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WorksheetsFoundations of Restaurant management 2 Chapter 17
Total questions: 20
Worksheet time: 10mins
What are the the essential tools needed for fabricating poultry?
Hand saw, boning knife, and bucket
Rubber mallet, fork, and paring knife
Paring knife,chef's knife, and a tourne knife
Work susrface, boning knife, and chef's knife
What is the highest grade poultry?
A
B
C
D
The process of tying a birds wings and legs to it's body is called?
filleting
trussing
trimming
butterflying
To what temperature should poultry be cooked?
135
145
155
165
Fresh poultry should be received at a temperature no less than?
35 degrees
41 degrees
45 degrees
55 degrees
Poultry fabrication includes disjoining and what?
Boning
Cutting
Scrapping
Wrapping
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
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
What characteristics of poultry generally affects the tenderness, look and feel of the bird
Shape
Weight
Age
Feathers
What is the safest way to tell if poultry is done?
Follow the timing on the recipe
Check the temperature with a thermometer
Check to see if the skin is crispy
Stick a fork in it
True or False
The younger the chicken the tougher it is?
True
False
True or False
Duck is considered a poultry meat?
True
False
True or False
Dark meat cooks faster than white meat?
True
False
True or False
Poultry is versatile as you can use almost all cooking methods to cook it?
True
False
True or False
Before you stuff the bird you need to make sure the stuffing is as cold as possible?
True
False
When you completely fabricate a poultry you will end up with how many pieces?
2
4
6
8
Trussing allows?
The whole bird to cook evenly
You to utilize every scrap of the chicken
Cook the poultry faster
Tenderization of the chicken
What is the difference from white meat and dark meat?
White meat will cook faster, Dark meat has more flavor and is juicier
White meat takes longer to cook but is juicier
White meat comes from the thighs and dark from the breast
White meat has more fat
Who is responsible for inspection of poultry
USDA
FBI
FDA
CDC
Chicken Wings are considered?
White meat
Dark Meat
Mostly bone
scraps
