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Cooking Poultry Basics (Grade 10)

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Cooking Poultry Basics

1. 
Which meat is not poultry?
  1. chicken
  2. beef
  3. duck
  4. turkey
2. 
How should you safely thaw frozen meat?
  1. in the refrigerator
  2. on a clean plate on a kitchen counter
  3. in a sink of warm water
  4. in a sealed plastic bag in the sink
3. 
When preparing ingredients for a meal with only one cutting board, what is the safest order of preparation to prevent cross-contamination?
  1. garlic, celery, onions, poultry
  2. celery, poultry, onions, garlic
  3. onions, poultry, garlic, celery
  4. garlic, onions, poultry, celery
4. 
What purpose is achieved by pounding chicken breasts to more uniform thickness?
  1. better presentation
  2. break down muscle
  3. to ensure even cooking
  4. tenderize the meat
5. 
What is the main difference between dark and white poultry meat?
  1. type of feed
  2. how much a muscle is exercised
  3. breed of poultry
  4. a and b
6. 
Grading poultry is based on all of these factors except one.
  1. tenderness
  2. location
  3. juiciness
  4. flavour
7. 
What does the term "dressed poultry" mean?
  1. a ready to cook whole bird
  2. a whole bird that has been stuffed with bread stuffing
  3. a whole bird with seasoning rubbed onto the skin
  4. a whole bird that has been brined
8. 
Which cooking method is not appropriate for poultry?
  1. roast
  2. broil
  3. boil
  4. stew
9. 
How do you dredge poultry pieces for frying?
  1. coat with beaten egg then flour
  2. sprinkle with spices
  3. drag meat through a dry ingredient such as flour
  4. coat with beaten egg then bread crumbs
10. 
This is usually the most economical way to buy poultry.
  1. legs
  2. thighs
  3. wings
  4. whole bird

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