Deck 18: Potatoes

Question 1

To roast a 25-lb (11-kg) turkey, you would

A) roast it at 300ºF (150ºC) until done.
B) roast it at 375ºF (190ºC) until done.
C) start it at 375º-400ºF (190-200ºC) to brown it, then turn it down to 300ºF (150ºC) and roast until done.
D) roast it at 275º-300ºF (135º-150ºC) until nearly done, then turn the temperature to 375º-400ºF (190-200ºC) so that the turkey browns.

Answer 1

roast it at 300ºF (150ºC) until done.

Question 2

A roast turkey may be removed from the oven when its internal temperature is

A) 145ºF (63ºC).
B) 165ºF (74ºC).
C) 180ºF (82ºC).
D) none of these

Answer 2

165ºF (74ºC).

Question 3

To check roast chicken for doneness, you would

A) pour out the juices from the body cavity to see if they are no longer pink or red.
B) feel the leg joints to see if they are loose.
C) test the temperature of the inner part of the thigh with a meat thermometer.
D) all of these

Answer 3

all of these

Question 4

For deep-fried chicken, which of the following types of chicken is most appropriate?

A) broilers
B) roasters
C) capons
D) fowl

Question 5

Chicken fricassée is

A) a highly seasoned chicken dish prepared by broiling.
B) a white stew cooked by braising.
C) a braised dish in which the chicken in browned and then simmered with onions, tomatoes, stock, and seasonings.
D) a simmered chicken stew made with mushrooms and parsley.

Question 6

Chicken is usually broiled

A) at a lower temperature than most steaks.
B) at a higher temperature than most steaks.
C) at the same temperature as most steaks.
D) after first being breaded.

Question 7

The part of a chicken most appropriate for poaching is the

A) thigh.
B) breast.
C) wing.
D) drumstick.

Question 8

The first step in braising poultry is

A) blanching it in water.
B) simmering it in a seasoned liquid.
C) boiling it to remove impurities.
D) searing it in hot fat.

Question 9

The breast meat of chicken and turkey is so similar to __________ that they are interchangeable in many recipes.

A) veal
B) beef
C) pork
D) all of these

Question 10

When seasoning and basting poultry, it is important to _____.

A) baste ducks and geese frequently
B) season the skin, even if it will not be eaten
C) baste large turkeys every 20 to 30 minutes if they are subjected to dry heat for several hours
D) carefully protect the skin from oil because oil will dry the skin and prevent it from browning

Question 11

If you were cooking a __________, you would you not need to baste it while it cooked.

A) duck
B) goose
C) both duck and goose
D) neither duck nor goose

Question 12

Which of the following combinations of roasting techniques is correct?

A) searing-small chickens and chicken parts
B) high-temperature roasting-turkeys and capons
C) low-temperature roasting-squab and game birds
D) all of these

Question 13

__________ may be successfully "flash roasted" at high temperatures.

A) Duck breast
B) Cornish hens
C) Squab and game birds
D) all of these

Question 14

Because chicken is a lean and tender meat, it is appropriate to cook it in fat by __________ it.

A) sautéing
B) pan-frying
C) deep-frying
D) all of these

Question 15

Which of the following is not true about the range-top smoke-roasting procedure?

A) Fine hardwood chips or shavings, not large pieces, are used to produce smoke.
B) Disposable pans are often used for the procedure.
C) The procedure requires smoke produced in an external source.
D) The product being smoked must be placed on a rack.

Question 16

When deep-frying chicken, it is important to __________.

A) fry chicken at 325°-350°F (160°-175°C)
B) use pieces from larger chickens so they will not overcook
C) turn the products often so they will brown evenly on all sides
D) all of these

Question 17

A the sauce for a classic chicken fricassée is thickened with _______.

A) brown roux
B) blond roux
C) cornstarch
D) none of these. The sauce is not thickened.

Question 18

If you want the poultry you are simmering to retain the most flavor, you should __________.

A) sear it first
B) start it in hot water
C) start it in cold water
D) season it before simmering it

Question 19

All of the following statements about poaching are true except one. Which one is false?

A) Poaching is used to gently cook tender poultry.
B) Poaching helps poultry retain its moisture and develop a light, subtle flavor.
C) Cooking time for poaching is usually very long due to the low temperature used.
D) The liquid used in poaching can be used to make a sauce to serve with the cooked product.

Question 20

Braising can add __________ to poultry products.

A) flavor
B) moisture
C) tenderness
D) all of these

Question 21

Coq au vin is an example of a __________ chicken dish.

A) braised
B) sautéed
C) poached
D) simmered

Question 22

Which of the following statements about chicken poêlé is correct?

A) The chicken is basted generously with butter.
B) The chicken is cooked with a matignon.
C) The chicken is baked in a covered casserole.
D) all of these

Question 23

In a fricassée, chicken is __________.

