Deck 17: Cooking Vegetables

Question 1

What is the most important factor that determines the tenderness of a class of poultry?

A) size
B) maturity
C) male or female
D) basting

Answer 1

maturity

Question 2

_____________ is the Canadian government procedure that guarantees the wholesomeness of poultry

A) Inspection
B) Grading
C) both of these
D) none of these

Answer 2

Inspection

Question 3

What is the federal grade of chicken most often used in food service?

A) Canadian A
B) Canadian Utility
C) Canadian C
D) Canadian D

Answer 3

Canadian A

Question 4

The part of the chicken that is the lowest in fat is the ____________.

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

Question 5

Covering the breast of a bird with a layer of fat to protect it during roasting is called _____________.

A) basting
B) suprême
C) magret
D) barding

Question 6

The ______________ is a special breed of young, tender chicken usually weighing less than a pound.

A) squab
B) capon
C) Rock Cornish game hen
D) partridge

Question 7

A ______________ is a castrated male chicken.

A) guinea
B) capon
C) roaster
D) none of these

Question 8

A ________________ is a mature female chicken that must be cooked with moist heat to make it tender.

A) capon
B) ratite
C) hen
D) roaster

Question 9

A ______________ is a young pigeon with tender flesh.

A) capon
B) guinea fowl
C) quail
D) squab

Question 10

Tying the legs and wings of poultry against the body to make a compact unit for cooking is called _______________.

A) trussing
B) frenching
C) barding
D) basting

Question 11

A chicken with the word ______________ on the label means that it was raised without certain chemical growth enhancers and antibiotics.

A) cage-free
B) free-range
C) organic
D) none of these

Question 12

The thick boneless breast of a moulard duck is called ____________.

A) poitrine
B) magret
C) confit
D) ratite

Question 13

A ___________ is a domesticated relative of the pheasant.

A) squab
B) partridge
C) guinea fowl
D) capon

Question 14

A chicken that is allowed to move freely outdoors while being raised is called __________.

A) cage-free
B) free-range
C) organic
D) mature

Question 15

There will be more connective tissue in a piece of poultry that comes from __________.

A) a younger animal
B) a muscle that has been used or exercised extensively
C) a water fowl (e.g., duck or goose) than a land bird (e.g., chicken or turkey)
D) all of these

Question 16

Which of the following sets of words correctly completes the following sentence? __________ birds can be successfully cooked by __________ methods, whereas __________ birds need to be cooked with __________ methods.

A) Young, moist-heat, old, dry-heat
B) Young, dry-heat, old, moist-heat
C) Old, dry-heat, young, moist heat
D) none of these

Question 17

Free-range chickens __________.

A) eat outdoors
B) are allowed to move around freely
C) are raised in a more "natural" environment than non-free-range chickens
D) all of these

Question 18

Myoglobin is ____________________________________.

A) a type of protein that stores oxygen
B) is the compound that makes "dark meat" dark
C) is more abundant in active muscles than in little-used muscles
D) all of these

Question 19

A primary difference between "light meat" and "dark meat" in poultry is that dark meat __________.

A) has less fat
B) takes longer to cook
C) has less connective tissue
D) all of these

Question 20

Which of the following is most likely to be a problem when roasting poultry?

A) making sure that the breast is not undercooked
B) cooking the legs to doneness without overcooking the breast
C) overcooking the dark meat and undercooking the white meat
D) finding a cooking method that will tenderize free-range poultry

Question 21

Which of the following is not a good technique for keeping the breast moist while roasting turkey?

A) barding the breast
B) roasting the turkey breast down
C) basting with stock instead of fat
D) cooking the breast and leg sections separately

Question 22

The shape of the carcass; the amount of flesh; the amount of fat; the presence or absence of pinfeathers; skin tears, cuts, or broken bones; and blemishes or bruises are the basis for the _____ of poultry.

A) grading
B) inspection
C) classification
D) all of these

Question 23

Which of the following terms for classifying poultry refers to whether chickens are ordered whole or cut up into parts?

A) size
B) kind
C) style
D) class

Question 24

Which of the following is a ratite?

A) squab
B) emu
C) guinea
D) quail

Question 25

A partridge, ready for roasting, weighs about

A) 180 g
B) 450g
C) 675 g
D) 1 to 1.5 kg

Question 26

Which of the following is not a type of chicken, turkey, duck, or goose?

A) squab
B) capon
C) Rock Cornish game hen
D) all of these

Question 27

A poussin is a type of __________.

A) duck
B) pigeon
C) turkey
D) chicken

Question 28

Compared with chickens and turkeys, __________ have a thicker layer of fat under their skin and a lower yield.

A) geese
B) duck
C) capons
D) both geese and duck

Question 29

Which of the following is false about quail?

