Chapter 8: Poultry

Chicken or turkey roasted with the skin on is usually drier than that which is roasted with the skin off.

false

The best way to determine the doneness of poultry is by touching; if it is firm to the touch it is done.

false

The grading of poultry is mandatory.

false

Whole poultry that has been frozen should be thawed under running water.

false

In both chickens and turkeys, the _____ content of the white meat is lower than that of the dark meat. a. collagen b. protein c. myoglobin d. elastin

myoglobin

Capons

neutered male chickens, usually under 4 months of age and weighing 12-14 pounds

Which of the following are best used in soups and stews? a. broilers and fryers b. capons c. Cornish game hens d. older chickens e. roasters

older chickens

A good "rule of thumb" when deciding how much ready-to-cook poultry to purchase is a. one-fourth pound per serving. b. one-half pound per serving. c. two-thirds pound per serving. d. three-fourths pound per serving.

one-half pound per serving.

Turkeys may be trussed before they are cooked to a. shorten cooking time. b. withstand higher cooking temperatures. c. ensure the skin turns a golden brown and gets crispy. d. prevent the legs and wings from overcooking before the breast is done. e. all of the above

prevent the legs and wings from overcooking before the breast is done.

When roasting birds a. some people place the bird directly on the pan, breast up, for a juicer breast meat. b. some people use a V-shaped rack to keep the bird in the juices. c. some individuals use margarine for basting because of its high smoke point. d. some cooks salt and sugar the skin intentionally so that it dries out and additional browning occurs.

some cooks salt and sugar the skin intentionally so that it dries out and additional browning occurs.

The federal legislation governing the inspection of poultry shipped interstate is a. the Pure Food and Drug Act of 1906. b. the Federal Meat Inspection Act of 1906. c. the Public Health Services Act of 1944. d. the Wholesome Poultry Products Act of 1968.

the Wholesome Poultry Products Act of 1968.

Poultry comes to market in different "styles," which refers to a. the age and breed of the poultry. b. whether it is fresh, frozen, cooked, sliced, etc. c. the degree to which it has been cleaned or processed. d. whether the bird has been finished.

the degree to which it has been cleaned or processed.

Wild ducks have darker breast meat than domesticated chickens and turkeys because a. of genetics. b. of higher amounts of hemoglobin found in all of their muscles. c. their flesh is lower in fat, kcalories, and iron. d. they exercise more by flying. e. all of the above answers are correct

they exercise more by flying.

About one-fourth of all chickens in the United States carry Salmonella and about half carry Campylobacter jejuni.

true

All utensils and other objects that come in contact with raw poultry should be washed, rinsed, and sanitized because poultry is an excellent habitat for microbial growth.

true

Except when cooking a whole bird on a spit over hot coals, only cut-up poultry is used for broiling and grilling.

true

Regardless of the preparation procedure used, poultry should be cooked until it holds 165 degrees F for a minimum of 15 seconds because of the risk of foodborne illness.

true

Stuffing a bird prior to roasting is not recommended by the USDA.

true

The composition of muscle tissue, connective tissue, etc. in poultry is comparable to that of red meats.

true

Poultry is sufficiently cooked when the internal temperature reaches a minimum of a. 145 degrees F for 15 seconds. b. 155 degrees F for 15 seconds. c. 165 degrees F for 15 seconds. d. 175 degrees F for 15 seconds.

165 degrees F for 15 seconds.

Stuffing cooked within a bird is sufficiently heated when a meat thermometer inserted into its center reads at least a. 145 degrees F. b. 155 degrees F. c. 165 degrees F. d. 175 degrees F.

165 degrees F.

Turkey should be allowed to stand for about _____ after it is removed from the oven before carving. a. 10 minutes b. 20 minutes c. 30 minutes d. None of the above. A turkey cooked to the proper internal temperature, and not overcooked, will be tender and easy to carve upon removal from the oven.

20 minutes

Poultry is roasted in a preheated oven set between a. 300 degrees F and 325 degrees F. b. 325 degrees F and 350 degrees F. c. 350 degrees F and 375 degrees F. d. 375 degrees F and 400 degrees F.

325 degrees F and 350 degrees F.

Which of the following statements about roasting is false? a. Heavy-duty roasting pans should have 4-inch sides to keep the basting juices in the pan and prevent the lower portion of the bird from burning. b. Birds to be roasted are usually placed with the breast up. c. Some cooks claim that the bird is juicier if placed breast down so that it can self-baste. However, turning the bird over later to brown the breast is not always an easy task. d. Ducks should be placed breast down after having had their skins pricked thoroughly to release excess fat.

Heavy-duty roasting pans should have 4-inch sides to keep the basting juices in the pan and prevent the lower portion of the bird from burning.

Which of the following statements is true regarding poultry processing? a. Mechanical removal of meat from the bone causes a redistribution of collagen fibers and myofibril proteins around the fat globules, resulting in a less stable emulsion. b. Larger cuts of processed poultry have a characteristic texture due to binders and other compounds that have been added. c. Brine mixtures containing water, salt, and phosphates decrease flavor and cohesiveness. d. Phosphates cause the protein fibers to stiffen. e. Gums prevent water loss during heating and make slicing difficult.

Larger cuts of processed poultry have a characteristic texture due to binders and other compounds that have been added.

When you brined your bird for Thanksgiving this year the results were really disappointing. The flesh was too mushy when it came out of the brining solution. What could have gone wrong? a. The bird was brined in the refrigerator instead of at room temperature. b. The water was initially boiled along with the salt, sugar, and soy sauce. c. The water and salt entered the muscle by diffusion and osmosis. d. The bird was left too long in the brining solution.

