Question 1

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 2

The "kinds" or species of birds sold for food in the United States include

Accepted Answer

A) chicken and turkey. 
B) duck and goose. 
C) guinea hens and pigeons. 
D) all of the above are sold as poultry 
A) chicken and turkey. 
B) duck and goose. 
C) guinea hens and pigeons. 
D) all of the above are sold as poultry

Question 3

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 4

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.It does not matter when you carve it.As long as the bird is cooked to the proper internal temperature, and not overcooked, it is always going to be tender and easy to carve. 
A) 10 minutes 
B) 20 minutes 
C) 30 minutes 
D) None of the above.It does not matter when you carve it.As long as the bird is cooked to the proper internal temperature, and not overcooked, it is always going to be tender and easy to carve.

Question 5

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 6

Stuffing, cooked separately from a bird, is sufficiently cooked when the internal temperature reaches

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 7

The best way to determine the doneness of poultry is by touching; if it is firm to the touch it is done

Accepted Answer

A) True 
 B)False

Question 8

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

Accepted Answer

A) True 
 B)False

Question 9

Explain the recommendations for the preparation of poultry with respect to stuffing Why are the recommendations what they are?

Accepted Answer

The answer of Explain the recommendations for the preparation of...

Question 10

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

Accepted Answer

A) the specific breed. 
B) whether it is fresh, frozen, cooked, sliced, etc. 
C) whether it is live, dressed, or processed to any extent. 
D) whether it is ready for retail processing. 
A) the specific breed. 
B) whether it is fresh, frozen, cooked, sliced, etc. 
C) whether it is live, dressed, or processed to any extent. 
D) whether it is ready for retail processing.

Question 11

The grading of poultry is mandatory

Accepted Answer

A) True 
 B)False

Question 12

You made your version of Kentucky fried chicken for dinner tonight over at your friend's home and it turned out just terrible It was soggy and greasy List and discuss all the things that could have gone wrong How can you correct these problems so that your chicken turns out perfect next time?

Accepted Answer

The answer of You made your version of Kentucky fried...

Question 13

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 the flavor really has a chance 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 the flavor really has a chance to absorb into the chicken.

Question 14

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 nine to eleven weeks of age and weighing six to eight pounds 
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 nine to eleven weeks of age and weighing six to eight pounds

Question 15

Turkeys are classified as

Accepted Answer

A) fryer-roasters 
B) hens 
C) toms 
D) all of the above 
E) none of the above 
A) fryer-roasters 
B) hens 
C) toms 
D) all of the above 
E) none of the above

Question 16

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 17

Regardless of the preparation procedure used, poultry should be cooked until it holds 165 degrees F for a minimum of 15 seconds because of the risk of foodborne illness

Accepted Answer

A) True 
 B)False

Question 18

The classic aroma of roasting chicken comes from

Accepted Answer

A) denatured protein. 
B) the Maillard reaction. 
C) diacetyl and other short-chain fatty acids in lipids. 
D) volatile compounds such as carbonyls and hydrogen sulfide. 
A) denatured protein. 
B) the Maillard reaction. 
C) diacetyl and other short-chain fatty acids in lipids. 
D) volatile compounds such as carbonyls and hydrogen sulfide.

Question 19

Utilizing your text (and, optionally, outside website sources) compare and contrast the similarities and differences of classic poultry dishes in various cuisines and cultures throughout the world

Accepted Answer

Poultry dishes are a staple in cuisines

Question 20

Which type of poultry is the most widely consumed poultry throughout the world?

Accepted Answer

A) chicken 
B) duck 
C) turkey 
D) squab 
E) goose 
A) chicken 
B) duck 
C) turkey 
D) squab 
E) goose

Exam 8: Poultry

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

The "kinds" or species of birds sold for food in the United States include

The federal legislation governing the inspection of poultry shipped interstate is

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

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

Stuffing, cooked separately from a bird, is sufficiently cooked when the internal temperature reaches

The best way to determine the doneness of poultry is by touching; if it is firm to the touch it is done

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

Explain the recommendations for the preparation of poultry with respect to stuffing Why are the recommendations what they are?

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

The grading of poultry is mandatory

You made your version of Kentucky fried chicken for dinner tonight over at your friend's home and it turned out just terrible It was soggy and greasy List and discuss all the things that could have gone wrong How can you correct these problems so that your chicken turns out perfect next time?

When broiling or grilling

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

Turkeys are classified as

Definition choices: -Mature chicken

Regardless of the preparation procedure used, poultry should be cooked until it holds 165 degrees F for a minimum of 15 seconds because of the risk of foodborne illness

The classic aroma of roasting chicken comes from

Utilizing your text (and, optionally, outside website sources) compare and contrast the similarities and differences of classic poultry dishes in various cuisines and cultures throughout the world

Which type of poultry is the most widely consumed poultry throughout the world?

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