5539963
Descripción
Test por paul monaghan, actualizado hace más de 1 año
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Creado por paul monaghan
hace más de 8 años
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Pregunta 1
Pregunta
Which of the following are quality points to look for in Ducks?
Respuesta
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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
Pregunta 2
Pregunta
How are birds trussed for roasting?
Respuesta
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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
Pregunta 3
Pregunta
How many portions will each bird produce when cut for sauté?
Respuesta
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2
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4
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6
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8
Pregunta 4
Pregunta
What weight of turkey should be allowed per person when roasting?
Respuesta
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200g
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350g
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500g
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750g
Pregunta 5
Pregunta
What is the difference between a ballantine and galantine?
Respuesta
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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
Pregunta 6
Pregunta
A poultry forcemeat (or farce) can be created by blending diced and trimmed flesh to a smooth paste with egg white and cream
Respuesta
- True
- False
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