Deck 8: Poultry

Question 1

B-grade poultry

A) is not as attractive as grade A.
B) may have cuts or tears.
C) is most often seen at retail.
D) is more meaty than grade A.
E) is both a and b.
F) is both c and d.
G) All of these are correct.
H) None of these are correct.

Answer 1

A

Question 2

Poultry should always be cooked until its internal temperature is _________ to enhance flavor and minimize the risks of illnesses.

A) 165°F
B) 150°F
C) 212°F
D) 250°F
E) None of these are correct.

Answer 2

A

Question 3

Based on current regulations, chicken sold in the United States may

A) come from chickens raised using hormones.
B) not come from chickens that have been given antibiotics to prevent disease and increase feed efficiency.
C) not contain additives if marketed as fresh chicken.
D) bear labels as prescribed by the U.S. Department of Agriculture (USDA).

Answer 3

C

Question 4

In what geographical area and cultural cuisine is a stew made using chicken and groundnuts?

A) Mexico
B) Africa
C) Cuba
D) China

Question 5

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

A) they are genetically modified to do so.
B) of higher amounts of hemoglobin found in all of their muscles.
C) their flesh is lower in fat, kcalories, and iron.
D) they exercise more by flying.

Question 6

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.

Question 7

All of the following are poultry except

A) guinea fowls.
B) turkeys.
C) ducks.
D) pigeons.
E) All of these are poultry.

Question 8

All of the following are turkey classifications except

A) fryer-roaster.
B) young hen.
C) young tom.
D) young yearling.

Question 9

What style of poultry refers to the availability of smaller pieces such as halves, breasts, drumsticks, thighs, and wings of both chicken and turkey?

A) dressed
B) ready-to-cook
C) convenience
D) ready-to-feed

Question 10

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

A) collagen
B) saturated fat
C) myoglobin
D) elastin

Question 11

Limit poultry servings to __________ ounces per day.

A) 3 to 4
B) 4 to 5
C) 5 to 6
D) 6 to 8
E) There is no limit because poultry is much lower in fat than meat.

Question 12

The _____ of poultry refers to whether it is fresh, frozen, cooked, sliced, canned, or dehydrated.

A) style
B) type
C) grade
D) class

Question 13

Which of the following species of poultry is the youngest in age?

A) Cornish hen
B) broiler/fryer
C) capon
D) poussin

Question 14

How old is a mature or old turkey?

A) > 6 months
B) >  12 months
C) >  15 months
D) >  24 months

Question 15

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 16

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

A) ¼ pound per serving.
B) ½ pound per serving.
C) ²⁄³ pound per serving.
D) ¾ pound per serving.

Question 17

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 18

The grading of poultry

A) involves assigning products one of four grades-A, B, C, or 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 these are correct.

Question 19

What type of poultry is commonly used in canned or dried soups, frozen dinners, pot pies, sausages, hot dogs, burgers, and bologna?

A) dressed
B) ready-to-cook
C) convenience
D) processed

Question 20

Which of the following birds weigh 3 to 5 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 10 to 12 weeks of age

Question 21

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

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

Question 22

Which meats should be placed breast down when cooking because of their high fat content?

A) chicken
B) Cornish hen
C) duck
D) goose
E) c and d
F) b and c
G) All of these are correct.

Question 23

When birds are stuffed, cooking times must be increased by about 5 minutes per pound.

Question 24

Sprinkling sugar on the skin of poultry may

A) prevent it from cooking.
B) increase the risk of foodborne illness.
C) caramelize it and prevent the meat from cooking.
D) make it brown even more and cause darker spots.

Question 25

Irradiation of poultry was approved for commercial use in 1993 to help control

A) Salmonella .
B) E. coli .
C) Shigella .
D) Trichinella .

Question 26

A well-cooked bird, having already reached the proper internal temperature, may also exhibit some other characteristics including

A) juices that run clear.
B) a bit of bone showing on the tip of the legs.
C) firm flesh.
D) a drumstick that wiggles and easily moves in its joint when touched.
E) All of these are correct.

Question 27

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 these are correct.

Question 28

The grading of poultry is voluntary and is paid for by the producer.

Question 29

Poultry should always be heated until no more than medium-rare.

Question 30

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 31

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

Question 32

Which of the following vegetables comprise a traditional mirepoix?

A) onions
B) carrots
C) shallots
D) bell peppers
E) celery
F) a, b, and d
G) b, c, and e
H) a, b, and e

Question 33

Stuffing cooked within a bird is sufficiently heated when a meat thermometer inserted into its center reads at least

A) 145°F.
B) 155°F.
C) 165°F.
D) 175°F.

Question 34

What will increase poultry's roasting time?

A) stuffing the bird
B) having a smaller bird
C) roasting a younger bird
D) All of these are correct.

Question 35

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 36

The refrigerator is the best place to thaw frozen birds.

Question 37

Additives are forbidden from all forms of chicken.

Question 38

Fresh, ready-to-cook poultry can be kept in the refrigerator at ______ for up to ____ days.

A) 33°F; 3
B) 33°F; 5
C) 40°F; 3
D) 40°F; 5

Question 39

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

Question 40

The USDA recommends that stuffing be cooked inside of a bird.

Question 41

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

Question 43

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 44

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

Question 45

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

Question 46

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 47

What is the process of trussing and why is it done?

Question 48

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 49

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 50

Chicken is one of the most widely eaten types of poultry in the world. Many people think chicken is "healthier" than red meat. Explain in what way chicken might be "healthier" than red meat and another way in which it may not.

Question 51

One of the most economical ways to buy poultry is in bulk portions of butchered sections like thighs and breasts.

Question 52

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

Question 53

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