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

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. What is the deterioration of food and perishable goods?

• a. Cross-contamination

• b. Pollution

• c. Sanitation

• d. Spoilage

_____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. 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. Which temperature is best cooking for poultry?

• a. Low heat

• b. Low to moderate heat

• c. Moderate to high heat

• d. High heat

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

• a. Basting

• b. Boiling

• c. Roasting

• d. Steaming

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

8. What equipment can be used to avoid spoilage of food?

• a. Blender

• b. Food processor

• c. Oven

• d. Refrigerator

9. What do the food handlers, employees or workers must practice preventing food

contamination?

• a. Communication skills

• b. Problem-solving skills

• c. Proper personal hygiene

• d. None of these

10. Which method of cooking is best for matured birds?

heat and moist-heat method

• a. Dry-heat method

• b. Moist-heat method

• c. Combination of dry-heat and moist-heat method

• d. All of these