Prep Questions on Turkey Meat

What are 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 its body is called?

• Filleting

• Trussing

• Trimming

• Butterflying

To what temperature should poultey be cooked?

• 155F (68C)

• 165F (74C)

• 175F (79C)

• 200F (93C)

Fresh poultry should be received at a temperature no higher than?

• 80F

• 65F

• 41F

• 32F

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 bird.

• Shape

• Weight

• Age

• Feathers

What are the three criteria for judging poultry at receiving?

• Color, gain, and smoothness

• Odor, shade, and dye

• Color, texture, and odor

• Texture, dye, and quality

True or false that you always have to check the temperature with thermometer for safety.

• True

• False