COOK POULTRY

1. It refers to the cutting-up of an animal as preparation for cooking.

• A. Chop

• B. Fabricate

• C. Slaughter

• D. Slicing

2. It is to brown the poultry’s surface quickly over high heat usually in a hot pan.

• A. Frying

• B. Grilling

• C. Roasting

• D. Searing

 3. What part of the dressed poultry is removed first following the steps in fabricating chicken?

• A. Drumstick

• B. Leg

• C. Neck

• D. Thigh

4. What cooking method is ideal for young poultry?

• A. Dry-heat method

• C. Moist-heat method

• B. Low-heat method

• D. Slow-heat method

5. What is the best cooking temperature for poultry?

• A. High heat

• C. Moderate Heat

• B. Low to moderate heat

• D. Slightly high heat

6. What cooking method is best to employ on poultry because of its pale color?

• A. Dry-heat method

• B. Low-heat method

• C. Moist-heat method

• D. Slow-heat method

7. What cooking method is employed in cooking Tinolang manok?

• A. Sautéing

• B. Searing

• C. Steaming

• D. Stewing

8. What poultry cut is used in preparing Chicken Lollipop?

• A. Breast

• B. Drumstick

• C. Leg

• D. Wings

9. Which of the following cooking methods does NOT belong to the group?

• A. Broiling

• B. Grilling

• C. Poaching

• D. Searing

10. What cooking method is employed in cooking Fried Chicken? D. Sauteing

• A. Baking

• B. Deep-frying

• C. Frying

• C. Frying