Question 1

Coq au vin is an example of a __________ chicken dish.

Accepted Answer

A)  braised 
B)  sautéed 
C)  poached 
D)  simmered 
A)  braised 
B)  sautéed 
C)  poached 
D)  simmered A

Question 2

In a fricassée, chicken is __________.

Accepted Answer

A)  seared, but not browned 
B)  barded with bacon to increase its moistness 
C)  poached in a broth fortified with white wine 
D)  first seared and then cooked in a brown roux with vegetables 
A)  seared, but not browned 
B)  barded with bacon to increase its moistness 
C)  poached in a broth fortified with white wine 
D)  first seared and then cooked in a brown roux with vegetables A

Question 3

Which part of the duck or goose is most often used to make confit?

Accepted Answer

A)  leg 
B)  breast 
C)  livers 
D)  the whole, uncut bird 
A)  leg 
B)  breast 
C)  livers 
D)  the whole, uncut bird A

Question 4

To roast a 25-lb (11-kg) turkey, you would

Accepted Answer

A)  roast it at 300ºF (150º
C)  until done. 
B)  roast it at 375ºF (190º
C)  until done. 
C)  start it at 375º-400ºF (190-200º
C)  to brown it, then turn it down to 300ºF (150º
C)  and roast until done. 
D)  roast it at 275º-300ºF (135º-150º
C)  until nearly done, then turn the temperature to 375º-400ºF (190-200º
C)  so that the turkey browns. 
A)  roast it at 300ºF (150º
C)  until done. 
B)  roast it at 375ºF (190º
C)  until done. 
C)  start it at 375º-400ºF (190-200º
C)  to brown it, then turn it down to 300ºF (150º
C)  and roast until done. 
D)  roast it at 275º-300ºF (135º-150º
C)  until nearly done, then turn the temperature to 375º-400ºF (190-200º
C)  so that the turkey browns.

Question 5

All of the following statements about poaching are true except one. Which one is false?

Accepted Answer

A)  Poaching is used to gently cook tender poultry. 
B)  Poaching helps poultry retain its moisture and develop a light, subtle flavor. 
C)  Cooking time for poaching is usually very long due to the low temperature used. 
D)  The liquid used in poaching can be used to make a sauce to serve with the cooked product. 
A)  Poaching is used to gently cook tender poultry. 
B)  Poaching helps poultry retain its moisture and develop a light, subtle flavor. 
C)  Cooking time for poaching is usually very long due to the low temperature used. 
D)  The liquid used in poaching can be used to make a sauce to serve with the cooked product.

Question 6

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The chicken chasseur recipe requires 4 ounces of diced tomatoes. If the EP unit cost is $1.75 per pound, what is the cost of the ingredient? Round your answer to the nearest cent. ___________________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 7

When celery is added to bread dressing, it should be cooked before being combined with the other ingredients.

Accepted Answer

A) True 
 B)False

Question 8

Which of the following statements about stuffing is not true?

Accepted Answer

A)  The flavor of dressing cooked outside a bird is superior to stuffing that has been cooked inside a bird. 
B)  Additional time is needed to cook stuffing thoroughly, and this often results in an overcooked bird. 
C)  It is less practical to fill a bird with stuffing and then have to remove the stuffing after the bird is cooked. 
D)  Stuffing a chicken or turkey is unsafe because the inside of a bird is an ideal breeding ground for the types of bacteria that can produce food poisoning. 
A)  The flavor of dressing cooked outside a bird is superior to stuffing that has been cooked inside a bird. 
B)  Additional time is needed to cook stuffing thoroughly, and this often results in an overcooked bird. 
C)  It is less practical to fill a bird with stuffing and then have to remove the stuffing after the bird is cooked. 
D)  Stuffing a chicken or turkey is unsafe because the inside of a bird is an ideal breeding ground for the types of bacteria that can produce food poisoning.

Question 9

The true meaning of the term teriyaki is _________________________.

Accepted Answer

A)  marinated in soy sauce 
B)  glaze-grilled 
C)  deep-fried in a light batter 
D)  simmered in a soy sauce mixture 
A)  marinated in soy sauce 
B)  glaze-grilled 
C)  deep-fried in a light batter 
D)  simmered in a soy sauce mixture

Question 10

Math (U.S.)
For each of the math questions, write the correct answer on the lines below.
-The chicken chasseur recipe requires 2 ounces of shallot. If the EP unit cost is $1.25 per pound, what is the cost of the ingredient? Round your answer to the nearest cent. ___________________

Accepted Answer

The answer of Math (U.S.)
For each of the math questions,...

Question 11

If you were cooking a __________, you would you not need to baste it while it cooked.

Accepted Answer

A)  duck 
B)  goose 
C)  both duck and goose 
D)  neither duck nor goose 
A)  duck 
B)  goose 
C)  both duck and goose 
D)  neither duck nor goose

Question 12

For deep-fried chicken, which of the following types of chicken is most appropriate?

