5539963
Beschreibung
Quiz von paul monaghan, aktualisiert more than 1 year ago
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Erstellt von paul monaghan
vor etwa 8 Jahre
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Frage 1
Frage
Which of the following are quality points to look for in Ducks?
Antworten
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There should be no unpleasant smell
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The webbed feet should tear easily
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The upper beak should be yellow in colour and break easily
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There should be small scales on the legs
Frage 2
Frage
How are birds trussed for roasting?
Antworten
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The trussing needle can pass through the joints of the bird into the cavity, and out the opposite side, forming a `figure of 8` with the string
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They are tied securely using nylon string around the legs
Frage 3
Frage
How many portions will each bird produce when cut for sauté?
Antworten
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2
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4
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6
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8
Frage 4
Frage
What weight of turkey should be allowed per person when roasting?
Antworten
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200g
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350g
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500g
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750g
Frage 5
Frage
What is the difference between a ballantine and galantine?
Antworten
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Galantines are whole birds, bones removed, stuffed and then reformed
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Galantines have the skin removed, Ballantines do not
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Ballantines are produced by removing the bones from poultry legs, blending the meat to form a filling, and replacing the meat in the skin to form a boneless leg portion
Frage 6
Frage
A poultry forcemeat (or farce) can be created by blending diced and trimmed flesh to a smooth paste with egg white and cream
Antworten
- True
- False
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