13. Which of the following characteristic is a good quality of a live poultry?
a.free form pin feathers and shows no cuts b.eyes are clear c.is heavy and the skin is watery d.thighs are well developed
14. What do you call o a young chicken that is usually 9 to 12 weeks of?
a.fryer b.hen c.rooster d.stag
15. How many days should a whole chicken be refrigerated?
a.1 day b.1-2 days c.2-4 days d.3-4 days
16. How do you call classify fleshy part of chicken like breast?
a.entails b.dark meat c.viscera d.white meat
17. What cookery method is used for a matured poultry?
a.boiling b.frying c.roasting d.stewing
18. What cookery method is suitable for the less tender cuts?
a.boiling b.frying c.roasting d.stewing
19. What is the best cooking temperature for poultry?
a.high temperature b.low temperature c.low to moderate temperature d.moderate temperature
20. What factor affects the poultry meat's tenderness and juiciness?
a.age b.cookery c.cuts d.sex
21. What is the flavor component of vegetables which gives strong flavor and odor to some vegetables like onions, leeks, garlic, chives, cabbage, and broccoli?
22. What is a way of cooking by placing blanched or raw vegetables in the pam, adding liquid (stock, water, wine) then covering and cooking is slowly?
a.boiling b.baking c.braising d.sautéing
23. Which of the following plating styles is not a classic arrangement?
a.starch or vegetable item is heaped in the center while main item is sliced and lean up against it. b.The main item is in the center, with vegetable distributed around it. c.The vegetable item is in the rear and main item, starch item and garnish at the first. d.The main item is in the center with neat piles of vegetables carefully arranged around.
24. Which of the following is a cooked uncovered?
a.fruit vegetables b.green vegetables c.roots and tubers d.yellow vegetables
25. Which of the following is a freshwater fish?
a.bluefish b.catfish c.grouper d.sole
26. Which is the market form of dish where both sides of a fish is still joined but bones are removed?
a.butterfly b.drawn c.fillet d.steak
27. Which of the following is a characteristic of a fresh fish?
a.with fresh and foul odor b.gills are red or pink c.eyes are dull, shiny and bulging d.flesh shrink when pressed
28. Which of the following seafood is cooked just enough to heat to keep juicy and plump?
a.fat fish b.lean fish c.flat fish d.shellfish
29. Which of the following is a cooking method suited to fat fish?
a.baking b.boiling c.deep-frying d.sautéring
30. What is used to baste lean fish to help prevent them from drying up?
