Poultry Fundamentals

1. The innards that come inside a bird, such as liver and gizzards, should always be discarded.

• a)  True
• b)  False

2. What gives meat its dark red pigment and more pronounced flavor is myoglobin.

• a)  True
• b)  False

3. What is the primary reason for slicing and/or pounding chicken breasts to even out the thickness?

• a)  For presentation.
• b)  To tenderize the meat.
• c)  To promote even cooking.

4. The main difference between white and dark meat in poultry depends on:

• a)  what it eats.
• b)  the amount of exercise a particular muscle gets.
• c)  its age.

5. When cooking chicken breasts, which cooking method is not appropriate?

• a)  Stir Frying
• b)  Grilling
• c)  Braising
• d)  Poaching

6. If you only have one cutting board, which list below identifies the best order in which to prepare the ingredients for a dish?

• a)  Onions, raw poultry, tomatoes.
• b)  Raw poultry, onions, tomatoes.
• c)  Onions, tomatoes, raw poultry.
• d)  It doesn’t matter.

7. Fresh poultry should not have any off odor.

• a)  True
• b)  False

8. Which part of poultry will naturally cook the fastest?

• a) 
  
• b) 
  

9. The bones from all types of poultry can be used to make stock.

• a)  True
• b)  False

10. Poultry wings benefit from moist-heat cooking only.

• a)  True
• b)  False

11. If you plan to store poultry in the refrigerator for more than a day or two, it should be:

• a)  brined.
• b)  seasoned inside and out with salt and spices.
• c)  marinated.
• d)  any of the above.
• e)  never be stored for more than one day.

12. The white breast meat of poultry - specifically chickens and turkeys - should only be cooked to medium to prevent it from drying out.

• a)  True
• b)  False

13. To speed thawing, frozen poultry should be thawed at room temperature.

• a)  True
• b)  False

14. The breast meat of poultry is the most flavorful part of the bird - especially when boneless and skinless - due to the low amounts of fat, connective tissue and collagen.

• a)  True
• b)  False

15. The leg meat of poultry contains plenty of fat, connective tissue and collagen, which makes it the least flavorful part of the bird.

• a)  True
• b)  False

16. Birds that have the capability to fly long distances will typically have white breast meat.

• a)  True
• b)  False

17. Which of the following cooking method is suited for the leg meat of poultry?

• a)  Braising
• b)  Roasting
• c)  Simmering
• d)  Grilling
• e)  All of the above