What do you call a market form of chicken that has been bled, defeathered and entrails removed, cut up and marinated or seasoned?

The food is scalded in hot and cold water for a short period of time to maintain the crispness of the food. What cooking process is being described?

What culinary term in slaughtering a chicken that refers to removing of feathers by rubbing or pulling?

Which of the following tool is used for measuring dry and liquid ingredients in small amount or quantities?

When meat and vegetables are cooked in simmering liquid with additional flavor and seasoning it will produce a liquid base used for soups and sauces. What term is being described?

What do you call a classification of chicken that usually 5 to 6 months of age?

What do you call a market form of chicken that are still alive and sold in public markets?

Which of the following is the young immature pigeon of either sex and has extra tender meat?

What type of poultry is described as a mature male chicken with coarse skin, toughened meat and hardened breastbone tip?

Which of the following market forms of poultry is said to be a slaughtered birds that have been bled, defeathered and the visceral organs are removed?

What do you call a market form of chicken that usually packed or wrapped with several pieces of a single part and then chilled or frozen?

What do you call a process of removing and cleaning the internal organs of the slaughtered chicken?

It is a mature female chicken which is usually more than 10 months of age and also called layers. What type of poultry is being described?

What do you call a liquid food made of combined ingredients of meat and vegetables that is usually served hot or cold?

Which of the following is a type of poultry that is known as surgically de-sexed or castrated male chicken that is usually under 8 months old?

This young chicken that is usually 9 to 12 weeks of age of either sex, the meat is tender with soft, pliable, smooth-textured skin. What classification of chicken is being described?

What poultry part does drumsticks, wings, and neck belong?

What classification of poultry refers to a breed of duck that originated from China and noted for its tender and flavorful meat?

It is a slaughtered chicken that have been bled and defeathered, head, feet and internal organs are still intact. What market form of poultry is being described?

Chicken Tinola is a delicious and simple dish, what kind of method will you use in cooking this dish?

Which of the following part of the chicken is considered as white meat and it contains large amount of protein?

What type of knife will you use in separating the flesh of the chicken from the bone?

Gizzard, liver, heart and intestines are considered as what poultry part?

What type of chicken is usually sold in different public markets and raised mainly for their flesh?

Which of the four basic sauces has three basic ingredients like butter, egg yolk, and lemon juice with seasoning for accent?

The following are the different kinds of poultry, which of the following animals raised for their meat only?

Clear soup is also known as thin soup, which of the following choices is an example of clear soup?

Chef Jenny needs to prepare a béchamel sauce for carbonara. What are the ingredients needed in preparing béchamel sauce?

Which of the following is the factor to be considered in preparing sauces?

Chicken adobo is done by simmering all ingredients that includes chicken, garlic, onion, vinegar and soy sauce. Simmering is a process of what cooking method?

Which of the following method is used in cooking chicken lollipop, and chicken cordon bleu?

What will be the next step in slaughtering a chicken after defeathering?

Rigor mortis in chicken meat occurs after slaughtering, what possible remedy should you do to be able to avoid the toughening of the meat?

Which of the following method of slaughtering a chicken that is done by dipping in hot water to loosen the feathers for easy pulling?

Cooked poultry dishes can be stored in the refrigerator (35-40°F) for how many days?

The following are the steps in killing/ slaughtering the chicken. Which will be the first step in doing the process?

Which of the following steps in slaughtering a chicken that helps to remove the fin feathers and eliminate the odor of the chicken?

Frequent reheating of cooked poultry will result to drying of the dish. What is the best remedy to avoid this?

If your cream soup becomes too thick, what is the best remedy to avoid this problem?

To be able to cook the food properly, what is the first step that you need to do to a frozen food before cooking?

The choices below are different examples of cooking method, which of the following does not belong to dry-heat method?

Which of the following is not applicable in cooking poultry using dry- heat method?

Food contamination is one of the major problems in food preparation, which of the following is the common cause of food spoilage?

Which is the first step in cutting a whole chicken into parts?

Which of the following stock is the easiest to prepare?

Among the following choices, what makes the stock tasty and appetizing?

Maria bought chicken in the market, after cleaning and washing she store it in the freezer. The following day she thawed and cut a small piece only for cooking and returned the remaining part in the freezer. Why it is not recommended to refreeze poultry after it has been thawed?

Among the classes of soup, cream soup requires the most effort and skill and it is defined as a soup made with a thickening agent. Which of the following choices are not a characteristic of cream soup?

Which of the following is the least essential statement in principles of poultry cookery?