American Culinary Federation (ACF) Certification Practice Exam 2025 - Free Culinary Certification Practice Questions and Study Guide

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What are the organs referred to as giblets in poultry?

Wings and legs

Neck, heart, gizzard, and liver

Giblets are specific internal organs that are commonly found in poultry, and they typically include the neck, heart, gizzard, and liver. These organs are often packaged with the bird when bought, particularly in whole birds, and are used in various culinary applications.

The neck provides flavor and richness, making it ideal for stocks and gravies. The heart is a nutrient-dense organ that can be sautéed or cooked in stews. The gizzard, known for its unique texture, is often used in stuffing or as a delicacy in certain cuisines. The liver is rich in iron and can be transformed into pâté or added to sauces for depth of flavor.

Understanding the composition of giblets is essential for culinary professionals, as these organs can significantly enhance the flavor profile of dishes and utilize the entire bird, promoting sustainability in cooking practices.

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Thigh and breast

Skin and fat

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