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Q4-TLE10-SEATWORK

Total questions: 15

Worksheet time: 47mins

Name
Class
Date
1.

It refers to farm animals with beaks, feather, and wings that lay eggs.

a)

meat

b)

seafood

c)

poultry

d)

mammals

2.

Which of the following animals is NOT considered as poultry?

a)

chicken

b)

pig

c)

duck

d)

geese

3.

What is the first thing to do in dressing chicken?

a)

remove the feet

b)

feed it as many as they can

c)

kill it by cutting the neck

d)

remove the feathers

4.

Where is the specific part of the chicken has to be cut when killing them?

a)

head

b)

ear

c)

shoulder

d)

throat

5.

Which part of the chicken must be cut first when deboning?

a)

bones

b)

joints

c)

ligaments

d)

flesh

6.

When deboning a chicken, it must be cut into pieces .

a)

TRUE

b)

FALSE

7.

Which of the following cooking method is good for cooking whole poultry?

a)

frying

b)

roasting

c)

stewing

d)

braising

8.

A method of cooking poultry where the poultry is cooked over a live coal.

a)

stewing

b)

roasting

c)

broiling

d)

braising

9.

This is the portion of the leg above the knee joint.

a)

drumstick

b)

thigh

c)

breast

d)

wing

10.

What is the difference between breast quarters and split breast portion of a chicken?

a)

breast quarters have back bone while split breast don't have.

b)

breast quarters have skin while split breast don't have.

c)

breast quarters have wings while split breast don't have.

d)

All of the choices

11.

How many cut pieces can make when jointing a chicken?

a)

5

b)

6

c)

7

d)

8

12.

Which part of the chicken wing is shown on the picture?

a)

wing drumette

b)

wing mid-section

c)

wing mid-section with tip

d)

whole chicken wing

13.

Which of the following is NOT a giblet?

a)

intestine

b)

gizzard

c)

heart

d)

neck

14.

What are the two types of frying method of poultry?

a)

shade and deep frying

b)

shallow and dip frying

c)

saucy and dip frying

d)

shallow and deep frying

15.

What is the title of the lesson?

a)

Cooking Poultry and Game Dishes

b)

Preparing Poultry and Game Dishes

c)

Cooking Poultry and Meat Dishes

d)

Preparing Poultry and Meat Dishes