Quarter 3 Cookery 10 Week 6 , Prepare Poultry &Game dishesh

Quarter 3 Cookery 10 Week 6 , Prepare Poultry &Game dishesh

10th Grade

10 Qs

quiz-placeholder

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Quarter 3 Cookery 10 Week 6 , Prepare Poultry &Game dishesh

Quarter 3 Cookery 10 Week 6 , Prepare Poultry &Game dishesh

Assessment

Quiz

Architecture, Other

10th Grade

Hard

Created by

EDEN MONTEROLA

Used 3+ times

FREE Resource

10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

1. What is the transfer of bacteria or other contaminants from one surface, substance to

another especially because of unsanitary handling procedures?

a. Cross-contamination

b. Pollution

c. Sanitation

d. Spoilage

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

2. What is the deterioration of food and perishable goods?

a. Cross-contamination

b. Pollution

c. Sanitation

d. Spoilage

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

_____3. What method of cooking involves the direct contact to fat or circulation of hot air or to

transfer heat?

a. Dry-heat method

b. Moist-heat method

c. Combination of Dry-heat and moist-heat method

d. All of these

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

4. What method of cooking uses liquid, water, or steam to cook the food?

a. Dry-heat method

b. Moist-heat method

c. Combination of Dry-heat and moist-heat method

d. All of these

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

5. Which temperature is best cooking for poultry?


a. Low heat

b. Low to moderate heat

c. Moderate to high heat

d. High heat

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

6. What can be done to improve the palatability of lean poultry meat?

a. Basting

b. Boiling

c. Roasting

d. Steaming

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

7. Which of these methods involves cooking meat with either its own juices, a sauce or

marinade?

a. Basting

b. Broiling

c. Frying

d. Sauteing

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