in a muscle.
300
What is the difference between light and dark meat?
The amount of exercise the muscle receives while the bird is alive. (light = less, dark = more)
300
Jeremy is having a small dinner party with 3 other friends. He would like everyone, including himself, to have individual roasted bird. What type of poultry should he buy, and why?
He should purchase 4 Rock Cornish game hens. They are very small (only 1 serving per bird), and they have less meat than other chickens.
300
Poultry should be refrigerated ________ after purchase. Use within ____ days.
IMMEDIATELY and 1-2
300
Judith and her family are looking to lose weight. For thanksgiving, Judith would like to reduce the fat content in her turkey. What should she do?
She should either remove the skin before cooking, or afterward to retain moisture.
300
What are examples of white meat?
BREAST, WING
400
A bird's ___ and _____ determine meat tenderness and cooking methods.
AGE and SIZE
400
Name 3 characteristics of a goose. When would you want to use one?
5-18 lbs, all dark meat, high fat content, etc. You should purchase a goose if you would only like tender, dark meat. They are best roasted.
400
What are the two best ways to thaw poultry?
REFRIGERATOR and COLD WATER
400
Name 3 moist heat methods that can be used to cook poultry.
BRAISING, SLOW-COOKING, MICROWAVING, PRESSURE-COOKING
400
True or false: Poultry and stuffing should be refrigerated together the night before cooking to enhance flavor.
FALSE- It should always be stored separately, then stuffing should be added right before cooking to avoid the risk of a food-borne illness.
500
Name five nutrients found in poultry.
PROTEIN, NIACIN, VITAMINS B-6 and B-12, CALCIUM, PHOSPHORUS, IRON, etc.
500
Name 4 different types of chicken you can purchase, and give a small description of each.
Capons (desexed rooster under 10 months), Broiler-fryer (7 weeks old, most tender), Stewing, (large, mature, tougher than most), Roaster (3-5 months, roasted whole, more meat), Free-range (allowed to roam outdoors, some organic, more fat, etc.), Rock Cornish game hens (young, small, special breed, 1 serving)
500
What is the difference between fresh and frozen poultry? Give at least 2 examples of each.
Fresh = never below 26 degrees, Frozen = never below 0 degrees. (ex: fresh- chicken, turkey, duck; frozen- goose, '')
500
Chicken and turkey breasts should be cooked to ___ degrees, ground poultry and stuffing to ___ degrees, and whole poultry, legs and wings to ___ degrees.
170; 165; 180
500
What are examples of dark meat?
LEGS, WHOLE DUCK, WHOLE GOOSE
M
e
n
u