WorksheetsQ3TLE10-General Quiz
Total questions: 60
Worksheet time: 30mins
Name
Class
Date
1.
What is the most commonly consumed poultry meat worldwide?
a)
Turkey
b)
Chicken
c)
Duck
d)
Pheasant
2.
What are the classes of chicken?
a)
Broiler/fryer, capon, Cornish game hen, fowl, rooster, poussin
b)
Turkey, duck, goose, guinea fowl, pigeon, quail
c)
Baby and mature
d)
Squab and pigeon
3.
Which poultry meat has a high percentage of bone and fat to meat?
a)
Chicken
b)
Turkey
c)
Duck
d)
Goose
4.
Which poultry meat is usually roasted and is very fatty?
a)
Chicken
b)
Turkey
c)
Duck
d)
Goose
5.
Which domesticated game bird is popular in Europe and has tender light and dark meat with little fat?
a)
Quail
b)
Guinea fowl
c)
Pigeon
d)
Pheasant
6.
What is the most commonly available game bird and is related to the pheasant?
a)
Quail
b)
Guinea fowl
c)
Pigeon
d)
Pheasant
7.
What are the factors that cause spoilage of poultry meat?
a)
Storage temperature, microbiological condition, evisceration, breast meat color, and packaging
b)
Microbiological condition, cooking method, packaging, and refrigerator temperature
c)
Storage temperature, film permeability, chlorination of chiller water, and handling
d)
Storage temperature, microbiological condition, evisceration, breast meat color, and film permeability
8.
Which factor affects the shelf life of raw poultry meat mainly due to microbial growth and metabolism?
a)
Storage temperature
b)
Microbiological condition
c)
Evisceration
d)
Breast meat color
9.
What is the FIFO rule in storing poultry?
a)
Freeze In First, Out
b)
Fresh In, Frozen Out
c)
First In, First Out
d)
Frozen In, Fresh Out
10.
Which poultry meat is the most progressive animal enterprise in the Philippines according to the Bureau of Agricultural Research?
a)
Chicken broiler
b)
Duck
c)
Turkey
d)
Pigeon
11.
What are the classes of commercial poultry according to Table 1?
a)
Chicken and turkey
b)
Broiler/fryer, capon, Cornish game hen, fowl, rooster, poussin
c)
Baby and mature
d)
Squab and pigeon
12.
What is the most popular game bird in the US?
a)
Pigeon
b)
Quail
c)
Pheasant
d)
Turkey
13.
Which poultry meat is adaptable, economical, and readily available fresh or frozen?
a)
Turkey
b)
Goose
c)
Chicken
d)
Guinea fowl
14.
Which domesticated avian species has meat that is perceived as wholesome, healthy, and nutritious?
a)
Turkey
b)
Duck
c)
Chicken
d)
Goose
15.
What are the market forms of meat?
a)
Fresh, chilled, frozen, and cured or processed
b)
Raw, cooked, fried, and grilled
c)
Packaged, unpackaged, sliced, and diced
d)
None of the above
16.
Which of the following is NOT a kind of meat sold in markets?
a)
Beef
b)
Pork
c)
Chicken
d)
Carabeef
17.
What are primal cuts?
a)
The basic sections from which steak and other subdivisions of meat are cut
b)
The smallest cuts of meat
c)
The most expensive cuts of meat
d)
The most commonly used cuts of meat
18.
Which of the following cuts of beef is the toughest?
a)
Chuck
b)
Sirloin
c)
Tenderloin
d)
Leg
19.
What is marbling?
a)
White fat streaks in meat
b)
The process of aging meat
c)
The method of cooking meat
d)
None of the above
20.
What is the ideal color of veal meat?
a)
Dark red
b)
Light pink
c)
Milky white to slightly rose colored
d)
Brown
21.
Which of the following is NOT a primary choice cut from a veal calf?
a)
Loin
b)
Filet
c)
Shoulder
d)
Flank
22.
Which of the following meats is considered a luxury meat among beef connoisseurs and chefs?
a)
Pork
b)
Lamb
c)
Goat
d)
Carabeef
23.
