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WorksheetsFoundations 2 Chapter 17 Mark II
Total questions: 10
Worksheet time: 10mins
Fact or Fiction- dark meat is lower in calories and higher in fat?
Fact
Fiction
Game birds such as partridge, duck, goose, pheasants, quail, and squab are typically at peak flavor when harvested in the months of?
april - june
february - march
july - september
october - december
When fabricating meats, the term boning means to?
stacking the bones to ensure they are all there
bones had been broken and meat has been contaminated
using bones for a stock
separate bone from meat
Fact or Fiction- store raw poultry cuts above ground poultry?
Fact
Fiction
The first step to fabricating any meat is to?
select the correct type
clean and sanitize workstation
select correct tools
see how much is to be cut
Raw/fresh poultry products should be rejected if it has?
no odor
firm flesh that springs back when touched
clean and intact package
frozen solid; no signs of frost, ice, or leakage
What is the safest way to ensure poultry is done?
follow the timing of the recipe
check the internal temperature with a thermometer
check the skin to see if it is crispy
cut the flesh with a knife to see if it sticks
What are the three criteria for judging poultry at receiving?
color, grain, and smoothness
odor, shade, and texture
color, texture, and odor
texture, dye, and quality
The process of tying a bird's wings and legs to its body is called?
filleting
trussing
trimming
butterflying
A mixture of bread crumbs, herbs, and various other ingredients placed into the cavity of poultry before cooking is called?
manfred
stuffing
trussing
filling