Accepted Answer

A)  broilers 
B)  roasters 
C)  capons 
D)  fowl 
A)  broilers 
B)  roasters 
C)  capons 
D)  fowl

Question 13

Braising can add __________ to poultry products.

Accepted Answer

A)  flavor 
B)  moisture 
C)  tenderness 
D)  all of these 
A)  flavor 
B)  moisture 
C)  tenderness 
D)  all of these

Question 14

Which of the following combinations of roasting techniques is correct?

Accepted Answer

A)  searing-small chickens and chicken parts 
B)  high-temperature roasting-turkeys and capons 
C)  low-temperature roasting-squab and game birds 
D)  all of these 
A)  searing-small chickens and chicken parts 
B)  high-temperature roasting-turkeys and capons 
C)  low-temperature roasting-squab and game birds 
D)  all of these

Question 15

Rock Cornish game hens should not be broiled because they become overcooked very quickly at high temperatures.

Accepted Answer

A) True 
 B)False

Question 16

__________ may be successfully "flash roasted" at high temperatures.

Accepted Answer

A)  Duck breast 
B)  Cornish hens 
C)  Squab and game birds 
D)  all of these 
A)  Duck breast 
B)  Cornish hens 
C)  Squab and game birds 
D)  all of these

Question 17

Which of the following is not a recommended guideline for making dressings?

Accepted Answer

A)  Bake dressing in shallow pans. 
B)  Do not pack dressing or stuffing tightly into baking pans or poultry. 
C)  Be sure to cool all the ingredients thoroughly before combining them in order to avoid the growth of dangerous bacteria. 
D)  It is not necessary to cook the ingredients in stuffing before you combine them because they will cook during the baking process. 
A)  Bake dressing in shallow pans. 
B)  Do not pack dressing or stuffing tightly into baking pans or poultry. 
C)  Be sure to cool all the ingredients thoroughly before combining them in order to avoid the growth of dangerous bacteria. 
D)  It is not necessary to cook the ingredients in stuffing before you combine them because they will cook during the baking process.

Question 18

When seasoning and basting poultry, it is important to _____.

Accepted Answer

A)  baste ducks and geese frequently 
B)  season the skin, even if it will not be eaten 
C)  baste large turkeys every 20 to 30 minutes if they are subjected to dry heat for several hours 
D)  carefully protect the skin from oil because oil will dry the skin and prevent it from browning 
A)  baste ducks and geese frequently 
B)  season the skin, even if it will not be eaten 
C)  baste large turkeys every 20 to 30 minutes if they are subjected to dry heat for several hours 
D)  carefully protect the skin from oil because oil will dry the skin and prevent it from browning

Question 19

Unlike salsas, Mexican moles always _____________________.

Accepted Answer

A)  are cooked 
B)  contain chocolate 
C)  contain tomatoes 
D)  all of these 
A)  are cooked 
B)  contain chocolate 
C)  contain tomatoes 
D)  all of these

Question 20

Although it is not advisable to stuff most poultry, __________ are often stuffed.

Accepted Answer

A)  very large turkeys 
B)  Cornish hens and quail 
C)  ducks, geese, and other waterfowl 
D)  capons and other neutered poultry 
A)  very large turkeys 
B)  Cornish hens and quail 
C)  ducks, geese, and other waterfowl 
D)  capons and other neutered poultry

Exam 18: Potatoes

Coq au vin is an example of a __________ chicken dish.

In a fricassée, chicken is __________.

Which part of the duck or goose is most often used to make confit?

To roast a 25-lb (11-kg) turkey, you would

All of the following statements about poaching are true except one. Which one is false?

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -The chicken chasseur recipe requires 4 ounces of diced tomatoes. If the EP unit cost is $1.75 per pound, what is the cost of the ingredient? Round your answer to the nearest cent. ___________________

When celery is added to bread dressing, it should be cooked before being combined with the other ingredients.

Which of the following statements about stuffing is not true?

The true meaning of the term teriyaki is _________________________.

Math (U.S.) For each of the math questions, write the correct answer on the lines below. -The chicken chasseur recipe requires 2 ounces of shallot. If the EP unit cost is $1.25 per pound, what is the cost of the ingredient? Round your answer to the nearest cent. ___________________

If you were cooking a __________, you would you not need to baste it while it cooked.

For deep-fried chicken, which of the following types of chicken is most appropriate?

Braising can add __________ to poultry products.

Which of the following combinations of roasting techniques is correct?

Rock Cornish game hens should not be broiled because they become overcooked very quickly at high temperatures.

__________ may be successfully "flash roasted" at high temperatures.

Which of the following is not a recommended guideline for making dressings?

When seasoning and basting poultry, it is important to _____.

Unlike salsas, Mexican moles always _____________________.

Although it is not advisable to stuff most poultry, __________ are often stuffed.

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