Question 1

Poultry is sold by

Accepted Answer

A)  age at slaughter and weight, regardless of gender. 
B)  gender and age. 
C)  gender, weight, and degree of fat. 
D)  weight at slaughter. 
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 2

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

Accepted Answer

A) True 
 B)False

Question 3

Turkeys may be trussed before they are cooked to

Accepted Answer

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 
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 4

The federal legislation governing the inspection of poultry shipped interstate is

Accepted Answer

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. 
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 5

Matching
Definition choices:
-Mature chicken

Accepted Answer

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 
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

Question 6

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

Accepted Answer

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 the above answers are correct 
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 the above answers are correct

Question 7

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

Accepted Answer

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 ten to twelve weeks of age 
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 ten to twelve weeks of age

Question 8

When roasting birds

Accepted Answer

A)  some people place the bird directly on the pan, breast up, 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. 
A)  some people place the bird directly on the pan, breast up, 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.

Question 9

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

Accepted Answer

A)  of genetics. 
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. 
E)  all of the above answers are correct 
A)  of genetics. 
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. 
E)  all of the above answers are correct

Question 10

The texture of processed poultry products is influenced by a variety of factors including

Accepted Answer

A)  a redistribution of collagen fibers and myofibril proteins around the fat globules. 
B)  the creation of a stable emulsion. 
C)  the addition of a brine mixture to improve flavor and cohesiveness. 
D)  the relaxation of protein fibers. 
E)  the addition of gums that prevent water loss during heating. 
F) all of the above answers are correct 
A)  a redistribution of collagen fibers and myofibril proteins around the fat globules. 
B)  the creation of a stable emulsion. 
C)  the addition of a brine mixture to improve flavor and cohesiveness. 
D)  the relaxation of protein fibers. 
E)  the addition of gums that prevent water loss during heating. 
F) all of the above answers are correct

Question 11

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

Accepted Answer

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. 
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 12

When broiling or grilling:

Accepted Answer

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 there is ample time for the flavor to absorb into the chicken. 
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 there is ample time for the flavor to absorb into the chicken.

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

Based on current regulations, chicken sold in the United States

Accepted Answer

A)  may come from chickens raised using hormones. 
B)  may not come from chickens that have been given antibiotics to prevent disease and increase feed efficiency. 
C)  may not contain additives if marketed as fresh chicken. 
D)  may bear labels as prescribed by the Food and Drug Administration. 
E)  may be treated with sodium erythorbate during processing to reduce the risk of foodborne illness. 
A)  may come from chickens raised using hormones. 
B)  may not come from chickens that have been given antibiotics to prevent disease and increase feed efficiency. 
C)  may not contain additives if marketed as fresh chicken. 
D)  may bear labels as prescribed by the Food and Drug Administration. 
E)  may be treated with sodium erythorbate during processing to reduce the risk of foodborne illness.

Question 15

Irradiation of poultry

Accepted Answer

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 
E)  none of the above 
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 
E)  none of the above

Question 16

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

Accepted Answer

A)  10 minutes 
B)  20 minutes 
C)  30 minutes 
D)  None of the above. A turkey cooked to the proper internal temperature, and not overcooked, will be tender and easy to carve upon removal from the oven. 
A)  10 minutes 
B)  20 minutes 
C)  30 minutes 
D)  None of the above. A turkey cooked to the proper internal temperature, and not overcooked, will be tender and easy to carve upon removal from the oven.

Question 17

The grading of poultry is mandatory.

Accepted Answer

A) True 
 B)False

Question 18

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

Accepted Answer

A) True 
 B)False

Question 19

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

Accepted Answer

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. 
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 20

The grading of poultry

Accepted Answer

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 the above is correct 
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 the above is correct

Exam 8: Poultry

Poultry is sold by

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

Turkeys may be trussed before they are cooked to

The federal legislation governing the inspection of poultry shipped interstate is

Matching Definition choices: -Mature chicken

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

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

When roasting birds

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

The texture of processed poultry products is influenced by a variety of factors including

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

When broiling or grilling:

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

Based on current regulations, chicken sold in the United States

Irradiation of poultry

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

The grading of poultry is mandatory.

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

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

The grading of poultry

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