Exam 17: Poultry

Which class of poultry is younger and more tender?

Stuffing should be lightly packed into the cavity of a bird so that it cooks evenly.

Poultry is often purchased whole because:

Poultry's nutritional value is quite different from that of other meats.

A bird's second stomach is known as ________________.

_______________ is the collective name for domesticated birds.

"U" is a quality grade assigned to older birds.

Young turkeys are marketed at ________________ weeks of age.

A bird's tenderness is indicated by its class.

From which bird is foie gras derived?

What is the first step when cutting a bird into pieces?

Half of a boneless chicken breast with the wing bone attached is referred to as a:

At what age is free-range chicken marketed?

The keel bone is found in a bird's thigh.

Most ratites are slaughtered at 10 to 13 months of age.

The fattened liver of a specially fed duck or goose marketed as:

Chicken can be cooked by any method.

A veal jus lié flavoured with orange and lemon best describes a:

Which of the following is a good indication that a simmered fowl is done?

All poultry sold in Canada is graded.