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Chapter 20 - Poultry
Study Sheet
| Question | Answer |
|---|---|
| Chicken turkey, goose, and duck are the types of _______ most commonly eaten in the United States. | poultry |
| Much of the fat in poultry is located just under the _______. | skin |
| All poultry sold in interstate commerce must be federally _______ for wholesomeness, but grading for quality is voluntary. | inspected |
| Chicken breasts, legs, and thighs are meatier than _______ and backs, so compare prices in terms of servings. | wings |
| Chicken, like all poultry, contains more bone in proportions to _______ than red meat. | muscle |
| Turkeys and chickens have light and dark meat, but ducks and geese have all _______ meat. | dark |
| Avoid buying frozen poultry with pale, dry, frosty areas that indicate _______. | freezer burn |
| Proper storage of poultry is important to inhibit the growth of _______, an illness causing bacteria. | salmonellae |
| A _______ is the only accurate way to test poultry for doneness. | meat thermometer. |
| A _______bird has its wing tips turned back onto the shoulder and the drumsticks tied to the tail. | trussed |
| Cooking bags shorten cooking time because the use of _______, a form of moist heat, to help cook the bird. | steam |
| To ensure even cooking in a microwave oven, arrange poultry pieces with the _______ portions to the center. | boney |
| You should _______ frozen poultry before cooking. | thaw |
| Be sure to thoroughly wash _______, knives, and other utensils after preparing raw poultry to help avoid transferring harmful bacteria. | cutting boards |
Created by:
mccoykim