What is hogget?
a)
Meat of adult sheep
b)
Meat of young sheep under twelve months
c)
A young male sheep or maiden ewe with no more than two permanent incisors in wear
d)
None of the above
24.
What is the difference between lamb and mutton?
a)
Lamb is meat of adult sheep, and mutton is meat of young sheep under twelve months.
b)
Lamb is cheaper than mutton.
c)
Lamb is firmer than mutton.
d)
None of the above
25.
Which of the following meats is lower in saturated fat, cholesterol, and calories compared to other meats?
a)
Chicken
b)
Pork
c)
Goat
d)
Carabeef
26.
What is carabeef?
a)
Meat of the carabao
b)
Meat of the horse
c)
Meat of the camel
d)
Meat of the zebra
27.
How can the risk of food-borne illness linked with meat products be minimized?
a)
By ensuring that appropriate and feasible preventive and corrective measures are taken at each stage of the production process where safety hazards occur.
b)
By cooking meat products at high temperatures.
c)
By adding preservatives to meat products.
d)
None of the above
28.
What is the general rule for handling and storing meat products to ensure public safety?
a)
All uncooked and precooked meat products must be properly stored, handled, and cooke
b)
All meat products must be consumed immediately after cooking.
c)
All meat products must be stored in the refrigerator for at least 24 hours before cooking.
d)
None of the above
29.
What is the recommended cooking temperature for beef?
a)
Rare - 140°F, medium rare - 145°F, medium - 160°F, well done - 170°F
b)
Rare - 120°F, medium rare - 130°F, medium - 140°F, well done - 160°F
c)
Rare - 130°F, medium rare - 140°F, medium - 150°F, well done - 160°F
d)
Rare - 145°F, medium rare - 150°F, medium - 160°F, well done - 175°F
30.
What is the recommended cooking temperature for pork?
a)
Rare - 140°F, medium rare - 145°F, medium - 160°F, well done - 170°F
b)
Rare - 120°F, medium rare - 130°F, medium - 140°F, well done - 160°F
c)
Rare - 130°F, medium rare - 140°F, medium - 150°F, well done - 160°F
d)
Rare - 145°F, medium rare - 150°F, medium - 160°F, well done - 175°F
31.
What is the recommended cooking temperature for poultry?
a)
Rare - 140°F, medium rare - 145°F, medium - 160°F, well done - 170°F
b)
Rare - 120°F, medium rare - 130°F, medium - 140°F, well done - 160°F
c)
Rare - 130°F, medium rare - 140°F, medium - 150°F, well done - 160°F
d)
Rare - 145°F, medium rare - 150°F, medium - 160°F, well done - 175°F
32.
What is the FIFO rule for storing meat products?
a)
Store raw meat products away from other cooked or raw food items.
b)
Store meat products in the refrigerator for at least 24 hours before cooking.
c)
Store meat products following the First In, First Out rule.
d)
None of the above
33.
What is the best way to prevent cross-contamination when handling meat products?
a)
Use the same cutting boards and utensils for both raw and cooked meat products.
b)
Store raw meat products with other cooked or raw food items.
c)
Wash hands with hot soapy water before and after handling raw or cooked meat products.
d)
None of the above
34.
Which of the following is a suitable ingredient in locally produced corned beef and comminuted products such as 'longanisa,' hotdogs, bologna, and chorizos?
a)
Beef
b)
Pork
c)
Veal
d)
Carabeef
35.
What is the purpose of using a strainer in cooking?
a)
For grilling food
b)
For seasoning food
c)
For draining and straining
d)
For measuring small quantities
36.
What tool is best used for turning cuts of meat or poultry while cooking or browning?
a)
Metal tongs
b)
Measuring spoons
c)
Kitchen scissors
d)
Ladle
37.
What is the purpose of a cast-iron broiler pan with a ridged surface?
a)
To elevate food above any fats released during cooking
b)
To strain liquids and solids
c)
To measure small quantities of ingredients
d)
To serve soups and stews
38.
Which tool is best used for measuring small quantities of ingredients?
a)
Metal tongs
b)
Measuring spoons
c)
Kitchen scissors
d)
Ladle
39.
