ProStart Ch 17 Poultry

What are the guidelines for the inspection stamp on poultry?

• Good structure and shape

• Visible bruises and blood clots

• Signs of broken or disjoined bones

• Freezing defects

What is the purpose of grading poultry as Grade A, B, or C?

• To determine the age and gender of the bird

• To identify the type of poultry

• To indicate the processing level and use of the poultry

• To assess the tenderness and cooking method

Which cooking method is best for older birds?

• Grilling

• Sautéing

• Moist-heat cooking

• Roasting

What is the composition of fowl (bird) meat?

• High in calories and fat content

• Low in calories and fat content

• Rich and flavorful meat

• Cooks faster and retains moisture

What is the difference between domestic poultry and free-range poultry?

• Domestic poultry is raised in large yards and has darker-colored meat

• Free-range poultry is readily available and less costly

• Free-range poultry has a different flavor and texture

• Domestic poultry is raised on farms and has a stronger taste

When should poultry be delivered at a foodservice operation?

• At room temperature

• At 41°F (5°C) or lower

• Frozen solid

• At 50°F (10°C) or lower

What is the recommended temperature for cooking stuffing in birds?

• 145°F (63°C)

• 160°F (71°C)

• 165°F (74°C)

• 180°F (82°C)

Which cooking method is suitable for mature goose?

• Dry heat (roast)

• Combination (braise or stew)

• Dry heat with fat/oil (sauté)

• Any cooking method

What is the possible cooking method for broiler/fryer duck?

• Dry heat (roast)

• Combination (braise)

• Any cooking method

• Dry heat with fat/oil (sauté)

What is the ideal cooking method for a young turkey?

• Dry heat (roast)

• Combination (braise or stew)

• Dry heat with fat/oil (sauté)

• Any cooking method