L2 Cook and Finish poultry dishes (230)

Which of the following are the most important quality points to check, prior to the cooking of poultry dishes?

• Service time and temperature.

• Ingredients and quantity.

• Size and smell.

• Quality and equipment.

Which one of the following is the correct action to take if there are problems with the poultry to be used?

• Inform the supervisor within the kitchen of the problem.

• Continue to prepare the poultry and then inform the supervisor.

• Throw the poultry away and then inform the supervisor.

• Prepare the poultry and hope the problem is not noticed.

Which one of the following items of equipment can be used for cooking sautéed chicken?

• Casserole dish.

• Poaching kettle.

• Salamander.

• Frying pan.

Which one of the following is the most important reason to use the correct tools and equipment?

• To meet dish requirements.

• To maintain hygiene.

• To maintain safety.

• To save time.

Which one of the following is the correct method to cook a chicken Kiev?

• Boiling.

• Grilling.

• Deep frying.

• Baking.

Which one of the following is the most important reason for using the correct cooking techniques when cooking poultry dishes?

• To remove excess fat.

• To ensure portion control.

• To ensure the dish meets requirements.

• To minimise wastage.

Which one of the following is the best oven temperature for roasting chicken?

• Gas mark 3/160°C/325°F.

• Gas mark 4/180°C/350°F.

• Gas mark 6/200°C/400°F.

• Gas mark 7/220°C/425°F.

Which one of the following cooking methods for poultry should be employed to produce the healthiest eating option?

• Sautéing.

• Shallow frying.

• Roasting.

• Griddling.

Which one of the following actions should be taken if a chicken chasseur dish is lacking in flavour?

• Reduce the sauce.

• Add more tarragon.

• Add more cream.

• Add more chicken.

Which one of the following is not an appropriate garnish for roast chicken?

• Watercress.

• Game chips.

• Bread sauce.

• Maize fritters.