Question 1

_______________ is the collective name for domesticated birds.

Accepted Answer

The answer of _______________ is the collective name for domesticated...

Question 2

All poultry sold in Canada is graded.

Accepted Answer

A) True 
 B)False

Question 3

A veal jus lié flavoured with orange and lemon best describes a:

Accepted Answer

A)  base sauce for a curry chicken
B)  bigarade sauce for duck
C)  sauce for a turkey scallopini
D)  base for cacciatore sauceSHORTE) A) and B)
F) All of the above

Question 4

The keel bone is found in a bird's thigh.

Accepted Answer

A) True 
 B)False

Question 5

A bird's second stomach is known as ________________.

Accepted Answer

The answer of A bird's second stomach is known as...

Question 6

Young turkeys are marketed at ________________ weeks of age.

Accepted Answer

The answer of Young turkeys are marketed at ________________ weeks...

Question 7

At what age is free-range chicken marketed?

Accepted Answer

A)  7-8 weeks
B)  11-12 weeks
C)  9-10 weeks
D)  4-5 weeksE) All of the above
F) A) and B)

Question 8

Which of the following is a good indication that a simmered fowl is done?

Accepted Answer

A)  firm to the touch
B)  internal temperature of 77°C
C)  leg joint feels loose
D)  none of the aboveE) B) and C)
F) B) and D)

Question 9

What is the first step when cutting a bird into pieces?

Accepted Answer

A)  remove the skin
B)  remove the legs
C)  cut the bird in half
D)  cut off the wingsE) B) and D)
F) A) and D)

Question 10

A bird's tenderness is indicated by its class.

Accepted Answer

A) True 
 B)False

Question 11

The fattened liver of a specially fed duck or goose marketed as:

Accepted Answer

A)  sweetbread
B)  offal
C)  foie gras
D)  tripeE) None of the above
F) A) and D)

Question 12

Chicken can be cooked by any method.

Accepted Answer

A) True 
 B)False

Question 13

Poultry is often purchased whole because:

Accepted Answer

A)  restaurants serve whole roasted birds
B)  this is the only way it is sold
C)  it is easy to fabricate
D)  it is more sanitaryE) B) and C)
F) A) and B) C

Question 14

Half of a boneless chicken breast with the wing bone attached is referred to as a:

Accepted Answer

A)  suprême
B)  KFC cut
C)  darne
D)  caponetteE) None of the above
F) B) and C)

Question 15

Which class of poultry is younger and more tender?

Accepted Answer

A)  roaster
B)  broiler/fryer
C)  capon
D)  fowlE) C) and D)
F) B) and D) B

Question 16

Most ratites are slaughtered at 10 to 13 months of age.

Accepted Answer

A) True 
 B)False

Question 17

"U" is a quality grade assigned to older birds.

Accepted Answer

A) True 
 B)False

Question 18

Stuffing should be lightly packed into the cavity of a bird so that it cooks evenly.

Accepted Answer

A) True 
 B)False  False

Question 19

Poultry's nutritional value is quite different from that of other meats.

Accepted Answer

A) True 
 B)False

Question 20

From which bird is foie gras derived?

Accepted Answer

A)  duck only
B)  duck,goose,or free range chicken
C)  duck and goose
D)  goose onlyE) B) and C)
F) A) and D)

Exam 17: Poultry

_______________ is the collective name for domesticated birds.

Correct AnswerverifiedShow Answer

All poultry sold in Canada is graded.

Correct AnswerverifiedShow Answer

A veal jus lié flavoured with orange and lemon best describes a:

Correct AnswerverifiedShow Answer

The keel bone is found in a bird's thigh.

Correct AnswerverifiedShow Answer

A bird's second stomach is known as ________________.

Correct AnswerverifiedShow Answer

Young turkeys are marketed at ________________ weeks of age.

Correct AnswerverifiedShow Answer

At what age is free-range chicken marketed?

Correct AnswerverifiedShow Answer

Which of the following is a good indication that a simmered fowl is done?

Correct AnswerverifiedShow Answer

What is the first step when cutting a bird into pieces?

Correct AnswerverifiedShow Answer

A bird's tenderness is indicated by its class.

Correct AnswerverifiedShow Answer

The fattened liver of a specially fed duck or goose marketed as:

Correct AnswerverifiedShow Answer

Chicken can be cooked by any method.

Correct AnswerverifiedShow Answer

Poultry is often purchased whole because:

Correct AnswerverifiedC

Half of a boneless chicken breast with the wing bone attached is referred to as a:

Correct AnswerverifiedShow Answer

Which class of poultry is younger and more tender?

Correct AnswerverifiedB

Most ratites are slaughtered at 10 to 13 months of age.

Correct AnswerverifiedShow Answer

"U" is a quality grade assigned to older birds.

Correct AnswerverifiedShow Answer

Stuffing should be lightly packed into the cavity of a bird so that it cooks evenly.

Correct AnswerverifiedFalse

Poultry's nutritional value is quite different from that of other meats.

Correct AnswerverifiedShow Answer

From which bird is foie gras derived?

Correct AnswerverifiedShow Answer

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C

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B

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False

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