Culinary Poultry Practice Exam

These questions are part of the practice quiz. Start practicing

• To test doneness of a roast turkey, insert a meat thermometer into the thickest part of the breast.
• Which statement about chicken fricassée is true?
• Which of the following is a correct description of poussin?
• Distinguish between dredging and breading in fried poultry prep.
• To check roast chicken for doneness, which method is recommended?
• Which practice should be used to minimize overcrowding when roasting poultry?
• Complete the sentence: Young birds can be successfully cooked by dry heat methods, whereas old birds need to be cooked with moist heat methods.
• Roast turkey is done when its internal temperature reads 165°F (74°C).
• How is pan frying poultry described in the material?
• Which of the following is listed as a method to keep a turkey breast moist while the legs and thighs are cooked?
• For deep-fried chicken, which type of chicken is most appropriate?
• One way to prevent roast chickens from becoming dry is to baste them with stock during cooking.
• Which description accurately describes a Rock Cornish game hen's typical weight?
• Which statement about dark meat compared with light meat is accurate?
• When using a convection oven, how is poultry roasting affected?
• What is the difference between poaching and braising poultry?
• Raised without various chemical growth enhancers or without certain antibiotics are labeled as which production category?
• Rock Cornish Game Hens should not be broiled because they become overcooked very quickly at high temperatures.
• What temperature is ideal when deep-frying chicken?
• How can you tell when a small bird is done?
• Testing the doneness of a roast turkey by inserting a thermometer into the thickest part of the breast is recommended.
• Roast chicken should not be pierced with a fork to test doneness, because juices will be lost.
• What is the minimum internal temperature for all poultry and where should you test it?
• Compared with a duck of the same weight, a roasting chicken yields about twice as much edible product.
• What is the essential indicator that a poultry item has reached a safe doneness level?
• What is a nappe test in sauce making?
• When seasoning and basting poultry, how often should you add fat?
• A partridge, ready for roasting, typically weighs about what?
• Why start stock-making with cold water rather than hot water?
• Which technique involves covering the poultry with a layer of fat or skin to protect moisture during roasting?
• Which of the following statements best describes the youngest chicken type in the given order?
• The best way to thaw frozen duckling is in its original wrapper in the refrigerator.
• Which cooking method is typically used to tenderize meat slowly with liquid and moisture?
• 165°F is approximately equal to what Celsius temperature?
• The thick boneless breast of a moulard duck is known as what?
• During braising of poultry, the pot should be kept uncovered.
• Which statement about basing poultry during roasting is NOT true?
• Which outcome is improved by letting roasted poultry rest before carving?
• Which statement about browning for pan-fried chicken pieces is correct?
• Coq au vin is an example of which cooking category?
• Which term describes the thick boneless breast of a moulard duck?
• Celery in bread dressing should be cooked before combining with the other ingredients.
• What is the term for a castrated male chicken raised for tender, flavorful flesh?
• Which of the following is a precaution when handling poultry to prevent foodborne illness?
• Poultry often carries Salmonella bacteria; sanitation procedures are required when handling poultry.
• What is described as the first step in raising poultry?
• Which labeling category describes poultry raised without growth enhancers or certain antibiotics?
• What is the minimum internal temperature for a large roasted bird?
• Why is labeling leftovers with date and contents important?
• What is a reason why baking stuffing separately—not stuffed into a chicken or turkey—produces better results?
• Which cooking method is typically used for older birds with more connective tissue to ensure tenderness?
• Which of the following is an approved thawing method?
• After roasting, turkey should be allowed to stand for at least 15 minutes before carving.
• Seasoning for broiled chicken on the skin side before cooking is permitted.
• In making poultry stock, what is the purpose of mirepoix?
• In yield percentage calculation, what is the standard formula?
• If fresh poultry is properly stored on ice, it will keep for five to six days.
• Chicken fricassée is best described as which of the following?
• What is the commonly recommended temperature guideline for roasting a 25-pound turkey until done?
• If you want the meat you are simmering to retain the most flavor, you should __________.
• Why is it important to check both the breast and thigh temperatures for a whole chicken?
• The relative of the pheasant is
• Why is air-drying poultry before roasting recommended?
