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Learning Task 1Read the questions carefully. Choose the best answer
Ask: Learning Task 1
Read the questions carefully. Choose the best answer from the options. Write
the letter of your answer in the blank provided before each number
1. What do you call birds that are domesticated and raised mainly for its
meat and egg?
A Bird B. Fow
C. Game
D. Poultry
2. What do you call birds that are hunted for food?
A Bird B. Fowl
C. Game
D. Poultry
3. Which of the following characteristics is not a good quality of live
poultry?
A. Has clear eyes.
C. Free from fin feathers
B. Heavy and the skin D. Well-develop thighs.
4. What do you call young chickens that are usually 9 to 12 weeks of
age
A. Fryer B. Hen
C. Roaster
D. Stag
5. How many days should a whole chicken be stored in the refrigeratora
A. 1 day
B. 2 to 4 days C. 1 to 2 days D. 3 to 4 days
6. How do you classify the chicken breast?
A. Dark meat B. Entrails C. Viscera
D. White meat
7. Which of the following poultry is tender, flavorful, and originated in
China?
A. Chicken B. Goose C. Itik
D. Peking duck
8. Which of the bird is slaughtered, that have been bled and de-
feathered?
A. Dressed B. Live C. Ready-to-cook D. Whole
9. What do you call a bird that is split from front to back through the
backbone?
A. Drumettes B. halves C. Mid-section D. Thigh
10. What is a male chicken under 10 months old?
A. Fryer
C. Rooster
D. Stag
B.Hen
Answer
1.D
2.C
3.A
4.A
5.C
6.D
7.D
8.A
9.B
10.D
Explanation:
1.What refers to birds that are hunted for food. b.
Ask: 1.What refers to birds that are hunted for food. b. Game b. livestock c. poultry d. swine 2. What do you call a desexed male chicken that is usually under 8 months old. a. broiler b. capon c. hen d. rooster 3. Which of the following poultry originated from China and is noted for its tender and flavorful meat? a. chicken b. goose c. itik d. pecking duck 4.Which of the following is the young immature pigeon of either sex and has 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. roaster 6. To what part of poultry does breast 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 shows no cuts b. has clear eye c. heavy and the skin is watery d. thighs well develop 8. Which of the following is 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 to 2 days c. 2 to 4 days d. 3 to 4 days 10. What do you call a male chicken, usually under 10 month old? a. fryer b. hen c. rooster d. stag 11. The following are the steps in killing the chicken. Which one is the first step? a. cutting into pieces according to the recipe to be cooked b. killing and bleeding c. scalding or pouring boiling water d. singeing and salting the chicken 12. What cookery method is used for a matured poultry? a. boiling b. frying c. roasting d. stewing 13. What cookery method is suitable for the less tender cuts? a. boiling b. frying c. roasting d. stewing 14. What is the process in which the body of poultry is dipped in boiling water? a. defeathering b.evisceration c. scalding d. singeing 15. What cooking method is used for Tinolang manok? a. boiling b. broiling c. steaming d. stewing 16.The following are the steps in preparing roast chicken. Which one is the
Answer:
1.D
2.D
3.D
4.A
5.D
6.D
7.A
8.D
9.C
10.C
11.B
12.A
13.B
14.B
15.A
Direction: Read and understand the following then, choose the letter
Ask: Direction: Read and understand the following then, choose the letter of the correct answer. 1. What is the sum of 8/15 and 4/15? Answer should be in lowest term
A. 32/14
C. 4/15
B. 12/30
D. 4/5
2. What is the difference when you subtract 3/5 from 5/6?
A. 7
C. 216
B. 8/11
D. 7/30
3. What is the answer when you subtract 2/9 from 6/9?
A. 2/9
c.319
B. 4/9
D. 5/9
4. Which of the following is the correct sum if you add 4/6 and 1/3? Answer should be in lowest term.
A. 1/2
C. 1
B.2
D. 2/6
5. In a birthday party Mary ate 2/8 of the whole cake while Frances ate 14 of the same cake. What fraction of the whole cake did they ate altogether
A. 1/2 (one half)
B. 34
C. 3/2
D. 3/5
6. Ivy cooked macaroni salad. She used 4/5 cup of condensed milk and 3/7 cup of cream. How much more milk did she use than cream? A. 13/35
B. 14/35
C. 16/35
D. 17/35
7. Mrs. Cantos cut 2/7 meter of silk cloth and 3/7 meter of cotton cloth. How many meters of cloth does she have now?
A. 217
B. 5/7
C. 6/7
D. 7/7
8. Luis had 3/10 meter of wood for the frame that he is doing. His father gave him 4/10 meter more. How many meters of wood does he have now?
