Formed and Emulsified Poultry Products Quiz

Bone marrow, skin, nerves, blood vessels, and scraps of meat (correct)

Cartilage, tendons, and ligaments

Pure muscle tissue

Adipose tissue and connective tissue

Dry-aging the meat and then grinding it into a fine powder

Sous vide cooking followed by smoking

Pureeing or grinding the carcass and forcing the slurry through a sieve under pressure (correct)

Freezing the meat and then slicing it thinly

Entire poultry carcasses marinated in a brine solution

Whole poultry muscles and muscle trimmings cased or moulded into a specified shape (correct)

Poultry skin and fat rendered into lard

Poultry organs and offal processed into sausages

<p>Both cured and uncured products, including breaded or coated products</p> Signup and view all the answers

<p>Casing or moulding whole poultry muscles and muscle trimmings into a specified shape and fully cooking them</p> Signup and view all the answers