Poultry
Authored by Jaja Kim
Other
10th Grade
Used 15+ times
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7 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The following are the categories of poultry except:
Kind
Class
Style
State of Refrigerator
2.
FILL IN THE BLANK QUESTION
1 min • 1 pt
_____ classifies poultry according to how much cleaning and processing it has undergone.
3.
FILL IN THE BLANK QUESTION
1 min • 1 pt
________ reserves oxygen for the muscle to use during physical activities.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The flesh in these parts have more fat and more connective tissues.
Dark Meat
Light Meat
Black meat
White Meat
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the name of this domesticated bird?
Duck
Guinea Fowl
Ostrich
Pigeon
Goose
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is the third step in SAUTEING?
Before starting to cook (sauteing), do mise en place first.
Deglaze the pan.
Do not overcrowd the saute pan.
Start cooking at high heat.
Serve the food and enjoy.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following should be the second step in braising?
Before starting to cook (braising), do mise en place first.
Boil the cooking liquid.
Simmer the dish.
Adjust the consistency of the sauce.
Serve the food and enjoy.
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