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Multiple Choice Questions on Poultry

Total questions: 100

Worksheet time: 50mins

Name
Class
Date
1.

Which part of the chicken is considered the leanest?

a)

Thigh (Đùi)

b)

Drumstick (Chân)

c)

Breast (Ức)

d)

Wing (Cánh)

2.

What is the safe internal cooking temperature for poultry?

a)

65°C

b)

70°C

c)

74°C

d)

60°C

3.

Which method is best for keeping poultry moist?

a)

Roasting

b)

Poaching

c)

Grilling

d)

Deep-frying

4.

Which cut of poultry is best for grilling?

a)

Breast

b)

Wing

c)

Thigh

d)

Back

5.

What is the purpose of trussing a chicken?

a)

Tăng mùi thơm

b)

Giữ hình dáng khi nấu

c)

Làm thịt mềm

d)

Làm thịt giòn

6.

Which poultry has the darkest meat?

a)

Duck

b)

Chicken

c)

Turkey

d)

Goose

7.

Phương pháp nấu phổ biến cho gia cầm non là gì?

a)

Quay

b)

Hấp

c)

Nướng

d)

Luộc

8.

Which of the following is a dry-heat cooking method for poultry?

a)

Stewing

b)

Braising

c)

Roasting

d)

Smoking

9.

What does “free-range chicken” mean?

a)

Được cho ăn thức ăn đặc biệt

b)

Được nuôi trong chuồng kín

c)

Được tự do di chuyển ngoài trời

d)

Là gà hữu cơ

10.

Which poultry part contains the most fat?

a)

A. Breast

b)

B. Wing

c)

C. Skin

d)

D. Tenderloin

11.

What is the best method to check poultry doneness?

a)

Nhìn màu

b)

Sờ tay

12.

Which poultry is commonly used for confit?

a)

Turkey

b)

Chicken

c)

Duck

d)

Goose

13.

What is the main benefit of marinating poultry?

a)

Giảm thời gian nấu

b)

Tăng độ mềm và hương vị

c)

Làm màu đẹp hơn

d)

Tăng độ giòn da

14.

Which poultry has the lowest fat content?

a)

Duck

b)

Goose

c)

Turkey breast

d)

Chicken thigh

15.

Which method uses dry heat?

a)

Steaming

b)

Poaching

c)

Baking

d)

Simmering

16.

What is the purpose of basting poultry?

a)

Tăng màu sắc

b)

Giữ ấm

c)

Tăng độ giòn

d)

Làm chín nhanh hơn

17.

Which part cooks the fastest?

a)

Thigh

b)

Back

c)

Wing

d)

Breast

18.

What does “rendering duck fat” mean?

a)

Làm đông mỡ

b)

Nấu để mỡ chảy ra

c)

Rửa mỡ

d)

Chiên giòn mỡ

19.

Which poultry is most suitable for roasting whole?

a)

Quail

b)

Duck

c)

Young chicken

d)

Goose

20.

What is the main characteristic of dark meat?

a)

Chín nhanh

b)

Ít béo

c)

Nhiều myoglobin và mềm ẩm

d)

Khó hơn thịt trắng

21.

Pan-frying poultry involves which of the following methods?

a)

Cooking poultry in a small amount of oil in a pan over medium heat.

b)

Boiling poultry in water until fully cooked.

c)

Grilling poultry over an open flame.

d)

Baking poultry in an oven without oil.

22.

Which of the following is the correct method?

a)

Nấu trong nước

b)

Nấu trong dầu nóng vừa

c)

Nấu bằng hơi nước

d)

Nướng bằng lò

23.

Poultry must always be cooked to 74°C.

a)

True

b)

False

24.

Duck meat is considered white meat.

a)

True

b)

False

25.

Raw poultry can be washed before cooking.

a)

True

b)

False

26.

Poultry skin contains high fat content.

a)

True

b)

False

27.

Frozen poultry should be thawed at room temperature.

a)

True

b)

False

28.

Young chickens are ideal for stewing.

a)

True

b)

False

29.

Dark meat takes longer to cook than white meat.

a)

True

b)

False

30.

Poultry must be stored below 4°C.

a)

True

b)

False

31.

Turkey breast contains more fat than duck leg.

a)

True

b)

False

32.

Marinating poultry reduces cooking time.

a)

True

b)

False

33.

Marinating poultry helps reduce cooking time.

a)

True

b)

False

34.

Grilling poultry requires high heat.

a)

True

b)

False

35.

Poultry bones can be used to make stock.

a)

True

b)

False

36.

Pink juices mean the poultry is fully cooked.

a)

True

b)

False

37.

Duck has less fat than chicken.

a)

True

b)

False

38.

Poultry can be safely refrozen after thawing.

a)

True

b)

False

39.

