1 This refers to several kinds of fowl that are used as food.

a. game c. poultry
b. livestock d. swine
2 A young chicken that is usually 9 to 12 weeks of age.
a. broiler or fryer c. roaster
b. hen d. stag
3 Which of the following poultry has originated from China?
a. chicken c. itik
b. goose d. pecking duck
4 Which of the following characteristics is a good quality of live poultry?
a) free from pin-feathers and show no cuts c) heavy and the skin is watery
b) has clear eyes d) thighs are well-developed thighs
5 A young immature pigeon of either sex and has extra tender meat.
a. fryer c. roaster
b. hen d. squab
6 Which of the following classes of poultry is on sale classes of poultry is on sale
especially during the christmas holiday?
a. broiler c. jumbo broiler
b. capon d. roaster
7 What do you call a desexed male chicken that is usually under 8 months old.
a. broiler c. hen
b. capon d. rooster
8 To what part of poultry does breast belong?
a. dark meat c. variety meat
b. tough meat d. white meat
9 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
What do you call a male chicken, usually under 10 month old?
10 a. fryer c. rooster
b. hen d. stag
11 The following are the steps in killing the chicken. Which one is the first step?
a. cutting into pieces according to b. killing and bleeding
the recipe to be cooked d. singeing and salting the chicken
12 What cookery method is used for a matured poultry?
a. boiling c. roasting
b. frying d. stewing
13 What cookery method is suitable for the less tender cuts?
 a. boiling c. roasting
b. frying d. stewing
14 What is the process in which the body of poultry is dipped in boiling water?
a. defeathering c. scalding
b. evisceration d. singeing
15 What cooking method is used for tinolang manok?
a. boiling c. steaming
b. broiling d. stewing
16 The following are the steps in preparing roast chicken? Which on is the first step.
a. combine marinade ingredients and c. drain chicken and place on rack for
marinate the chicken for at least an hour roasting
b. salt chicken inside and out d. wash chicken and dry with paper towel
17 What factor affect the poultry meat tenderness and juiciness?
a. age c. cookery
b. sex d. chicken cuts
18 Rigor mortis in chicken meat occurs after slaughtering, which is the best step to do?
a. immediately place the meat in the freezer c. cook the chicken
b. debone and cut chicken after 30 mins. d. wash and cut the chicken
19 Which of the following is not a domesticated poultry?
a. chicken c. wild fowls
b. duck d. goose
20 Reheating of cooked poultry will result to dry dish. What is the remedy to this?
a. cook using sauces and gravy c. overcook the poultry meat
b. remove fat before cooking d. none of the above
NAME: NAME:
SECTION: SECTION:

PREPARE POULTRY DISHES PREPARE POULTRY DISHES

DIAGNOSTIC TEST DIAGNOSTIC TEST

Direction: Read and analyze each statement carefully. Write your answer on the space provided. Direction: Read and analyze each statement carefully. Write your answer on the space provided
1 This refers to several kinds of fowl that are used as food. 1 This refers to several kinds of fowl that are used as food.
a. game c. poultry a. game c. poultry
b. livestock d. swine b. livestock d. swine
2 A young chicken that is usually 9 to 12 weeks of age. 2 A young chicken that is usually 9 to 12 weeks of age.
a. broiler or fryer c. roaster a. broiler or fryer c. roaster
b. hen d. stag b. hen d. stag
3 Which of the following poultry has originated from China? 3 Which of the following poultry has originated from China?
a. chicken c. itik a. chicken c. itik
b. goose d. pecking duck b. goose d. pecking duck
4 Which of the following characteristics is a good quality of live poultry? 4 Which of the following characteristics is a good quality of live poultry?
a) free from pin-feathers and show no cuts c) heavy and the skin is watery a) free from pin-feathers and show no cuts
b) has clear eyes d) thighs are well-developed thighs b) has clear eyes
5 A young immature pigeon of either sex and has extra tender meat. 5 A young immature pigeon of either sex and has extra tender meat.
a. fryer c. roaster a. fryer c. roaster
b. hen d. squab b. hen d. squab
6 To what part of poultry does breast belong? 6 To what part of poultry does breast belong?
a. dark meat c. variety meat a. dark meat c. variety meat
b. tough meat d. white meat b. tough meat d. white meat
7 How many days should a whole chicken be refrigerated? 7 How many days should a whole chicken be refrigerated?
a. 1 day c. 2 to 4 days a. 1 day c. 2 to 4 days
b. 1 to 2 days d. 3 to 4 days b. 1 to 2 days d. 3 to 4 days
8 What do you call a male chicken, usually under 10 month old? 8 What do you call a male chicken, usually under 10 month old?
a. fryer c. rooster a. fryer c. rooster
b. hen d. stag b. hen d. stag
9 What cookery method is used for a matured poultry? 9 What cookery method is used for a matured poultry?
a. boiling c. roasting a. boiling c. roasting
b. frying d. stewing b. frying d. stewing
10 What cookery method is suitable for the less tender cuts? 10 What cookery method is suitable for the less tender cuts?
a. boiling c. roasting a. boiling c. roasting
b. frying d. stewing b. frying d. stewing
11 What is the process in which the body of poultry is dipped in boiling water? 11 What is the process in which the body of poultry is dipped in boiling water?
a. defeathering c. scalding a. defeathering c. scalding
 b. evisceration d. singeing b. evisceration d. singeing
12 What cooking method is used for tinolang manok? 12 What cooking method is used for tinolang manok?
a. boiling c. steaming a. boiling c. steaming
b. broiling d. stewing b. broiling d. stewing
13 The following are the steps in preparing roast chicken? Which on is the first step. 13 The following are the steps in preparing roast chicken? Which on is the first st
a. combine marinade ingredients and c. drain chicken and place on rack for a. combine marinade ingredients and
marinate the chicken for at least an hour roasting marinate the chicken for at least an hour
b. salt chicken inside and out d. wash chicken and dry with paper towel b. salt chicken inside and out
14 What factor affect the poultry meat tenderness and juiciness? 14 What factor affect the poultry meat tenderness and juiciness?
a. age c. cookery a. age
b. sex d. chicken cuts b. sex
15 Which of the following is not a domesticated poultry? 15 Which of the following is not a domesticated poultry?
a. chicken c. wild fowls a. chicken
b. duck d. goose b. duck
DISHES

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LESSON 1 PREPARE POULTRY AND GAME DISHES
POULTRY
refers to several kinds of fowl that are
used as food and the term includes chicken,
turkey, duck, pigeons and quails.
These are usually domesticated raised
mainly for meat and/or eggs. Birds such as
snipes that are hunted for food are games.
CLASSIFICATION OF POULTRY AND GAMES
Bird USES
Chicken Meat, eggs
Duck Meat, eggs feathers
Turkey Meat
Goose Meat, feather, eggs
Quail Meat, eggs
Pigeon Meat
Guinea fowl Meat
Wild duck Meat, feather
Pheasant Meat