Poultry Cookery Summative

Which of the following is not a dry-heat cooking method?

• grilling

• deep-frying

• sautéing

• steaming

Which frying method would be best for battered foods that tend to stick together?

• swimming method

• basket method

• double-basket method

• floating method

Which statement is not true of fats?

• fats evaporate

• fats melt

• fats are smooth and greasy

• fats do not dissolve in water

Which of the following refers to the process of sugar breaking down in the presence of protein?

• gelatinization

• evaporation

• denaturing

• Maillard reaction

Which cooking method is best suited for cooking fish or tender cuts of meat and poultry?

• boiling

• braising

• steaming

• poêléing

Broiling uses radiant heat from an overhead source.

• true

• false

Foods heat faster and more evenly when stirred.

• true

• false

The difference between stewing and braising is the amount of liquid used.

• true

• false

How is poultry graded by the USDA?

• USDA Grade A, B or C

• Prime, Choice, Good or Utility

• USDA 1, 2 or 3

• Choice, Select, Commercial or Canner

What is a capon?

• squab

• young pigeon

• castrated male chicken

• young turkey