You can use the same cutting board for raw poultry and vegetables.

a)

True

b)

False

40.

Turkey is leaner than duck. Gà tây nạc hơn vịt.

a)

True

b)

False

41.

Cooking poultry with the skin on helps retain moisture.

a)

True

b)

False

42.

Roasted chicken should rest before carving. Gà nướng nên nghỉ trước khi chặt.

a)

True

b)

False

43.

All poultry can be cooked using the same method.

a)

True

b)

False

44.

Poultry must be cooked to an internal temperature of ______°.

a)

74°C

b)

60°C

c)

80°C

d)

65°C

45.

The leanest part of a chicken is the ______. Phần nạc nhất của con gà là ______.

a)

Breast

b)

Thigh

c)

Wing

d)

Drumstick

46.

Duck meat is known for its high ______ content.

a)

fat

b)

protein

c)

fiber

d)

carbohydrate

47.

Poultry should be stored at or below ______°C.

a)

4

b)

10

c)

7

d)

0

48.

______ is used to check the doneness of poultry accurately.

a)

Thermometer

b)

Knife

c)

Fork

d)

Spoon

49.

The method of cooking poultry in a small amount of fat is called ______.

a)

Sautéing

b)

Boiling

c)

Steaming

d)

Roasting

50.

Phương pháp nấu gia cầm với ít dầu gọi là ______.

a)

pan-frying

b)

deep-frying

c)

boiling

d)

steaming

51.

The best method to keep poultry moist is ______.

a)

poaching

b)

grilling

c)

roasting

d)

broiling

52.

Poultry bones are commonly used to prepare ______. (Xương gia cầm thường được dùng để nấu ______.)

a)

stock

b)

soup

c)

salad

d)

dessert

53.

A young chicken suitable for roasting is called a ______.

a)

broiler

b)

layer

c)

roaster

d)

fryer

54.

Removing moisture from poultry before cooking helps improve ______. (Lau khô gia cầm trước khi nấu giúp cải thiện ______.)

a)

browning

b)

tenderness

c)

sweetness

d)

spiciness

55.

Poultry must never be thawed on the ______.

a)

countertop

b)

stove

c)

refrigerator shelf

d)

microwave

56.

The darker meat of poultry contains more _______.

a)

myoglobin

b)

collagen

c)

glycogen

d)

hemoglobin

57.

Duck fat is often rendered for ______.
Mỡ vịt thường được làm chảy để ______.

a)

cooking

b)

painting

c)

cleaning

d)

drinking

58.

54. Poultry should rest after roasting to retain ______. Gia cầm nên nghỉ sau khi nướng để giữ ______.

a)

juices

b)

color

c)

skin

d)

temperature

59.

55. Smoked turkey gets its flavor from ______. Gà tây hun khói lấy hương vị từ ______.

a)

wood smoke

b)

salt

c)

pepper

d)

herbs

60.

56. Chicken wings are popular for ______ cooking. Cánh gà phổ biến cho kiểu nấu ______.

a)

frying

b)

boiling

c)

steaming

d)

grilling

61.

The process of tying poultry before roasting is called ______.

a)

trussing

b)

barding

c)

larding

d)

spatchcocking

62.

The process of tying poultry before roasting is called ______.

a)

trussing

b)

barding

c)

poaching

d)

spatchcocking

63.

Poultry marinades often contain acid to help ______ the meat.

a)

tenderize

b)

sweeten

c)

dry

d)

color

64.

Turkey is commonly served during ______. (Gà tây thường được dùng trong dịp ______.)

a)

Thanksgiving

b)

Christmas

c)

Easter

d)

Halloween

65.

Chicken stock is usually simmered for ______ hours. (Nước dùng gà thường được ninh trong ______ giờ.)

a)

3–4

b)

1–2

c)

5–6

d)

7–8

e)

10–12

66.

Overcooking poultry results in ______.

a)

dryness (khô, dai)

b)

tenderness (mềm, dễ nhai)

c)

juiciness (ngọt nước)

d)

rich flavor (đậm đà)

67.

Not letting poultry rest after roasting causes ______.

a)

loss of juices

b)

crispier skin

c)

faster cooking time

d)

better flavor

68.

Using low heat when roasting creates ______ skin.

a)

soft skin

b)

crispy skin

c)

burnt skin

d)

tough skin

69.

Not seasoning poultry enough makes the flavor ______.

a)

bland

b)

spicy

c)

sweet

d)

sour

70.

Cooking poultry straight from the fridge leads to ______ cooking.

a)

uneven cooking

b)

faster cooking

c)

crispy cooking

d)

flavorful cooking

71.

Cutting poultry too early causes the juices to ______.

a)

run out

b)

thicken

c)

evaporate

d)

solidify

e)

disappear

72.

