Question 1

Covering the breast of a bird with a layer of fat to protect it during roasting is called _____________.

Accepted Answer

A)  basting 
B)  suprême 
C)  magret 
D)  barding 
A)  basting 
B)  suprême 
C)  magret 
D)  barding

Question 2

What is the federal grade of chicken most often used in food service?

Accepted Answer

A)  Canadian A 
B)  Canadian Utility 
C)  Canadian C 
D)  Canadian D 
A)  Canadian A 
B)  Canadian Utility 
C)  Canadian C 
D)  Canadian D

Question 3

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-The yield percent for chicken wings is 9.3%. What is the weight of one chicken wing obtained from a 1.6 kg whole bird? Round to the whole number. __________

Accepted Answer

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

Question 4

Poultry often carries salmonella bacteria, so careful sanitation procedures are required when handling poultry.

Accepted Answer

A) True 
 B)False

Question 5

A poussin is a type of __________.

Accepted Answer

A)  duck 
B)  pigeon 
C)  turkey 
D)  chicken 
A)  duck 
B)  pigeon 
C)  turkey 
D)  chicken

Question 6

A primary difference between "light meat" and "dark meat" in poultry is that dark meat __________.

Accepted Answer

A)  has less fat 
B)  takes longer to cook 
C)  has less connective tissue 
D)  all of these 
A)  has less fat 
B)  takes longer to cook 
C)  has less connective tissue 
D)  all of these

Question 7

Which of the following is not a good technique for keeping the breast moist while roasting turkey?

Accepted Answer

A)  barding the breast 
B)  roasting the turkey breast down 
C)  basting with stock instead of fat 
D)  cooking the breast and leg sections separately 
A)  barding the breast 
B)  roasting the turkey breast down 
C)  basting with stock instead of fat 
D)  cooking the breast and leg sections separately

Question 8

Compared with chickens and turkeys, __________ have a thicker layer of fat under their skin and a lower yield.

Accepted Answer

A)  geese 
B)  duck 
C)  capons 
D)  both geese and duck 
A)  geese 
B)  duck 
C)  capons 
D)  both geese and duck

Question 9

The shape of the carcass; the amount of flesh; the amount of fat; the presence or absence of pinfeathers; skin tears, cuts, or broken bones; and blemishes or bruises are the basis for the _____ of poultry.

Accepted Answer

A)  grading 
B)  inspection 
C)  classification 
D)  all of these 
A)  grading 
B)  inspection 
C)  classification 
D)  all of these

Question 10

There will be more connective tissue in a piece of poultry that comes from __________.

Accepted Answer

A)  a younger animal 
B)  a muscle that has been used or exercised extensively 
C)  a water fowl (e.g., duck or goose) than a land bird (e.g., chicken or turkey) 
D)  all of these 
A)  a younger animal 
B)  a muscle that has been used or exercised extensively 
C)  a water fowl (e.g., duck or goose) than a land bird (e.g., chicken or turkey) 
D)  all of these

Question 11

What is the term for a semi-boneless breast with the wing bone left in seen in the picture?

Accepted Answer

A)  Suprême 
B)  Oyster 
C)  Ratite 
D)  Magret 
A)  Suprême 
B)  Oyster 
C)  Ratite 
D)  Magret

Question 12

Which of the following is the correct order (from youngest? oldest) of types of chickens?

Accepted Answer

A)  Rock Cornish game hen $\rightarrow$ broiler/fryer $\rightarrow$ roaster $\rightarrow$capon $\rightarrow$ hen/cock 
B)  capon $\rightarrow$ roaster $\rightarrow$ Rock Cornish game hen$\rightarrow$ hen/cock $\rightarrow$broiler/fryer 
C)  hen/cock $\rightarrow$ capon $\rightarrow$ roaster $\rightarrow$broiler/fryer $\rightarrow$ Rock Cornish game hen 
D)  broiler/fryer $\rightarrow$hen/rooster $\rightarrow$roaster $\rightarrow$ Rock Cornish game hen $\rightarrow$capon 
A)  Rock Cornish game hen $\rightarrow$ broiler/fryer $\rightarrow$ roaster $\rightarrow$capon $\rightarrow$ hen/cock 
B)  capon $\rightarrow$ roaster $\rightarrow$ Rock Cornish game hen$\rightarrow$ hen/cock $\rightarrow$broiler/fryer 
C)  hen/cock $\rightarrow$ capon $\rightarrow$ roaster $\rightarrow$broiler/fryer $\rightarrow$ Rock Cornish game hen 
D)  broiler/fryer $\rightarrow$hen/rooster $\rightarrow$roaster $\rightarrow$ Rock Cornish game hen $\rightarrow$capon

Question 13

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-A whole large fryer that weighs 2 kg will provide a little bit less than 1.2 kg of meat after it is fabricated into wings, breasts, legs, and thighs. Suppose that our percent yield is only 60% instead of 65% because our cooks have not been properly trained to fabricate chickens. How much more chicken will have to be ordered to obtain 5 kg of meat? Round to the nearest tenth. __________

Accepted Answer

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

Question 14

Roast turkey is done when its internal temperature reads 165°F (74°C).

