Deck 8: Poultry

Question 1

Overcooking poultry

A)results in a bird that is more flavorful.
B)means that there is no need for basting.
C)causes the flesh to become dry, tough, and stringy.
D)results in a characteristic "warmed-over" flavor caused by the breakdown of fat.

Answer 1

C

Question 2

When roasting birds

A)some people place the breast up directly on the pan for a juicer breast meat.
B)some people use a V-shaped rack to keep the bird in the juices.
C)some individuals use margarine for basting because of its high smoke point.
D)some cooks salt and sugar the skin intentionally so that it dries out and additional browning occurs.

Answer 2

D

Question 3

In both chickens and turkeys, the _____ content of the white meat is lower than that of the dark meat

A)collagen
B)protein
C)myoglobin
D)elastin

Answer 3

C

Question 4

Stuffing, cooked separately from a bird, is sufficiently cooked when the internal temperature reaches

A)145 degrees F for 15 seconds.
B)155 degrees F for 15 seconds.
C)165 degrees F for 15 seconds.
D)175 degrees F for 15 seconds.

Question 5

Wild ducks have darker breast meat than domesticated chickens and turkeys because

A)of genetics.
B)of higher amounts of hemoglobin found in the muscle.
C)their flesh is lower in fat, calories, and iron.
D)they exercise more by flying.
E)all of the above answers are correct

Question 6

When you brined your bird for Thanksgiving this year the results were really disappointing The flesh was too mushy when it came out of the brining solution What could have gone wrong?

A)The bird was brined in the refrigerator instead of at room temperature.
B)The water was initially boiled along with the salt, sugar, and soy sauce.
C)The water and salt entered the muscle by diffusion and osmosis.
D)The bird was left too long in the brining solution.

Question 7

The United States Department of Agriculture (USDA)

A)allows the use of hormones in the raising of chickens.
B)does not allow antibiotics to be given to prevent disease and increase feed efficiency.
C)does not allow additives in fresh chicken.
D)does allow monosodium glutamate (MSG) in processed birds without labeling.
E)allows use of sodium erythorbate in processed birds to reduce the risk of foodborne illness.

Question 8

Which type of poultry is the most widely consumed poultry throughout the world?

A)chicken
B)duck
C)turkey
D)squab
E)goose

Question 9

Poultry comes to market in different "types," which refers to

A)the specific breed.
B)whether it is fresh, frozen, cooked, sliced, etc.
C)whether it is live, dressed, or processed to any extent.
D)whether it is ready for retail processing.

Question 10

The grading of poultry

A)is comprised of four grades-A, B, C, and D.
B)is based on the skin color, which is reflective of the quality of the bird.
C)is mandatory and paid for by the manufacturer.
D)uses criteria such as conformation and fleshing.
E)none of the above is the correct answer

Question 11

The "kinds" or species of birds sold for food in the United States include

A)chicken and turkey.
B)duck and goose.
C)guinea hens and pigeons.
D)all of the above are sold as poultry

Question 12

Turkeys are classified as

A)fryer-roasters
B)hens
C)toms
D)all of the above
E)none of the above

Question 13

Poultry is sufficiently cooked when the internal temperature reaches a minimum of

A)145 degrees F for 15 seconds.
B)155 degrees F for 15 seconds.
C)165 degrees F for 15 seconds.
D)175 degrees F for 15 seconds.

Question 14

The federal legislation governing the inspection of poultry shipped interstate is

A)the Pure Food and Drug Act of 1906.
B)the Federal Meat Inspection Act of 1906.
C)the Public Health Services Act of 1944.
D)the Wholesome Poultry Products Act of 1968.

Question 15

Which of the following are best used in soups and stews?

A)broilers and fryers
B)capons
C)Cornish game hens
D)older chickens
E)roasters

Question 16

Poultry is sold by

A)age at slaughter and weight, regardless of gender.
B)gender and age.
C)gender, weight, and degree of fat.
D)weight at slaughter.

Question 17

A good "rule of thumb" when deciding how much ready-to-eat poultry to purchase is

A)one-fourth pound per serving.
B)one-half pound per serving.
C)two-thirds pound per serving.
D)three-fourths pound per serving.

