Unggas dan Daging
Authored by Donny Gallant Prayoga 9.7
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11th Grade
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35 questions
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1.
MULTIPLE CHOICE QUESTION
45 sec • 3 pts
Jenis unggas yang paling umum diternakkan untuk diambil daging dan telurnya adalah...
A. Bebek
B. Angsa
C. Ayam
D. Kalkun
2.
MULTIPLE CHOICE QUESTION
45 sec • 3 pts
* Bagian tubuh ayam yang biasanya memiliki kandungan lemak paling tinggi adalah...
A. Dada
B. Sayap
C. Paha
D. Kulit
3.
MULTIPLE CHOICE QUESTION
45 sec • 3 pts
* Proses menghilangkan bulu pada unggas setelah dipotong disebut...
A. Dressing
B. Evisceration
C. Scalding
D. Plucking
4.
MULTIPLE CHOICE QUESTION
45 sec • 3 pts
* Suhu internal minimum yang aman untuk memasak daging ayam utuh agar terhindar dari bakteri berbahaya adalah...
A. 60°C (140°F)
B. 65°C (150°F)
C. 74°C (165°F)
D. 80°C (176°F)
5.
MULTIPLE CHOICE QUESTION
45 sec • 3 pts
* Istilah untuk daging unggas muda yang berumur kurang dari 8 minggu dan memiliki tekstur yang lembut adalah...
A. Broiler
B. Roaster
C. Stewing hen
D. Capon
6.
MULTIPLE CHOICE QUESTION
45 sec • 3 pts
* Jenis daging unggas yang memiliki warna paling gelap dan rasa yang lebih kuat adalah...
A. Dada
B. Sayap
C. Paha
D. Fillet
7.
MULTIPLE CHOICE QUESTION
45 sec • 3 pts
* Proses mengeluarkan organ dalam dari karkas unggas disebut...
A. Dressing
B. Evisceration
C. Scalding
D. Plucking
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