Chapter 17 Level 2

Chapter 17 Level 2

11th - 12th Grade

21 Qs

quiz-placeholder

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Chapter 17 Level 2

Chapter 17 Level 2

Assessment

Quiz

Other

11th - 12th Grade

Practice Problem

Hard

Created by

Crystal Freeman

Used 12+ times

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21 questions

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1.

MULTIPLE CHOICE QUESTION

5 mins • 1 pt

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

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the highest grade of poultry?

A

B

C

D

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Filleting

Trussing

Trimming

Butterflying

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

To what temperature should poultry be cooked?

155 degrees F

165 degrees F

175 degrees F

200 degrees F

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Fresh poultry should be received at a temperature no higher than

80 degrees F

65 degrees F

41 degrees F

32 degrees F

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Poultry fabrication includes disjointing and what?

Boning

Cutting

Scraping

Wrapping

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

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