Deck 18: Poultry

Question 1

What distinguishes free-range chickens?

A) allowed to roam freely in an enclosed space
B) not permitted to be sold for commercial use
C) raised in the wild
D) no different than chickens raised by other methods

Answer 1

A

Question 2

How is poultry graded by the USDA?

A) Choice, Select, Commercial or Canner
B) USDA Grade A, B or C
C) Prime, Choice, Good or Utility
D) USDA 1, 2 or 3

Answer 2

B

Question 3

Which grades of poultry are the most tender?

A) USDA
B) USDA C
C) USDA A
D) none of the above. quality grades have no bearing on tenderness or flavor; class does

Answer 3

D

Question 4

All poultry can be fabricated using the same procedures as chicken.

Question 5

Why is poultry often purchased whole?

A) it is more sanitary
B) it is easy to fabricate
C) it is the only way they are sold
D) restaurants serve whole roasted birds

Question 6

What is the best way to prepare a mature chicken?

A) baking
B) stewing
C) poaching
D) sautéing

Question 7

Poultry is highly perishable.

Question 8

Stuffing should be lightly packed into the cavity of a bird so that it cooks evenly.

Question 9

Which of the following ingredients are used to make country gravy for fried chicken?

A) milk
B) roux
C) pan drippings
D) all of the above

Question 10

After it is slaughtered, poultry must be air chilled to reduce its temperature below 40°F (4°C).

Question 11

What is a capon?

A) squab
B) castrated male chicken
C) young pigeon
D) young turkey

Question 12

What is the first step when fabricating poultry?

A) cut the bird in half
B) cut off the wings
C) remove the bones
D) remove the skin

Question 13

An airline breast has all skin and bones removed.

Question 14

Duck and goose skin contains a great deal of fat that should be rendered off.

Question 15

What is the fattened liver of a special type of duck or goose?

A) offal
B) sweetbreads
C) tripe
D) foie gras

Question 16

Which class of poultry is younger and more tender?

A) yearling
B) mature
C) roaster
D) broiler/fryer

Question 17

Which of the following is NOT a good indication of doneness for poultry?

A) internal temperature
B) juices run clear
C) timing
D) looseness of the joints

Question 18

Most poultry items are basted during roasting to retain moisture.

Question 19

What is the technique for tying a whole bird into a neat shape for roasting?

A) butterflying
B) trussing
C) barding
D) Frenching

Question 20

Poultry does not have any intramuscular fat or marbling.

Question 21

Keep the liquid at a full rolling boil when poaching chicken breast.

Question 22

Guinea hen is tender enough to sauté.

Question 23

What is the difference between squab and pigeon?

Question 24

When gauging the doneness of roasted poultry, insert the instant read thermometer into the thickest part of the meat, not just the breast.

Question 25

List and describe the cuts that can be made from a breast of chicken.

Question 26

Reserve leftover marinade to serve with the poultry after cooking.

Question 27

How should small birds such as squab and game hens be roasted?

Question 28

The traditional Thanksgiving turkey is from the Young class.

Question 29

What does the term à point refer to when cooking poultry?

Question 30

All poultry should be cooked well done.