QUARTER 3 QUIZ 5

Which method of cooking is best for matured birds?

• Dry-heat method

• Moist-heat method

• Combination of dry-heat and moist-heat method

• All of these

What do the food handlers, employees, or workers must practice in preventing food contamination?

• Communication skills

• Problem-solving skills

• Proper personal hygiene

• None of these

What equipment can be used to avoid spoilage of food?

• Blender

• Food Processor

• Oven

• Refrigerator

Which of these methods involves cooking meat with either its own juices, a sauce, or marinade?

• Basting

• Broiling

• Frying

• Sauteeing

What can be done to improve the palatability of lean poultry meat?

• Basting

• Boiling

• Roasting

• Streaming

Which temperature is the best cooking for poultry?

• Low heat

• Low to moderate heat

• Moderate to high heat

• High heat

What method of cooking uses liquid, water, or steam to cook the food?

• Dry-heat method

• Moist-heat method

• Combination of Dry-heat and moist-heat method

• All of these

What method of cooking involves the direct contact to fat or circulation of hot air or to transfer heat?

• Dry-heat method

• Moist-heat method

• Combination of Dry-heat and moist-heat method

• All of these

What is the deterioration of food and perishable goods?

• Cross-contamination

• Pollution

• Sanitation

• Spoilage

What is the transfer of bacteria or other contaminants from one surface, substance to another especially because of unsanitary handling procedures?

• Cross-contamination

• Pollution

• Sanitation

• Spoilage