Short Answer
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1.
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How
does age affect tenderness in poultry?
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2.
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What
determines the amount of dark meat on a bird?
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3.
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How
does the color of meat affect cooking?
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4.
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What
are the criteria for a Grade-A rating on poultry?
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5.
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What
is trussing? Why would you truss a bird?
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6.
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What
is the recommended time frame in which to use fresh poultry?
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7.
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Which
gender of bird is tougher?
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8.
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What
does RTC represent in poultry?
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9.
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Is
poultry inspection and grading mandatory?
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10.
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What
are the two main criteria for judging the quality of poultry?
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11.
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What
are giblets? For what would you use giblets?
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12.
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To
what temperature should poultry be cooked?
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13.
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Where
on the bird do you check the internal temperature?
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14.
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What
factor(s) determine whether you would poach or simmer a bird?
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15.
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How
does having the bone in the poultry affect cooking procedures as compared to boneless
poultry?
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