Culinary Essentials ©2010

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Practice Quizzes

1
The parts of a bird with more muscle and connective tissue have what kind of meat?
A)White meat.
B)Dark meat.
C)Light meat.
D)Marbled.
2
The edible internal organs of a bird are called what?
A)Gizzard.
B)Innards.
C)Entrails.
D)Giblets.
3
What part of the government inspects all poultry?
A)The U.S. Department of Commerce (USDC)
B)The Centers for Disease Control and Prevention (CDC).
C)U.S. Department of Agriculture (USDA).
D)U.S. Fish and Wildlife Service, a Bureau in the Department of Interior
4
How long can you store frozen poultry at or below 0°F (-18°C)?
A)Up to six months.
B)Up to one year.
C)Up to 18 months.
D)Up to two years.
5
What do you look for when you shop for quality poultry?
A)Odor and size.
B)Color and odor.
C)The correct date on the bale, color
D)Odor.
6
What happens when fat is rendered?
A)It separates from the muscle.
B)It melts.
C)It becomes crispy.
D)It congeals.
7
When carving a roasted turkey, what part of part of the body do you remove first?
A)The gizzard.
B)The head.
C)The Legs and thighs.
D)Breast meat.
8
When pan frying, what is the highest temperature that the oil can be before it reaches its smoking point?
A)300°F (149°C)
B)400°F (204°C)
C)450°F (232°C)
D)500°F (260°C)
9
What is a cavity?
A)The hollow interior of the bird.
B)The hollow inside of poultry bones.
C)The opening in the body where the neck and head were severed.
D)The pouch inside a raw chicken that holds the gizzards.
10
At what temperature should deep-fried chicken be cooked?
A)300°F to 325°F (149°C to 163°C)
B)375°F to 400°F (191°C to 204°C)
C)400°F to 425°F (204°C to 218°C)
D)325°F to 350°F (163°C to 177°C)
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