Chapter 4: Poultry & Egg Products (Quiz)
Q: The largest percentage of cooked edible meat from a broiler-fryer is:
A: Breast.
Q: There are significant nutritional differences related to eggshell color.
A: False.
Q: In poultry, dark meat has a higher percentage of protein than white meat.
A: False. » Dark meat is higher in calories, lower in protein, and higher in cholesterol than light (white) meat for both chicken and turkey.
Q: What causes egg shells to be brown in color?
A: Ooporphyrin. » Ooporphyrin is a reddish-brown pigment derived from hemoglobin in the blood.
Q: Approximately 90% of raw feathers and down are imported. Which of the following countries supplies feathers and down to the United States? » Canada » Switzerland » Brazil » Costa Risca
A: Switzerland. » Approximately 90% of raw feathers and down are imported primarily from China, France, Switzerland, Poland, and several other European and Asian countries.
Q: What is the primary reason consumers listed for eating chicken?
A: Taste. » 38% taste, 28% health, 10% ease of preparation, 7% like specific parts (white meat, legs, breast, etc.), 7% method of preparation, 5% price, and 5% other.
Q: About half of all food service chicken is sold via fast food outlets.
A: True.
Q: Chicken are raised primarily for either meat production or egg production.
A: True.
Q: Down is a layer of small, soft feathers found beneath the outer feathers of ducks and geese that is primarily used for stuffing pillows.
A: True.
Q: The chemical composition of an egg including the shell includes which TWO of the following: » Water » Protein » Iron » Carbohydrates
A: Water and protein. » Whole egg: 65.5% water, 11.8% protein, 11% fat, and 11.7% ash. » White: 88% water, 11% protein, 0.2% fat, and 0.8% ash. » Yolk: 48% water, 17.5% protein, 32.5% fat, and 2% ash.