What tool is best used for making stock or for boiling or steaming large quantities of ingredients?
a)
Saucepan
b)
Strainer
c)
Stockpot
d)
Kitchen scissors
40.
What tool is best used for convenient cutting and trimming of ingredients?
a)
Metal tongs
b)
Measuring spoons
c)
Kitchen scissors
d)
Ladle
41.
Which tool is best used for frying food?
a)
Cast-iron broiler pan
b)
Frying pan
c)
Saute pan
d)
Pepper mill
42.
What tool is best used for sauteing food?
a)
Frying pan
b)
Saute pan
c)
Ladle
d)
Dry measuring cups
43.
Which tool is best used for grinding pepper?
a)
Metal tongs
b)
Measuring spoons
c)
Kitchen scissors
d)
Pepper mill
44.
What tool is best used for cleanup in the kitchen?
a)
Metal tongs
b)
Measuring spoons
c)
Kitchen towel
d)
Ladle
45.
Which tool is best used for protection from hot cookware?
a)
Kitchen towel
b)
Pot holder
c)
Ladle
d)
Dry measuring cups
46.
What tool is best used for serving soups and stews, or for easy transferring of liquid or semiliquid mixtures?
a)
Metal tongs
b)
Measuring spoons
c)
Kitchen scissors
d)
Ladle
47.
Which tool is best used for measuring dry ingredients?
a)
Dry measuring cups
b)
Liquid measuring cups
c)
Kitchen scissors
d)
Ladle
48.
What tool is best used for measuring liquid ingredients?
a)
Dry measuring cups
b)
Liquid measuring cups
c)
Kitchen scissors
d)
Ladle
49.
What type of knives are best used for paring and slicing?
a)
Dull knives
b)
Serrated knives
c)
Sharp, stainless-steel knives
d)
Ceramic knives
50.
What tool is best used for carving poultry?
a)
Metal tongs
b)
Carving fork
c)
Kitchen scissors
d)
Ladle
51.
Which kitchen tool is best used for removing pieces of food from liquids?
a)
Metal tongs
b)
Measuring spoons
c)
Wire whisk
d)
Spoon
52.
What is the purpose of braising meat?
a)
To cook meat quickly at high temperatures
b)
To transform tough cuts of meat into tender ones
c)
To create a concentrated layer of flavor on the surface of the meat
d)
To steam the meat using moist heat
53.
Which of the following kitchen tools is best for turning cuts of meat or poultry while cooking or browning?
a)
Measuring spoons
b)
Dry measuring cups
c)
Metal tongs
d)
Ladle
54.
What is the difference between roasting and baking?
a)
Roasting is done at lower temperatures than baking
b)
Baking involves pastries and confections, while roasting is for meat and poultry
c)
Roasting involves basting the food during cooking, while baking does not
d)
Baking uses dry heat to convert the water content of the food into steam, while roasting does not
55.
What is the purpose of a cast-iron broiler pan with a ridged surface?
a)
To prevent meat from drying out during cooking
b)
To elevate food above any fats released during cooking
c)
To make it easier to flip the food while cooking
d)
To add extra flavor to the food during cooking
56.
Which of the following is a moist heat cooking method?
a)
Grilling
b)
Roasting
c)
Braising
d)
Baking
57.
What is the best type of knife for slicing meat?
a)
Paring knife
b)
Bread knife
c)
Slicing knife
d)
Chef's knife
58.
What is the main goal of stewing meat?
a)
To cook meat quickly at high temperatures
b)
To create a concentrated layer of flavor on the surface of the meat
c)
To transform tough cuts of meat into tender ones
d)
To steam the meat using moist heat
59.
What is the purpose of a strainer in cooking?
a)
To measure small quantities of ingredients
b)
To serve soups and stews
c)
To drain and strain ingredients
d)
To cut and trim ingredients
60.
Which of the following kitchen tools is best for beating eggs, whipping cream, and blending dressings and sauces?
a)
Metal tongs
b)
Wire whisk
c)
Ladle
d)
Kitchen scissors
100 %
