Poultry

Characteristics

100

Poultry is any ____ raised for food.

BIRD

200

What are the most common poultry birds?

CHICKEN, TURKEY, DUCK, and GOOSE

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)

400

A bird's ___ and _____ determine meat tenderness and cooking methods.

AGE and SIZE

500

Name five nutrients found in poultry.

PROTEIN, NIACIN, VITAMINS B-6 and B-12, CALCIUM, PHOSPHORUS, IRON, etc.

Types

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)

200

What is a Long Island duck?

A duck with dark, succulent flesh. They total about half of all "food ducks."

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.

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.

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)

Buying and Storing

100

Poultry inspection is _______, but grading is _______.

MANDATORY and VOLUNTARY

200

What are giblets?

Edible internal organs of poultry (ex: heart, liver, gizzard/stomach).

300

Poultry should be refrigerated ________ after purchase. Use within ____ days.

IMMEDIATELY and 1-2

400

What are the two best ways to thaw poultry?

REFRIGERATOR and COLD WATER

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, '')

Cooking

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.

200

What cuts of poultry can be roasted?

WHOLE, TURKEY BREAST, and CHICKEN PIECES.

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.

400

Name 3 moist heat methods that can be used to cook poultry.

BRAISING, SLOW-COOKING, MICROWAVING, PRESSURE-COOKING

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

Grab Bag

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 is myoglobin?

A reddish protein pigment that stores oxygen in a muscle.

300

What are examples of white meat?

BREAST, WING

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

What are examples of dark meat?

LEGS, WHOLE DUCK, WHOLE GOOSE