Question 18

Which of the following birds weigh three to five pounds, and have soft skin, tender meat, and a flexible breastbone?

A)broilers and fryers
B)neutered male chickens
C)a cross between a Cornish hen and another common breed, such as a White Plymouth Rock, New Hampshire, or Barred Plymouth Rock
D)baking or stewing chickens
E)chickens of either sex, processed at nine to eleven weeks of age and weighing six to eight pounds

Question 19

Poultry comes to market in different "styles," which refers to

A)the age and breed of the poultry.
B)whether it is fresh, frozen, cooked, sliced, etc.
C)the degree to which it has been cleaned or processed.
D)whether the bird has been finished.

Question 20

Poultry is

A)all birds, wild or domesticated.
B)domesticated birds raised for their meat.
C)domesticated birds raised for their eggs.
D)a term for young chickens and turkeys.
E)a term for the young of any species of bird.

Question 21

Chicken or turkey roasted with the skin on is usually drier than that which is roasted with the skin off

Question 22

Stuffing a bird prior to roasting is not recommended by the USDA

Question 23

About one-fourth of all chickens in the United States carry Salmonella and about half carry Campylobacter jejuni

Question 24

Definition choices:
a.a chicken that is a cross between a Cornish hen and another breed of chicken
b.any chicken over the age of 10 months
c.chickens of either sex slaughtered under 10 weeks of age
d.chickens of either sex, processed between 10 and 12 weeks and weighing at least 6-8 pounds
e.neutered male chickens, usually under 4 months of age and weighing 12-14 pounds
Mature chicken

Question 25

Whole poultry that has been frozen should be thawed under running water

Question 26

Which of the following statements about roasting is false?

A)Heavy-duty roasting pans should have 4-inch sides, to keep the basting juices in the pan and prevent the lower portion of the bird from burning.
B)Birds to be roasted are usually placed with breast up.
C)Some cooks claim that the bird is juicier if placed breast down so that it can self-baste.However, turning the breast over later to brown is not always an easy task.
D)Ducks should be placed breast down after having had their skins pricked thoroughly to release excess fat.

Question 27

Braising, also called fricasseeing,

A)is a dry-heat cooking method and may be used for any whole poultry.
B)is a moist-heat preparation method of particular value with older, tougher birds.
C)is a process where chicken pieces, such as breasts, are placed in a frying pan and covered with water and cooked until tender.
D)is a steaming process in which the poultry pieces are arranged skin side up, covered with a little liquid, and cooked until tender.

Question 28

Regardless of the preparation procedure used, poultry should be cooked until it holds 165 degrees F for a minimum of 15 seconds because of the risk of foodborne illness

Question 29

Except when cooking a whole bird on a spit over hot coals, only cut-up poultry is used for broiling and grilling

Question 30

All utensils and other objects that came in contact with raw poultry should be washed, rinsed, and sanitized because poultry is an excellent habitat for microbial growth

Question 31

Turkeys may be trussed before they are cooked to

A)shorten cooking time.
B)withstand higher cooking temperatures.
C)ensure the skin turns a golden brown and gets crispy.
D)prevent the legs and wings from overcooking before the breast is done.
E)all of the above

Question 32

The composition of muscle tissue, connective tissue, etc in poultry is comparable to that of red meats

Question 33

When broiling or grilling

A)a marinade must be fully cooked if it is to be used for basting.
B)it is acceptable to reuse the plate used to carry the raw poultry to the grill to carry it back to the table after it is cooked, as long it is rinsed in between uses.
C)if vegetable sprays are used to prevent sticking, chicken is placed skin side down in a broiler pan and skin side up for grilling over coals.
D)it is best to add barbecue sauces at the beginning of the cooking process so that the flavor really has a chance to absorb into the chicken.

