Final Examination in Cookery

Front

Which market form of poultry includes parts like wings, breasts, thighs, or drumsticks that are individually packed in a single container and either frozen or chilled?

Back

Dressed

Front

How can food-borne diseases be avoided in preparing and cooking poultry?

Back

Thoroughly heat or cook food.

Front

Which part of poultry is considered the "white meat"?

Back

Breast

Front

How do you classify a slaughtered poultry with the head, feet, blood, feathers, and internal organs removed? Options: De-feathered, Drawn, Dressed, Ready-to-cook

Back

Dressed

Front

Which cut of poultry is most suitable for preparing dishes like chicken lollipop?

Back

Drumettes

Front

What method are you going to apply if the gravy is too thick or just plain gummy?

Back

Just add liquid.

Front

Which of the following is NOT included in evaluating the general appearance of soup? Attractiveness and appealing to appetite, Pleasing and good color combination, Ingredients cooked just right, Highly nutritious

Back

Highly nutritious

Front

What cooking method is usually used for young and tender poultry?

Back

moist method

Front

Ellen's mother asked her to help prepare Chicken Galantina. What cooking methods for poultry require moisture and involve slow cooking over a longer period of time?

Back

moist method

Front

Is food contamination considered a significant public health issue today? Why?

Back

Yes, it is a result of food borne diseases that affect many people every year.