Question 1

The _____ of poultry refers to whether it is fresh, frozen, cooked, sliced, canned, or dehydrated.

Accepted Answer

A)  style 
B)  type 
C)  grade 
D)  class 
A)  style 
B)  type 
C)  grade 
D)  class

Question 2

Wild ducks have darker breast meat than domesticated chickens and turkeys because

Accepted Answer

A)  they are genetically modified to do so. 
B)  of higher amounts of hemoglobin found in all of their muscles. 
C)  their flesh is lower in fat, kcalories, and iron. 
D)  they exercise more by flying. 
A)  they are genetically modified to do so. 
B)  of higher amounts of hemoglobin found in all of their muscles. 
C)  their flesh is lower in fat, kcalories, and iron. 
D)  they exercise more by flying.

Question 3

B-grade poultry

Accepted Answer

A)  is not as attractive as grade A. 
B)  may have cuts or tears. 
C)  is most often seen at retail. 
D)  is more meaty than grade A. 
E)  is both a and b.
F) is both c and d.
G) All of these are correct.
H) None of these are correct. 
A)  is not as attractive as grade A. 
B)  may have cuts or tears. 
C)  is most often seen at retail. 
D)  is more meaty than grade A. 
E)  is both a and b.
F) is both c and d.
G) All of these are correct.
H) None of these are correct.

Question 4

Which of the following vegetables comprise a traditional mirepoix?

Accepted Answer

A)  onions 
B)  carrots 
C)  shallots 
D)  bell peppers 
E)  celery
F) a, b, and d
G) b, c, and e
H) a, b, and e 
A)  onions 
B)  carrots 
C)  shallots 
D)  bell peppers 
E)  celery
F) a, b, and d
G) b, c, and e
H) a, b, and e

Question 5

Which of the following species of poultry is the youngest in age?

Accepted Answer

A)  Cornish hen 
B)  broiler/fryer 
C)  capon 
D)  poussin 
A)  Cornish hen 
B)  broiler/fryer 
C)  capon 
D)  poussin

Question 6

Overcooking poultry

Accepted Answer

A)  results in a bird that is more flavorful. 
B)  means that there is no need for basting. 
C)  causes the flesh to become dry, tough, and stringy. 
D)  results in a characteristic "warmed-over" flavor caused by the breakdown of fat. 
A)  results in a bird that is more flavorful. 
B)  means that there is no need for basting. 
C)  causes the flesh to become dry, tough, and stringy. 
D)  results in a characteristic "warmed-over" flavor caused by the breakdown of fat.

Question 7

One of the most economical ways to buy poultry is in bulk portions of butchered sections like thighs and breasts.

Accepted Answer

A) True 
 B)False

Question 8

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

Poultry preparation fact sheets are avai

Question 9

Your mother/friend brings an "older" stewing chicken over to your house for you to make fried chicken with. You look at it and say that you would have really preferred a broiler/fryer. She asks what the big deal is. She wants to know how you can tell that it's an old chicken. Explain to her how you know the difference. In addition, tell her everything that you know about selecting a proper chicken to match the desired cooking method.

Accepted Answer

Well, the difference between an older st

Question 10

A well-cooked bird, having already reached the proper internal temperature, may also exhibit some other characteristics including

Accepted Answer

A)  juices that run clear. 
B)  a bit of bone showing on the tip of the legs. 
C)  firm flesh. 
D)  a drumstick that wiggles and easily moves in its joint when touched. 
E)  All of these are correct. 
A)  juices that run clear. 
B)  a bit of bone showing on the tip of the legs. 
C)  firm flesh. 
D)  a drumstick that wiggles and easily moves in its joint when touched. 
E)  All of these are correct.

Question 11

Limit poultry servings to __________ ounces per day.

Accepted Answer

A)  3 to 4 
B)  4 to 5 
C)  5 to 6 
D)  6 to 8 
E)  There is no limit because poultry is much lower in fat than meat. 
A)  3 to 4 
B)  4 to 5 
C)  5 to 6 
D)  6 to 8 
E)  There is no limit because poultry is much lower in fat than meat.

Question 12

About one-fourth of all chickens in the United States carry Salmonella and about half carry Campylobacter jejuni .

Accepted Answer

A) True 
 B)False

Question 13

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.

Exam 8: Poultry

The _____ of poultry refers to whether it is fresh, frozen, cooked, sliced, canned, or dehydrated.

Wild ducks have darker breast meat than domesticated chickens and turkeys because

B-grade poultry

Which of the following vegetables comprise a traditional mirepoix?

Which of the following species of poultry is the youngest in age?

Overcooking poultry

One of the most economical ways to buy poultry is in bulk portions of butchered sections like thighs and breasts.

A well-cooked bird, having already reached the proper internal temperature, may also exhibit some other characteristics including

Limit poultry servings to __________ ounces per day.

About one-fourth of all chickens in the United States carry Salmonella and about half carry Campylobacter jejuni .

Braising, also called fricasseeing,

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