Poultry quality points

Description

Flashcards on Poultry quality points, created by paul monaghan on 01/03/2016.
paul monaghan
Flashcards by paul monaghan, updated more than 1 year ago
paul monaghan
Created by paul monaghan about 8 years ago
5
0

Resource summary

Question Answer
Chicken Pliable breast bone, plump breast and fine textured flesh. A strong unpleasant smell would suggest that the chicken is not of good quality.
Turkey Full plump breasts with a good proportion of meat. Look for young birds – legs develop scales as they get older. The skin should not feel sticky and should not be damaged.
Duck The upper beak should be yellow in colour and break easily. The webbed feet should tear easily. Skin should be dry and undamaged.
Guinea fowl Small in size Dry skin without blemishes. No damage or broken bones. Well fleshed breasts
Show full summary Hide full summary

Similar

GCSE Chemistry C1.1 - Fundamental Ideas in Chemistry
chancice.branscombe
A View from the Bridge
Mrs Peacock
Edexcel Additional Science Biology Topic 1- Genes and Enzymes
hchen8nrd
Biology (B3)
Sian Griffiths
GCSE AQA Physics Unit 2 Flashcards
Gabi Germain
Key policies and organisations Cold War
E A
Introduction to the Atom
Derek Cumberbatch
Derecho Aéreo
Adriana Forero
SFDC App Builder 1 (26-50)
Connie Woolard
Present Simple Vs Present Continuous
Luis Alcaraz
Core 1.10 Polymers (Plastics)
T Andrews