Directions: Read the questions carefully and select the best answer by writing only
the letter of your choice before each number
1 The following are several kinds of fowl that are used as food which one is NOT?
A beef
B chicken
C duck D turkey
2 What can you say about jumbo broiler?
A A large chicken about 4 kilogram C Chicken at 10 months of age
B. Chicken at 8 months of age D. Yong chicken
3. What facts would you select to show the freshness of a fresh chicken?
A. The skin is smooth and yellow in color
B. The thighs are well developed
C The breast is plump
D. All of the above
4. What are the features of a live poultry?
A It has a clear eyes
C. It has darkened skin
B It has a hard feet
D. It has hardened breastbone tip
5. How could you determine a drawn poultry?
A These are poultry parts such as wings, breast and thigh
B. These are dressed poultry that are chiiled and frozen
C These are slaughtered poultry with head and feet
D. These are healthy, alert and well feathered
6. What evidence can you find the causes of cross contamination of cooked foods?
A Through reheating of foods C through improperly cleaned equipment
B. Through exposure to temperature D. None of the following
7 What ideas justify the best cooking temperature for poultry?
A Low to very high heat
C. Low to high heat
B Low to medium heat
D. Low to moderate heat
8. How would you improve the palatability of lean poultry meat?
A. Through basting
C. Through roasting
B. Through grilling
D. Through stewing
9. What would be the result if cooked poultry is not consumed immediately?
A. There is susceptibility of microbial growth
B. These will will become pale colored
C. These will become more flavorful
D. These will become dry
10. What could be done to produce juicier and tenderer poultry product?
A Cuts should be placed with the breast-side down when roasting
B. Cuts should be placed with the breast-side down when basting
C. Cuts should be placed with the breast-side down when grilling
D. Cuts should be placed with the breast-side down when boiling​