Name: ____________________________________
Section: _____________ _
Date: ____________
MULTIPLE CHOICE: choose the correct letter and write your answer before the number.
_____1. What do you call the birds that are hunted for food?
A. game
B. livestock
C. poultry
C. swine
_____2. What do you call a desexed male chicken usually under 8 months old?
A. broiler
B. capon
C. hen
D. rooster
_____3. Which of the following poultry originated from china and its noted for its tender and flavorful
meat?
A. chicken
B. goose
C. itik
D. pecking duck
_____4. What do you call the young immature pigeon of either sex with extra tender meat?
A. duck
B. fryer
C. rooster
D. squab
_____5. Which of the following classes of poultry is on sale especially during the Christmas holiday?
A. broiler
B. capon
C. jumbo broiler
D. rooster
_____6. To what part of poultry does breast meat belong?
A. dark meat
B. tough meat
C. variety meat
D. white meat
_____7. Which of the following characteristics is a good quality of a live poultry?
A. free from pin feathers and chows no cuts
B. has a clear eye
C. heavy and the skin is watery
D. thighs well develop
_____8. What do you call a young chicken that is usually 9 to 12 weeks of age?
A. fryer
B. hen
C. roaster
D. stag
_____9. How many days should a whole chicken be refrigerated?
A. 1 day
B. 1-2 days
C. 2 to 4 says
C. 3 to 4 days
_____10. What is a male chicken under 10 months old?
A. fryer
B. hen
C. rooster
D. stag
_____11. These are usually packed in one carton, wrapped and chilled or frozen.
A. live poultry
C. whole poultry
B. ready-to- cook
D. poultry parts
_____12. The dressed bird may be cut up and marinated or seasoned.
A. dressed poultry
C. ready-to- cook
B. whole poultry
D. poultry parts
_____13. These are slaughtered birds that have been bleed and de-feathered.
A. live poultry
C. whole poultry
B. dressed poultry
D. ready-to- cook
_____14. What do we call the poultry that usually under 5 to 6 months of age?
A. duck
B. fryer
C. roaster
D. squab
_____15. Poultry refers to a several kind of fowls that are used as food and the term includes
chicken, turkey, duck, pigeon and quail.
A. game
B. livestock
C. poultry
C. swine
TRUE OR FALSE:
Directions: write TRUE if the statement is correct and FALSE if it is wrong.
________1. The best cooking temperature for poultry is at very high heat.
________2. Poultry, like meat may be cooked by either dry or moist heat method.
________3. The temperature at which you cook leftovers doesn’t matter because it’s already
cooked
________4. Foods should be put away in the fridge or freezer within two hours.
________5. To improve the palatability of lean poultry meat, basting can be done.
Prepared by:
HANNAH M. NGAYAAN
PRE-SERVICE TEACHER