A) It is possible to buy boneless quail.
B) Quail are usually served two per portion for a main course.
C) They are usually classified as a game bird.
D) It is not possible to raise them commercially.

Question 30

Which of the pairings of chicken classes with usual cooking methods is incorrect?

A) roasters and capons $\to$ roasting
B) hens and roosters $\to$ simmered or braised
C) broilers and fryers $\to$ sautéing, broiling, or frying
D) none of these

Question 31

Which of the following is the correct order (from youngest? oldest) of types of chickens?

A) Rock Cornish game hen $\rightarrow$ broiler/fryer $\rightarrow$ roaster $\rightarrow$ capon $\rightarrow$ hen/cock
B) capon $\rightarrow$ roaster $\rightarrow$ Rock Cornish game hen $\rightarrow$ hen/cock $\rightarrow$ broiler/fryer
C) hen/cock $\rightarrow$ capon $\rightarrow$ roaster $\rightarrow$ broiler/fryer $\rightarrow$ Rock Cornish game hen
D) broiler/fryer $\rightarrow$ hen/rooster $\rightarrow$ roaster $\rightarrow$ Rock Cornish game hen $\rightarrow$ capon

Question 32

A guinea fowl is a __________.

A) young pigeon
B) castrated chicken
C) Rock Cornish game hen
D) relative of the pheasant

Question 33

Ideally, poultry should be used within __________ of receiving, and never more than __________.

A) 2 hours, 1 day
B) 24 hours, 4 days
C) 1 week, 2 months
D) 1 month, 6 months

Question 34

The internal temperature of a large roasted bird should be at least __________.

A) 150°F (66°C)
B) 160°F (71°C)
C) 180°F (82°C)
D) 212°F (100°C)

Question 35

When a small bird is done, __________.

A) it will be firm to the touch
B) juices will be clear rather than cloudy and red or pink
C) its legs will move freely in their sockets and its flesh will begin to pull away from the bones
D) all of these

Question 36

Which of the following is the least appropriate cooking method for wild duck?

A) sautéing
B) grilling
C) roasting
D) simmering

Question 37

When cutting up a chicken, it is possible to __________.

A) split it for boiling
B) cut it up into semiboneless portions
C) cut it into quarters or eighths with the bones remaining in
D) all of these

Question 38

The classes of chickens called broilers and fryers should be broiled or fried only. They are not suitable for other cooking methods.

Question 39

One way to prevent roast chickens from becoming dry is to baste them with stock during cooking.

Question 40

Canadian poultry grades are based on quality factors such as the amount of flesh and the presence or absence of skin tears.

Question 41

The best way to thaw frozen duckling is in its original wrapper in the refrigerator.

Question 42

Any thawed duckling not cooked the day it was thawed should be quickly refrozen to avoid spoilage.

Question 43

To test doneness of a roast turkey, insert a meat thermometer into the thickest part of the breast.

Question 44

Roast turkey is done when its internal temperature reads 165°F (74°C).

Question 45

If fresh poultry is properly stored on ice, it will keep for five to six days.

Question 46

Poultry often carries salmonella bacteria, so careful sanitation procedures are required when handling poultry.

Question 47

A roasting chicken has about twice as much yield as a duck of the same weight.

Question 48

The little nugget of tender meat in the hollow of the hip bone shown in the picture is called the___________?

A) Oyster
B) Breastbone
C) Tenderloin
D) Wishbone

Question 49

When splitting a chicken for broiling, the breastbone or keel bone shown in the picture is removed for what reason?

A) This helps the chicken lie flat and cook evenly.
B) It holds the chicken in shape.
C) It allows for a neater presentation.
D) All of these

Question 50

What is the bone being removed in the picture?

A) Thigh bone
B) Breastbone
C) Keel bone
D) Wingbone

Question 51

What is the term for a semi-boneless breast with the wing bone left in seen in the picture?

A) Suprême
B) Oyster
C) Ratite
D) Magret

Question 52

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-A whole large fryer that weighs 2 kg will provide a little bit less than 1.2 kg of meat after it is fabricated into wings, breasts, legs, and thighs. Suppose that our percent yield is only 60% instead of 65% because our cooks have not been properly trained to fabricate chickens. How much more chicken will have to be ordered to obtain 5 kg of meat? Round to the nearest tenth. __________

Question 53

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-If the yield of percent of chicken thighs is 16.3% for a whole large fryer, how many kg of whole chickens will have to be ordered to obtain 5 kg of chicken thighs? Round to the nearest hundredth. __________

Question 54

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The yield percent for chicken wings is 9.3%. What is the weight of one chicken wing obtained from a 1.6 kg whole bird? Round to the whole number. __________

Question 55

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-Chicken stock takes 4 kg of bones to yield 4 liters of stock. If the yield of bones is 36%, how many kg of chicken should be ordered to make 60 liters of stock? Round to the nearest tenth. __________