Poultry Judging Practice Test

At what temperature must chicken carcasses be scalded?

1. 120 F

2. 130 F

3. 140 F

4. 150 F

The correct answer is: 140 F

Scalding chicken carcasses is a crucial step in the processing of poultry, as it facilitates feather removal and prepares the bird for further processing. The correct scalding temperature for chicken carcasses is 140 degrees Fahrenheit. At this temperature, the hot water effectively loosens the feathers, allowing them to be plucked easily without damaging the skin or meat of the bird. Scalding at this temperature also ensures that the process is efficient, as lower temperatures may not adequately loosen the feathers, resulting in a longer and more difficult plucking process. Going higher than 140 degrees can complicate the process as well, potentially leading to skin damage or "cooked" meat, which can adversely affect the quality of the chicken. Therefore, scalding chicken carcasses at 140 degrees Fahrenheit strikes an optimal balance between effective feather removal and maintaining meat quality.