Poultry Classification and Preparation

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Questions and Answers

What is the classification of chickens that are younger than 10 weeks old?

Toms

Broilers (correct)

Hens

Fryers (correct)

Which type of poultry is described as being ready to be cooked?

Frozen

Sliced (correct)

Dressed (correct)

Dehydrated

Which statement about thawing frozen poultry is accurate?

The refrigerator is the safest place to thaw. (correct)

The microwave is the best method for thawing.

Thawing should be done under warm water.

It can be defrosted at room temperature.

What color should the juices from a well-done chicken or turkey indicate?

Clear Signup and view all the answers

How long can fresh, ready-to-cook poultry safely be kept in the refrigerator?

Up to three days Signup and view all the answers

Which of the following styles of poultry indicates that it has not yet been processed?

Live Signup and view all the answers

What is the recommended method for storing frozen poultry?

At 0°F (-18°C) or below Signup and view all the answers

Which characteristic might differ between white meat and dark meat in poultry?

Firmness Signup and view all the answers

What is the appropriate action to take if poultry has been defrosted but not cooked?

Cook it before refreezing Signup and view all the answers

Which of the following best describes mollusks?

They have unsegmented bodies usually enclosed in a shell Signup and view all the answers

How long can fish typically be stored in a freezer?

Up to nine months Signup and view all the answers

What is a sign of aging in fish after death?

Pale brown gills Signup and view all the answers

What method indicates that a live mollusk is still alive?

Tapping on the shell causes it to close Signup and view all the answers

What is the recommended way to purchase shellfish?

Buy live shellfish whenever possible Signup and view all the answers

What happens to the eyes of fish after they die?

They flatten and become concave Signup and view all the answers

What process may fish processors participate in for quality control?

Voluntary inspection and grading Signup and view all the answers

Study Notes

Poultry Classification

Ready-to-eat poultry classification varies by species, considering age and gender.
Chickens: Broilers and fryers, both younger than 10 weeks old.
Turkeys: Toms and Hens.

Poultry Composition

The composition of poultry is similar to meat, consisting of muscle tissue and connective tissue.
Both turkeys and chickens possess both white and dark meat.

Poultry Types and Styles

Type:
- Fresh
- Frozen
- Cooked
- Sliced
- Canned
- Dehydrated
Style:
- Live
- Dressed
- Ready-to-cook
- Convenience categories

Preparing Poultry

All ready-to-cook poultry should be washed inside and out, then patted dry with paper towels.
Thawing frozen poultry is best done in the refrigerator, requiring planning ahead.

Checking Poultry Doneness

Oven-roasted poultry turns golden brown.
Juices should run clear.
Firm flesh when pressed with fingers, with white meat potentially firmer than dark meat.
Wiggle the drumstick.

Storing Poultry

Refrigerated: Fresh, ready-to-cook poultry can be safely kept in the refrigerator at 40°F (4°C) or below for up to three days.
- Store in the bottom portion of the refrigerator to prevent drippings contaminating other foods.
Frozen: Whole frozen poultry can be stored from six to twelve months at (-18°C).
- Never thaw and refreeze breaded or fried poultry, or any other meat unless it has been cooked.

Fish and Shellfish Types

Vertebrate:
- Finfish: Possess fins and internal skeletons.
Invertebrate:
- Shellfish: Includes crustaceans and mollusks.
  - Crustacean: Segmented body with an exoskeleton of a hard upper shell and soft under shell.
  - Mollusk: Soft, unsegmented body usually enclosed in a shell.

Purchasing Fish and Shellfish

Fish processors may submit to voluntary inspection and grading.
Fish can be purchased fresh or frozen, in various forms like whole, drawn, dressed, steaks, fillets, and sticks.

Signs of Decay in Fish

Eyes: Flatten and become concave, pupil turns gray/brown, cornea becomes opaque and discolored.
Gills: Bright red gills turn a paler brown.
Gaping: Sign of aging, or may be due to rough handling.

Purchasing Shellfish

Live Shellfish: Lobsters, crabs, oysters, and clams can be purchased alive in their shells.
- Shellfish are highly perishable.
Processed Shellfish: Shellfish can also be bought cooked in the shell and chilled or frozen.
- Oysters can be bought live in the shell, or shucked, then chilled, frozen, or canned.
- Tapping on the shell of live mollusks should cause it to close more tightly.

Storing Fish and Shellfish

Frozen: Freezing extends fish keeping time, storing up to nine months depending on the type.

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Description

This quiz covers the classification of poultry, including types, styles, and composition. It also focuses on the correct preparation methods and checking doneness for ready-to-cook poultry. Test your knowledge on poultry specifics!