School ID No. 402737
MONTHLY EXAMINATION
TLE Grade 10
NAME:_______________________________________________
SECTION______________________________________________
SCORE:___________
DATE:____________
I. Direction: Complete the picture of parts of the chicken. Choose your answer from the box below. Write your answers in the space
provided.
Giblets
Drumstick
Ham
Tenderloin
Wing tip
Breast
Wings
Gizzard
Liver
Leg-quarter
Thigh
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
II. True or False: Write T if the statement is correct and F is the statement is wrong.
_______11. Turkey is the most consumed poultry in the world.
_______12. Like meat, poultry is an excellent source of carbohydrates, fats, vitamins and minerals.
_______13. The dark muscles in chicken are found in parts most used like legs, thighs and wings.
_______14. The day before slaughtering, the chicken is fed to assure that it is very much alive and robust.
_______15.Scalding facilitate the removal of feathers.
_______16. Poultry most often used for frying is the broiler.
_______17. Young poultry includes broilers and roasters which contain less fat and less calories.
_______18. Select the type of chicken suited to the recipe or type of cooking.
_______19. Young chicken are preferred for stewing or boiling because they are less tender.
_______20. Roasters and stewing hens are appropriate for dry-heat method.
III. Matching Type. Match column A with column B. Write the letter of the correct answer in the blanks before each
number.
Column A
Column B
_____21. These are parts of chicken that are packed,
a. ready-to-cook
sold and frozen or fresh. It includes neck, breast,
b. poultry parts
legs, thighs and wings.
c. frozen
_____22. These include breaded chicken nuggets,
d. roaster
breaded chicken fillet, chicken roll,
e. precooked
chicken kiev, and chicken relleno.
f. whole poultry
_____23. Mature female chicken;more than 10 months old,
g. stewing chicken
less tender, hard breastbone tip.
h. broiler
_____24.Select those that are alert, healthy, well-feathered
i. capon
And well-formed
j. dressed poultry
_____25. Whole or chicken parts that are packed and frozen;
k. stag
Usually found in frozen section of supermarket.
l. live poultry
_____26. Male chicken under 10 months old tough, dark flesh,
Hard breastbone, cartilage, coarse skin.
_____27. A male chicken that has been desized surgically, under
8 months old, has tender meat, soft pliable smooth skin.
_____28. This is poultry with all parts intact but not alive.
_____29. Also known as cock, mature male chicken, tough and
Dark meat, hard breastbone tip, coarse skin.
_____30. This can be sold whole, split in halves, quartered without
Backbone, boned chicken breast, boned half-breast,
Chicken ham and tocino.
_____31. This is slaughtered bird that have been bled and
defeathered.
IV. Enumeration: Enumerate the steps in slaughtering chicken.
32. ___________________________________
33.___________________________________
34. ___________________________________
35.___________________________________
Good Luck!!!
Prepared by: Tr. Myra B. Peralta