A. 5/10
B. 6/10
C. 7/10
D. 8/10
9. The boy Scouts spent 10/12 hour doing their daily exercises. They only used 4/12 hour in hiking. How much time did they use for other body exercises?
A.) 4/12 B.) 5/12 C.) 5/6 D.) 1/2 (onehalf)
10. Mother plans to buy 1/2 kg of chicken and 2/5 kg of beef. How many kilograms of meat does she plan to buy?
A.) 2/10 B.) 9/10 C.) 11/10 D.) 12/10
I need an answer. Please help me these! :(
Step-by-step explanation:
The FitnessGram™ Pacer Test is a multistage aerobic capacity test that progressively gets more difficult as it continues.
Answer:
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What is this passage about? * Cooking healthful food. Basic
Ask: What is this passage about? *
Cooking healthful food.
Basic rules to be healthy.
Which foods are good for you, according to the passage? *
Fish and chicken.
Cheeseburgers and French fries.
Which sentence is true? *
You should eat many kinds of good food.
You should eat just one good kind of bread.
Which things are things that you shouldn’t eat? *
Whole grains.
Food that is high in cholesterol.
How much exercise should a normal person get? *
Half an hour every day.
An hour a day.
Which sentence is true? *
You have to be in an exercise class to get exercise.
You can get exercise when you do activities that you like.
What do the guidelines do? *
They show the reader the keys to a healthy lifestyle.
They put the reader on a diet and exercise program.
Is this statement true: If you have healthful habits, you may live to be older than 100 — unless you have an accident? *
This statement is true.
This statement is not true.
basic rules to be healthy
fish and chicken
you should eat many kinds of good food
food that is high in cholesterol
an hour a day
you can get exercise when you do activities that you like
they show the reader the keys to a healthy lifestyle
this statement is true
1. Which of the meat cuts requires long and slow
Ask: 1. Which of the meat cuts requires long and slow cooking temperature?
a.butcher’s knife
b.chopper knife
c.cleaver knife
d.set of slicing knives
2. Which of the cooking methods does not belong to dry heat method?
a.baking
b.broiling
c.roasting
d.stewing
3. What do you call to the cooking method when meat is cooked in steaming liquid in which bubbles are breaking on the surface?
a.boiling
b.broiling
c.roasting
d.stewing
4. Which is an oil-acid mixture used to enhance the flavor of meat?
a.brine solution
b.marinade
c.soy sauce and vinegar
d.salt and calamansi
5. Which of the following tools is used for carving?
a.cleaver knife
b.fork
c.slicer
d.razor knife
6. To which meat cut do internal organs belong?
a.less tender cuts
b.tender cuts
c.tough cuts
d.variety cuts
7. Where should meat products be stored?
a.crisper
b.cold shelf
c.dry shelf
d.freezer
8. Which of the following is the tenderest cut of beef?
a.chunk
b.round cut
c.sirloin
d.tenderloin
9. Which will you consider first when buying meats?
a.brand
b.fragility
c.quantity
d.round cut
10. What is your primary consideration when storing goods?
a.expiration date
b.fragility
c.quantity
d.size
11. What do you call to young mature pigeon of either sex with extra tender meat?
a.duck
b.fryer
c.rooster
d.squab
12. To what part of poultry does breast meat belong?
a.dark meat
b.tough meat
c.variety meat
d.white meat
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?
a.flavonoids
b.glutamic acid
c.sugar
d.sulfur compounds
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?
a.butter
b.cream
c.soy sauce
d.tomato sauce
Answer:
1.a2.b. 3a.4b.5b.6a.7a.8c.9d.10b 11b.12c.13d.14d.15c
tes Direction: MULTIPLE CHOICE. Read the questions carefully and choose
Ask: tes Direction: MULTIPLE CHOICE. Read the questions carefully and choose the letter of the
correct answer. Write the letter of the correct answer in your answer sheets.
1. What method of cooking is usually reserved for young tender poultry?
a, dry heat method b, moist heat method c. wet method d. drying method
2. Why cooked poultry should be eaten immediately or refrigerated if not
consumeda
a, poultry meat is pale – colored. c. it is best to employ dry heat cooking.
b. susceptibility to microbial growth d. it affects the quality of the product.
