Exams: True Or False Flashcards
Brown eggs are healthier than white eggs
False
Leg part of chicken comprise of drumstick and thigh
True
The breast part of poultry is an example of dark meat
False
The protein of poultry is slightly lower than the beef
True
Poultry wings do have lean meat
True
Connective tissues decreases as the muscle is exercised
False
Maturity is a major consideration in poultry
True
Wild ducks are considered fowl
True
Young tender birds are cooked by dry heat
True
Organic chickens are allowed to move around freely and eat outdoors in more natural environment
False
The color of the poultry’s egg depend on the color of its skin
False
There is a legal definition for free range chickens
False
Organic poultry products are defined by USDA
True
Light meat cooks faster
True
Light meat contains less connective tissues
True
Duck, Squab, And Goose have all dark meat
True
Myoglobin is a protein that stores oxygen for muscle to use during periods of great activity
True
There is a grading system for poultry in the Philippines
False
Fresh poultry is extremely perishable
True
Free-range chickens are considerably more expensive than ordinary chickens
True
Fin fish are fish with fins and internal skeletons
True
Shellfish are fish with external shells but no internal bone
True
Fish are not naturally tender
False
Fish cooks very quickly
True
Cooked fish must be handled very carefully or it will fall apart
True
Moist-heat cooking methods are used not to create endear news but to preserve moistness
True
Lean fish are those that are low in fat
True
Drawn fish is a market form that is completely intact, as caught
False
Fish steaks are cross-section slices, each containing a section of backbone
True
Dressed fish are viscera, scales, head, tail and fins removed
True
Fillets are boneless sides of fish, with skin on or off
True
The proper way of scaling fish is from head to tail
False
Sole is an example of flat fish
True
Tilapia is an example of round fish
True
Eyes of fresh fish are bulging, clear, and shiny
True
Gills of fresh fish should be firm and elastic
False
Texture of flesh of fresh fish should be moist and pliable
False
Bivalves have a pair of hinged shells
True
Octopus is an example of Cephalopods
True
Crustaceans are animals with segmented shells and jointed legs
True
In vegetables, amount of fiber varies
True
Fiber is made firmer by acids
True
Fiber is made firmer by sugars
True
Fiber is softened by alkalis
True
Dry starchy foods must be cooked in enough water for the starch granules to absorb moisture and soften
True
Most vegetables are best cooked very briefly, until they are crisp-tender or al dente
True
Pigments called anthoxanthins and flavonoids range from pale yellow to white
True
Carotenoid is present in all green plants of vegetables
False
Chlorophyll are yellow and orange pigments
False
Cut vegetables uniformly for faster cooking
False
