Part 2. True or False.
— Directions ; Write FOOD if the statement is correct and PROCESS if not. Write your answer on the space provided before each number.
16. Fat in poultry is judged entirely by accumulation under the skin.
17. The color of the bird may affect the distribution and amount of meat, while certain defects detract from its appearance
18. Poultry halves are prepared by making a full-length back and breast split of the carcass to produce approximately equal right and left sides.
19. Grading refers to the inherent properties of a product that determine its relative degree of excellence o value.
20. Conformation involves evaluating poultry in terms of the standards to determine the grade.
— Directions ; Write FOOD if the statement is correct and PROCESS if not. Write your answer on the space provided before each number.
16. Fat in poultry is judged entirely by accumulation under the skin.
17. The color of the bird may affect the distribution and amount of meat, while certain defects detract from its appearance
18. Poultry halves are prepared by making a full-length back and breast split of the carcass to produce approximately equal right and left sides.
19. Grading refers to the inherent properties of a product that determine its relative degree of excellence o value.
20. Conformation involves evaluating poultry in terms of the standards to determine the grade.
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Answer:
16.TRUE
17.TRIE
18.TRUE
19.FALSE
20.TRUE