Exam 17: Cooking Vegetables

Free-range chickens __________.

A ______________ is a young pigeon with tender flesh.

The internal temperature of a large roasted bird should be at least __________.

A ________________ is a mature female chicken that must be cooked with moist heat to make it tender.

The thick boneless breast of a moulard duck is called ____________.

A guinea fowl is a __________.

To test doneness of a roast turkey, insert a meat thermometer into the thickest part of the breast.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -Chicken stock takes 4 kg of bones to yield 4 liters of stock. If the yield of bones is 36%, how many kg of chicken should be ordered to make 60 liters of stock? Round to the nearest tenth. __________

Which of the following is a ratite?

A roasting chicken has about twice as much yield as a duck of the same weight.

Tying the legs and wings of poultry against the body to make a compact unit for cooking is called _______________.

Myoglobin is ____________________________________.

Which of the following is not a type of chicken, turkey, duck, or goose?

The best way to thaw frozen duckling is in its original wrapper in the refrigerator.

_____________ is the Canadian government procedure that guarantees the wholesomeness of poultry

Which of the following sets of words correctly completes the following sentence? __________ birds can be successfully cooked by __________ methods, whereas __________ birds need to be cooked with __________ methods.

Any thawed duckling not cooked the day it was thawed should be quickly refrozen to avoid spoilage.

A ______________ is a castrated male chicken.

Canadian poultry grades are based on quality factors such as the amount of flesh and the presence or absence of skin tears.

One way to prevent roast chickens from becoming dry is to baste them with stock during cooking.