1.

Cross-contamination - The transfer of bacteria or other contaminants from one food,

work surface or piece of equipment to another

2. Capon - A class of sugically castrated male chickens; they have well-flavored meat and
soft, smooth skin. Approx: under 8 months old and 7-9lbs.

3. Duckling - A duck slaughtered before it is eight weeks old.

4. Game hen - A class of young or immature progeny of Cornish chickens or of a Cornish

chickens and White Rock chicken; they are small and very flavorful. Usually 2lbs or less
and 5-6 weeks old.

5. Trussing - To tie poulty with butcher's twine into a compact shape for more even
cooking.

6. Free-range chicken - Chickens allowed to move freely and forage for food; as opposed to
chickens raised in coops

7. Kinds of poultry recognized by the USDA are divided into classes based upon? - Birds
age, weight and/or sex.

8. Which poultry items are best for grilling or broiling? - Small birds such as cornish game
hens, chickens and squab. Large birds are difficult to cook thoroughly on a grill or broiler
because their surfaces tend to burn before their centers are cooked.

9. USDA grades for poultry - A, B, C

10. Broiler (Chicken Class) - Chicken class that is described as 4-6 weeks old and approx: 1-
3 lbs.
11. Roaster (Chicken Class) - 3-5 months old and approx: 7-9lbs. Best for roasting and often
prepared whole.

12. Categories of poultry recognized by the USDA - Chicken, Duck, Goose, Guinea, Pigeon,
Turkey

13. Dark Meat Muscle Composition - Thigh and leg of flighless birds. Contains more
myoglobin, contains more fat and connective tissue and longer cooking time.

14. White Meat Muscle Composition - Breast and wing of flightless birds, larger muscle
mass and contains less fat. While cooking can dry out and become overcooked very
easily.

15. Foie Gras - Liver of specially fattened geese. Has a high fat content that overcooking will
cause the liver to melt away