Question 1

A good "rule of thumb" when deciding how much ready-to-eat poultry to purchase is

Accepted Answer

A) one-fourth pound per serving. 
B) one-half pound per serving. 
C) two-thirds pound per serving. 
D) three-fourths pound per serving. 
A) one-fourth pound per serving. 
B) one-half pound per serving. 
C) two-thirds pound per serving. 
D) three-fourths pound per serving.

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

Braising, also called fricasseeing,

Accepted Answer

A) is a dry-heat cooking method and may be used for any whole poultry. 
B) is a moist-heat preparation method of particular value with older, tougher birds. 
C) is a process where chicken pieces, such as breasts, are placed in a frying pan and covered with water and cooked until tender. 
D) is a steaming process in which the poultry pieces are arranged skin side up, covered with a little liquid, and cooked until tender. 
A) is a dry-heat cooking method and may be used for any whole poultry. 
B) is a moist-heat preparation method of particular value with older, tougher birds. 
C) is a process where chicken pieces, such as breasts, are placed in a frying pan and covered with water and cooked until tender. 
D) is a steaming process in which the poultry pieces are arranged skin side up, covered with a little liquid, and cooked until tender.

Question 4

Using the USDA's website, discuss any additional food safety guidelines about handling both raw and cooked poultry, during preparation and storage, that your textbook did not mention or go into greater detail about Are there any other foodborne illnesses aside from Salmonella or Campylobacter jejuni that receive attention?

Accepted Answer

The answer of Using the USDA's website, discuss any additional...

Question 5

Definition choices:
-Cornish game hens

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

Definition choices:
-Roasters

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 7

In addition to using a thermometer to test for the internal temperature of poultry, discuss other methods to determine doneness of poultry

Accepted Answer

In addition to using a thermometer to te

Question 8

Discuss both food safety and culinary issues and concerns for microwaving poultry when thawing, cooking, and reheating

Accepted Answer

The answer of Discuss both food safety and culinary issues...

Question 9

Which of the following are best used in soups and stews?

Accepted Answer

A) broilers and fryers 
B) capons 
C) Cornish game hens 
D) older chickens 
E) roasters 
A) broilers and fryers 
B) capons 
C) Cornish game hens 
D) older chickens 
E) roasters

Question 10

Definition choices:
-Broiler/fryers

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 11

All utensils and other objects that came in contact with raw poultry should be washed, rinsed, and sanitized because poultry is an excellent habitat for microbial growth

Accepted Answer

A) True 
 B)False

Question 12

In both chickens and turkeys, the _____ content of the white meat is lower than that of the dark meat

Accepted Answer

A) collagen 
B) protein 
C) myoglobin 
D) elastin 
A) collagen 
B) protein 
C) myoglobin 
D) elastin

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

Exam 8: Poultry

A good "rule of thumb" when deciding how much ready-to-eat poultry to purchase is

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

Braising, also called fricasseeing,

Definition choices: -Cornish game hens

Definition choices: -Roasters

In addition to using a thermometer to test for the internal temperature of poultry, discuss other methods to determine doneness of poultry

Discuss both food safety and culinary issues and concerns for microwaving poultry when thawing, cooking, and reheating

Which of the following are best used in soups and stews?

Definition choices: -Broiler/fryers

All utensils and other objects that came in contact with raw poultry should be washed, rinsed, and sanitized because poultry is an excellent habitat for microbial growth

In both chickens and turkeys, the _____ content of the white meat is lower than that of the dark meat

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

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

Fish and Shellfish

Milk

Cheese

Eggs

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters