Chapter 17 Level 2

What are the three essential tools needed for fabricating poultry?

• Hand saw, boning knife, and bucket

• Rubber mallet, fork, and paring knife

• Paring knife, chef's knife, and tourne knife

• Work surface, boning knife, and chef's knife

What is the highest grade of poultry?

• A

• B

• C

• D

The process of tying a bird's wings and legs to it's body is called ________________.

• Filleting

• Trussing

• Trimming

• Butterflying

To what temperature should poultry be cooked?

• 155 degrees F

• 165 degrees F

• 175 degrees F

• 200 degrees F

Fresh poultry should be received at a temperature no higher than

• 80 degrees F

• 65 degrees F

• 41 degrees F

• 32 degrees F

Poultry fabrication includes disjointing and what?

• Boning

• Cutting

• Scraping

• Wrapping

Why do many operations choose to receive poultry whole?

• It is the only way it is processed.

• It is affordable and easy to fabricate

• It is more sanitary

• It looks nice

What characteristics of poultry generally affects the tenderness, look, and feel of the bird?

• Shape

• Weight

• Age

• Feathers

What are the three criteria for judging poultry at receiving?

• Color, grain, and smoothness

• Odor, shade, and dye

• Color, texture, and odor

• Texture, dye, and quality

What is the safest way to tell if poultry is done?

• Follow the timing on the recipe

• Check the temperature with a thermometer

• Check the skin to see if it's crispy

• Cut and see if a knife slides through easily