Question 1

Which meats should be placed breast down when cooking because of their high fat content?

Accepted Answer

A)  chicken 
B)  Cornish hen 
C)  duck 
D)  goose 
E)  c and d
F) b and c
G) All of these are correct. 
A)  chicken 
B)  Cornish hen 
C)  duck 
D)  goose 
E)  c and d
F) b and c
G) All of these are correct.

Question 2

The grading of poultry is voluntary and is paid for by the producer.

Accepted Answer

A) True 
 B)False

Question 3

Poultry should always be cooked until its internal temperature is _________ to enhance flavor and minimize the risks of illnesses.

Accepted Answer

A)  165°F 
B)  150°F 
C)  212°F 
D)  250°F 
E)  None of these are correct. 
A)  165°F 
B)  150°F 
C)  212°F 
D)  250°F 
E)  None of these are correct.

Question 4

When you brined your bird for Thanksgiving this year, the results were really disappointing. The flesh was too mushy when it came out of the brining solution. What could have gone wrong?

Accepted Answer

A)  The bird was brined in the refrigerator instead of at room temperature. 
B)  The water was initially boiled along with the salt, sugar, and soy sauce. 
C)  The water and salt entered the muscle by diffusion and osmosis. 
D)  The bird was left too long in the brining solution. 
A)  The bird was brined in the refrigerator instead of at room temperature. 
B)  The water was initially boiled along with the salt, sugar, and soy sauce. 
C)  The water and salt entered the muscle by diffusion and osmosis. 
D)  The bird was left too long in the brining solution.

Question 5

Chicken is one of the most widely eaten types of poultry in the world. Many people think chicken is "healthier" than red meat. Explain in what way chicken might be "healthier" than red meat and another way in which it may not.

Accepted Answer

Chicken is often considered "healthier"

Question 6

When birds are stuffed, cooking times must be increased by about 5 minutes per pound.

Accepted Answer

A) True 
 B)False

Question 7

Stuffing cooked within a bird is sufficiently heated when a meat thermometer inserted into its center reads at least

Accepted Answer

A)  145°F. 
B)  155°F. 
C)  165°F. 
D)  175°F. 
A)  145°F. 
B)  155°F. 
C)  165°F. 
D)  175°F.

Question 8

Poultry should always be heated until no more than medium-rare.

Accepted Answer

A) True 
 B)False

Question 9

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

Accepted Answer

A)  collagen 
B)  saturated fat 
C)  myoglobin 
D)  elastin 
A)  collagen 
B)  saturated fat 
C)  myoglobin 
D)  elastin

Question 10

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

Accepted Answer

A)  ¼ pound per serving. 
B)  ½ pound per serving. 
C)  ²⁄³ pound per serving. 
D)  ¾ pound per serving. 
A)  ¼ pound per serving. 
B)  ½ pound per serving. 
C)  ²⁄³ pound per serving. 
D)  ¾ pound per serving.

Question 11

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

Accepted Answer

The recommendations for the preparation

Question 12

The refrigerator is the best place to thaw frozen birds.

Accepted Answer

A) True 
 B)False

Question 13

What will increase poultry's roasting time?

Accepted Answer

A)  stuffing the bird 
B)  having a smaller bird 
C)  roasting a younger bird 
D)  All of these are correct. 
A)  stuffing the bird 
B)  having a smaller bird 
C)  roasting a younger bird 
D)  All of these are correct.

Question 14

Additives are forbidden from all forms of chicken.

Accepted Answer

A) True 
 B)False

Question 15

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

Accepted Answer

A) True 
 B)False

Question 16

Fresh, ready-to-cook poultry can be kept in the refrigerator at ______ for up to ____ days.

Accepted Answer

A)  33°F; 3 
B)  33°F; 5 
C)  40°F; 3 
D)  40°F; 5 
A)  33°F; 3 
B)  33°F; 5 
C)  40°F; 3 
D)  40°F; 5

Question 17

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 these are 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 these are correct.

Question 18

In what geographical area and cultural cuisine is a stew made using chicken and groundnuts?

Accepted Answer

A)  Mexico 
B)  Africa 
C)  Cuba 
D)  China 
A)  Mexico 
B)  Africa 
C)  Cuba 
D)  China

Question 19

What is the process of trussing and why is it done?

Accepted Answer

Trussing is a culinary technique used to

Question 20

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

See section 8-4. Probably filled the pan

Exam 8: Poultry

Which meats should be placed breast down when cooking because of their high fat content?

The grading of poultry is voluntary and is paid for by the producer.

Poultry should always be cooked until its internal temperature is _________ to enhance flavor and minimize the risks of illnesses.

When you brined your bird for Thanksgiving this year, the results were really disappointing. The flesh was too mushy when it came out of the brining solution. What could have gone wrong?

Chicken is one of the most widely eaten types of poultry in the world. Many people think chicken is "healthier" than red meat. Explain in what way chicken might be "healthier" than red meat and another way in which it may not.

When birds are stuffed, cooking times must be increased by about 5 minutes per pound.

Stuffing cooked within a bird is sufficiently heated when a meat thermometer inserted into its center reads at least

Poultry should always be heated until no more than medium-rare.

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

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

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

The refrigerator is the best place to thaw frozen birds.

What will increase poultry's roasting time?

Additives are forbidden from all forms of chicken.

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

Fresh, ready-to-cook poultry can be kept in the refrigerator at ______ for up to ____ days.

The grading of poultry

In what geographical area and cultural cuisine is a stew made using chicken and groundnuts?

What is the process of trussing and why is it done?

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?

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Fresh, ready-to-cook poultry can be kept in the refrigerator at __ for up to days.