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Practice Quizzes

1
Which of the following is not considered poultry?
A)Wild Pheasant
B)Turkey
C)Duck
D)Goose
2
Poultry usually has less fat and carbohydrates than red meat. How might you reduce the amount of fat further?
A)Remove the bones before cooking.
B)Cook the bird whole.
C)Remove the skin before cooking.
D)Eat only dark meat.
3
Which of the following statements is true?
A)Free-range poultry is only raised in Texas.
B)Free-range poultry have access to the outdoors.
C)Free-range poultry have been raised eat only organically grown grains.
D)Free-range poultry costs less than other types of poultry.
4
A turkey tenderloin has been cut from the inside of the
A)thigh.
B)leg.
C)breast.
D)wing.
5
Poultry cooked with the bone in
A)is more tender.
B)is less favorable.
C)is lower in fat than if the bone has been removed.
D)cooks more quickly than if the bone has been removed.
6
You purchased a small frozen turkey to serve on Thanksgiving. How should it not be thawed?
A)on the kitchen counter
B)in the refrigerator.
C)in cold water.
D)in a microwave oven.
7
The safest way to cook stuffing is
A)placed tightly inside the bird just before cooking.
B)placed loosely inside the bird just before cooking.
C)placed loosely inside the bird the night before cooking.
D)by itself.
8
At 325°F, an unstuffed turkey needs to roast one minute for every ounce of total weight. How long will you need to roast a 15-pound turkey?
A)3 hours
B)3½ hours
C)4 hours
D)5 hours
9
If you want to hold a whole bird together with twine, you want to _____ it.
A)baste
B)fry
C)stew
D)truss
10
_____ is a good way to make tough poultry pieces more tender.
A)Roasting
B)Braising
C)Frying
D)Deep-frying
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