3. Which cooking method is best for mature birds?
a, dry heat b. moist heat c. drying method d. freezing method
4. Which of the following is the first step in deboning chicken?
a. The partially boned bird with leg and wing bones left in, is ready for stuffing.
b. Reposition wing and leg meat so skin side is out.
c. Cut off end of the leg bone using a cleaver or thick-bladed cook ‘s knife
d Place the chicken, breast side up, on a clean cutting surface.
5. Why low to moderate heat is the best cooking temperature for poultry?
a. produces a more flavorful and tender product. c. both A and B
b.it minimizes nutrient loss and shrinkage of meat. D. A only
6. It is the process where food is unsuitable to be eaten or consume.
a. Food spoilage B. food infection c. food cost d. frozen food
7. Which of the following are the common causes of food contamination and food
spoilage
a. failure to properly refrigerate food c. improperly cleaned equipment.
b. poor personal hygiene practices d. all of the above
8. It is a serious public health problem resulting in foodborne diseases that affect
many people every year.
a. food diseases b. food preparation c. food contamination d. food plating
9. It is used to cut off the end of the leg bone.
a. French knife b.paring knife c. boning knife d. cook’s knife
10. Which of the following is the final step in deboning chicken?
a. Turn the bird over, and with breast side down.
b. The whole chicken is now completely deboned, with the skin intact and ready
be stuffed, rolled, and roasted.
c. Cut off the end of the leg bone using a cleaver cook’s knife.
d. Cut the flesh from the curved bone near the wing and remove the bone.
Answer:
1. a
2. b
3. b
4. d
5. c
6. a
7. d
8. c
9. d
10. b
Explanation:
1. What do you call birds that are hunted for
Ask: 1. What do you call birds that are hunted for food?
2. Which of the following poultry originated from China and is noted for its tender and flavorful meat?
3. It refers to a young immature pigeon of either sex with extra tender meat?
4. Poultry is composed of different parts. Which of the following do breast meat belong?
5. Which of the following characteristics is good quality of a live poultry?
6. It refers to a young chicken that is usually 9 to 12 weeks of age?
7. How many days should a whole chicken be refrigerated?
8. How do you classify the fleshy part of the chicken like breast?
9. In cookery, we apply different cooking methods depending on the ingredients that we have. If you will cook a matured poultry, which of the following methods will you apply?
10. Which of the following can be done to prevent drying when reheating?
Explanation:
1. As a chef of a fine dining restaurant, Genie simmers meat, fish, and vegetables. Which of the following liquids is a by-product after the different food stuffs have been simmered? A. glaze C. stock B. sauce D. water 2. Which of the following stocks uses veal bone as its main ingredient? A. brown stock C. prawn stock B. ham stock D. white stock 3. What kind of stock uses fish as its main ingredient? A. brown stock C. glace viande B. fish stock D. ham stock 4. What stock uses chicken bone as its main ingredient? A. fish stock C. prawn stock B. ham stock D. chicken stock 5. Among the different types of stock, which one is the easiest to prepare? A. brown stock C. white stock B. fish stock D. vegetable stock 6. What stock is made by boiling prawn shell? A. fish stock C. prawn stock B. ham stock D. vegetable stock 7. As a rule, which should not be added to the stock because it causes saltiness? A. MSG C. spices B. salT D. sugar 8. Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner, which of the following flavoring agents will she use to give aroma to the stock? A. aromatic C. ginger
A Multiple Choice Read the statement below. Choose the correct
Ask: A Multiple Choice Read the statement below. Choose the correct answer and write it on
the space provided for before each number
1 What are the three market forms of eggs?
A Fresh, frozen, dried
B. Fresh, frozen, wet
C Fresh, thaw, dried
D. Processed, thaw, dried
2. Which of the following is also known as powdered eggs made from whole
eggs, whites and yolks and primarily used for baking?
A Dried eggs B. Fresh eggs C. Frozen eggs D. Wet eggs
3. What market form of an egg is sold in shell and is the most common form of
egg used in cookery?
