Question 1

The breast meat of chicken and turkey is so similar to __________ that they are interchangeable in many recipes.

Accepted Answer

A)  veal 
B)  beef 
C)  pork 
D)  all of these 
A)  veal 
B)  beef 
C)  pork 
D)  all of these

Question 2

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The chicken chasseur recipe requires 120 grams of diced tomatoes. If the EP unit cost is $3.50 per kg, what is the cost of the ingredient? Round your answer to the nearest cent. ___________________

Accepted Answer

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

Question 3

The correct order of steps in making gravy for poultry are to brown the mirepoix, deglaze the roasting pan with stock, strain the liquid, and thicken with roux.

Accepted Answer

A) True 
 B)False

Question 4

After roasting, turkey should be allowed to stand for at least 15 minutes before carving.

Accepted Answer

A) True 
 B)False

Question 5

When poultry is cooked "en cocotte," it is cooked ___________________.

Accepted Answer

A)  in a paper envelope 
B)  in enough fat to cover it completely 
C)  on a spit 
D)  in a casserole 
A)  in a paper envelope 
B)  in enough fat to cover it completely 
C)  on a spit 
D)  in a casserole

Question 6

Which of the following statements about chicken poêlé is correct?

Accepted Answer

A)  The chicken is basted generously with butter. 
B)  The chicken is cooked with a matignon. 
C)  The chicken is baked in a covered casserole. 
D)  all of these 
A)  The chicken is basted generously with butter. 
B)  The chicken is cooked with a matignon. 
C)  The chicken is baked in a covered casserole. 
D)  all of these

Question 7

Broiled chicken may be seasoned on the skin side before cooking.

Accepted Answer

A) True 
 B)False

Question 8

Ducklings should be basted frequently during roasting in order to reduce their high fat content.

Accepted Answer

A) True 
 B)False

Question 9

Chicken fricassée is

Accepted Answer

A)  a highly seasoned chicken dish prepared by broiling. 
B)  a white stew cooked by braising. 
C)  a braised dish in which the chicken in browned and then simmered with onions, tomatoes, stock, and seasonings. 
D)  a simmered chicken stew made with mushrooms and parsley. 
A)  a highly seasoned chicken dish prepared by broiling. 
B)  a white stew cooked by braising. 
C)  a braised dish in which the chicken in browned and then simmered with onions, tomatoes, stock, and seasonings. 
D)  a simmered chicken stew made with mushrooms and parsley.

Question 10

The first step in braising poultry is

Accepted Answer

A)  blanching it in water. 
B)  simmering it in a seasoned liquid. 
C)  boiling it to remove impurities. 
D)  searing it in hot fat. 
A)  blanching it in water. 
B)  simmering it in a seasoned liquid. 
C)  boiling it to remove impurities. 
D)  searing it in hot fat.

Question 11

Which of the following is not true about the range-top smoke-roasting procedure?

Accepted Answer

A)  Fine hardwood chips or shavings, not large pieces, are used to produce smoke. 
B)  Disposable pans are often used for the procedure. 
C)  The procedure requires smoke produced in an external source. 
D)  The product being smoked must be placed on a rack. 
A)  Fine hardwood chips or shavings, not large pieces, are used to produce smoke. 
B)  Disposable pans are often used for the procedure. 
C)  The procedure requires smoke produced in an external source. 
D)  The product being smoked must be placed on a rack.

Exam 18: Potatoes

The breast meat of chicken and turkey is so similar to __________ that they are interchangeable in many recipes.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The chicken chasseur recipe requires 120 grams of diced tomatoes. If the EP unit cost is $3.50 per kg, what is the cost of the ingredient? Round your answer to the nearest cent. ___________________

The correct order of steps in making gravy for poultry are to brown the mirepoix, deglaze the roasting pan with stock, strain the liquid, and thicken with roux.

After roasting, turkey should be allowed to stand for at least 15 minutes before carving.

When poultry is cooked "en cocotte," it is cooked ___________________.

Which of the following statements about chicken poêlé is correct?

Broiled chicken may be seasoned on the skin side before cooking.

Ducklings should be basted frequently during roasting in order to reduce their high fat content.

Chicken fricassée is

The first step in braising poultry is

Which of the following is not true about the range-top smoke-roasting procedure?

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