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Questions and Answers
What cooking method involves quick, high heat searing followed by a low gentle simmer?
What cooking method involves quick, high heat searing followed by a low gentle simmer?
Which part of the chicken contains the vertical rib and hip bones?
Which part of the chicken contains the vertical rib and hip bones?
What is the specific name of the cooking method where meat is cooked in hot oil or fat?
What is the specific name of the cooking method where meat is cooked in hot oil or fat?
Which part of the chicken includes both the drumstick and the thigh?
Which part of the chicken includes both the drumstick and the thigh?
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What is the name for the upper part of the chicken leg?
What is the name for the upper part of the chicken leg?
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In poultry, what does the term 'whole chicken' refer to?
In poultry, what does the term 'whole chicken' refer to?
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What is the correct definition of 'Primal cuts' in meat?
What is the correct definition of 'Primal cuts' in meat?
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What does the 'Plate' cut of beef refer to?
What does the 'Plate' cut of beef refer to?
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Which cutting style results in 1/2 inch uniform pieces?
Which cutting style results in 1/2 inch uniform pieces?
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What is the recommended way to avoid slippage when cutting?
What is the recommended way to avoid slippage when cutting?
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Which of the following is not a type of poultry classification?
Which of the following is not a type of poultry classification?
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What is the main component of meat muscle?
What is the main component of meat muscle?
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What is the primary difference between white meat and dark meat in poultry?
What is the primary difference between white meat and dark meat in poultry?
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Which breed of duck is predominantly used for egg production?
Which breed of duck is predominantly used for egg production?
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What percentage of poultry is composed of water?
What percentage of poultry is composed of water?
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What is the classification of poultry based on production that lays big eggs and is not heavy in body weight?
What is the classification of poultry based on production that lays big eggs and is not heavy in body weight?
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What is the term for a cross breed of Muscovy and common ducks bred predominantly for meat and fat liver production?
What is the term for a cross breed of Muscovy and common ducks bred predominantly for meat and fat liver production?
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At what age is a broiler or fryer classified?
At what age is a broiler or fryer classified?
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