poultry Review

What is the most popular poultry in the US

• chicken
• duck
• goose
• turkey

If the poultry has bruising that is green or purple, this indicates.....

• it was previously frozen
• it is also slimy
• it was left out too long
• possible spoilage

In order for poultry to receive an "A" grade, it must

• have no broken bones
• no feathers
• be plump
• all of the above

Who inspects poultry and gives stamp of approval and grade?

• USPA
• USDA
• Poultry Federation
• You do before purchasing

You should always defrost poultry in the top shelf of the fridge.

• True
• False

Cut the bird into pieces, coat pieces with breading or batter, and brown them in 1/2 inch of hot fat.

• braising
• broiling
• frying
• roasting

Dark meat is slightly high in fat than light meat.

• true
• false

Poultry can be stored in the freezer for up to ...

• one year
• 6 months
• 3 years
• one month

Which type of bird usually has the most fat?

• turkey

• all have the same amount of fat

• duck

• chicken

The safe internal temperature for chicken is...

• 125
• 155
• 165
• 190