Prostart Year 2 Chapter 17

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 tourné 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 its body is called

• filleting.

• trussing.

• trimming.

• butterflying.

To what temperature should

poultry be cooked?

• 155° F ( 68 ° C )

• 175° F (79 ° C )

• 16 5 ° F ( 74 ° C )

• 200°F (93°C)

Fresh poultry should be received

at a temperature no higher than

• 65° F (18 ° C ) .

• 80°F (27°C).

• 41° F ( 5° C ) .

• D 32°F (0°C).

Poultry fabrication includes disjointing and what?

• trussing

• 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 characteristic 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 is crispy.

• Cut and see if a knife slides through easily.