Reference no: EM132224461

1. How does a front half of a processed chicken differ from a half carcass?

a. One part has only the white meat

b. There is no difference, it’s just a matter of choice

c. There is no backbone in one of them

d. One has no part of the breast

e. More than one of the above is true

2. Why is prolonged cooking required to tenderize birds like spent broiler breeder hens?

a. The collagen must be melted away

b. The ATP must be used up by the heat of cooking

c. The muscle fibers must start to dissolve

d. The calcium must be leached with heat so the muscle relaxes

e. The glycogen must be cooked thoroughly for best tenderness

3. Portions of breast muscle that are too thick can be made more uniform in a commercial operation using

a. Big giant hammer

b. Different breed of bird

c. Dehydrator to unify size of the parts

d. Alum coating to draw out moisture

e. Slitter machine

4. In the US, the broilers are tested by random sampling for things like avian flu PRIOR to harvest at the farm.

a. true

b. false