Select, Prepare & Cook Poultry

Personal hygiene is important when handling poultry because it helps to prevent the spread of harmful bacteria such as Salmonella. Poultry can carry these bacteria, which can cause foodborne illnesses if ingested. By practicing good personal hygiene, such as washing hands thoroughly with soap and water before and after handling poultry, individuals can reduce the risk of contamination and protect themselves and others from getting sick. Therefore, the statement "Personal hygiene is important when handling poultry" is true.

Marinating poultry is a common technique used to enhance the flavor and tenderness of the meat. When poultry is marinated, it is typically soaked in a mixture of ingredients such as herbs, spices, oil, and acidic liquids like vinegar or citrus juice. These ingredients help to break down the proteins in the meat, making it more tender. Additionally, the flavors from the marinade are absorbed into the poultry, resulting in a more flavorful and enjoyable eating experience. Therefore, it can be concluded that marinating poultry does indeed add flavor and tenderness to the meat.

Feathered game refers to birds that are hunted for sport or food, such as pheasants, ducks, or quails. Poultry, on the other hand, refers to domesticated birds that are raised for meat or eggs, such as chickens, turkeys, or ducks. Since feathered game falls under the category of poultry, the statement is true.

Barding is a culinary technique where strips of fat are wrapped around poultry to enhance its flavor and moisture. This process helps to prevent the meat from drying out during cooking and adds richness to the dish. By wrapping the poultry with fat, it bastes the meat as it melts, resulting in a juicier and more flavorful final product. Therefore, the statement "Barding refers to wrapping the poultry with strips of fat for added flavor and moisture" is true.

This answer is correct because it accurately identifies the signs of poultry quality as having a fresh smell, no pin feathers, no bruises, and intact skin. These are all indicators of a fresh and well-preserved poultry product. The absence of pin feathers and bruises suggests that the bird was properly plucked and handled carefully, while the intact skin indicates that the bird has not been damaged or tampered with. Overall, these qualities contribute to a higher quality and more desirable poultry product.

The correct answer is wet and dry. Marination is a process of soaking food in a mixture of ingredients to enhance its flavor and tenderness. Wet marination involves immersing the food in a liquid-based marinade, typically consisting of various spices, herbs, oils, and acids like vinegar or citrus juice. This helps to infuse the flavors into the food and tenderize it. On the other hand, dry marination involves coating the food with a dry mixture of spices, herbs, and seasonings, without the use of any liquid. The dry mixture forms a crust on the food, adding flavor and texture.

The statement is false because a number 12 chicken does not necessarily mean that the chicken is 12 months old. The number could refer to any other characteristic or attribute of the chicken, such as its weight, size, or a specific identification number. Without further context or information, it is not possible to determine the exact meaning of "number 12" in relation to the chicken's age.

Frozen poultry can be stored for up to 3 months because freezing helps to preserve the quality and safety of the meat. Freezing slows down the growth of bacteria, yeast, and mold that can cause food spoilage. It also helps to maintain the nutritional value of the poultry. However, after 3 months, the quality of the meat may start to deteriorate, and there is a higher risk of freezer burn. It is important to properly package the poultry to prevent freezer burn and ensure it stays fresh for the recommended storage period.

The statement suggests that poultry can be stored for up to 2 weeks in a coolroom and that the flavor improves with age. However, this is not true. Poultry should not be stored for more than a few days in a coolroom as it can lead to the growth of harmful bacteria. Additionally, the flavor of poultry does not improve with age, but instead, it tends to deteriorate. Therefore, the correct answer is false.

There is no specific requirement for poultry to be prepared on a white chopping board. The color of the chopping board does not affect the safety or preparation of poultry. It is more important to ensure that the chopping board is clean and sanitized properly before and after use.

The correct answer is needle and string, hand, incision. This answer is correct because it accurately lists the three types of trussing: needle and string, hand, and incision. Needle and string trussing involves using a needle and string to tie up or secure ingredients. Hand trussing refers to using only your hands to tie or wrap ingredients together. Incision trussing involves making small incisions in the ingredients and then threading them together.

A galantine is a culinary term that refers to a whole bird that has been deboned, stuffed, and trussed. This means that the bones have been removed from the bird, and it has been filled with a stuffing mixture before being tied up with string to maintain its shape during cooking. This technique is often used to create an elegant and visually appealing dish, as well as to make it easier to carve and serve the bird.

Ballotine refers to a maryland, de-boned, stuffed and trussed. This means that the meat used in a ballotine is typically a maryland cut, which is a specific part of the bird. The maryland is deboned, meaning the bones are removed, and then it is stuffed and trussed, which involves filling the meat with a stuffing mixture and tying it securely with string. This creates a compact, flavorful dish that is often served sliced.

The correct answer is the first option: Maryland, supreme, breast, thigh, drumstick, wing. This is because it includes all the standard cuts of poultry mentioned in the given options. The other options either miss out on certain cuts or include additional cuts that are not mentioned.

Defrosting frozen poultry at room temperature is not recommended because it can lead to bacterial growth and foodborne illnesses. The best and safest method to defrost poultry is by thawing it in the refrigerator. This allows for a gradual thawing process, keeping the poultry at a safe temperature and reducing the risk of bacterial growth.