Question 1

Regardless of the preparation procedure used, poultry should be cooked until it holds 165 degrees F for a minimum of 15 seconds because of the risk of foodborne illness.

Accepted Answer

A) True 
 B)False  True

Question 2

Chicken nuggets

Accepted Answer

A)  may be composed of a high proportion of chicken skin. 
B)  are a high-kcalorie food. 
C)  may contain monosodium glutamate (MSG) as an ingredient. 
D)  are often held together by a finely minced skin. 
E)  all of the above answers are correctf. none of the above answers is correct 
A)  may be composed of a high proportion of chicken skin. 
B)  are a high-kcalorie food. 
C)  may contain monosodium glutamate (MSG) as an ingredient. 
D)  are often held together by a finely minced skin. 
E)  all of the above answers are correctf. none of the above answers is correct E

Question 3

Turkeys may be classified as

Accepted Answer

A)  fryer-roasters. 
B)  hens. 
C)  toms. 
D)  all of the above 
E)  none of the above 
A)  fryer-roasters. 
B)  hens. 
C)  toms. 
D)  all of the above 
E)  none of the above D

Question 4

Which of the following statements is true regarding poultry processing?

Accepted Answer

A)  Mechanical removal of meat from the bone causes a redistribution of collagen fibers and myofibril proteins around the fat globules, resulting in a less stable emulsion. 
B)  Larger cuts of processed poultry have a characteristic texture due to binders and other compounds that have been added. 
C)  Brine mixtures containing water, salt, and phosphates decrease flavor and cohesiveness. 
D)  Phosphates cause the protein fibers to stiffen. 
E)  Gums prevent water loss during heating and make slicing difficult. 
A)  Mechanical removal of meat from the bone causes a redistribution of collagen fibers and myofibril proteins around the fat globules, resulting in a less stable emulsion. 
B)  Larger cuts of processed poultry have a characteristic texture due to binders and other compounds that have been added. 
C)  Brine mixtures containing water, salt, and phosphates decrease flavor and cohesiveness. 
D)  Phosphates cause the protein fibers to stiffen. 
E)  Gums prevent water loss during heating and make slicing difficult.

Question 5

The best way to determine the doneness of poultry is by touching; if it is firm to the touch it is done.

Accepted Answer

A) True 
 B)False

Question 6

Matching
Definition choices:
-Roasters

Accepted Answer

A) a chicken that is a cross between a Cornish hen and another breed of chicken 
B) any chicken over the age of 10 months 
C) chickens of either sex slaughtered under 10 weeks of age 
D) chickens of either sex, processed between 10 and 12 weeks and weighing at least 6-8 pounds 
E) neutered male chickens, usually under 4 months of age and weighing 12-14 pounds 
A) a chicken that is a cross between a Cornish hen and another breed of chicken 
B) any chicken over the age of 10 months 
C) chickens of either sex slaughtered under 10 weeks of age 
D) chickens of either sex, processed between 10 and 12 weeks and weighing at least 6-8 pounds 
E) neutered male chickens, usually under 4 months of age and weighing 12-14 pounds

Question 7

Which of the following are best used in soups and stews?

Accepted Answer

A)  broilers and fryers 
B)  capons 
C)  Cornish game hens 
D)  older chickens 
E)  roasters 
A)  broilers and fryers 
B)  capons 
C)  Cornish game hens 
D)  older chickens 
E)  roasters

Question 8

Overcooking poultry

Accepted Answer

A)  results in a bird that is more flavorful. 
B)  means that there is no need for basting. 
C)  causes the flesh to become dry, tough, and stringy. 
D)  results in a characteristic "warmed-over" flavor caused by the breakdown of fat. 
A)  results in a bird that is more flavorful. 
B)  means that there is no need for basting. 
C)  causes the flesh to become dry, tough, and stringy. 
D)  results in a characteristic "warmed-over" flavor caused by the breakdown of fat.

Question 9

Matching
Definition choices:
-Cornish game hens

Accepted Answer

A) a chicken that is a cross between a Cornish hen and another breed of chicken 
B) any chicken over the age of 10 months 
C) chickens of either sex slaughtered under 10 weeks of age 
D) chickens of either sex, processed between 10 and 12 weeks and weighing at least 6-8 pounds 
E) neutered male chickens, usually under 4 months of age and weighing 12-14 pounds 
A) a chicken that is a cross between a Cornish hen and another breed of chicken 
B) any chicken over the age of 10 months 
C) chickens of either sex slaughtered under 10 weeks of age 
D) chickens of either sex, processed between 10 and 12 weeks and weighing at least 6-8 pounds 
E) neutered male chickens, usually under 4 months of age and weighing 12-14 pounds

Question 10

Braising, also called fricasseeing,

Accepted Answer

A)  is a dry-heat cooking method and may be used for any whole poultry. 
B)  is a moist-heat preparation method of particular value with older, tougher birds. 
C)  is a process where chicken pieces, such as breasts, are placed in a frying pan and covered with water and cooked until tender. 
D)  is a steaming process in which the poultry pieces are arranged skin side up, covered with a little liquid, and cooked until tender. 
A)  is a dry-heat cooking method and may be used for any whole poultry. 
B)  is a moist-heat preparation method of particular value with older, tougher birds. 
C)  is a process where chicken pieces, such as breasts, are placed in a frying pan and covered with water and cooked until tender. 
D)  is a steaming process in which the poultry pieces are arranged skin side up, covered with a little liquid, and cooked until tender.