• Which sequence correctly describes a simple pan sauce from poultry drippings?
• A domesticated relative of the pheasant is which of the following?
• Which practice helps achieve crisper skin on roasted poultry?
• The breast meat of chicken and turkey is so similar to ______ that they are interchangeable in many recipes.
• What is the purpose of inserting a thermometer into the thigh when roasting poultry?
• What is the difference between a pan jus and a gravy?
• What may be successfully 'flash roasted' at high temperatures?
• What is the term for covering the breast with a thin layer of fat to protect it from drying during roasting?
• What is the difference between a brown stock and a white stock in poultry?
• Where should you test the internal temperature of poultry to ensure safety?
• What are the steps to make a simple pan sauce from poultry drippings?
• In a three-compartment sink, what step should follow rinsing?
• Why are giblets used in stock, and what should you do with them?
• Braising can add which attribute to poultry products?
• Which federal procedure guarantees the wholesomeness of poultry?
• Which statement best describes what the exam covers regarding safe poultry practice?
• What is the role of mirepoix in poultry stock and gravy?
• Which type of poultry meat typically contains more connective tissue due to the way the muscle is used?
• What is a major problem that occurs during roasting poultry?
• When calibrating a thermometer using the ice-water method, what is the correct target reading to set?
• What is the recommended resting time after roasting poultry?
• What are two signs of properly crisped roasted poultry skin?
• What is the purpose of starting with high heat during roasting?
• What is the primary reason for resting poultry after cooking?
• After thawing poultry in a microwave, what action should you take to ensure safety?
• Which statement about stuffing safety is correct?
• What is the recommended method and temperature for storing cooked poultry leftovers in the refrigerator?
• The least preferable way to determine the doneness of a small bird is to
• Pans of baked dressing should be reheated by removing them from the refrigerator and placing them directly in the steam table.
• Which statement best describes pan frying in relation to sautéing?
• A poussin is a type of
• Distinguish marinating effect and safe marinating time frame.
• Coq au vin is an example of a
• What is the recommended internal temperature for cooked poultry to ensure safety?
• What is the recommended method for making a clear poultry stock?
• What is the purpose of whisking in butter at the end of a pan sauce?
• What grade is most often used for chicken in food service?
• What is the proper order for cleaning and sanitizing in a kitchen's three-compartment sink?
• What is the overall goal of safe poultry practice as reflected by the exam?
• Which statement accurately describes the relationship between chicken and turkey breast meat in recipes?
• How do you determine doneness with a thermometer and where should the probe be placed?
• The basis for determining the quality category of poultry includes carcass shape, flesh amount, fat amount, presence of pinfeathers, skin conditions, and blemishes. What is this process called?
• Which dish is a classic example of braising due to its red wine base?
• Which special breed is a tender young chicken usually weighing about one pound?
• When celery is added to bread dressing, it should be cooked before being combined with the other ingredients.
• Free-range poultry is characterized by what environmental feature?
• In poultry HACCP planning, what is a CCP and give an example.
• Which statement best describes moisture retention and browning for skin-on vs skinless poultry?
• List three approved thawing methods for frozen poultry and the safety note for each.
• What is the safe internal temperature for stuffing when cooked separately?
• What is the best practice to achieve crispy skin when roasting poultry?
• What could you guarantee your customers about the 'organic' chicken on your menu?
• In poaching, what is the nature of the cooking liquid and the temperature?
• To maintain FIFO in poultry inventory, which labeling and rotation practice is recommended?
• How do you pan fry poultry?
• How do aromatics inside the cavity influence roasted poultry flavor?
• Why is stuffing inside poultry a safety concern, and what is the recommended approach?
• What is cross-contamination and name two prevention practices in poultry prep.
• How should you cool roasted poultry to meet food-safety cooling requirements?
• Which action best supports FIFO when stocking poultry?
• Which part of the chicken is most appropriate for poaching?
• Although it is not advisable to stuff most poultry, which bird is often stuffed?
• How do you achieve a smooth, emulsified pan sauce from drippings?
• When broiling or grilling chicken, it is helpful to baste it.
• How soon should cooked poultry be refrigerated after cooking?
