What to Study for the Test-2

What to study for the Meat & Poultry Test:

-The different types of poultry
-Know the following terms: free-range, giblets,

-How poultry is graded, and the grades

-Buying fresh, frozen, and canned chicken (think temperatures)
-Cooking temperature for chicken, risks of undercooked chicken, and storing/thawing of poultry

-Nutrients in poultry and meat

-The different types of meat discussed in class

-Inspection and grading of beef

-Retail vs. wholesale cuts- what’s the difference?

-Offal meats

-Tender and tough cuts of beef, and how each should be cooked

-Animal composition- bones, muscle, fat, and connective tissue