Question 1

Which of the following is false about quail?

Accepted Answer

A)  It is possible to buy boneless quail. 
B)  Quail are usually served two per portion for a main course. 
C)  They are usually classified as a game bird. 
D)  It is not possible to raise them commercially. 
A)  It is possible to buy boneless quail. 
B)  Quail are usually served two per portion for a main course. 
C)  They are usually classified as a game bird. 
D)  It is not possible to raise them commercially.

Question 2

The ______________ is a special breed of young, tender chicken usually weighing less than a pound.

Accepted Answer

A)  squab 
B)  capon 
C)  Rock Cornish game hen 
D)  partridge 
A)  squab 
B)  capon 
C)  Rock Cornish game hen 
D)  partridge

Question 3

A chicken that is allowed to move freely outdoors while being raised is called __________.

Accepted Answer

A)  cage-free 
B)  free-range 
C)  organic 
D)  mature 
A)  cage-free 
B)  free-range 
C)  organic 
D)  mature

Question 4

When cutting up a chicken, it is possible to __________.

Accepted Answer

A)  split it for boiling 
B)  cut it up into semiboneless portions 
C)  cut it into quarters or eighths with the bones remaining in 
D)  all of these 
A)  split it for boiling 
B)  cut it up into semiboneless portions 
C)  cut it into quarters or eighths with the bones remaining in 
D)  all of these

Question 5

Math (Metric)
For each of the math questions, write the correct answer on the lines below.
-If the yield of percent of chicken thighs is 16.3% for a whole large fryer, how many kg of whole chickens will have to be ordered to obtain 5 kg of chicken thighs? Round to the nearest hundredth. __________

Accepted Answer

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

Question 6

A ___________ is a domesticated relative of the pheasant.

Accepted Answer

A)  squab 
B)  partridge 
C)  guinea fowl 
D)  capon 
A)  squab 
B)  partridge 
C)  guinea fowl 
D)  capon

Question 7

What is the most important factor that determines the tenderness of a class of poultry?

Accepted Answer

A)  size 
B)  maturity 
C)  male or female 
D)  basting 
A)  size 
B)  maturity 
C)  male or female 
D)  basting

Question 8

Which of the pairings of chicken classes with usual cooking methods is incorrect?

Accepted Answer

A)  roasters and capons $\to$ roasting 
B)  hens and roosters $\to$ simmered or braised 
C)  broilers and fryers $\to$ sautéing, broiling, or frying 
D)  none of these 
A)  roasters and capons $\to$ roasting 
B)  hens and roosters $\to$ simmered or braised 
C)  broilers and fryers $\to$ sautéing, broiling, or frying 
D)  none of these

Question 9

Ideally, poultry should be used within __________ of receiving, and never more than __________.

Accepted Answer

A)  2 hours, 1 day 
B)  24 hours, 4 days 
C)  1 week, 2 months 
D)  1 month, 6 months 
A)  2 hours, 1 day 
B)  24 hours, 4 days 
C)  1 week, 2 months 
D)  1 month, 6 months

Question 10

Which of the following is the least appropriate cooking method for wild duck?

Accepted Answer

A)  sautéing 
B)  grilling 
C)  roasting 
D)  simmering 
A)  sautéing 
B)  grilling 
C)  roasting 
D)  simmering

Question 11

The classes of chickens called broilers and fryers should be broiled or fried only. They are not suitable for other cooking methods.

Accepted Answer

A) True 
 B)False

Question 12

When splitting a chicken for broiling, the breastbone or keel bone shown in the picture is removed for what reason?

Accepted Answer

A)  This helps the chicken lie flat and cook evenly. 
B)  It holds the chicken in shape. 
C)  It allows for a neater presentation. 
D)  All of these 
A)  This helps the chicken lie flat and cook evenly. 
B)  It holds the chicken in shape. 
C)  It allows for a neater presentation. 
D)  All of these

Question 13

A partridge, ready for roasting, weighs about

Accepted Answer

A)  180 g 
B)  450g 
C)  675 g 
D)  1 to 1.5 kg 
A)  180 g 
B)  450g 
C)  675 g 
D)  1 to 1.5 kg

Question 14

When a small bird is done, __________.

Accepted Answer

A)  it will be firm to the touch 
B)  juices will be clear rather than cloudy and red or pink 
C)  its legs will move freely in their sockets and its flesh will begin to pull away from the bones 
D)  all of these 
A)  it will be firm to the touch 
B)  juices will be clear rather than cloudy and red or pink 
C)  its legs will move freely in their sockets and its flesh will begin to pull away from the bones 
D)  all of these

Question 15

The part of the chicken that is the lowest in fat is the ____________.

Accepted Answer

A)  wing 
B)  breast 
C)  drumstick 
D)  thigh 
A)  wing 
B)  breast 
C)  drumstick 
D)  thigh

Exam 17: Cooking Vegetables

Which of the following is false about quail?

The ______________ is a special breed of young, tender chicken usually weighing less than a pound.

A chicken that is allowed to move freely outdoors while being raised is called __________.

When cutting up a chicken, it is possible to __________.

Math (Metric) For each of the math questions, write the correct answer on the lines below. -If the yield of percent of chicken thighs is 16.3% for a whole large fryer, how many kg of whole chickens will have to be ordered to obtain 5 kg of chicken thighs? Round to the nearest hundredth. __________

A ___________ is a domesticated relative of the pheasant.

What is the most important factor that determines the tenderness of a class of poultry?

Which of the pairings of chicken classes with usual cooking methods is incorrect?

Ideally, poultry should be used within __________ of receiving, and never more than __________.

Which of the following is the least appropriate cooking method for wild duck?

The classes of chickens called broilers and fryers should be broiled or fried only. They are not suitable for other cooking methods.

When splitting a chicken for broiling, the breastbone or keel bone shown in the picture is removed for what reason?

A partridge, ready for roasting, weighs about

When a small bird is done, __________.

The part of the chicken that is the lowest in fat is the ____________.

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Ideally, poultry should be used within of receiving, and never more than .