Question 1

What distinguishes free-range chickens?

Accepted Answer

A)  allowed to roam freely in an enclosed space 
B)  not permitted to be sold for commercial use 
C)  raised in the wild 
D)  no different than chickens raised by other methods 
A)  allowed to roam freely in an enclosed space 
B)  not permitted to be sold for commercial use 
C)  raised in the wild 
D)  no different than chickens raised by other methods

Question 2

Most poultry items are basted during roasting to retain moisture.

Accepted Answer

A) True 
 B)False

Question 3

How should small birds such as squab and game hens be roasted?

Accepted Answer

to keep the stuffing

Question 4

Which class of poultry is younger and more tender?

Accepted Answer

A)  yearling 
B)  mature 
C)  roaster 
D)  broiler/fryer 
A)  yearling 
B)  mature 
C)  roaster 
D)  broiler/fryer

Question 5

Poultry does not have any intramuscular fat or marbling.

Accepted Answer

A) True 
 B)False

Question 6

What is the difference between squab and pigeon?

Accepted Answer

at relatively high t

Question 7

The traditional Thanksgiving turkey is from the Young class.

Accepted Answer

A) True 
 B)False

Question 8

All poultry should be cooked well done.

Accepted Answer

A) True 
 B)False

Question 9

Poultry is highly perishable.

Accepted Answer

A) True 
 B)False

Question 10

What is the fattened liver of a special type of duck or goose?

Accepted Answer

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

Exam 18: Poultry

What distinguishes free-range chickens?

Most poultry items are basted during roasting to retain moisture.

How should small birds such as squab and game hens be roasted?

Which class of poultry is younger and more tender?

Poultry does not have any intramuscular fat or marbling.

What is the difference between squab and pigeon?

The traditional Thanksgiving turkey is from the Young class.

All poultry should be cooked well done.

Poultry is highly perishable.

What is the fattened liver of a special type of duck or goose?

Professionalism

Food Safety and Sanitation

Nutrition

Menus and Recipes

Tools and Equipment

Knife Skills

Flavors and Flavorings

Dairy Products

Mise En Place

Principles of Cooking

Stocks and Sauces

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Principles of Meat Cookery

Beef

Veal

Lamb

Pork

Game

Fish and Shellfish

Eggs and Breakfast

Vegetables

Potatoes, Grains and Pasta

Healthy Cooking and Special Diets

Salads and Salad Dressings

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Quick Breads

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