1. What is the transfer of bacteria or other contaminants from one surface, substance to
another especially because of unsanitary handling procedures?
Quarter 3 Cookery 10 Week 6 , Prepare Poultry &Game dishesh
Quiz
•
Architecture, Other
•
10th Grade
•
Hard
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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