Poultry

The following are the categories of poultry except:

• Kind

• Class

• Style

• State of Refrigerator

_____ classifies poultry according to how much cleaning and processing it has undergone.

________ reserves oxygen for the muscle to use during physical activities.

The flesh in these parts have more fat and more connective tissues.

• Dark Meat

• Light Meat

• Black meat

• White Meat

What is the name of this domesticated bird?

• Duck

• Guinea Fowl

• Ostrich

• Pigeon

• Goose

Which of the following is the third step in SAUTEING?

• Before starting to cook (sauteing), do mise en place first.

• Deglaze the pan.

• Do not overcrowd the saute pan.

• Start cooking at high heat.

• Serve the food and enjoy.

Which of the following should be the second step in braising?

• Before starting to cook (braising), do mise en place first.

• Boil the cooking liquid.

• Simmer the dish.

• Adjust the consistency of the sauce.

• Serve the food and enjoy.