4.
Style of chicken refers to:
a. The weight range of the chicken.
b. The sex of the chicken.
c.
The way chicken is cut and packaged.
d. The quality of the chicken.
5.
Type of chicken refers to the:
a. State of refrigeration.
b. Quality of the chicken.
c.
Size of the bird.
d. Sex of the bird.
6.
Match the style designation for chicken in Column I to the description of cutting
and packaging in Column II.
Column I
Column II
(1) ______
Style 1
a.
Parts
(2) ______
Style 2
b.
Cut-up, 9 pieces
(3) ______
Style 3
c.
Cut-up, 8 pieces
(4) ______
Style 4
d.
Halved (split)
(5) ______
Style 5
e.
Cut-up, 9 pieces (without back)
(6) ______
Style 6
f.
Cut-up, 8 pieces (without back)
(7) ______
Style 7
g.
Quartered
(8) ______
Style 8
h.
Whole
MD0712
2-19