Question 1

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. B

Question 2

Except when cooking a whole bird on a spit over hot coals, only cut-up poultry is used for broiling and grilling

Accepted Answer

A) True 
 B)False  True

Question 3

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. C

Question 4

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 5

Your mother/friend brings an "older" stewing chicken over to your house for you to make fried chicken with You look at it and say that you would have really preferred a broiler/fryer She asks what the big deal is She wants to know how you can tell that it's an old chicken Explain to her how you know the difference In addition, tell her everything that you know about selecting a proper chicken to match the desired cooking method

Accepted Answer

The answer of Your mother/friend brings an "older" stewing chicken...

Question 6

Turkeys may be trussed before they are cooked to

Accepted Answer

A) shorten cooking time. 
B) withstand higher cooking temperatures. 
C) ensure the skin turns a golden brown and gets crispy. 
D) prevent the legs and wings from overcooking before the breast is done. 
E) all of the above 
A) shorten cooking time. 
B) withstand higher cooking temperatures. 
C) ensure the skin turns a golden brown and gets crispy. 
D) prevent the legs and wings from overcooking before the breast is done. 
E) all of the above

Question 7

Are the preparation methods recommended for red meats the same as those recommended for chicken? Why or why not?

Accepted Answer

The preparation methods recommended for

Question 8

The United States Department of Agriculture (USDA)

Accepted Answer

A) allows the use of hormones in the raising of chickens. 
B) does not allow antibiotics to be given to prevent disease and increase feed efficiency. 
C) does not allow additives in fresh chicken. 
D) does allow monosodium glutamate (MSG) in processed birds without labeling. 
E) allows use of sodium erythorbate in processed birds to reduce the risk of foodborne illness. 
A) allows the use of hormones in the raising of chickens. 
B) does not allow antibiotics to be given to prevent disease and increase feed efficiency. 
C) does not allow additives in fresh chicken. 
D) does allow monosodium glutamate (MSG) in processed birds without labeling. 
E) allows use of sodium erythorbate in processed birds to reduce the risk of foodborne illness.

Question 9

Definition choices:
-Capons

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

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

Accepted Answer

A) True 
 B)False

Question 11

Which of the following statements about roasting is false?

Accepted Answer

A) Heavy-duty roasting pans should have 4-inch sides, to keep the basting juices in the pan and prevent the lower portion of the bird from burning. 
B) Birds to be roasted are usually placed with breast up. 
C) Some cooks claim that the bird is juicier if placed breast down so that it can self-baste.However, turning the breast over later to brown is not always an easy task. 
D) Ducks should be placed breast down after having had their skins pricked thoroughly to release excess fat. 
A) Heavy-duty roasting pans should have 4-inch sides, to keep the basting juices in the pan and prevent the lower portion of the bird from burning. 
B) Birds to be roasted are usually placed with breast up. 
C) Some cooks claim that the bird is juicier if placed breast down so that it can self-baste.However, turning the breast over later to brown is not always an easy task. 
D) Ducks should be placed breast down after having had their skins pricked thoroughly to release excess fat.

Question 12

Wild ducks have darker breast meat than domesticated chickens and turkeys because

Accepted Answer

A) of genetics. 
B) of higher amounts of hemoglobin found in the muscle. 
C) their flesh is lower in fat, calories, and iron. 
D) they exercise more by flying. 
E) all of the above answers are correct 
A) of genetics. 
B) of higher amounts of hemoglobin found in the muscle. 
C) their flesh is lower in fat, calories, and iron. 
D) they exercise more by flying. 
E) all of the above answers are correct

Question 13

Go to the USDA's website and discuss guidelines for purchasing fresh poultry

Accepted Answer

The answer of Go to the USDA's website and discuss...

Question 14

Poultry is

Accepted Answer

A) all birds, wild or domesticated. 
B) domesticated birds raised for their meat. 
C) domesticated birds raised for their eggs. 
D) a term for young chickens and turkeys. 
E) a term for the young of any species of bird. 
A) all birds, wild or domesticated. 
B) domesticated birds raised for their meat. 
C) domesticated birds raised for their eggs. 
D) a term for young chickens and turkeys. 
E) a term for the young of any species of bird.

Question 15

Poultry is sold by

Accepted Answer

A) age at slaughter and weight, regardless of gender. 
B) gender and age. 
C) gender, weight, and degree of fat. 
D) weight at slaughter. 
A) age at slaughter and weight, regardless of gender. 
B) gender and age. 
C) gender, weight, and degree of fat. 
D) weight at slaughter.

Question 16

Irradiation of poultry

Accepted Answer

A) was approved for commercial use in 1993 for reducing bacterial concentrations of Salmonella. 
B) is a sterilization process which allows the food handler more leeway or flexibility in regards to cross-contamination, poor personal hygiene, and time/ temperature abuse during food preparation. 
C) uses the chemical trisodium phosphate (TSP). 
D) all of the above answers 
E) none of the above answers 
A) was approved for commercial use in 1993 for reducing bacterial concentrations of Salmonella. 
B) is a sterilization process which allows the food handler more leeway or flexibility in regards to cross-contamination, poor personal hygiene, and time/ temperature abuse during food preparation. 
C) uses the chemical trisodium phosphate (TSP). 
D) all of the above answers 
E) none of the above answers

Question 17

The grading of poultry

Accepted Answer

A) is comprised of four grades-A, B, C, and D. 
B) is based on the skin color, which is reflective of the quality of the bird. 
C) is mandatory and paid for by the manufacturer. 
D) uses criteria such as conformation and fleshing. 
E) none of the above is the correct answer 
A) is comprised of four grades-A, B, C, and D. 
B) is based on the skin color, which is reflective of the quality of the bird. 
C) is mandatory and paid for by the manufacturer. 
D) uses criteria such as conformation and fleshing. 
E) none of the above is the correct answer

Question 18

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 19

When roasting birds

Accepted Answer

A) some people place the breast up directly on the pan for a juicer breast meat. 
B) some people use a V-shaped rack to keep the bird in the juices. 
C) some individuals use margarine for basting because of its high smoke point. 
D) some cooks salt and sugar the skin intentionally so that it dries out and additional browning occurs. 
A) some people place the breast up directly on the pan for a juicer breast meat. 
B) some people use a V-shaped rack to keep the bird in the juices. 
C) some individuals use margarine for basting because of its high smoke point. 
D) some cooks salt and sugar the skin intentionally so that it dries out and additional browning occurs.

Question 20

Explain why dark meat, such as legs and thighs, does not have the same storage time as white meat from the breast and wings

Accepted Answer

The answer of Explain why dark meat, such as legs...

Exam 8: Poultry

Poultry is roasted in a preheated oven set between

Except when cooking a whole bird on a spit over hot coals, only cut-up poultry is used for broiling and grilling

Overcooking poultry

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?

Turkeys may be trussed before they are cooked to

Are the preparation methods recommended for red meats the same as those recommended for chicken? Why or why not?

The United States Department of Agriculture (USDA)

Definition choices: -Capons

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

Which of the following statements about roasting is false?

Wild ducks have darker breast meat than domesticated chickens and turkeys because

Go to the USDA's website and discuss guidelines for purchasing fresh poultry

Poultry is

Poultry is sold by

Irradiation of poultry

The grading of poultry

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

When roasting birds

Explain why dark meat, such as legs and thighs, does not have the same storage time as white meat from the breast and wings

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