Question 34

The best way to determine the doneness of poultry is by touching; if it is firm to the touch it is done

Question 35

Irradiation of poultry

A)was approved for commercial use in 1993 for reducing bacterial concentrations of Salmonella.
B)is a sterilization process which allows the food handler more leeway or flexibility in regards to cross-contamination, poor personal hygiene, and time/ temperature abuse during food preparation.
C)uses the chemical trisodium phosphate (TSP).
D)all of the above answers
E)none of the above answers

Question 36

Definition choices:
a.a chicken that is a cross between a Cornish hen and another breed of chicken
b.any chicken over the age of 10 months
c.chickens of either sex slaughtered under 10 weeks of age
d.chickens of either sex, processed between 10 and 12 weeks and weighing at least 6-8 pounds
e.neutered male chickens, usually under 4 months of age and weighing 12-14 pounds
Broiler/fryers

Question 37

The grading of poultry is mandatory

Question 38

Poultry is roasted in a preheated oven set between

A)300 degrees F and 325 degrees F.
B)325 degrees F and 350 degrees F.
C)350 degrees F and 375 degrees F.
D)375 degrees F and 400 degrees F.

Question 39

Turkey should be allowed to stand for about _____ after it is removed from the oven before carving

A)10 minutes
B)20 minutes
C)30 minutes
D)None of the above.It does not matter when you carve it.As long as the bird is cooked to the proper internal temperature, and not overcooked, it is always going to be tender and easy to carve.

Question 40

The classic aroma of roasting chicken comes from

A)denatured protein.
B)the Maillard reaction.
C)diacetyl and other short-chain fatty acids in lipids.
D)volatile compounds such as carbonyls and hydrogen sulfide.

Question 41

Explain the recommendations for the preparation of poultry with respect to stuffing Why are the recommendations what they are?

Question 42

Your mother/friend brings an "older" stewing chicken over to your house for you to make fried chicken with You look at it and say that you would have really preferred a broiler/fryer She asks what the big deal is She wants to know how you can tell that it's an old chicken Explain to her how you know the difference In addition, tell her everything that you know about selecting a proper chicken to match the desired cooking method

Question 43

Go to the USDA's website and discuss guidelines for purchasing fresh poultry

Question 44

Definition choices:
a.a chicken that is a cross between a Cornish hen and another breed of chicken
b.any chicken over the age of 10 months
c.chickens of either sex slaughtered under 10 weeks of age
d.chickens of either sex, processed between 10 and 12 weeks and weighing at least 6-8 pounds
e.neutered male chickens, usually under 4 months of age and weighing 12-14 pounds
Cornish game hens

Question 45

Using the USDA's website, discuss any additional food safety guidelines about handling both raw and cooked poultry, during preparation and storage, that your textbook did not mention or go into greater detail about Are there any other foodborne illnesses aside from Salmonella or Campylobacter jejuni that receive attention?

Question 46

Definition choices:
a.a chicken that is a cross between a Cornish hen and another breed of chicken
b.any chicken over the age of 10 months
c.chickens of either sex slaughtered under 10 weeks of age
d.chickens of either sex, processed between 10 and 12 weeks and weighing at least 6-8 pounds
e.neutered male chickens, usually under 4 months of age and weighing 12-14 pounds
Capons

Question 47

Utilizing your text (and, optionally, outside website sources) compare and contrast the similarities and differences of classic poultry dishes in various cuisines and cultures throughout the world

Question 48

Definition choices:
a.a chicken that is a cross between a Cornish hen and another breed of chicken
b.any chicken over the age of 10 months
c.chickens of either sex slaughtered under 10 weeks of age
d.chickens of either sex, processed between 10 and 12 weeks and weighing at least 6-8 pounds
e.neutered male chickens, usually under 4 months of age and weighing 12-14 pounds
Roasters

Question 49

Discuss both food safety and culinary issues and concerns for microwaving poultry when thawing, cooking, and reheating

Question 50

Explain why dark meat, such as legs and thighs, does not have the same storage time as white meat from the breast and wings

Question 51

Are the preparation methods recommended for red meats the same as those recommended for chicken? Why or why not?

Question 52

You made your version of Kentucky fried chicken for dinner tonight over at your friend's home and it turned out just terrible It was soggy and greasy List and discuss all the things that could have gone wrong How can you correct these problems so that your chicken turns out perfect next time?

Question 53

In addition to using a thermometer to test for the internal temperature of poultry, discuss other methods to determine doneness of poultry