Ch 23 Poultry

The term poultry describes both domesticated and wild birds.

• True

• False

Giblets are the skeletal structures of the bird including the neck, feet, and backbone.

• True

• False

Dark meat is lower in fat than light meat.

• True

• False

Removing the skin of poultry is the best way to reduce fat and calories.

• True

• False

Older birds are more tender and suitable for all cooking methods.

• True

• False

The safe internal temperature for chicken is...

• 125
• 155
• 165
• 190

Chicken contains less bone in proportion to muscle than red meat

• True

• False

Boneless chicken pieces cost less than pieces with bones.

• True

• False

Once poultry is thawed, it should be cooked before it is refrozen.

• True

• False

When preparing a whole bird, the ____ and giblets should be removed from the cavity.

• Neck

• Spokes

• pinfeathers

• wingtips