Question 1

Turkey is divided into two classes: _________________ and __________________.

Accepted Answer

The answer of Turkey is divided into two classes: _________________...

Question 2

All poultry should be cooked to well done.

Accepted Answer

A) True 
 B)False

Question 3

How many classes of chicken are there?

Accepted Answer

A) 2 
B) 3 
C) 4 
D) 5 
A) 2 
B) 3 
C) 4 
D) 5

Question 4

How many classes of duck are there?

Accepted Answer

A) 2 
B) 3 
C) 4 
D) 5 
A) 2 
B) 3 
C) 4 
D) 5

Question 5

Older male birds tend to be more tender and flavourful than older female birds.

Accepted Answer

A) True 
 B)False

Question 6

At what age is a fowl marketed?

Accepted Answer

A) 9-10 weeks 
B) 4-5 weeks 
C) 11-12 weeks 
D) 7-8 weeks 
A) 9-10 weeks 
B) 4-5 weeks 
C) 11-12 weeks 
D) 7-8 weeks

Question 7

Most poultry items are basted to retain moisture during roasting.

Accepted Answer

A) True 
 B)False

Question 8

What is a capon?

Accepted Answer

A) squab 
B) young pigeon 
C) castrated male chicken 
D) young turkey 
A) squab 
B) young pigeon 
C) castrated male chicken 
D) young turkey

Question 9

Free-range chickens are:

Accepted Answer

A) raised in the wild 
B) allowed unlimited access to the area outside the chicken house 
C) not permitted to be sold for commercial use 
D) not different from chickens raised by other methods 
A) raised in the wild 
B) allowed unlimited access to the area outside the chicken house 
C) not permitted to be sold for commercial use 
D) not different from chickens raised by other methods

Question 10

A chicken dish that is braised with red wine and finished with lardons,pearl onions,and mushroom caps is called:

Accepted Answer

A) blanquette 
B) yakitori 
C) cacciatore 
D) coq au vin 
A) blanquette 
B) yakitori 
C) cacciatore 
D) coq au vin

Question 11

Poultry is highly perishable.

Accepted Answer

A) True 
 B)False

Question 12

Duck and goose skin contains a great deal of fat that should be rendered off.

Accepted Answer

A) True 
 B)False

Question 13

How is poultry graded by Agriculture Canada?

Accepted Answer

A) Canada Grade A,B,utility or C 
B) Prime,Choice,Good or Utility 
C) Canada 1,2,3 
D) Choice,Select,Commercial or Canner 
A) Canada Grade A,B,utility or C 
B) Prime,Choice,Good or Utility 
C) Canada 1,2,3 
D) Choice,Select,Commercial or Canner

Question 14

The traditional Thanksgiving turkey is from the "young" class.

Accepted Answer

A) True 
 B)False

Question 15

A fowl can be as small as a fryer.

Accepted Answer

A) True 
 B)False

Question 16

The sex of a young bird has a significant effect its quality.

Accepted Answer

A) True 
 B)False

Question 17

A Frenched breast has all skin and bones removed.

Accepted Answer

A) True 
 B)False

Question 18

Poêlé is a method that combines roasting and steaming.

Accepted Answer

A) True 
 B)False

Question 19

All poultry can be fabricated using the same procedure as for chicken.

Accepted Answer

A) True 
 B)False

Exam 17: Poultry

Turkey is divided into two classes: _________________ and __________________.

All poultry should be cooked to well done.

How many classes of chicken are there?

How many classes of duck are there?

Older male birds tend to be more tender and flavourful than older female birds.

At what age is a fowl marketed?

Most poultry items are basted to retain moisture during roasting.

What is a capon?

Free-range chickens are:

A chicken dish that is braised with red wine and finished with lardons,pearl onions,and mushroom caps is called:

Poultry is highly perishable.

Duck and goose skin contains a great deal of fat that should be rendered off.

How is poultry graded by Agriculture Canada?

The traditional Thanksgiving turkey is from the "young" class.

A fowl can be as small as a fryer.

The sex of a young bird has a significant effect its quality.

A Frenched breast has all skin and bones removed.

Poêlé is a method that combines roasting and steaming.

All poultry can be fabricated using the same procedure as for chicken.

Professionalism

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Turkey is divided into two classes: _ and __.