Chicken

Question 1

Poultry

Answer 1

domestic fowl, such as chickens, turkeys, ducks, and geese

Question 2

Poulet Roti

Answer 2

Roast Chicken

Question 3

Poussin | Squab Chicken

Answer 3

4-6 weeks old. Serve one person, little flavour

Question 4

Double Poussin

Answer 4

6-10 weeks old, serve 2 people, good flavour

Question 5

Spring Chicken

Answer 5

10-12 weeks old, serve 3, similar flavour to double poussin

Question 6

Roasters

Answer 6

Usually over 3 months old, excellent flavour, serve 4

Question 7

Corn-Fed | Poulet de grain

Answer 7

Free-range fed on corn. Yellow in colour, good flavour.

Question 8

Poulets Noirs

Answer 8

Black-legged chickens, more like guinea fowl

Question 9

Boiling Fowls

Answer 9

10 to 18 months and can weigh from 3 to 6 pounds. Their age makes them more flavorful but also less tender, so they’re best cooked with moist heat, such as in stewing or braising

Question 10

Canard

Answer 10

French for Duck

Question 11

Salmonella

Answer 11

Bacterial organism that causes food poisoining

Question 12

Supreme

Answer 12

Breast with the wing cut off

Question 13

Farce

Answer 13

French for stuffing

Question 14

Trussing

Answer 14

Trussing a chicken (or any other bird) ensures that the legs and wings are firmly fastened against the body. This helps the chicken maintain its shape and cook evenly without drying out any of the extremities.

Question 15

Barding

Answer 15

To lay fatty pork slices over the body of the bird to prevent poultry from drying out. Removed to allow breast to brown.

Question 16

Game birds

Answer 16

Grouse, Partridge, Pheasant, Pigeon, Squab, Quail, Snipe, Woodcock, Venison, Rabbit, Hare, Boar

Question 17

Quail

Answer 17

Small game bird

Question 18

Galantine

Answer 18

whole, boned, stuffed chicken, poached

Question 19

Larding

Answer 19

inserting strips or pieces of fat into a piece of meat that doesn’t have much fat of its own

Question 20

Giblets

Answer 20

edible offal of fowl, includes gizzard, heart, liver, kidney, neck

Question 21

Jus des rotis

Answer 21

gravy made from roasted chicken juices

Question 22

Stuffing

Answer 22

a mixture usually of breadcrumbs, herbs, spices and vegetables put together, and stuffed in to a whole chicken to add flavour

Question 23

Plucking

Answer 23

the removal of feathers

Question 24

Drawing

Answer 24

the removal of internal organs and innards

Question 25

Confit

Answer 25

cooking food in its own fat

Question 26

Capon

Answer 26

A capon is a rooster that is castrated when quite young (usually before 8 weeks)

Question 27

Rock Cornish hen

Answer 27

miniature chickens weigh up to ½ pounds and are 4 to 6 weeks old