WorksheetsL2 CH 17 Poultry
Total questions: 50
Worksheet time: 25mins
Dark meat is higher in calories and fat than white meat.
true
false
Which parts of poultry are the giblets?
heart, neck, and liver
heart, liver, and stomach
heart, gizzard, and liver
liver, stomach, and gizzard
Which cooking method is best for older birds?
dry-heat
moist-heat
barbecuing
microwave
Compared to younger birds, older birds are
less tender
more firm
juicer
drier
Which bird type has only dark meat?
chicken
turkey
duck
hen
Which type of bird is a cornish hen?
chicken
turkey
duck
quail
There are two types of meat in poultry, white and dark, and each has a different taste and nutritional value.
true
false
Where should poultry be stored in the refrigerator?
above seafood
above ready-to-eat food
below ready-to-eat food
above meat
Which tool is essential for fabrication poultry?
kitchen shears
chef's knife
paring knife
cutting board
Which grade of poultry do most restaurant and foodservice operations usually use?
A
B
C
D
Fresh poultry must be delivered at what temperature or lower?
21 degrees F
31 degrees F
41 degrees F
51 degrees F
When roasting a bird, it is important to truss it so that the bird cooks evenly and stays moist.
true
false
Which is a game bird?
Turkey
Chicken
Duck
Cornish hen
Which part of a chicken cooks the fastest?
leg
breast
thigh
shoulder
Which is a white meat part of a chicken?
leg
thigh
breast
neck
New World and Old World are varieties of
chicken
turkey
duck
quail
Poultry that has purple or green around the neck signifies a high quality bird.
true
false
When poultry is cooked, what color are the juices?
pink
clear
yellow
red
To what internal temperature should poultry be cooked?
155 degrees F
165 degrees F
175 degrees F
185 degrees F
What is the highest quality grade of poultry?
A
B
C
D
Roasting requires a longer cooking time because this method cooks the whole bird.
true
false
The process of tying a bird's wings and legs to its body is called
filleting
trussing
trimming
butterflying
Poultry should be cooked until it is well done at a temperature of
155 degrees F
165 degrees F
175 degrees F
185 degrees F
Which cooking method is most suited for preparing mole poblano?
dry-heat
moist-heat
combinaiton
dry-heat with oil
After fabrication, how many pieces of chicken are there?
4
6
8
10
At what internal temperature is steamed poultry cooked?
145 degrees F
155 degrees F
165 degrees F
175 degrees F
Poultry fabrication includes disjointing and
wrapping
stuffing
boning
trussing
What does it mean to truss a chicken?
It is the process of separating meat from bones.
It is the technique in which a piece of chicken is cut lengthwise nearly in half so that it opens and lies flat.
It is the process of tying a bird's wings and legs to its body.
It is the process of butchering primal cute into usable portions.
What is the lowest grade of poultry?
A
B
C
D
When working with poultry, a work surface, boning knife, and chef's knife are essential for
trussing
fabrication
stuffing
cooking
How is white meat different than dark meat?
White meat is lower in calories and fat than dark meat.
White meat cooks slower that dark meat.
White meat is more flavorful and richer than dark meat.
White meat tends to be less expensive than dark meat.
How is dark meat different than white meat?
Dark meat tends to be more expensive than white meat.
Dark meat is harder to come by than white meat.
Dark meat is lower in calories than white meat.
Dark meat tends to be juicer and more flavorful than white meat.
Which technique is used to remove bones from poultry?
boning
sawing
trussing
cutting
Domesticated birds raised for food are called
meat.
poultry.
seafood.
lamb.
The class of poultry is defined mostly by
the weight and age of the bird
the gender and weight of the bird
the age and quality of the bird
the age and gender of the bird.
A restaurant or foodservice operation may choose to receive poultry whole because it
is the only way it is processed.
looks nice.
is more sanitary.
is easy to fabricate.
What U.S. government organization is responsible for both inspecting and grading poultry?
CDC
USDA
FIFO
EPA
Which part of poultry has no grade standards?
Breast
Thigh
Neck
Drumstick
What are the three criteria for judging poultry at receiving?
texture, dye, quality
color, grain, quality
odor, texture, color
odor, shade, color
Which grade of poultry does not require processing?
A
B
C
D
Which is the safest way to tell if poultry is done?
Cut and see if a knife slides through easily.
Check the skin to see if it is crispy.
Check the temperature with a thermometer.
Follow the timing of the recipe.
What is a chicken tenderloin?
A boneless portion of poultry from the breast
A portion of poultry from the thigh
A portion of poultry from the drumstick
a boneless portion of poultry from the thigh
To what internal temperature should stuffing in the cavity of poultry be cooked?
145 degrees F
155 degrees F
165 degrees F
175 degrees F
A mixture of bread crumbs, herbs, and various other ingredients placed inside the cavity of poultry before cooking is called?
mirepoix
stuffing
marbling
forcemeat
What is fabrication?
The process of butchering an animal into usable portions
The process of separating meat from bones
The technique in which a piece of meat is cut lengthwise nearly in half so that it opens out and lies flat.
The process of tying the legs and wings to a bird's body
The mixture of bread crumbs, herbs, and various other ingredients place into the cavity of poultry before it is cooked is called ______.
______ is when the legs and wings are tied to a bird's body.
trussing
Separating meat from bones is called _____.
boning
_____ is meat from animals that are not raised domestically.
game meat
What meat is from the areas of the fowl where little muscle use takes place.
cartlidge
dark
tendons
white