A) seared, but not browned
B) barded with bacon to increase its moistness
C) poached in a broth fortified with white wine
D) first seared and then cooked in a brown roux with vegetables

Question 24

Which of the following statements about stuffing is not true?

A) The flavor of dressing cooked outside a bird is superior to stuffing that has been cooked inside a bird.
B) Additional time is needed to cook stuffing thoroughly, and this often results in an overcooked bird.
C) It is less practical to fill a bird with stuffing and then have to remove the stuffing after the bird is cooked.
D) Stuffing a chicken or turkey is unsafe because the inside of a bird is an ideal breeding ground for the types of bacteria that can produce food poisoning.

Question 25

Although it is not advisable to stuff most poultry, __________ are often stuffed.

A) very large turkeys
B) Cornish hens and quail
C) ducks, geese, and other waterfowl
D) capons and other neutered poultry

Question 26

Which of the following can be added to dressing to add flavor, character, and/or bulk?

A) oysters
B) giblets or sausage
C) nuts, fruits, or chestnuts
D) all of these

Question 27

Which of the following is not a recommended guideline for making dressings?

A) Bake dressing in shallow pans.
B) Do not pack dressing or stuffing tightly into baking pans or poultry.
C) Be sure to cool all the ingredients thoroughly before combining them in order to avoid the growth of dangerous bacteria.
D) It is not necessary to cook the ingredients in stuffing before you combine them because they will cook during the baking process.

Question 28

Which of the following statements is incorrect?

A) Roasting and baking are the same process.
B) Poultry items are almost always cooked well done.
C) Simmering temperature is lower than poaching temperature.
D) The presentation side of a piece of poultry is usually the skin side.

Question 29

The true meaning of the term teriyaki is _________________________.

A) marinated in soy sauce
B) glaze-grilled
C) deep-fried in a light batter
D) simmered in a soy sauce mixture

Question 30

Unlike salsas, Mexican moles always _____________________.

A) are cooked
B) contain chocolate
C) contain tomatoes
D) all of these

Question 31

Which part of the duck or goose is most often used to make confit?

A) leg
B) breast
C) livers
D) the whole, uncut bird

Question 32

When poultry is cooked "en cocotte," it is cooked ___________________.

A) in a paper envelope
B) in enough fat to cover it completely
C) on a spit
D) in a casserole

Question 33

If poultry is basted during roasting, it should be basted with fat.

Question 34

Ducklings should be basted frequently during roasting in order to reduce their high fat content.

Question 35

After roasting, turkey should be allowed to stand for at least 15 minutes before carving.

Question 36

Rock Cornish game hens should not be broiled because they become overcooked very quickly at high temperatures.

Question 37

Pan-fried chicken pieces should be browned on the skin side first.

Question 38

A major difference between deep-frying and pan-frying chicken is that deep-fried chicken is usually breaded, while pan-fried chicken is never breaded or dredged in flour.

Question 39

When celery is added to bread dressing, it should be cooked before being combined with the other ingredients.

Question 40

In order to prevent the growth of bacteria that cause food poisoning, pans of baked dressing should be reheated by removing them from the refrigerator and placing them directly in the steam table.

Question 41

The correct order of steps in making gravy for poultry are to brown the mirepoix, deglaze the roasting pan with stock, strain the liquid, and thicken with roux.

Question 42

Broiled chicken may be seasoned on the skin side before cooking.

Question 43

During braising of poultry, the pot should be kept uncovered.

Question 44

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The chicken chasseur recipe requires 240 grams of mushrooms. If the EP unit cost is $2.50 per kg, what is the cost of the ingredient? Round your answer to the nearest cent. ___________________

Question 45

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The chicken chasseur recipe requires 120 grams of diced tomatoes. If the EP unit cost is $3.50 per kg, what is the cost of the ingredient? Round your answer to the nearest cent. ___________________

Question 46

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The chicken chasseur recipe requires 475 ml of demi-glace. If the EP unit cost is $1.19 per liter, what is the cost of the ingredient? Round your answer to the nearest cent. ___________________

Question 47

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The chicken chasseur recipe requires 60 grams of shallot. If the EP unit cost is $2.50 per kg, what is the cost of the ingredient? Round your answer to the nearest cent. ___________________

Question 48

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The chicken chasseur recipe requires 8 ounces of mushrooms. If the EP unit cost is $1.25 per pound, what is the cost of the ingredient? Round your answer to the nearest cent. ___________________

Question 49

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The chicken chasseur recipe requires 4 ounces of diced tomatoes. If the EP unit cost is $1.75 per pound, what is the cost of the ingredient? Round your answer to the nearest cent. ___________________

Question 50

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The chicken chasseur recipe requires 1 pint of demi-glace. If the EP unit cost is $4.75 per gallon, what is the cost of the ingredient? Round your answer to the nearest cent. ___________________

Question 51

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The chicken chasseur recipe requires 2 ounces of shallot. If the EP unit cost is $1.25 per pound, what is the cost of the ingredient? Round your answer to the nearest cent. ___________________