Term
| fish farming is also referred to as |
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| an appropriate intended use for a chicken stewing hen is |
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| fresh processors can obtain a PUFI label from the |
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| United States Department of Commerce |
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| which of the following is an immature bird |
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| when inspecting mollusks for freshness, open shells are preferred because this is a sign of high quality |
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| as poultry ages it becomes less tender. However, it also develops more fat, which carries flavor |
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| a whole fish with its entrails removed has been |
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| fish products are not subject to mandatory continuous federal government inspection |
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| renaming fish is sometimes to increase |
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| the acronym "IQD" stands for Individually Quick Frozen |
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Definition
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Term
| as a general rule, the larger the bird |
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Definition
| the higher the edible yield will be |
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| a slacked out fish is previously frozen fresh that has been thawed |
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| there is a great deal of b rand loyalty among buyers for fresh poultry products |
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| packers' brands are useful selection criteria when purchasing fresh fish |
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| A cross-section of a large fish cut from a dressed fish carcass is referred to as a fish |
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| some food processers subject their poultry products to irradiation. what is the purpose of this process? |
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| poultry that will be cooked with dry heat |
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Definition
| should be young at the time of slaughter |
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| some food processors use a gas-flushed pack for their poultry items. What is the purpose of this packing procedure? |
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| fish are cold-blooded animals; hence, the diseases affecting them supposedly do not threaten the human who eats them. |
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Definition
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Term
| when applied to frozen fish the term "glaze" refers to |
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Definition
| a protective coating of ice |
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