5. White areas on the skin of poultry that has come in contact with the lining of a box
is called ___________.____________.
6. Conformation as a quality factor for poultry relates to:
a. Layering of fat.
c. Exposed flesh.
d. Structure of a bird.
7. Ready-to-cook poultry must be free of protruding pinfeathers that are visible to a
grader during examination of the carcass at normal operating speeds. However, a
carcass may be considered as being free from protruding pinfeathers if it has a
generally clean appearance (especially on the breast) and if not more than an
occasional protruding pinfeather is in evidence during a more careful examination
of the carcass.
SPECIAL INSTRUCTIONS: In Exercises 8 through 13, match the list of conditions in
Column A with the quality factors in Column B. Each quality factor may be used only
____ Tears and missing skin
____ Blue back
____ Fat under the skin
____ Covering of flesh
____ Structure of bird
____ Freezer burn