• Which term describes poultry that are allowed to move around freely and eat outdoors in a more natural environment?
• In the provided age order, which type is just younger than roaster?
• Which cooking method most closely resembles a classical 'sauté'?
• The classes of chickens called broilers and fryers should be broiled or fried only. They are not suitable for other cooking methods.
• Tying the legs and wings of poultry against the body to make a compact unit for cooking is called trussing.
• USDA poultry grades are based on quality factors such as the amount of flesh and the presence or absence of skin tears.
• Which cooking method is described as adding tenderness by cooking poultry in liquid?
• Which statement about braising poultry is NOT true?
• The internal temperature of roast turkey that is cooked to doneness is
• Which statement about broilers and fryers is correct?
• Squab is the culinary name for which animal?
• In the provided age order, which type is just older than roaster?
• A young pigeon with tender flesh is called what?
• How does bone-in poultry affect cooking time and heat distribution compared with boneless?
• Which thawing method is considered best practice for frozen duckling?
• For baking dressing, in what type of pan should it be baked?
• What can be added to dressing to add flavor, character, and/or bulk?
• Compared with chickens and turkeys, ______ have a thicker layer of fat under their skin and a lower yield.
• Which condition would negatively affect poultry grade?
• If you were cooking a duck or a goose, you would not need to baste it while it cooked.
• Cooked poultry leftovers stored at 40°F (4°C) or below should be used within how many days?
• What factor determines the tenderness of the class of poultry?
• Which of the following is NOT a federal grade used for poultry?
• A major difference between deep-frying and pan-frying chicken is that deep-fried chicken is usually breaded, while pan-fried chicken is never breaded or dredged in flour.
• How can you minimize shrinkage in poultry during roasting?
• Ducklings should be basted frequently during roasting in order to reduce their high fat content.
• What is the recommended maximum time to thaw frozen poultry in cold water per 30 minutes cycle?
• Which statement correctly restates the rest time for a roasted turkey before carving?
• Which tool is used to determine if roast chicken is done?
• Define spatchcocking and name one advantage during cooking.
• Broiled chicken may be seasoned on the skin side before cooking.
• Pan-fried chicken pieces should be browned on the skin side first.
• Any thawed duckling not cooked the day it was thawed should be quickly refrozen to avoid spoilage.
• Why is using a meat thermometer more reliable than relying on color or texture for poultry?
• Which of the following is considered when assessing the condition of poultry for grading?
• A mature female chicken that must be cooked with moist heat to become tender is referred to as what?
• What term describes a chicken allowed to move freely outdoors while raised?
• If poultry is basted during roasting, is it appropriate to baste with fat?
• What is the major difference between simmering and poaching?
• When making dressing, which guideline is recommended?
• What can be added to dressing to add flavor and bulk?
• What is the difference between barding and larding in poultry preparation?
• What is the effect of a dry brine on skin texture and juiciness?
• What is the purpose of brining poultry, and what effect does salt concentration have?
• What internal temperature defines doneness for roasted turkey?
• What is the purpose of resting a roasted chicken before carving?
• Which bird is often stuffed?
• Which statement about Rock Cornish game hens is NOT true?
• How would you best describe pan jus in relation to gravy?
• Which statement correctly describes brown stock as compared to white stock?
• Ideally, poultry should be used within how many hours of receiving?
• What is the purpose of degreasing stock during preparation?
• Which statement about dressing and stuffing safety is true?
• Fresh poultry stored on ice will keep for five to six days.
• What container type is recommended for refrigerating leftovers?
• Arrange the following chicken types from youngest to oldest: Rock Cornish game hen, broiler/fryer, roaster, capon, hen.
• In the provided age order, Rock Cornish game hen is the youngest.
• Name two major pathogens in poultry and one primary control for each.
• Which statement correctly describes the two-stage cooling guideline for roasted poultry?
• What is freezer burn and how can you prevent it?
• What is the correct order of steps in making gravy for poultry?
• Which factor is used as a basis for grading poultry?
• How should poultry bones be disposed of after service?
• Which part of a chicken is lowest in fat and cooks the fastest?
• What is yield percentage in poultry fabrication and how is it calculated?
• Which is oldest among the listed chicken types in the order?