Question 1

Which grades of poultry are the most tender?

Accepted Answer

A)  USDA 
B)  USDA C 
C)  USDA A 
D)  none of the above. quality grades have no bearing on tenderness or flavor; class does 
A)  USDA 
B)  USDA C 
C)  USDA A 
D)  none of the above. quality grades have no bearing on tenderness or flavor; class does D

Question 2

An airline breast has all skin and bones removed.

Accepted Answer

A) True 
 B)False  False

Question 3

When gauging the doneness of roasted poultry, insert the instant read thermometer into the thickest part of the meat, not just the breast.

Accepted Answer

A) True 
 B)False  True

Question 4

What is the best way to prepare a mature chicken?

Accepted Answer

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

Question 5

What does the term à point refer to when cooking poultry?

Accepted Answer

answer varies, cooki

Question 6

Why is poultry often purchased whole?

Accepted Answer

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

Question 7

Guinea hen is tender enough to sauté.

Accepted Answer

A) True 
 B)False

Question 8

How is poultry graded by the USDA?

Accepted Answer

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

Question 9

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

Accepted Answer

A)  internal temperature 
B)  juices run clear 
C)  timing 
D)  looseness of the joints 
A)  internal temperature 
B)  juices run clear 
C)  timing 
D)  looseness of the joints

Question 10

List and describe the cuts that can be made from a breast of chicken.

Accepted Answer

forequarter (breast and wing),

Question 11

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

Accepted Answer

A) True 
 B)False

Question 12

What is the technique for tying a whole bird into a neat shape for roasting?

Accepted Answer

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

Question 13

What is the first step when fabricating poultry?

Accepted Answer

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

Question 14

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

Accepted Answer

A) True 
 B)False

Question 15

Keep the liquid at a full rolling boil when poaching chicken breast.

Accepted Answer

A) True 
 B)False

Question 16

Which of the following ingredients are used to make country gravy for fried chicken?

Accepted Answer

A)  milk 
B)  roux 
C)  pan drippings 
D)  all of the above 
A)  milk 
B)  roux 
C)  pan drippings 
D)  all of the above

Question 17

Reserve leftover marinade to serve with the poultry after cooking.

Accepted Answer

A) True 
 B)False

Question 18

All poultry can be fabricated using the same procedures as chicken.

Accepted Answer

A) True 
 B)False

Question 19

What is a capon?

Accepted Answer

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

Question 20

After it is slaughtered, poultry must be air chilled to reduce its temperature below 40°F (4°C).

Accepted Answer

A) True 
 B)False

Exam 18: Poultry

Which grades of poultry are the most tender?

An airline breast has all skin and bones removed.

When gauging the doneness of roasted poultry, insert the instant read thermometer into the thickest part of the meat, not just the breast.

What is the best way to prepare a mature chicken?

What does the term à point refer to when cooking poultry?

Why is poultry often purchased whole?

Guinea hen is tender enough to sauté.

How is poultry graded by the USDA?

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

List and describe the cuts that can be made from a breast of chicken.

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

What is the technique for tying a whole bird into a neat shape for roasting?

What is the first step when fabricating poultry?

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

Keep the liquid at a full rolling boil when poaching chicken breast.

Which of the following ingredients are used to make country gravy for fried chicken?

Reserve leftover marinade to serve with the poultry after cooking.

All poultry can be fabricated using the same procedures as chicken.

What is a capon?

After it is slaughtered, poultry must be air chilled to reduce its temperature below 40°F (4°C).

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