Poultry Processing Procedures and Techniques
Interactive Video
•
Biology, Science, Life Skills
•
9th - 10th Grade
•
Practice Problem
•
Hard
Patricia Brown
FREE Resource
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10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What type of birds are primarily being processed in the video?
Jumbo Cornish Cross
Freedom Ranger
Leghorn
Rhode Island Red
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of using Dawn dish detergent in the scalding process?
To add fragrance
To disinfect the water
To break the surface tension and help with feather removal
To clean the chickens
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How long should the chickens be left in the scalder?
30 seconds
5 minutes
1 to 1.5 minutes
2 to 3 minutes
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the first step in the evisceration process?
Cutting off the feet
Removing the head
Washing the bird
Plucking remaining feathers
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why is it important to avoid puncturing the vent during evisceration?
To keep the bird's shape intact
To prevent the bird from deflating
To ensure even cooking
To avoid contamination with waste
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is done to the bird after the internal organs are removed?
It is left to dry
It is immediately frozen
It is washed multiple times until the water runs clear
It is cooked
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of placing the processed birds in ice water?
To tenderize the meat
To marinate them
To bring down the core temperature
To clean them
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