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What Do You Call Birds That Are Hunted For Food? B. Poultry C. Livestock D. Swine

This document contains 25 multiple choice questions about poultry. It covers topics like parts of poultry, cuts of meat, quality characteristics, cooking methods, food safety, and sauce preparation. Specifically, it asks about types of birds hunted for food, characteristics of chicken vs other poultry, cuts of meat like breast and dark meat, appropriate cooking methods based on age and cut, food safety practices, and measurements for making different sauces.

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Gemalyn Medico
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1K views14 pages

What Do You Call Birds That Are Hunted For Food? B. Poultry C. Livestock D. Swine

This document contains 25 multiple choice questions about poultry. It covers topics like parts of poultry, cuts of meat, quality characteristics, cooking methods, food safety, and sauce preparation. Specifically, it asks about types of birds hunted for food, characteristics of chicken vs other poultry, cuts of meat like breast and dark meat, appropriate cooking methods based on age and cut, food safety practices, and measurements for making different sauces.

Uploaded by

Gemalyn Medico
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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1. What do you call birds that are hunted for food?

a. game
b. poultry
c. livestock
d. swine
2. Which of the following poultry
originated from China and is noted for its
tender and flavorful meat?
a. Chicken
b. itik Available and popular in many
towns of rizal.
c. goose
d. pecking duck
3. Poultry is composed of different parts. Which of the
following do breast meat belong?
a. dark meat -drumsticks, thighs, wings, neck, backs
and rib cage
b. variety meat-not a poultry parts
c. tough meat-not a poultry parts
d. white meat –breast
giblets-liver, heart, neck
they are used in making gravy or soup.
 
4. Which of the following characteristics is a
good quality of a live poultry?

a. free from pin feathers and shows no cuts-


whole poultry
b. has clear eye
c. heavy and the skin is not watery- dressed
poultry
d. well-develop thighs- dressed poultry
5. Which of the following characteristics is a
good quality of a dressed poultry?
a. internal organs are not removed- live
poultry
b. should be free from slime, off-odors and
discoloration-
c. heavy and the skin is not watery
d. their head and feet are still intact whole
poultry
6. What do you call to young chicken
that is usually 9 to 12 weeks of age?
a. fryer
b. roaster-5 to 6 months of age
c. hen-more than 10 months of age
d. stag- under 10 months of age
7. How many days should a whole
chicken should be refrigerated?
a. 1 day b. 2 to 4 days
c. 1 to 2 days d. 3 to 4 days
8. How do you classify the fleshy part of chicken like breast?
a. entrails b.viscera c. dark meat d. white meat
 
9. In cookery, we apply different cooking methods depending
on the ingredients that we have. If you will cook a matured
poultry, which of the following methods will you apply?
a. boiling b. roasting c. frying d. stewing
10. Chicken is the most consumed among the fowls, in
how many percent of water and traces of fats , vitamins
and minerals are there in a chicken?
a. 75.6% b. 75.8% c. 76% d.76.3%

11. What cookery method is suitable for the less tender


cuts?
a. boiling b. roasting c. frying d. stewing
12. What is the best cooking temperature for poultry?
a. high temperaturec. low to moderate
temperature
b. low temperature d. moderate temperature
 
13. What factor affects the poultry meat’s tenderness
and juiciness?
a. age b. cuts c. cookery d. sex
14. How can cause food contamination?
a. dirty tools c. not using complete cooking outfit
b. incomplete ingredients d. wrong measurement of
ingredients

15. Act of arranging the meal on the individual plate


immediately before it’s serving
a. garnishing b. cooking c plating d. serving
16. If the food is the masterpiece, then the plate is its _______
a. accessories b. base c. body d. frame
 
17. To enhance in appearance by adding decorative touches.
a. plating b. presenting c. garnishing d. serving

18.These are the different elements combine for a dish that catches
the eye .
a. plating b. garnishing c. presenting d. shape, color, texture
19. How many days did a chicken refrigerated?
a. 1 to 2 days b. 2 to 3 days c. 3 to 4 days d. 4 to 5 days

20. Hot food should be held at what temperature?


a. 130˚F or warmer b. . 135˚F or warmer c. 140˚F or warmer
d. 145˚F or warmer

21. Which of the following is not safe steps in food handling , cooking and
storage to prevent food borne illness?
a. clean b. freeze c. cook c. chill
22-25. Complete the table BY GIVING THE RIGHT
MEASUREMENT IN PREPARING DIFFERENT SAUCES
PURPOSE BUTTER FLOUR LIQUID:
MILK/STOCK/CREAM
LIGHT SAUCE
22. __TBSP 1 TBSP 1 CUP
GENERAL SAUCE
1 ½ TBSP 23.__TBSP 1 CUP
THICK SAUCE
5 TSPS 2 TBSPS 24. __CUP
SOUFFLE SAUCE
25.__ TBSPS 2 TBSPS 1 CUP

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