The bird was left too long in the brining solution.

cornish game hens

a chicken that is a cross between a Cornish hen and another breed of chicken

When broiling or grilling: a. a marinade must be fully cooked if it is to be used for basting. b. it is acceptable to reuse the plate used to carry the raw poultry to the grill to carry it back to the table after it is cooked, as long it is rinsed in between uses. c. if vegetable sprays are used to prevent sticking, chicken is placed skin side down in a broiler pan and skin side up for grilling over coals. d. it is best to add barbecue sauces at the beginning of the cooking process so that there is ample time for the flavor to absorb into the chicken.

a marinade must be fully cooked if it is to be used for basting.

Turkeys may be classified as a. fryer-roasters. b. hens. c. toms. d. all of the above e. none of the above

all of the above

A well-cooked bird, having already reached the proper internal temperature, may also exhibit some other characteristics including a juices that run clear. b. a bit of bone showing on the tip of the legs. c. firm flesh. d. a drumstick that wiggles and easily moves in its joint when touched. e. all of the above answers are correct

all of the above answers are correct

Chicken nuggets a. may be composed of a high proportion of chicken skin. b. are a high-kcalorie food. c. may contain monosodium glutamate (MSG) as an ingredient. d. are often held together by a finely minced skin. e. all of the above answers are correct f. none of the above answers is correct

all of the above answers are correct

The texture of processed poultry products is influenced by a variety of factors including a. a redistribution of collagen fibers and myofibril proteins around the fat globules. b. the creation of a stable emulsion. c. the addition of a brine mixture to improve flavor and cohesiveness. d. the relaxation of protein fibers. e. the addition of gums that prevent water loss during heating. f. all of the above answers are correct

all of the above answers are correct

The "kinds" or species of birds sold for food in the United States include a. chicken and turkey. b. duck and goose. c. guinea hens and pigeons. d. all of the above are sold as poultry

all of the above are sold as poultry

Mature chicken

any chicken over the age of 10 months

Which of the following birds weigh three to five pounds and have soft skin, tender meat, and a flexible breastbone? a. broilers and fryers b. neutered male chickens c. a cross between a Cornish hen and another common breed, such as a White Plymouth Rock, New Hampshire, or Barred Plymouth Rock d. baking or stewing chickens e. chickens of either sex, processed at ten to twelve weeks of age

broilers and fryers

Overcooking poultry a. results in a bird that is more flavorful. b. means that there is no need for basting. c. causes the flesh to become dry, tough, and stringy. d. results in a characteristic "warmed-over" flavor caused by the breakdown of fat.

causes the flesh to become dry, tough, and stringy.

Which type of poultry is the most widely consumed poultry throughout the world? a. chicken b. duck c. turkey d. squab e. goose

chicken

Broiler/fryers

chickens of either sex slaughtered under 10 weeks of age

Roasters

chickens of either sex, processed between 10 and 12 weeks and weighing at least 6-8 pounds

Poultry is a. all birds, wild or domesticated. b. domesticated birds raised for their meat. c. domesticated birds raised for their eggs. d. a term for young chickens and turkeys. e. a term for the young of any species of bird.

domesticated birds raised for their meat.

Poultry is sold by a. age at slaughter and weight, regardless of gender. b. gender and age. c. gender, weight, and degree of fat. d. weight at slaughter.

gender and age.

Braising, also called fricasseeing, a. is a dry-heat cooking method and may be used for any whole poultry. b. is a moist-heat preparation method of particular value with older, tougher birds. c. is a process where chicken pieces, such as breasts, are placed in a frying pan and covered with water and cooked until tender. d. is a steaming process in which the poultry pieces are arranged skin side up, covered with a little liquid, and cooked until tender.

is a moist-heat preparation method of particular value with older, tougher birds.

Based on current regulations, chicken sold in the United States a. may come from chickens raised using hormones. b. may not come from chickens that have been given antibiotics to prevent disease and increase feed efficiency. c. may not contain additives if marketed as fresh chicken. d. may bear labels as prescribed by the Food and Drug Administration. e. may be treated with sodium erythorbate during processing to reduce the risk of foodborne illness.

may not contain additives if marketed as fresh chicken.

The grading of poultry a. involves assigning products one of four grades—A, B, C, or D. b. is based on the skin color, which is reflective of the quality of the bird. c. is mandatory and paid for by the manufacturer. d. uses criteria such as conformation and fleshing. e. none of the above is correct

uses criteria such as conformation and fleshing.

The classic aroma of roasting chicken comes from a. denatured protein. b. the Maillard reaction. c. diacetyl and other short-chain fatty acids in lipids. d. volatile compounds such as carbonyls and hydrogen sulfide.

volatile compounds such as carbonyls and hydrogen sulfide.

Irradiation of poultry a. was approved for commercial use in 1993 for reducing bacterial concentrations of Salmonella. b. is a sterilization process which allows the food handler more leeway or flexibility in regards to cross-contamination, poor personal hygiene, and time/ temperature abuse during food preparation. c. uses the chemical trisodium phosphate (TSP). d. all of the above e. none of the above

was approved for commercial use in 1993 for reducing bacterial concentrations of Salmonella.

Poultry comes to market in different "types," which refers to a. the specific breed. b. whether it is fresh, frozen, cooked, sliced, etc. c. whether it is live, dressed, or processed to any extent. d. whether it is ready for retail processing.

whether it is fresh, frozen, cooked, sliced, etc.