Exercises (cont) - Poultry I

5.

What is the best way to chill freshly slaughtered chickens?

a. By air.

b. By dry ice.

c.

By ice and water without air agitation.

d. By ice and water with air agitation.

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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