Poultry Preparation and Cooking
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Questions and Answers

What is the primary advantage of quick freezing fish compared to sharp freezing?

  • It results in larger ice crystals forming, which preserves texture.
  • It allows fish to reach temperatures lower than -20°C faster.
  • It reduces the time for soluble materials to diffuse in the fish. (correct)
  • It can be done without the use of any refrigerating medium.

    • Which of the following describes a method of freezing that involves direct immersion?

  • Direct immersion in brine solution. (correct)
  • Sharp freezing using natural air circulation.
  • Air blast freezing using frigid air.
  • Quick freezing by placing in freezer plates.

    • What is the role of salt in the preservation of fish?

  • It increases the oxygen solubility in water.
  • It serves as a flavor enhancer without any preservative effect.
  • It generates heat that slows down microbial growth.
  • It ionizes to produce chlorine, harmful to microorganisms. (correct)

    • At what temperature range does refrigeration maintain the freshness of fish?

    <p>0°C to 5°C</p> Signup and view all the answers

    Which freezing method minimizes ice crystal formation around the fish?

    <p>Quick freezing</p> Signup and view all the answers

    What is the temperature characteristic of sharp freezing?

    <p>-15°C to -29°C</p> Signup and view all the answers

    What salinity level is indicated by a reading of 10° on a maximum degree salinometer?

    <p>25% sodium chloride concentration</p> Signup and view all the answers

    Which statement best describes the impact of rapid freezing on bacteria in fish?

    <p>It prevents bacterial growth due to reduced time for multiplication.</p> Signup and view all the answers

    Which seafood organism is associated with the consumption of fish containing Diphylobothrium latum?

    <p>Seafood worms</p> Signup and view all the answers

    What is the fat content range typically found in finfish?

    <p>0.1 to 5.7%</p> Signup and view all the answers

    Which method of fish preservation involves removing only the entrails of the fish?

    <p>Drawn fish</p> Signup and view all the answers

    What defines mariculture as a method of fish cultivation?

    <p>Culturing fish in bodies of salt water</p> Signup and view all the answers

    Which of the following characteristics indicates good quality in fresh fish?

    <p>Bright red gills</p> Signup and view all the answers

    Which method of fish preservation involves immersing fish in a brine solution?

    <p>Brine Salting</p> Signup and view all the answers

    What is the primary process involved in fish fermentation?

    <p>Hydrolysis of proteins</p> Signup and view all the answers

    Which of the following factors does NOT affect the rate of drying and dehydration of fish?

    <p>Type of fish</p> Signup and view all the answers

    What is the safe moisture content of fish to prevent spoilage?

    <p>20%</p> Signup and view all the answers

    During smoke curing, at what temperature range is hot smoking performed?

    <p>48.90°C to 82.90°C</p> Signup and view all the answers

    Which of the following processes is NOT part of the smoke curing method?

    <p>Freezing</p> Signup and view all the answers

    What is a commonly used spice in the pickling and spicing method of fish preservation?

    <p>All of the above</p> Signup and view all the answers

    Which method involves the removal of water from fish using artificially heated air?

    <p>Dehydration</p> Signup and view all the answers

    What is 'Bagoong' in the context of fish preservation?

    <p>A fermented fish product</p> Signup and view all the answers

    What is the main characteristic of freeze drying in fish preservation?

    <p>It removes water vapor from frozen fish under a vacuum</p> Signup and view all the answers

    What is the main characteristic of butterfly fillets?

    <p>They consist of two connected fillets by the skin.</p> Signup and view all the answers

    What distinguishes live shellfish from other market forms?

    <p>They signify the freshness of the product.</p> Signup and view all the answers

    Which of the following describes the process of eviceration in fish preparation?

    <p>Removing the entrails of the fish.</p> Signup and view all the answers

    What is the best method to delay the onset of rigor mortis in freshly caught fish?

    <p>Apply mechanical refrigeration immediately.</p> Signup and view all the answers

    How can shucked oysters be identified when they are fresh?

    <p>They appear translucent.</p> Signup and view all the answers

    What is the primary goal during the cleaning process of fish?

