Principles of Cooking Poultry

Question 1

True or False: Low temperatures and careful timing are not important when cooking poultry.

Answer 1

FALSE

Question 2

True or False: Cooking poultry for too long or at too high a temperature can make it tough, dry, and flavorless.

Answer 2

TRUE

Question 3

True or False: A meal thermometer is not necessary to test poultry for doneness.

Answer 3

FALSE

Question 4

True or False: When testing a whole bird, you should insert the probe of the thermometer into the thinnest part of the thigh.

Answer 4

FALSE

Question 5

True or False: Whole birds, wings, and thighs should reach an internal temperature of 180F.

Answer 5

TRUE

Question 6

True or False: Breast pieces should reach an internal temperature of 160-170F.

Answer 6

TRUE

Question 7

True or False: You should check the temperature in only one piece due to the uneven shape of whole poultry and poultry pieces.

Answer 7

FALSE

Question 8

True or False: You must cook poultry to a well-done stage, but you should not overcook it.

Answer 8

TRUE

Question 9

True or False: Pink flesh always means a bird is undercooked.

Answer 9

FALSE

Question 10

True or False: A chemical reaction does not cause a pink color in cooked poultry.

Answer 10

FALSE

Question 11

True or False: The pink color in cooked poultry is harmful.

Answer 11

FALSE