Quiz 4.1 Cookery 10

The best cooking temperature for poultry is _________________

• Dry heat

• Moist heat

• Moderate heat

To improve the palatability of lean poultry meat, _______________can be done

• basting

• roasting

• stuffing

A serious public health problem resulting in foodborne diseases that affect many people.

• chemicals

• microorganisms

• food contamination

Common causes of food contamination and food spoilage are the following except

• Failure to properly refrigerate food

• Poor personal hygiene practices of workers

• Foods prepared the day before they are served

They need to be tenderized by moist cooking prior to dry-heat cooking.

• older birds

• broilers and fryers

• young tender poultry

The act of arranging the meal on the individual plate immediately before it‘s served

• Plating

• Decorating

• Garnishing

It can be bigger or smaller than the recommended food servings.

• size

• portion

• servings

These factors are to consider in presenting/plating poultry dishes except

• Plating

• Sauces

• Type of Serving

The fat distribution and maturity of the fowl affect the ________________________

• tender product

• quality of the product

• best cooking temperature

It includes food that tastes as good as it looks.

• plating

• perfect dish

• presenting poultry dishes