Podcast
Questions and Answers
What characteristic should live poultry have?
What characteristic should live poultry have?
Whole poultry includes a carcass from which feathers, head, feet, and innards have been removed.
Whole poultry includes a carcass from which feathers, head, feet, and innards have been removed.
False
What should the skin of dressed poultry look like?
What should the skin of dressed poultry look like?
Smooth and yellowish
Choice cuts of poultry are usually packed in a ______ and are often frozen or chilled.
Choice cuts of poultry are usually packed in a ______ and are often frozen or chilled.
Signup and view all the answers
Match the following poultry parts with their description:
Match the following poultry parts with their description:
Signup and view all the answers
What color should beef be to indicate freshness?
What color should beef be to indicate freshness?
Signup and view all the answers
Poultry includes livestock such as cows and pigs.
Poultry includes livestock such as cows and pigs.
Signup and view all the answers
What should meat smell like if it is fresh?
What should meat smell like if it is fresh?
Signup and view all the answers
A __________ is a young chicken whose meat is tender and soft.
A __________ is a young chicken whose meat is tender and soft.
Signup and view all the answers
Match the type of poultry with its description:
Match the type of poultry with its description:
Signup and view all the answers
Study Notes
Market Forms of Poultry
- Live poultry should have clear eyes, small feathers, and fine feet indicating youth.
- Whole poultry is a carcass with feathers, head, feet, and innards intact.
- Dressed poultry has feathers and innards removed; skin should be smooth, yellowish, and free from foul odor.
- Choice cuts of poultry include parts like drumsticks, wings, necks, and gizzards, typically packaged and frozen or chilled.
Buying the Right Kind of Meat
- Purchase clean meat from sellers practicing good sanitation, ensuring preparation areas are hygienic.
- Look for inspected and stamped marks to confirm authenticity of the meat.
- Familiarity with various cuts of meat is crucial for recipe preparation.
- Beef should be bright red with yellow fat; pork must be light pink and firm with white fat.
- Fresh meat should smell pleasant, be free from slime, and be properly refrigerated or frozen.
- Ensure meat is wrapped appropriately to maintain quality.
Poultry Types
- A broiler or fryer is a tender young chicken.
- A roaster is typically four to six months old, suitable for grilling or roasting.
- A stag is a male chicken under ten months old.
- A hen is a mature female chicken over ten months.
- A rooster is a mature male chicken with rough skin and dark meat.
Cured or Processed Meats
- Processed meats are preserved with agents like salt; examples include tocino, ham, longanisa, and canned meats.
Characteristics of Meat Cuts
- Tender cuts come from less used parts, e.g., sirloin and tenderloin.
- Less tender cuts are from active muscle areas, including hocks and flank.
- Tough cuts, like bulalo, require longer cooking times.
Market Forms of Pork and Beef Cuts
- Pork cuts include head, loin, spareribs, and belly, among others.
- Beef cuts include fat back and pork chop.
Kinds of Meat and Poultry for Processing
- Meat is derived from animal muscle fibers, composed of protein and water.
- Various meats include pork, veal, beef, venison, carabeef, chevon, lamb, and mutton.
- Fresh meat is sold unpackaged post-slaughter; chilled meat is kept cold within 24 hours; frozen meat is solid at low temperatures.
Processing Meat and Poultry
- Processed meats are preserved through canning, drying, salting, and smoking.
- Preservatives, emulsifiers, and stabilizers are common food additives to enhance quality and prevent spoilage.
Packaging of Processed Meat and Poultry
- Packaging extends shelf life and helps maintain cleanliness and aesthetic appeal.
- Effective packaging materials include aluminum foil, glassine paper, and saran film.
- Good packaging should suit the product, sustain freshness, and protect against contamination.
Considerations for Choosing Packaging Materials
- Assess product composition, size, shape, and aroma to select suitable packaging.
- Protect products from light exposure to prevent discoloration.
Steps in Costing Processed Meat and Poultry
- List ingredients, determine costs, and calculate cost per portion before adding operational and packaging costs for pricing.
Types of Fish and Shellfish for Processing
- Fish are categorized as finfish and shellfish, with finfish having fleshy meat on both sides of the skeleton.
- Shellfish include mollusks and crustaceans, often enclosed in shells.
Nutritive Value of Fish
- Fish and shellfish provide protein on par with meat; contain omega-3 fatty acids beneficial for heart health.
- Low-fat and calorie content support weight management, while fish is rich in vitamins and minerals.
Characteristics of Fresh Fish
- Fresh fish should have bulging, clear eyes, red gills, firm flesh, shiny scales, and an appealing seawater odor.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
This quiz covers the essential aspects of poultry market forms and guidelines for purchasing different types of meat. Learn how to identify fresh poultry and meat characteristics, ensuring quality and safety in your selections. Perfect for anyone looking to enhance their knowledge of meat buying practices.
