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Cooking
Chapter 13: Poultry Study Guide
| Question | Answer |
|---|---|
| Chicken and __________ are the most common kinds of poultry used for food. | turkey |
| Poultry is important in food service because it is relatively __________, nutritious, and well liked. | inexpensive |
| The __________ meat of chicken has less fat and is more tender. | white |
| The __________ meat of chicken is juicier and sometimes considered more flavorful. | dark |
| A __________ chicken is younger than a fryer chicken. | broiler |
| A __________ is a mature female chicken that is less tender but more flavorful than other types of chicken. | stewing hen |
| Poultry shipped between __________ must be inspected for wholesomeness. | states |
| Poultry grading is based on the __________, cleanliness, flesh, and shape of the bird. | condition |
| Federal grades for poultry are __________. | US Grades A, B, and C. |
| Because poultry is __________, it spoils easily. | perishable |
| Frozen poultry should be thawed in the __________. | refrigerator |
| Never __________ uncooked poultry that has been thawed. | refreeze |
| Use __________ heat when cooking poultry. | low |
| Broiling and deep fat frying are __________ methods for cooking poultry. | dry heat |
| The giblets are: | the edible internal organs such as heart, liver, and gizzard |
| When roasting poultry, __________ the skin to protect it from drying out and to promote browning. | oil |
| When roasting poultry, __________ the inside of the bird with salt and pepper. | season |
| Trussing: | to tie the wings and legs close to the body, so that the body is compact |
| Poultry should be roasted at __________. | 250*-325* F |
| An internal temperature of __________ usually means the roasted bird is done. | 180*F |
| In food service, the __________ is usually placed inside the bird. | stuffing |
| Stuffing is made of a __________, fat, and seasonings. | starchy base |
| __________ is commonly used as a stuffing base. | bread |
| Stuffing may be __________ or moist. | dry |
| Skewers are __________. | long, stainless steel pins used to hold food together during cooking |
| Basting means __________. | spooning juices and fat over the bird or meat as it roasts |
| When you prepare __________ chicken, a light breading and a small amount of fat are used on the chicken before it is baked. | oven fried |
| Poultry that has been __________ has been cut into pieces. | disjointed |
| Fricassee means ___________. | to serve meat in its own gravy |
| Stewing means: | cooking slowly in water |
| A temperature that is __________ than boiling can be obtained by heating water in a pressure cooker. | higher |
| A __________ cooking time is possible if a pressure cooker is used. | shorter |
| A __________ is a mixture of coarsely chopped vegetables. | mirepoix |
| Stock makes a good __________ for soups and sauces. | base |
| Turkey roll is an example of a __________. | convenience food |
Created by:
alirocks2