1. What method of cooking is best to use for young birds?
A. Gril Heat Method
C. Dry Heat Method
B. Moist Heat Method D. Broiled Heat Method
2. The following are the common causes of food contamination and food
spoilage except:
A. Prolonged exposure to temperatures favorable to bacterial growth
B. Failure to cook food in moderate temperature
C. Foods prepared for a day or more before they are served
D. Failure to properly refrigerate food
3. The following are Filipino dishes that make use of the moist heat method,
EXCEPT:
A. Battered chicken
C. Guisadong manok
B. Tinolang manok
D. Pinaupong manok
4. Which of the following is the fourth step in fabricating a chicken?
A. With knite, cut between joints to remove and cut any skin not
separated from carcass yet.
B. Cut along the center of the breast bone.
C. Separate skin that is attached to breast from leg quarter.
D. With your thumb under the wing joint press upward and out to
separate the joint
5. To improve the palatability of lean poultry meat,
can be
done.
A. Basting
C. Trimming
B. Cutting
D. Curing​