When broiling or grilling: (Multiple Choice)

When broiling or grilling:
 a. a marinade must be fully cooked if it is to be used for basting.
  b. it is acceptable to reuse the plate used to carry the raw poultry to the grill to carry it back to the table after it is cooked, as long it is rinsed in between uses.
  c. if vegetable sprays are used to prevent sticking, chicken is placed skin side down in a broiler pan and skin side up for grilling over coals.
  d. it is best to add barbecue sauces at the beginning of the cooking process so that there is ample time for the flavor to absorb into the chicken.

Q. 2

Turkey should be allowed to stand for about _____ after it is removed from the oven before carving.
 a. 10 minutes
  b. 20 minutes
  c. 30 minutes
  d. None of the above. A turkey cooked to the proper internal temperature, and not overcooked, will be tender and easy to carve upon removal from the oven.

Q. 3

The classic aroma of roasting chicken comes from
 a. denatured protein.
  b. the Maillard reaction.
  c. diacetyl and other short-chain fatty acids in lipids.
  d. volatile compounds such as carbonyls and hydrogen sulfide.

Q. 4

Which of the following statements about roasting is false?
 a. Heavy-duty roasting pans should have 4-inch sides to keep the basting juices in the pan and prevent the lower portion of the bird from burning.
  b. Birds to be roasted are usually placed with the breast up.
  c. Some cooks claim that the bird is juicier if placed breast down so that it can self-baste. However, turning the bird over later to brown the breast is not always an easy task.
  d. Ducks should be placed breast down after having had their skins pricked thoroughly to release excess fat.

Q. 5

Turkeys may be trussed before they are cooked to
 a. shorten cooking time.
  b. withstand higher cooking temperatures.
  c. ensure the skin turns a golden brown and gets crispy.
  d. prevent the legs and wings from overcooking before the breast is done.
  e. all of the above

Q. 6

Poultry is roasted in a preheated oven set between
 a. 300 degrees F and 325 degrees F.
  b. 325 degrees F and 350 degrees F.
  c. 350 degrees F and 375 degrees F.
  d. 375 degrees F and 400 degrees F.