5.2 preparation of poultry 🍴

Question 1

▪ Raw poultry and meat should not
be _________ prior to preparation.

Answer 1

washed

Question 2

▪ Frozen poultry should be ________ in
the refrigerator.

Answer 2

thawed

Question 3

▪ Thawing whole poultry at room
temperature (danger zone), in the microwave oven, or under running cold water is not recommended.

Answer 3

because poultry naturally contains Salmonella & E. coli

Question 4

▪ _________ must be prepared and cooked separately
▪ must have an internal temperature of 165°F (74°C)

Answer 4

stuffing

Question 5

▪ stuffing __________ is not recommended

Answer 5

turkeys

Question 6

▪ soaking food in salty water
▪ increases water content, resulting in a more juicy, flavorful meat

Answer 6

Brining

Question 7

▪ it is done before frying and usually placed in a large non-reactive pot and covered with a _______ solution

Answer 7

brining

Question 8

▪__________ prepared poultry is tender and juicy.

Answer 8

Properly

Question 9

▪____________ causes flesh to become dry, tough, and stringy

Answer 9

Overcooking

Question 10

▪the _______ may be removed after preparation

Answer 10

skin

Question 11

▪if the ______ is left on, it can contribute to flavor and juiciness

Answer 11

skin

Question 12

▪__________ can be used to baste or create sauces

Answer 12

melted fat

Question 13

▪__________ adds flavor and helps keep the meat tender & moist

Answer 13

Basting (spread fat)

Question 14

▪____________ can be used for gravy pr sauce

Answer 14

fat drippings

Question 15

✓ Reheated turkey has a
characteristic _______________

Answer 15

warmed-over flavor.

Question 16

✓ ___________ reheating results in less
warmed-over flavor.

Answer 16

Microwave

Question 17

▪ should be inserted into the
thickest part of the breast or inner thigh

Answer 17

Determining internal temperature

Question 18

▪ internal temperature of 165°F
(74°C) for ___________
▪ stuffing must reach a minimum
temperature of 165°F (74°C)

Answer 18

15 seconds

Question 19

✓ time to test for doneness once
the ______ reaches a golden brown
color

Answer 19

skin

Question 20

✓ ______ should have turned from
pink to clear

Answer 20

juices

Question 21

✓ a bit of bone should be showing
on the tip of the _____

Answer 21

legs

Question 22

▪ _________ should be covered with
metal foil or a bit of cooking oil to keep from over-browning or burning

Answer 22

breast

Question 23

▪ ________ flesh will feel firm, not
soft when pressed firmly

Answer 23

well-done

Question 24

▪ white meat may be ________ than
dark meat

Answer 24

firmer

Question 25

▪ wiggle the _________ – it should move easily in its joint

Answer 25

drumstick

Question 26

▪ 1 ½ hours in a 350°F (177°C) oven to thoroughly cook a 3 ½ pound chicken

Answer 26

Time/weight charts

Question 27

▪ ________ should not be cooked from the solidly frozen state

Answer 27

turkey

Question 28

▪ whole or individual pieces of poultry ▪ heavy-duty ________ pan is used

Answer 28

roasting

Question 29

▪breast _____ promotes the loss of tasty juices ▪ breast _____ for more juicy breast meat

Answer 29

up; down

Question 30

▪ ___________ make an excellent natural sauce and add flavor

Answer 30

pan drippings

Question 31

▪ ___________ has low smoking temperature

Answer 31

Roasting margarine

Question 32

▪ placed in an oven set at 325°F to 350°F ▪ baked for 1 ½ hour for a whole chicken

Answer 32

Roasting (baking)

Question 33

▪ _________ chicken should be cooked for additional 5 minutes per pound to sufficiently kill microorganisms

Answer 33

stuffed

Question 34

▪ turkeys should not be stuffed

Answer 34

Prone to undercooking

Question 35

▪ helps the skin to brown ▪ duck and goose are self-_________

Answer 35

basting

Question 36

▪ anything that is placed in the cavity of a bird ▪ breadcrumb or cornbread

Answer 36

stuffing

Question 37

▪ heated separately in a casserole or pan and served as a side dish

Answer 37

dressing

Question 38

▪ when stuffing, the ________ must reach a final temperature of 165°F (74°C)

Answer 38

center

Question 39

▪ _______ only what will be used immediately to avoid cooling and drying

Answer 39

carve

Question 40

▪ marination must take place under refrigeration

Answer 40

Broiling or grilling

Question 41

▪ failure to _____ may cause foodborne illness

Answer 41

heat

Question 42

▪ poultry pieces are put skin _______ when using an oven broiler and placed 6 inches below the heat source

Answer 42

side up

Question 43

▪ skin side goes _____ when grilling over coals ▪ cooking time takes 20 minutes per side

Answer 43

down

Question 44

▪ small poultry pieces are placed in a skillet or pan with a small amount of oil

Answer 44

Sauteing

Question 45

▪ chicken pieces are usually breaded or floured ▪ fried over high heat in ½ inch of fat

Answer 45

Pan-frying

Question 46

▪ adds textures and flavor and keeps moisture from being lost from the fried food ▪ allows heat to be transmitted to the food

Answer 46

Pan-frying

Question 47

▪ fry with skin ________ first ▪ turn over with tongs and brown the other side

Answer 47

side down

Question 48

▪ when poultry is placed in the oven following browning

Answer 48

oven-fried

Question 49

▪ poultry pieces are breaded, floured, or battered ▪ submerging completely in oil heated to between 325°F and 350°F

Answer 49

Deep-frying

Question 50

▪ also called fricasseeing ▪ older, tougher birds are used ▪ tenderizes the meat and makes it easier to chew

Answer 50

Braising

Question 51

▪ whole or cut-up fresh poultry is covered in cold salted water and heated to the boiling point and lowered to simmer

Answer 51

Stewing

Question 52

▪ 3 ½ pound chicken takes about 2 to 2 ½ hours ▪ bones and skin may be removed

Answer 52

Stewing

Question 53

▪ ________ quickly in a small amount of water ▪ chicken pieces are placed in a frying pan and covered with 1 1/3 cups water

Answer 53

poached

Question 54

▪ does not always heat food deeply or evenly enough

Answer 54

Microwaving

Question 55

▪ once thawed, the poultry should be cooked immediately

Answer 55

Microwaving

Question 56

▪ Fresh poultry will keep in the __________ for up to 3 days

Answer 56

refrigerator

Question 57

▪ All prepared foods should be refrigerated in covered containers and guarded against ___________

Answer 57

Salmonella

Question 58

▪ Frozen poultry will keep in the freezer for 6 to 12 months.

Answer 58

at -18°C or lower