Exams: True Or False

Question 1

Brown eggs are healthier than white eggs

Answer 1

False

Question 2

Leg part of chicken comprise of drumstick and thigh

Answer 2

True

Question 3

The breast part of poultry is an example of dark meat

Answer 3

False

Question 4

The protein of poultry is slightly lower than the beef

Answer 4

True

Question 5

Poultry wings do have lean meat

Answer 5

True

Question 6

Connective tissues decreases as the muscle is exercised

Answer 6

False

Question 7

Maturity is a major consideration in poultry

Answer 7

True

Question 8

Wild ducks are considered fowl

Answer 8

True

Question 9

Young tender birds are cooked by dry heat

Answer 9

True

Question 10

Organic chickens are allowed to move around freely and eat outdoors in more natural environment

Answer 10

False

Question 11

The color of the poultry’s egg depend on the color of its skin

Answer 11

False

Question 12

There is a legal definition for free range chickens

Answer 12

False

Question 13

Organic poultry products are defined by USDA

Answer 13

True

Question 14

Light meat cooks faster

Answer 14

True

Question 15

Light meat contains less connective tissues

Answer 15

True

Question 16

Duck, Squab, And Goose have all dark meat

Answer 16

True

Question 17

Myoglobin is a protein that stores oxygen for muscle to use during periods of great activity

Answer 17

True

Question 18

There is a grading system for poultry in the Philippines

Answer 18

False

Question 19

Fresh poultry is extremely perishable

Answer 19

True

Question 20

Free-range chickens are considerably more expensive than ordinary chickens

Answer 20

True

Question 21

Fin fish are fish with fins and internal skeletons

Answer 21

True

Question 22

Shellfish are fish with external shells but no internal bone

Answer 22

True

Question 23

Fish are not naturally tender

Answer 23

False

Question 24

Fish cooks very quickly

Answer 24

True

Question 25

Cooked fish must be handled very carefully or it will fall apart

Answer 25

True

Question 26

Moist-heat cooking methods are used not to create endear news but to preserve moistness

Answer 26

True

Question 27

Lean fish are those that are low in fat

Answer 27

True

Question 28

Drawn fish is a market form that is completely intact, as caught

Answer 28

False

Question 29

Fish steaks are cross-section slices, each containing a section of backbone

Answer 29

True

Question 30

Dressed fish are viscera, scales, head, tail and fins removed

Answer 30

True

Question 31

Fillets are boneless sides of fish, with skin on or off

Answer 31

True

Question 32

The proper way of scaling fish is from head to tail

Answer 32

False

Question 33

Sole is an example of flat fish

Answer 33

True

Question 34

Tilapia is an example of round fish

Answer 34

True

Question 35

Eyes of fresh fish are bulging, clear, and shiny

Answer 35

True

Question 36

Gills of fresh fish should be firm and elastic

Answer 36

False

Question 37

Texture of flesh of fresh fish should be moist and pliable

Answer 37

False

Question 38

Bivalves have a pair of hinged shells

Answer 38

True

Question 39

Octopus is an example of Cephalopods

Answer 39

True

Question 40

Crustaceans are animals with segmented shells and jointed legs

Answer 40

True

Question 41

In vegetables, amount of fiber varies

Answer 41

True

Question 42

Fiber is made firmer by acids

Answer 42

True

Question 43

Fiber is made firmer by sugars

Answer 43

True

Question 44

Fiber is softened by alkalis

Answer 44

True

Question 45

Dry starchy foods must be cooked in enough water for the starch granules to absorb moisture and soften

Answer 45

True

Question 46

Most vegetables are best cooked very briefly, until they are crisp-tender or al dente

Answer 46

True

Question 47

Pigments called anthoxanthins and flavonoids range from pale yellow to white

Answer 47

True

Question 48

Carotenoid is present in all green plants of vegetables

Answer 48

False

Question 49

Chlorophyll are yellow and orange pigments

Answer 49

False

Question 50

Cut vegetables uniformly for faster cooking

Answer 50

False