5.
What is the best way to chill freshly slaughtered chickens?
a. By air.
b. By dry ice.
c.
6.
What are the reasons that the Armed Forces specify a specific method of scalding
chickens?
______________________________________________________
______________________________________________________
______________________________________________________
______________________________________________________
7.
The method used in exercise 6 is the most practical because it removes
b_____ h______ rapidly, reduces shr__________ and bl____________ the
carcass, which improves its ap_______________.
8.
The more blood that is removed from the poultry carcass, the better the
_____________________________.
9.
Name two types of pickers which are currently used.
______________________________________________________
______________________________________________________
MD0713
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