Question 1

Match between columns
                        Premises: roasters
broiler/fryers
Cornish game hens
capons
mature chicken

Accepted Answer

The Answer of chickens of either sex, processed between 10 is...

Question 2

All utensils and other objects that come in contact with raw poultry should be washed, rinsed, and sanitized because poultry is an excellent habitat for microbial growth.

Accepted Answer

A) True 
 B)False  True

Question 3

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

Accepted Answer

Information relevant to chicken purchasing on topics like inspection, grading, dating, and so on is available from 
https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/chicken-from-farm-to-table/CT_Index. 
Purchasing information for other poultry is available from the following sites: 
duck and goose: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/duck-and-goosefrom-farm-to-table/CT_Index; game birds: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/game-from-farm-to-table/CT_Index; and turkey: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/food-safety-of-turkeyfrom-farm-to-table/CT_Index.

Question 4

What type of poultry is commonly used in canned or dried soups, frozen dinners, pot pies, sausages, hot dogs, burgers, and bologna?

Accepted Answer

A)  dressed 
B)  ready-to-cook 
C)  convenience 
D)  processed 
A)  dressed 
B)  ready-to-cook 
C)  convenience 
D)  processed

Question 5

What style of poultry refers to the availability of smaller pieces such as halves, breasts, drumsticks, thighs, and wings of both chicken and turkey?

Accepted Answer

A)  dressed 
B)  ready-to-cook 
C)  convenience 
D)  ready-to-feed 
A)  dressed 
B)  ready-to-cook 
C)  convenience 
D)  ready-to-feed

Question 6

The USDA recommends that stuffing be cooked inside of a bird.

Accepted Answer

A) True 
 B)False

Question 7

How old is a mature or old turkey?

Accepted Answer

A)  > 6 months 
B)  >  12 months 
C)  >  15 months 
D)  >  24 months 
A)  > 6 months 
B)  >  12 months 
C)  >  15 months 
D)  >  24 months

Question 8

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 9

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 these are correct. 
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 these are correct.

Question 10

Discuss both food safety and culinary issues and concerns for microwaving poultry when thawing, cooking, and reheating.

Accepted Answer

When it comes to microwaving poultry, th

Question 11

Based on current regulations, chicken sold in the United States may

Accepted Answer

A)  come from chickens raised using hormones. 
B)  not come from chickens that have been given antibiotics to prevent disease and increase feed efficiency. 
C)  not contain additives if marketed as fresh chicken. 
D)  bear labels as prescribed by the U.S. Department of Agriculture (USD
A) . 
A)  come from chickens raised using hormones. 
B)  not come from chickens that have been given antibiotics to prevent disease and increase feed efficiency. 
C)  not contain additives if marketed as fresh chicken. 
D)  bear labels as prescribed by the U.S. Department of Agriculture (USD
A) .

Question 12

Irradiation of poultry was approved for commercial use in 1993 to help control

Accepted Answer

A)  Salmonella . 
B)  E. coli . 
C)  Shigella . 
D)  Trichinella . 
A)  Salmonella . 
B)  E. coli . 
C)  Shigella . 
D)  Trichinella .

Question 13

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 14

All of the following are poultry except

Accepted Answer

A)  guinea fowls. 
B)  turkeys. 
C)  ducks. 
D)  pigeons. 
E)  All of these are poultry. 
A)  guinea fowls. 
B)  turkeys. 
C)  ducks. 
D)  pigeons. 
E)  All of these are poultry.

Question 15

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

Dark meat and white meat differ in their

Question 16

Poultry is sufficiently cooked when the internal temperature reaches a minimum of

Accepted Answer

A)  145°F for 15 seconds. 
B)  155°F for 15 seconds. 
C)  165°F for 15 seconds. 
D)  175°F for 15 seconds. 
A)  145°F for 15 seconds. 
B)  155°F for 15 seconds. 
C)  165°F for 15 seconds. 
D)  175°F for 15 seconds.

Question 17

Which of the following birds weigh 3 to 5 pounds and have soft skin, tender meat, and a flexible breastbone?

Accepted Answer

A)  broilers and fryers 
B)  neutered male chickens 
C)  a cross between a Cornish hen and another common breed, such as a White Plymouth Rock, New Hampshire, or Barred Plymouth Rock 
D)  baking or stewing chickens 
E)  chickens of either sex, processed at 10 to 12 weeks of age 
A)  broilers and fryers 
B)  neutered male chickens 
C)  a cross between a Cornish hen and another common breed, such as a White Plymouth Rock, New Hampshire, or Barred Plymouth Rock 
D)  baking or stewing chickens 
E)  chickens of either sex, processed at 10 to 12 weeks of age

Question 18

All of the following are turkey classifications except

Accepted Answer

A)  fryer-roaster. 
B)  young hen. 
C)  young tom. 
D)  young yearling. 
A)  fryer-roaster. 
B)  young hen. 
C)  young tom. 
D)  young yearling.

Question 19

In addition to using a thermometer to measure the internal temperature, discuss other methods to determine doneness of poultry.

Accepted Answer

In addition to using a thermometer to me

Question 20

Sprinkling sugar on the skin of poultry may

Accepted Answer

A)  prevent it from cooking. 
B)  increase the risk of foodborne illness. 
C)  caramelize it and prevent the meat from cooking. 
D)  make it brown even more and cause darker spots. 
A)  prevent it from cooking. 
B)  increase the risk of foodborne illness. 
C)  caramelize it and prevent the meat from cooking. 
D)  make it brown even more and cause darker spots.

Exam 8: Poultry

All utensils and other objects that come in contact with raw poultry should be washed, rinsed, and sanitized because poultry is an excellent habitat for microbial growth.

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

What type of poultry is commonly used in canned or dried soups, frozen dinners, pot pies, sausages, hot dogs, burgers, and bologna?

What style of poultry refers to the availability of smaller pieces such as halves, breasts, drumsticks, thighs, and wings of both chicken and turkey?

The USDA recommends that stuffing be cooked inside of a bird.

How old is a mature or old turkey?

The classic aroma of roasting chicken comes from

Turkeys may be trussed before they are cooked to

Discuss both food safety and culinary issues and concerns for microwaving poultry when thawing, cooking, and reheating.

Based on current regulations, chicken sold in the United States may

Irradiation of poultry was approved for commercial use in 1993 to help control

Poultry is sold by

All of the following are poultry except

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

Poultry is sufficiently cooked when the internal temperature reaches a minimum of

Which of the following birds weigh 3 to 5 pounds and have soft skin, tender meat, and a flexible breastbone?

All of the following are turkey classifications except

In addition to using a thermometer to measure the internal temperature, discuss other methods to determine doneness of poultry.

Sprinkling sugar on the skin of poultry may

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