Accepted Answer

A) True 
 B)False

Question 15

What is the bone being removed in the picture?

Accepted Answer

A)  Thigh bone 
B)  Breastbone 
C)  Keel bone 
D)  Wingbone 
A)  Thigh bone 
B)  Breastbone 
C)  Keel bone 
D)  Wingbone

Question 16

A chicken with the word ______________ on the label means that it was raised without certain chemical growth enhancers and antibiotics.

Accepted Answer

A)  cage-free 
B)  free-range 
C)  organic 
D)  none of these 
A)  cage-free 
B)  free-range 
C)  organic 
D)  none of these

Question 17

Which of the following is most likely to be a problem when roasting poultry?

Accepted Answer

A)  making sure that the breast is not undercooked 
B)  cooking the legs to doneness without overcooking the breast 
C)  overcooking the dark meat and undercooking the white meat 
D)  finding a cooking method that will tenderize free-range poultry 
A)  making sure that the breast is not undercooked 
B)  cooking the legs to doneness without overcooking the breast 
C)  overcooking the dark meat and undercooking the white meat 
D)  finding a cooking method that will tenderize free-range poultry

Question 18

If fresh poultry is properly stored on ice, it will keep for five to six days.

Accepted Answer

A) True 
 B)False

Question 19

The little nugget of tender meat in the hollow of the hip bone shown in the picture is called the___________?

Accepted Answer

A)  Oyster 
B)  Breastbone 
C)  Tenderloin 
D)  Wishbone 
A)  Oyster 
B)  Breastbone 
C)  Tenderloin 
D)  Wishbone

Question 20

Which of the following terms for classifying poultry refers to whether chickens are ordered whole or cut up into parts?

Accepted Answer

A)  size 
B)  kind 
C)  style 
D)  class 
A)  size 
B)  kind 
C)  style 
D)  class

Exam 17: Cooking Vegetables

Covering the breast of a bird with a layer of fat to protect it during roasting is called _____________.

What is the federal grade of chicken most often used in food service?

Math (Metric) For each of the math questions, write the correct answer on the lines below. -The yield percent for chicken wings is 9.3%. What is the weight of one chicken wing obtained from a 1.6 kg whole bird? Round to the whole number. __________

Poultry often carries salmonella bacteria, so careful sanitation procedures are required when handling poultry.

A poussin is a type of __________.

A primary difference between "light meat" and "dark meat" in poultry is that dark meat __________.

Which of the following is not a good technique for keeping the breast moist while roasting turkey?

Compared with chickens and turkeys, __________ have a thicker layer of fat under their skin and a lower yield.

The shape of the carcass; the amount of flesh; the amount of fat; the presence or absence of pinfeathers; skin tears, cuts, or broken bones; and blemishes or bruises are the basis for the _____ of poultry.

There will be more connective tissue in a piece of poultry that comes from __________.

What is the term for a semi-boneless breast with the wing bone left in seen in the picture?

Which of the following is the correct order (from youngest? oldest) of types of chickens?

Roast turkey is done when its internal temperature reads 165°F (74°C).

What is the bone being removed in the picture?

A chicken with the word ______________ on the label means that it was raised without certain chemical growth enhancers and antibiotics.

Which of the following is most likely to be a problem when roasting poultry?

If fresh poultry is properly stored on ice, it will keep for five to six days.

The little nugget of tender meat in the hollow of the hip bone shown in the picture is called the___________?

Which of the following terms for classifying poultry refers to whether chickens are ordered whole or cut up into parts?

The Food Service Industry

Sanitation and Safety

Tools and Equipment

Basic Principles of Cooking and Food Science

Menus, Recipes, and Cost Management

Nutrition

Mise En Place

Stocks and Sauces

Soups

Understanding Meats and Game

Cooking Meats and Game

Understanding Poultry and Game Birds

Cooking Poultry and Game Birds

Understanding Fish and Shellfish

Cooking Fish and Shellfish

Understanding Vegetables

Potatoes

Legumes, Grains, Pasta, and Other Starches

Cooking for Vegetarian Diets

Salad Dressings and Salads

Sandwiches

Hors Doeuvres

Breakfast Preparation

Dairy and Beverages

Sausages and Cured Foods

Pâtés, Terrines, and Other Cold Foods

Food Presentation and Garnish

Bakeshop Production: Basic Principles and Ingredients

Yeast Products

Quick Breads

Cakes and Icings

Cookies

Pies and Pastries

Creams, Custards, Puddings, Frozen Desserts, and Sauces

Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions

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