A Dried egg B. Fresh eggs C. Frozen eggs D. Pasteurized eggs
4. If a recipe calls for a egg, What size of egg should you use?
A. Extra-large
B. Jumbo
C. Large
D Medium
5. How would you use powdered eggs?
A As ingredients by food processors
B. Can be used be people with reduced-cholesterol diet requirement
C. Can used to prevent gelation or increased viscosity during freezing
D. Can be mixed into recipes to cook baked goods like cookies and pies.
6. What is the most commonly consumed type of egg?
A. Quail egg
B. Chicken egg
C. Duck egg
D. Ostrich egg
7 Which type of egg is used in making balut?
A. Quail egg
B. Chicken egg
C. Duck egg
D. Ostrich egg
8 Which of the following statements describes fresh eggs or shelled eggs?
A. This must be kept in freezer
B This must be used for baking
C They come in the form of whole eggs with extra yolks and whites
D. This is most often used for breakfast cooking
9. Which statement describes eggs as an emulsifier?
A Cooked in simmening water, addition of salt and vinegar hastens coagulations
B Egg is beaten albumen is denatured air is incorporated as white is stretched into thin film
C Egg yolk are used in mayonnaise to keep the oil from separating out
D. Egg yolk is added in a cup of liquid and this mixture is added into the pot of hot sauce
10. How can you facilitate ease in removing the shell of hard boiled egg?
A Coat the shell with some cake flour
B. Immerse in vinegar
C. Dip in cold water
D. Put inside the refrigerator for 3 minutes
11. What would happen to the yolk of an egg if it is being cooked too long at a very high temperature?
A It may be tough
B. The color becomes pale yellow
C. It may become greenish during cooking
D. It turns white and soft peaks are formed
12. One of the uses of eggs in culinary arts is binding. Which of the following is not an example of binding?
A Hamburger
B. Omelettes
C. Patties
D. Stocks
13. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape?
A Deviled egg
B. Poached egg
C. Omelette
D. Soft-boiled egg
14. Which of the following tools is NOT used in cooking omelette?
A Bowls
B. Fork
C. Saute Pan
D. Skimmer
15 Which statement describes Frittata? a very high temperature?
A An Italian egg-based dish similar to an omelette or crustless quiche
B Spanish dish made from beaten eggs quickly cooked with butter
C A Chinese cuisine ingredients made by preserving eggs in a mixture of clay, ash quicklime and rice hulls
D A Chinese soup of wispy beaten eggs in boiled chicken broth
Answer:
1.A
2.A
3.D
4.C
5.D
6.B
7.C
8.C.
9.B
10.A
11.D
12.D
13.C
14.B
15.A
Explanation:
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Direction: Read and understand the following then choose the letter
Ask: Direction: Read and understand the following then choose the letter of the correct answer, Circle your answer 1 What is the sum of 15 and 4/52 Aromer should be in lowest term A 32/14 C4/05 12/30 4/5 2. What is the difference when you subtract 315 from 5162 A7 c. 216 B8/13 3 What is the answer when you subtract 219 from 6/93 219 C319 B4% 4. Which of the following is the correct sumit you add 416 and 1/32 Answer should be in lowest term A 1/2 B2 D.216 5. In a birthdoy party maryote 2/8 of the whole core we Francesate le of the same coke What fraction of the whole core did they ate altogether A 4 5% C 3/2 D. 3/5 6. Ivy cooked macaroni salad. She used 415 cup of condensed mi kond 3/7 cup of cream. How much morem did she use than cream A 13/35 8. 4/35 C16/35 D. 17/35 7. Mrs. Contos cut 217 meter of six cloth and 3/7 meter of cotton cloth. How many meters of cloth does she have now A2/7 8.517 C.617 D. 7/7 B Luis nad 3/10 meter of wood for the frame that he is doing. His father gave him 4/10 meter more. How many meters of wood does he have nom A5/10 B 6/10 C 7/10 0.8/10 9. The Boy Scouts spent 10/12 hour doing the day erercises. They only used 4/12 hour innking How much time did they use for other body Exerckes 4/12 B. 5/12 516 10. Mother plans to buy ogram of chicken and 2/5 biogram of beet. How many ograms of meat does she plan to buy? A 2750 89/10 C 11/10 D. 12/10 11. Cathleen ote 03 of the chocolate gven to her by her friend. Which of the following figures show 0.32
Answer:
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Not only you can get the answer of what should whole chicken be cooked to, you could also find the answers of 1.What refers to, Learning Task 1Read, tes Direction: MULTIPLE, Direction: Read and, and 1. What do.
