WorksheetsCA11 | Poultry: Identification, Fabrication, Cooking Methods, an
Total questions: 15
Worksheet time: 30mins
Which poultry cut is lean, tender, and typically used for quick cooking?
Wings, smaller parts often used for appetizers
Thighs from the upper leg, richer and moist
Breast, the white meat portion, ideal for quick cooking
Drumsticks from the lower leg, flavorful for roasting
What is the correct first step when fabricating a whole poultry bird in a professional kitchen?
Start with a clean, sanitized workspace and sharp knives
Separate thighs from drumsticks by cutting at the joint
Split the breast from the backbone along each side
Remove the legs by cutting through the joint
A chef plans to maximize yield while breaking down a chicken. Which sequence best shows proper leg removal and separation?
Cut at the thigh-to-body joint, then separate at the drumstick joint
Cut through the backbone, then split the breast
Remove wings first, then halve the breast into portions
Split along each side of the breast, then cut wing joints
Which part is commonly saved to make flavorful stocks, helping maximize value from one bird?
Thighs used for moist grilling
Breast portions for quick sautéing
Wings prepared for appetizers
Backs and necks reserved for stocks
Which cooking method relies on water or steam and is ideal for tougher poultry cuts when moisture retention is desired?
Moist heat using water or steam
Radiant heat from overhead broilers
Dry heat using air without moisture
Combination cooking with alternating heat
Select the best example of a dry heat method appropriate for tender poultry cuts like breasts and wings.
Poaching chicken in seasoned broth
Braising thighs in covered pot
Steaming wings over boiling water
Roasting a whole chicken in oven
A recipe serves 4 and you need 12 servings. What is the scaling factor to multiply each ingredient?
Divide 12 by 4 to get 3
Multiply 4 by 12 to get 48
Add 12 and 4 to get 16
Subtract 4 from 12 to get 8
A whole chicken weighs 5 lbs (AP). After fabrication, usable meat is 3.5 lbs (EP). What is the yield percentage?
(3.5 ÷ 5) × 100 = 70%
(5 ÷ 3.5) × 100 = 143%
(5 − 3.5) × 100 = 150%
(3.5 × 5) ÷ 100 = 17.5%
Ingredient costs are:
Chicken: $3 per lb × 6 lbs = $18
Rice: $1.50 per lb × 1 lb = $1.50
Vegetables and spices: $2
If the recipe makes 12 servings, what is the cost per serving?
$21.50 x 12 = 258
$21.50 ÷ 12 = $2.15
$18 ÷ 12 = $1.50
$21.50 ÷ 12 = $1.79
You scaled a recipe from 4 to 12 servings. The original calls for 2 lbs of chicken. How many pounds are needed after scaling?
2 lbs multiplied by 3 equals 6 lbs
2 lbs divided by 3 equals 0.67 lbs
2 lbs plus 12 equals 14 lbs
2 lbs unchanged equals 2 lbs
Which step is essential when writing a standardized recipe to ensure consistent results every time?
Allow optional steps for advanced cooks
Use approximate quantities for flexibility
Include chef’s personal tasting notes
List ingredients with exact measurements
A recipe serves 10 and needs to serve 25. Which action best reflects scaling for recipe conversion?
Multiply ingredient quantities by 2.5
Add more seasoning until it tastes right
Cook at a higher temperature to save time
Keep quantities but increase portion size
What is the correct formula depicted for calculating plate cost?
Ingredient cost multiplied by yield percentage
Menu price minus desired profit margin
Total recipe cost divided by number of servings
Food cost plus labor cost per portion
Which term best matches 'managing the size of servings to maintain consistency and control costs'?
Portion control
Yield percentage
Standardized recipe
Costing analysis
A chef sears chicken, then slow-cooks it in liquid to enhance tenderness. Which cooking method is used?
Moist heat steaming
Braising
Pan-frying
Dry heat roasting
