Foundations of Restaurant management 2 Chapter 17

What are the the essential tools needed for fabricating poultry?

• Hand saw, boning knife, and bucket

• Rubber mallet, fork, and paring knife

• Paring knife,chef's knife, and a tourne knife

• Work susrface, boning knife, and chef's knife

What is the highest grade poultry?

• A

• B

• C

• D

The process of tying a birds wings and legs to it's body is called?

• filleting

• trussing

• trimming

• butterflying

To what temperature should poultry be cooked?

• 135

• 145

• 155

• 165

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

• 35 degrees

• 41 degrees

• 45 degrees

• 55 degrees

Poultry fabrication includes disjoining and what?

• Boning

• Cutting

• Scrapping

• 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 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 characteristics of poultry generally affects the tenderness, look and feel of the bird

• Shape

• Weight

• Age

• Feathers

What is the safest way to tell if poultry is done?

• Follow the timing on the recipe

• Check the temperature with a thermometer

• Check to see if the skin is crispy

• Stick a fork in it