Foundations 2 Chapter 17 Mark I

What government department is responsible for the inspecting and grading of all chickens, duck, turkey, geese, guinea fowl, and pigeon sold in US markets?

• USDA

• FDA

• USPI

• UPS

The three grade categories for all poultry inspected in the US are?

• Prime, select, and choice

• cutter, slicer, and grinder

• A,B,and C

• young, mature, and old

In poultry- the term "giblets" is used to describe a sack of?

• bone- including the neck bone

• organs- including heart, liver, and gizzard

• wing tips and feet

• tails and beak

When inspectors grade poultry, _________ of the bird is one of the biggest factors in determining grade.

• color

• weight

• height

• age

Fact or Fiction- white meat from poultry is high in fat and low in calories?

• Fact

• Fiction

Some types of commercially raised birds (poultry) are all dark meat- two examples are?

• duck and quail

• duck and chicken

• quail and turkey

• pheasant and cornish game hen

The two distinct types of meat that come from poultry are?

• warm and cold

• white and dark

• red and pink

• usable and unusable

Fresh poultry should be received at a temperature no higher than?

• 80 degrees

• 41 degrees

• 65 degrees

• 37 degrees

What is the highest grade of poultry?

• A

• AB

• Prime

• Cutter

What characteristic of poultry generally affects the tenderness, look, and feel of the bird?

• shape

• weight

• age

• color of feathers