L2 Poultry

Poussin, Capon and old boiling fowl are all classed as chicken?

• True

• False

At what temperature would you store poultry prior to cooking

• 8 - 10 c

• - 18 c

• 3 - 5 c

• Leave it at room temperature

Chickens are potential carriers of what food poisoning bacteria

• Clostridium perfringens

• Bacillus cereus

• Staphylococcus aureus

• Salmonella

How many portions would you end up with after cutting chicken for sauté

• 12

• 9

• 13

• 4

What is the term called for cleaning the flesh from the knuckle of the drumstick

• Spanish trim

• French cut

• French trim

• Short back and sides

Which of the following dishes would you make from the chicken fillets

• Coq au Vin

• Chicken Kiev

• Chicken Goujons

• Chicken and Mushroom Pie

What equipment is required for cutting a chicken for sauté

• Blue board, scissors, cooks knife

• Blue board, secateurs, cooks knife

• Red board, scissors, cooks knife

• Red board, secateurs, cooks knife

How would you remove any remaining feathers from the chicken

• Pluck using tweezers

• Leave them as no one will notice a few

• Singe over flame

• Trim with scissors

What ingredients are used to stuff chicken Kiev

• Butter, lemon and parsley

• Butter, garlic and parsley

• Cream cheese. garlic and parsley

• Cream cheese, lemon and parsley

What is the main benefit to cooking and serving chicken on the bone

• To reduce the labour force

• It is the best way to present it

• Saves time in removing the chicken from the bone

• It stays moist and produce's more flavor