L2 Chapter 17 quiz

L2 Chapter 17 quiz

10 Qs

quiz-placeholder

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L2 Chapter 17 quiz

L2 Chapter 17 quiz

Assessment

Quiz

others

Practice Problem

Hard

Created by

Veronica Monsegur

Used 3+ times

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 10 pts

What are the three essential tools needed for fabricating poultry?

Hand saw, boning knife, and bucket
Rubber mallet, fork, and paring knife
Paring knife, chef’s knife, and tourné knife
Work surface, boning knife, and chef’s knife

2.

MULTIPLE CHOICE QUESTION

30 sec • 10 pts

2 What is the highest grade of poultry?

A
B
C
D

3.

MULTIPLE CHOICE QUESTION

30 sec • 10 pts

3 The process of tying a bird’s wings and legs to its body is called

filleting.
trussing.
trimming.
butterflying.

4.

MULTIPLE CHOICE QUESTION

30 sec • 10 pts

4 To what temperature should poultry be cooked?

155°F (68°C)
165°F (74°C)
175°F (79°C)
200°F (93°C)

5.

MULTIPLE CHOICE QUESTION

30 sec • 10 pts

5 Fresh poultry should be received at a temperature no higher than

80°F (27°C).
65°F (18°C).
41°F (5°C).
32°F (0°C).

6.

MULTIPLE CHOICE QUESTION

30 sec • 10 pts

6 Poultry fabrication includes disjointing and what?

Boning
Cutting
Scraping
Wrapping

7.

MULTIPLE CHOICE QUESTION

30 sec • 10 pts

7 Why do many operations choose to receive poultry whole?

It is the only way it is processed.
It is affordable and easy to fabricate.
It is more sanitary.
It looks nice.

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