7.
Match the class designation for chicken in Column I to the age of the chicken at
the time it was processed to be ready-to-cook (RTC), in Column II.
Column I
Column II
(1) ______
Class 1, Broilers/fryers
a.
Under 8 months of age
(2) ______
Class 2, Roasters
b.
6 to 9 weeks of age
(3) ______
Class 3, Capons
c.
More than 10 months of age
(4) ______
Class 4, Fowls (hens)
d.
5 to 6 weeks of age
(5) ______
Class 5, Rock Cornish
e.
3 to 5 months of age
game hens
8.
After processing, chicken is frozen by lowering the temperature to 0F (-18C)
within 72 hours.
a. True.
b. False.
9.
Individually frozen chicken pieces (Type III) stick together after freezing and
cannot be easily separated.
a. True.
b. False.
10.
Labeling information, "PERISHABLE - KEEP REFRIGERATED," would appear on
the top of the shipping container for which type chicken?
a. Type I.
b. Type II.
c.
Type III.
MD0712
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