L2 Chapter 17 quiz

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 tourné knife
• Work surface, boning knife, and chef’s knife

2 What is the highest grade of poultry?

• A
• B
• C
• D

3 The process of tying a bird’s wings and legs to its body is called

• filleting.
• trussing.
• trimming.
• butterflying.

4 To what temperature should poultry be cooked?

• 155°F (68°C)
• 165°F (74°C)
• 175°F (79°C)
• 200°F (93°C)

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

• 80°F (27°C).
• 65°F (18°C).
• 41°F (5°C).
• 32°F (0°C).

6 Poultry fabrication includes disjointing and what?

• Boning
• Cutting
• Scraping
• Wrapping

7 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.

8 What characteristic of poultry generally affects the tenderness, look, and feel of the bird?

• Shape
• Weight
• Age
• Feathers

9 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

10 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.