Consumer grades for poultry

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Reference no: EM133960844

Question

Part 1.

1. What are the U.S. grades for fresh shell eggs?

2. What procedure can receivers follow to determine the freshness of shell eggs?

3. What happens to a fresh shell egg as it becomes older?

4. What is the difference between the designation "U.S. Grade A" and "Grade A"?

Part 2.

1. What are the U.S. consumer grades for poultry?

2. Why is the age of a bird at the time of slaughter an important selection factor?

3. What is an appropriate intended use for a broiler fryer?

4. What are lower-quality poultry products generally used for?

5. Why is the weight range of a fresh, whole bird an important selection factor?

6. Why are free-range and kosher chickens more expensive than chickens raised in a typical way?

7. Why are frozen chicken parts, such as breast and thighs, unacceptable to many food service operators?

8. Explain why chicken is referred to as a commodity item.

Reference no: EM133960844

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