TLE10_Q4_L1

Mia is preparing a quick and tender chicken dish for her family. She needs a type of chicken that has soft meat and cooks quickly. Which type of poultry should she choose?

• Hen or Stewing Chicken

• Rooster

• Broiler

• Stag

A restaurant owner is looking for a large chicken to serve at a banquet. The poultry should be big enough to serve many guests, similar in size to a turkey. Which type of poultry should he purchase?

• Jumbo Broiler

• Roaster

• Capon

• Quail

A chef is preparing a slow-cooked soup that requires a chicken with firm meat and strong flavors. Which type of poultry would be most suitable?

• Broiler

• Capon

• Hen or Stewing Chicken

• Turkey

Carlos bought a male chicken with tough, dark meat, a hard breastbone tip, and coarse skin. What type of poultry did he purchase?

• Stag

• Rooster

• Capon

• Quail

Lara wants to prepare a whole roasted chicken with tender meat and flexible cartilage. Which type of poultry should she use?

• Roaster

• Stag

• Hen

• Pigeon

The Garcia family is preparing a large meal for Thanksgiving and needs a bird that is traditionally served during festive occasions. What should they buy?

• Duck

• Turkey

• Quail

• Broiler

A poultry farmer is explaining different types of chickens to his workers. He points out a male chicken that is less than 8 months old and has been surgically desexed to improve its meat quality. What type of poultry is he describing?

• Stag

• Rooster

• Capon

• Hen

A restaurant is serving a special dish using a small bird with a plump body, short legs, and a distinctive call. What type of poultry are they most likely using?

• Quail

• Duck

• Rooster

• Stag

A culinary student is asked to compare a broiler and a stag. What is the key difference between them?

• A broiler has tougher meat, while a stag has tender meat.

• A stag is younger than a broiler.

• A broiler has soft, pliable skin, while a stag has coarse skin.

• A stag is primarily raised for eggs, while a broiler is raised for meat.

A chef is preparing a dish that requires a waterfowl with a broad, flat bill and webbed feet. Which type of poultry should he use?

• Roaster

• Pigeon

• Duck

• Capon