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WorksheetsFoundations 2 Chapter 17 Mark I
Total questions: 10
Worksheet time: 10mins
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