Not drying the skin before roasting results in poor ______.

a)

skin

b)

taste

c)

color

d)

texture

73.

Browning/crispiness: ______

a)

độ giòn (browning/crispiness)

b)

độ mềm (softness)

c)

độ ẩm (moisture)

d)

độ dày (thickness)

74.

68. Undercooking poultry risks ______ contamination. Nấu gia cầm chưa chín gây nguy cơ nhiễm ______.

a)

Salmonella

b)

E. coli

c)

Listeria

d)

Staphylococcus

75.

Using too much liquid in braising causes poultry to become ______. Dùng quá nhiều nước khi om khiến gia cầm trở nên ______.

a)

watery/bland

b)

dry/tough

c)

crispy/flavorful

d)

chewy/salty

76.

Overcrowding the pan during frying leads to ______.

a)

soggy texture

b)

crispier food

c)

faster cooking

d)

less oil absorption

77.

71. Incorrect thawing can cause bacterial ______. Rã đông sai cách có thể gây ______ vi khuẩn.

a)

growth

b)

reduction

c)

elimination

d)

removal

78.

Not trimming excess fat results in ______ cooking.

a)

greasy cooking

b)

dry cooking

c)

spicy cooking

d)

slow cooking

79.

Failing to preheat the oven causes uneven ______. Không làm nóng lò trước gây ______ không đều.

a)

cooking

b)

cleaning

c)

melting

d)

freezing

80.

Cooking poultry too fast burns the ______. Nấu gia cầm quá nhanh khiến ______ bị cháy.

a)

skin

b)

meat

c)

bone

d)

feather

81.

Not stirring during braising causes poultry to ______. Không đảo khi om khiến gia cầm bị ______.

a)

stick/burn

b)

become tender

c)

get cold

d)

absorb more flavor

82.

Leaving skin on during boiling results in the broth becoming ______.

a)

fatty/cloudy

b)

clear

c)

spicy

d)

sweet

83.

Using old poultry leads to poor ______. Dùng gia cầm cũ dẫn tới ______ kém.

a)

poor quality

b)

nutrition

c)

taste

d)

growth

84.

Cutting poultry unevenly makes cooking time ______. Cắt thịt gia cầm không đều khiến thời gian nấu trở nên ______.

a)

uneven

b)

shorter

c)

delicious

d)

faster

85.

79. Adding salt too early during roasting dries out _____.

a)

surface

b)

center

c)

flavor

d)

moisture

86.

Not removing pin feathers results in poor _____.

a)

presentation

b)

taste

c)

nutrition

d)

texture

87.

Translate the following English word to Vietnamese: Poultry

a)

Gia cầm

b)

Thịt bò

c)

Cá

d)

Rau

88.

Translate the following English word to Vietnamese: Chicken breast

a)

Ức gà

b)

Cánh gà

c)

Đùi gà

d)

Lườn vịt

89.

Translate the following English word to Vietnamese: Drumstick

a)

Chân gà

b)

Cái trống

c)

Cái thìa

d)

Cái nĩa

90.

Translate the following English word to Vietnamese: Thigh

a)

Đùi gà

b)

Cánh gà

c)

Bắp chân

d)

Cổ tay

91.

Translate the following English word to Vietnamese: Wing

a)

Cánh gà

b)

Bàn chân

c)

Đầu gối

d)

Cổ tay

92.

Translate the following English word to Vietnamese: Turkey

a)

Gà tây

b)

Vịt

c)

Gà

d)

Heo

93.

Translate the following English word to Vietnamese: Duck

a)

Vịt

b)

Chó

c)

Mèo

d)

Gà

94.

Translate the following English word to Vietnamese: Goose

a)

Ngỗng

b)

Vịt

c)

Gà

d)

Chim

95.

Translate the following English word to Vietnamese: Quail

a)

Chim cút

b)

Chim sẻ

c)

Chim én

d)

Chim bồ câu

96.

Translate the following English word to Vietnamese: Giblets

a)

Nội tạng gia cầm

b)

Thịt bò

c)

Cá hồi

d)

Trứng gà

97.

What is the Vietnamese translation for 'Stock'?

a)

Nước dùng

b)

Cơm

c)

Bánh mì

d)

Sữa

98.

What is the Vietnamese translation for 'Broth'?

a)

Nước luộc

b)

Bánh mì

c)

Cà phê

d)

Trái cây

99.

What is the Vietnamese translation for 'Poaching'?

a)

Hấp/Chần nhẹ

b)

Nướng

c)

Chiên

d)

Xào

100.

What is the Vietnamese translation for 'Roasting'?

a)

Nướng lò

b)

Luộc

c)

Hấp

d)

Chiên

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