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Exam 3

TLE Part 3

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Reynaliza Acera
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31 views1 page

Exam 3

TLE Part 3

Uploaded by

Reynaliza Acera
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

35. How many days should a whole chicken be refrigerated?

A. 1 day C. 2 to 4 days

B. 1 to 2 days D. 3 to 4 days

36. How do you classify the fleshy part of chicken like breast?

A. Entrails C. Viscera

B. Dark meat D. White meat

37. What cookery method is used for a matured poultry?

A. Boiling C. Roasting

B. Frying D. Stewing

38. What cookery method is suitable for the less tender cuts?

A. Boiling C. Roasting

B. Frying D. Stewing

39. What is the best cooking temperature for poultry?

A. High temperature C. Low to moderate temperature

B. Low temperature D. Moderate temperature

40. What factor affects the poultry meat‘s tenderness and juiciness?

A. Age C. Cuts

B. Cookery D. Sex

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