    <p>To prevent microbial decomposition.</p> Signup and view all the answers

    What is the defining characteristic of male crabs compared to female crabs?

    <p>Male crabs have a narrow and pointed apron.</p> Signup and view all the answers

    Which preservation method is described as including the use of ice to maintain temperature at 0°C?

    <p>Chilling</p> Signup and view all the answers

    What sequence of steps should be followed after removing the head of the fish?

    <p>Cut the dorsal and pelvic fins.</p> Signup and view all the answers

    Which of the following seafood types is specifically referred to as 'sugpo'?

    <p>Big shrimp</p> Signup and view all the answers

    What is the primary method to prolong the shelf life of whole meat compared to ground meat?

    <p>Store in the freezer for up to 1 year</p> Signup and view all the answers

    Which type of meat cut is typically the toughest?

    <p>Cuts from the legs</p> Signup and view all the answers

    What is the recommended storage duration for cured meat if kept in the refrigerator?

    <p>1 week</p> Signup and view all the answers

    Why is low temperature cooking becoming popular in modern restaurants?

    <p>It enhances the flavor and reduces shrinkage</p> Signup and view all the answers

    How should you hasten the thawing process of meat?

    <p>Immerse it in cold water with the package intact</p> Signup and view all the answers

    What is one consequence of cooking meat at excessively high temperatures?

    <p>Higher shrinkage and lower quality</p> Signup and view all the answers

    In terms of seafood preservation, what is the most effective storage condition to retain quality?

    <p>In coldest part of the refrigerator</p> Signup and view all the answers

    What should be done with cooked meat if it is to be consumed within the week?

    <p>Store it in a covered container in the refrigerator</p> Signup and view all the answers

    Which part of the animal typically yields the toughest meat due to constant exercise?

    <p>The legs</p> Signup and view all the answers

    What key factor should be considered for successful meat preparation and cooking?

    <p>Having appropriate tools and utensils</p> Signup and view all the answers

    Study Notes

    Poultry Preparation and Cooking

    • Poultry is one of the most popular foods globally, prepared according to cultural preferences.
    • Poultry includes chicken, turkey, duck, pigeon, and quails.
    • Chicken is the most common poultry type.
    • Chicken is composed of 22.6% protein, 76.3% water, and traces of fats, vitamins, and minerals.
    • White muscles are primarily found in the breast, while dark muscles are in areas used often.

    Slaughter and Bleeding

    • Slaughter involves slitting the jugular vein in the chicken's throat.
    • Blood is collected for about 2-3 minutes.

    Scalding

    • The bled chicken is immersed in hot water (60°C for 30-60 seconds) to remove feathers.

    Defeathering

    • Big feathers are picked, and the body is rubbed to remove smaller feathers.

    Evisceration

    • The internal organs (like the gizzard, liver, kidney) are removed.

    Market Forms of Poultry

    • Live Poultry: Healthy, alert, and well-formed.
    • Whole Poultry: Slaughtered bird with all parts intact (not alive).
    • Dressed Poultry: Bled and defeathered.
    • Drawn Poultry: Dressed poultry with internal organs removed.
    • Poultry Parts: Various parts of the chicken (sold packed, frozen, or fresh).
    • Frozen: Packed and frozen (common in supermarkets).
    • Ready-to-Cook: Whole, split, or quartered chickens (usually without backbone); breasts, ham, and tocino
    • Precooked: Breaded nuggets, fillets, rolls, kievs, and rellenos

    Other Poultry Types

    • Broiler/Fryer: Young chicken (9-12 weeks), tender, and smooth skin.
    • Roaster: Slightly older chicken (3-5 months), tender meat, and smooth skin.
    • Capon: Male chicken that has had its testicles removed prior to slaughter.
    • Stewing Chicken: Mature female chicken (more than 10 months old), less tender.
    • Stag/Rooster: Mature male chicken (tough meat and hard breastbone).
    • Jumbo Broiler: Extra large birds, similar in size to a turkey, used for special occasions.

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    Description

    This quiz covers the essentials of poultry preparation and cooking techniques. Learn about the types of poultry, the slaughtering process, scalding, defeathering, and evisceration. Assess your knowledge on the market forms of poultry and their preparation methods.

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