Question 11

The "kinds" or species of birds sold for food in the United States include

Accepted Answer

A)  chicken and turkey. 
B)  duck and goose. 
C)  guinea hens and pigeons. 
D)  all of the above are sold as poultry 
A)  chicken and turkey. 
B)  duck and goose. 
C)  guinea hens and pigeons. 
D)  all of the above are sold as poultry

Question 12

Stuffing cooked within a bird is sufficiently heated when a meat thermometer inserted into its center reads at least

Accepted Answer

A)  145 degrees F. 
B)  155 degrees F. 
C)  165 degrees F. 
D)  175 degrees F. 
A)  145 degrees F. 
B)  155 degrees F. 
C)  165 degrees F. 
D)  175 degrees F.

Question 13

About one-fourth of all chickens in the United States carry Salmonella and about half carry Campylobacter jejuni.

Accepted Answer

A) True 
 B)False

Question 14

A good "rule of thumb" when deciding how much ready-to-cook poultry to purchase is

Accepted Answer

A)  one-fourth pound per serving. 
B)  one-half pound per serving. 
C)  two-thirds pound per serving. 
D)  three-fourths pound per serving. 
A)  one-fourth pound per serving. 
B)  one-half pound per serving. 
C)  two-thirds pound per serving. 
D)  three-fourths pound per serving.

Question 15

In both chickens and turkeys, the _____ content of the white meat is lower than that of the dark meat.

Accepted Answer

A)  collagen 
B)  protein 
C)  myoglobin 
D)  elastin 
A)  collagen 
B)  protein 
C)  myoglobin 
D)  elastin

Question 16

Whole poultry that has been frozen should be thawed under running water.

Accepted Answer

A) True 
 B)False

Question 17

Poultry is roasted in a preheated oven set between

Accepted Answer

A)  300 degrees F and 325 degrees F. 
B)  325 degrees F and 350 degrees F. 
C)  350 degrees F and 375 degrees F. 
D)  375 degrees F and 400 degrees F. 
A)  300 degrees F and 325 degrees F. 
B)  325 degrees F and 350 degrees F. 
C)  350 degrees F and 375 degrees F. 
D)  375 degrees F and 400 degrees F.

Question 18

The classic aroma of roasting chicken comes from

Accepted Answer

A)  denatured protein. 
B)  the Maillard reaction. 
C)  diacetyl and other short-chain fatty acids in lipids. 
D)  volatile compounds such as carbonyls and hydrogen sulfide. 
A)  denatured protein. 
B)  the Maillard reaction. 
C)  diacetyl and other short-chain fatty acids in lipids. 
D)  volatile compounds such as carbonyls and hydrogen sulfide.

Question 19

When you brined your bird for Thanksgiving this year the results were really disappointing.The flesh was too mushy when it came out of the brining solution.What could have gone wrong?

Accepted Answer

A)  The bird was brined in the refrigerator instead of at room temperature. 
B)  The water was initially boiled along with the salt, sugar, and soy sauce. 
C)  The water and salt entered the muscle by diffusion and osmosis. 
D)  The bird was left too long in the brining solution. 
A)  The bird was brined in the refrigerator instead of at room temperature. 
B)  The water was initially boiled along with the salt, sugar, and soy sauce. 
C)  The water and salt entered the muscle by diffusion and osmosis. 
D)  The bird was left too long in the brining solution.

Question 20

Poultry comes to market in different "types," which refers to

Accepted Answer

A)  the specific breed. 
B)  whether it is fresh, frozen, cooked, sliced, etc. 
C)  whether it is live, dressed, or processed to any extent. 
D)  whether it is ready for retail processing. 
A)  the specific breed. 
B)  whether it is fresh, frozen, cooked, sliced, etc. 
C)  whether it is live, dressed, or processed to any extent. 
D)  whether it is ready for retail processing.

Exam 8: Poultry

Regardless of the preparation procedure used, poultry should be cooked until it holds 165 degrees F for a minimum of 15 seconds because of the risk of foodborne illness.

Chicken nuggets

Turkeys may be classified as

Which of the following statements is true regarding poultry processing?

The best way to determine the doneness of poultry is by touching; if it is firm to the touch it is done.

Matching Definition choices: -Roasters

Which of the following are best used in soups and stews?

Overcooking poultry

Matching Definition choices: -Cornish game hens

Braising, also called fricasseeing,

The "kinds" or species of birds sold for food in the United States include

Stuffing cooked within a bird is sufficiently heated when a meat thermometer inserted into its center reads at least

About one-fourth of all chickens in the United States carry Salmonella and about half carry Campylobacter jejuni.

A good "rule of thumb" when deciding how much ready-to-cook poultry to purchase is

In both chickens and turkeys, the _____ content of the white meat is lower than that of the dark meat.

Whole poultry that has been frozen should be thawed under running water.

Poultry is roasted in a preheated oven set between

The classic aroma of roasting chicken comes from

When you brined your bird for Thanksgiving this year the results were really disappointing.The flesh was too mushy when it came out of the brining solution.What could have gone wrong?

Poultry comes to market in different "types," which refers to

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