Foundations of Restaurant Management 2 Final Chapter 18-22

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

• trimming

• trussing

• butterflying

To what temperature should poultry be cooked?

• q35

• 145

• 155

• 165

Why do many operations choose to receive poultry whole?

• It is the only way it is processed

• It is more sanitary

• It is affordable and easy to fabricate

• It looks nice

What are the three criteria for judging poultry at receiving?

• Color, grain, and smoothness

• Color, texture, and odor

• Odor, shade, and dye

• Texture, dye, and quality

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

• Shape

• Age

• Weight

• Feathers

True or False

The younger the chicken the tougher it is?

• True

• False

True or False

Dark meat cooks faster than white meat?

• True

• False

When you completely fabricate a poultry you will end up with how many pieces?

• 2

• 4

• 6

• 8

Who is responsible for inspection of poultry

• USDA

• FDA

• FBI

• CDC