Deck 17: Poultry

Question 1

Typically,how many people would a 2 kg (4.5 lb)duck serve?

A)2
B)3
C)4
D)5

Answer 1

A

Question 2

Livers,gizzards,hearts,and necks are referred to as:

A)insides
B)guts
C)offal
D)giblets

Answer 2

D

Question 3

Each poultry category is further divided into classes,predominantly based on:

A)colour and tenderness
B)age and tenderness
C)market demand
D)size and age

Answer 3

B

Question 4

The technique for tying a whole bird into a neat shape for roasting is called:

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

Question 5

The fattened liver of a specially fed duck or goose marketed as:

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

Question 6

What is a capon?

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

Question 7

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

A)clarity of the juices
B)appearance
C)internal temperature
D)looseness of the joints

Question 8

At what age is a fowl marketed?

A)9-10 weeks
B)4-5 weeks
C)11-12 weeks
D)7-8 weeks

Question 9

Which class of poultry is younger and more tender?

A)roaster
B)broiler/fryer
C)capon
D)fowl

Question 10

At what age is a broiler marketed?

A)4-6 months
B)5-6 weeks
C)10-12 weeks
D)6-8 weeks

Question 11

Agriculture Canada recognizes categories of birds.These are referred to as:

A)types
B)groups
C)species
D)kinds

Question 12

At what age is free-range chicken marketed?

A)7-8 weeks
B)11-12 weeks
C)9-10 weeks
D)4-5 weeks

Question 13

How many classes of chicken are there?

A)2
B)3
C)4
D)5

Question 14

Poultry is often purchased whole because:

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

Question 15

Free-range chickens are:

A)raised in the wild
B)allowed unlimited access to the area outside the chicken house
C)not permitted to be sold for commercial use
D)not different from chickens raised by other methods

Question 16

What is the approximate weight of a Cornish game hen?

A)300-450 g (10 oz to 1 lb)
B)450-900 g (1-2 lb)
C)up to 1.3 kg (3 lbs)
D)none of the above

Question 17

How many classes of duck are there?

A)2
B)3
C)4
D)5

Question 18

What is the first step when cutting a bird into pieces?

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

Question 19

The best way to prepare a mature chicken is by:

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

Question 20

How is poultry graded by Agriculture Canada?

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

Question 21

Poultry is highly perishable.

Question 22

Ratites include ________________,________________,and ________________.

Question 23

Young turkeys are marketed at ________________ weeks of age.

Question 24

A young pigeon is referred to as a __________________.

Question 25

Turkey is divided into two classes: _________________ and __________________.

Question 26

A young chicken that weighs over 2 kg (4.5 lbs)is classified as a __________________.

Question 27

Larger birds are generally not stuffed because of ___________________,_______________,and ______________.

Question 28

Half of a boneless chicken breast with the wing bone attached is referred to as a:

A)suprême
B)KFC cut
C)darne
D)caponette

Question 29

A chicken dish that is braised with red wine and finished with lardons,pearl onions,and mushroom caps is called:

A)blanquette
B)yakitori
C)cacciatore
D)coq au vin

Question 30

Guinea fowl flavour is similar to that of _________________.

Question 31

Fresh poultry should be stored at:

A)-18°C
B)4°C
C)0°C
D)6°C

Question 32

A Frenched breast has all skin and bones removed.

Question 33

Which of the following is a good indication that a simmered fowl is done?

A)firm to the touch
B)internal temperature of 77°C
C)leg joint feels loose
D)none of the above

Question 34

A good indication of a roast chicken's "doneness" is:

A)golden skin
B)74°C at the thickest point
C)juice is pink
D)60°C at the thickest point

Question 35

A veal jus lié flavoured with orange and lemon best describes a:

A)base sauce for a curry chicken
B)bigarade sauce for duck
C)sauce for a turkey scallopini
D)base for cacciatore sauce
SHORT

Question 36

From which bird is foie gras derived?

A)duck only
B)duck,goose,or free range chicken
C)duck and goose
D)goose only

Question 37

_______________ is the collective name for domesticated birds.

Question 38

The keel bone is found in a bird's thigh.

Question 39

A bird's second stomach is known as ________________.

Question 40

Ratite meat is often prepared like _____________ or wild game.

Question 41

Chicken can be cooked by any method.

Question 42

"U" is a quality grade assigned to older birds.

Question 43

A mature goose is between 5 and 6 months old.

Question 44

Most ratites are slaughtered at 10 to 13 months of age.

Question 45

All poultry sold in Canada is graded.

Question 46

A fowl can be as small as a fryer.

Question 47

The traditional Thanksgiving turkey is from the "young" class.

Question 48

All poultry can be fabricated using the same procedure as for chicken.

Question 49

All poultry should be cooked to well done.

Question 50

Poultry's nutritional value is quite different from that of other meats.

Question 51

A slightly yellow skin indicates that the chicken is an older bird.

Question 52

Poultry does not have any intramuscular fat or marbling.

Question 53

Older male birds tend to be more tender and flavourful than older female birds.

Question 54

Most poultry items are basted to retain moisture during roasting.

Question 55

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

Question 56

A bird's tenderness is indicated by its class.

Question 57

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

Question 58

The sex of a young bird has a significant effect its quality.

Question 59

Poêlé is a method that combines roasting and steaming.