Question 1

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.E) A) and B)
F) A) and C)

Question 2

Chicken or turkey roasted with the skin on is usually drier than that which is roasted with the skin off

Accepted Answer

A) True 
 B)False

Question 3

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 poundsF) A) and B)
G) None of the above

Question 4

All utensils and other objects that came 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

Question 5

Definition choices:
-Broiler/fryers

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 poundsF) B) and D)
G) A) and D)

Question 6

The composition of muscle tissue, connective tissue, etc in poultry is comparable to that of red meats

Accepted Answer

A) True 
 B)False

Question 7

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

Accepted Answer

The answer of Discuss both food safety and culinary issues...

Question 8

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)  roastersF) A) and D)
G) B) and C)

Question 9

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

Accepted Answer

In addition to using a thermometer to te...

Question 10

A good "rule of thumb" when deciding how much ready-to-eat 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.E) A) and D)
F) None of the above

Question 11

Using the USDA's website, discuss any additional food safety guidelines about handling both raw and cooked poultry, during preparation and storage, that your textbook did not mention or go into greater detail about Are there any other foodborne illnesses aside from Salmonella or Campylobacter jejuni that receive attention?

Accepted Answer

The answer of Using the USDA's website, discuss any additional...

Question 12

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)  elastinE) A) and C)
F) B) and C)

Question 13

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 poundsF) C) and E)
G) A) and C)

Exam 8: Poultry

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

Correct Answer
verified

The composition of muscle tissue, connective tissue, etc in poultry is comparable to that of red meats

Correct Answer
verified

Correct Answer
verified

Definition choices: -Roasters

Correct Answer
verified

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

Correct Answer
Answered by ExamLex AI
In addition to using a thermometer to te...
View Answer

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

Correct Answer
verified

Chicken or turkey roasted with the skin on is usually drier than that which is roasted with the skin off

Correct Answer
verified

Definition choices: -Broiler/fryers

Correct Answer
verified

Braising, also called fricasseeing,

Correct Answer
verified

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

Correct Answer
verified

Definition choices: -Cornish game hens

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

Exam 8: Poultry

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

Correct AnswerverifiedShow Answer

The composition of muscle tissue, connective tissue, etc in poultry is comparable to that of red meats

Correct AnswerverifiedShow Answer

Correct AnswerverifiedShow Answer

Definition choices: -Roasters

Correct AnswerverifiedShow Answer

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

Correct AnswerAnswered by ExamLex AIIn addition to using a thermometer to te...View AnswerShow Answer

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

Correct AnswerverifiedShow Answer

Chicken or turkey roasted with the skin on is usually drier than that which is roasted with the skin off

Correct AnswerverifiedShow Answer

Definition choices: -Broiler/fryers

Correct AnswerverifiedShow Answer

Braising, also called fricasseeing,

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Definition choices: -Cornish game hens

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
Answered by ExamLex AI
In addition to using a thermometer to te...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified