Question

1. How is poultry classified?

2. What are the USDA grades for poultry?

3. List safety concerns and safe food handling techniques for preparing and storing chicken.

4. What are some low fat preparation techniques used for chicken?

5. List the forms of chicken that can be purchased.

Answer 1

1. Poultry can be classified as the birds especially those are reared for eggs and also the production of meat.They are chicken, ducks, turkeys, pigeons, geese etc which are almost domestic.

2. USDA is the US Department of Agriculture have certain grades for poultry.They are A, B and C.

Grade A indicates that the poultry is free from all types of bruises, discolouration, bone and it's product determining the highest quality at retail level.

Grade B and C levels are used at the time of cutting , chopping and at grounding.

3. Safety food handling techniques for preparing and storing chicken

• Always wash hands before handling chicken
• Wash all the containers, chopping boards, knives.
• Do not place the meat or handle multiple containers to avoid cross contamination.
• Always raw chicken must be stored in refrigerator with 38 to 40 degree Farenheit.
• Storing should no longer me more than 2 days.
• Do not reheat chicken more than once.

4. Low fat preparation techniques used for chicken are broiling, steaming, poaching which keeps persons healthy.Cutting chicken pieces in to thin long pieces and removing all the skin over it is also one of the technique.

5. Forms of chicken that can be purchased are broilers which are the one which are highly consumed.And the other forms are roasters, forms, game hens, Capons etc.