Q2 TLE07 Lesson 01-02 Assessment

What is the best cooking temperature for poultry?

• High heat
• Low moderate heat
• Very low heat
• Room temperature

Why should poultry be dried thoroughly before frying?

• To remove harmful bacteria
• To make it more tender
• To ensure it browns quickly and evenly
• To reduce the oil absorption

Which type of heat is best for cooking young birds?

• Moist heat
• Dry heat
• Indirect heat
• High heat

Which type of heat is best for cooking mature birds?

• Dry heat
• Moist heat
• Direct heat
• Low heat

What potential bacteria can raw poultry harbor?

• E. coli
• Salmonella
• Listeria
• Staphylococcus

Which of the following are considered 'dark meat' in poultry?

• Breast and fleshy white parts
• Heart liver and gizzard
• Legs wings neck and drumsticks
• Only the wings

What is the term for the heart, liver, and gizzard of poultry?

• White meat
• Dark meat
• Offal
• Entrails

What process can be done to improve the taste and flavor of poultry meat during cooking?

• Marinating
• Basting
• Brining
• Glazing

How should cooked poultry be handled if not consumed immediately?

• Left at room temperature
• Reheated every hour
• Refrigerated
• Frozen immediately

Why is it recommended to use low to moderate temperature when cooking poultry?

• To cook it faster
• To make the skin less crispy
• To prevent the outside from burning while the inside remains raw
• To reduce the fat content