Inspection and Grading
Market Forms and Types of Poultry
Preparing and Serving Poultry
Preparing and Serving Poultry
Misc
100

The United States Department of Agriculture, or _____________, is responsible for grading and inspecting poultry.

USDA

100

The family of flightless birds that includes ostrich, emu, and rhea is called _____________.

ratites

100

What should a chef do with the wing tips and backbone after disjointing a bird?


Save them for making stock

100

Poultry should be cooked to an internal temperature of _____________ degrees Fahrenheit to ensure it is safe to eat.

165

100

In charge of the cold food station.

Who is the garde manger chef?

200

What is the main reason poultry is inspected by the USDA?


To ensure it is safe and wholesome for human consumption

200

What is another word for the process of dividing poultry into usable parts?


Fabrication

200

The process of tying a bird before cooking to help it cook evenly is called _____________.

trussing

200

_____________ methods such as roasting and grilling are popular for young, tender poultry.

Dry

200

What is the single most important part of personal hygiene for a food handler

Hand washing

300

The three USDA poultry grades are _____________, _____________, and _____________.

Grade A, Grade B, Grade C

300
  1. What part of the bird is usually the most tender for ratites?

Thigh

300

The process of cutting a bird into halves, quarters, or eighths is called _____________.

disjointing

300

If you are dividing a small bird to grill, what is a common way to cut it?

Into halves

300

What are the 3 types of hazards that contaminate food 



Biological, Physical, Chemical

400

If poultry is chilled to 26°F during processing, what can it be labeled as?


Fresh

400

Older birds are best cooked using a _____________ heat method to make them more tender.

moist

400

Why is it important to start cooking dark meat portions before white meat portions when roasting a whole bird?

To make sure dark and white meat finish at the same time

400

Why might a chef leave bones in poultry pieces during cooking?


A chef might leave bones in poultry pieces during cooking because the bones help protect the meat from burning and shrinking, and they can also add flavor.

400

What is the purpose of OSHA?



To create and enforce safety-related standards in the workplace

500

Which USDA grade of poultry is most commonly found in restaurants and retail stores?

Grade A

500

What is a key sign of quality poultry?

Poultry should have plump breasts and meaty thighs. The skin should be intact with no tears or punctures

500

What part of the bird is sometimes left attached to the breast in a “suprême”?

The wing joint

500

Why might a guest request a specific degree of doneness for poultry, and which type is this most common with?

A guest might want a specific doneness for taste or texture preferences, especially with duck breast, which is sometimes served less cooked than other poultry.

500


A bouquet garni is a 





bag or bundle of fresh herbs

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