FRMCA L 2 Chapter 17 Poultry

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°F

• 165°F

• 175°F

• 200°F

Fresh poultry should be received at a temperature no higher than

• 80ºF

• 65ºF

• 41ºF

• 32ºF

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 affect the tenderness, look, and feel of the birds?

• 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.