Podcast
Questions and Answers
How is poultry graded by the USDA? (Select all that apply)
How is poultry graded by the USDA? (Select all that apply)
What is a capon?
What is a capon?
What is the fattened liver of a special type of duck or goose?
What is the fattened liver of a special type of duck or goose?
What distinguishes free range chicken?
What distinguishes free range chicken?
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Which class of poultry is younger and more tender?
Which class of poultry is younger and more tender?
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Why is poultry often purchased whole?
Why is poultry often purchased whole?
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What is the technique for tying a whole bird into a neat shape for roasting?
What is the technique for tying a whole bird into a neat shape for roasting?
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What is the best way to prepare a mature chicken?
What is the best way to prepare a mature chicken?
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What is the first step when fabricating poultry?
What is the first step when fabricating poultry?
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Which of the following is not a good indication of doneness for poultry?
Which of the following is not a good indication of doneness for poultry?
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What is a tom?
What is a tom?
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What is a game hen?
What is a game hen?
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What are giblets?
What are giblets?
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What is an ostrich?
What is an ostrich?
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What is poulet de Bresse?
What is poulet de Bresse?
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What does 'oie' mean?
What does 'oie' mean?
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What is an emu?
What is an emu?
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What is a guinea?
What is a guinea?
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What is magret?
What is magret?
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What is a supreme?
What is a supreme?
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The keel bone is found in a bird's thigh.
The keel bone is found in a bird's thigh.
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An airline breast has all skin and bones removed.
An airline breast has all skin and bones removed.
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Poultry is highly perishable.
Poultry is highly perishable.
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All poultry can be fabricated using the same procedures as chicken.
All poultry can be fabricated using the same procedures as chicken.
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Duck and goose skin contains a great deal of fat that should be rendered off.
Duck and goose skin contains a great deal of fat that should be rendered off.
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Most poultry items are basted during roasting to retain moisture.
Most poultry items are basted during roasting to retain moisture.
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Stuffing should be lightly packed in the cavity of a bird so that it cooks evenly.
Stuffing should be lightly packed in the cavity of a bird so that it cooks evenly.
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Poultry does not have any instrumental fat or marbling.
Poultry does not have any instrumental fat or marbling.
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Poultry should be cooked well-done.
Poultry should be cooked well-done.
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The traditional Thanksgiving turkey is from the _____ class.
The traditional Thanksgiving turkey is from the _____ class.
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Study Notes
Poultry Grades and Classifications
- Poultry is graded by the USDA as Grade A, B, or C.
- Classes of poultry include roaster, broiler/fryer, mature, and yearling.
- Young, tender poultry is classified as roaster.
Poultry Preparation and Cooking Techniques
- Whole poultry is often purchased for convenience in fabrication.
- Trussing is the technique used to prepare a whole bird for roasting.
- Mature chicken is best prepared through stewing for optimal flavor and tenderness.
- The first step in fabricating poultry is removing the bones.
Indicators of Poultry Doneness
- Good indicators of doneness include juices running clear, internal temperature checks, and looseness of joints.
- Timing is not a reliable indicator of doneness for poultry.
Types of Poultry
- Capon refers to a castrated male chicken.
- Game hen is a small, young class of chicken.
- Tom designates a male fryer/roaster turkey.
- Magret is known as duck breast.
- Supreme refers to half a boneless chicken breast with the first wing bone attached.
Poultry Facts
- Giblets consist of livers, gizzards, hearts, and necks of poultry.
- Poultry is highly perishable and should be handled with care.
- Duck and goose skin is fatty and should be rendered before use.
- Most poultry items can be fabricated using similar procedures as chicken.
- Poultry does not possess instrumental fat or marbling, differentiating it from other meat types.
Special Poultry Variants
- Poulet de Bresse is a blue-legged chicken from France.
- Oie is the French term for goose.
- Emu is classified as red meat poultry.
- Guinea is a domesticated descendant of a game bird.
Cooking and Stuffing Guidelines
- Stuffing should not be tightly packed in the cavity of poultry to ensure even cooking.
- Poultry should generally be cooked well done to ensure food safety.
- Basting poultry during roasting is common to retain moisture.
Additional Notes
- Poultry is versatile and available in various forms for culinary use.
- Familiarity with the preparation and cooking methods enhances the quality of poultry dishes.
Studying That Suits You
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Description
Test your knowledge of poultry with these flashcards focused on grading and types of poultry. From USDA grading to specialized terms, this quiz will enhance your understanding of poultry terminology. Perfect for students and enthusiasts alike!
