UNIT TEST IN PREPARE POULTRY AND GAME DISHES b) Dressed poultry

(GRADE 12) c) Whole poultry

d) Ready-to-cook poultry
Name: _____________________________________
Date: ___________________ Score: _____________ 12. Which of the following is a criterion for selecting live poultry?
a) Presence of slime
I. Multiple Choice: Encircle the letter of the correct b) Darkened breastbone tip
answer on the provided test sheet. Any means of erasure c) Clear eyes
will invalidate your answer. If answers are not written on d) Thick, scaly feet
the choices, write the correct answer on the space
provided before the number. 13. What distinguishes drawn poultry from dressed poultry?
a) Drawn poultry has been chilled or frozen
1. Which of the following fowls is considered a game bird? b) Drawn poultry is still alive
a) Chicken c) Drawn poultry has the head and feet intact
b) Turkey d) Drawn poultry is only available in groceries
c) Pigeon
d) Duck 14. What are the primary components of poultry meat?
a) Protein and water
2. What defines a broiler or fryer chicken? b) Fat and minerals
a) 5 to 6 months of age c) Vitamins and fiber
b) Soft, pliable, smooth-textured skin d) Carbohydrates and antioxidants
c) Over 10 months of age
d) Surgically de-sexed 15. Which type of muscle in poultry is richer in fat and connective
tissues?
3. At what age is a roaster typically slaughtered? a) Dark muscles
a) 9 to 12 weeks b) White muscles
b) Under 8 months c) Breast muscles
c) 5 to 6 months d) Leg muscles
d) Over 10 months
16. What are variety meats in poultry?
4. What distinguishes a capon? a) Breast and thigh
a) Young chicken with coarse skin b) Drumsticks and wings
b) Mature female chicken c) Gizzard and liver
c) Surgically de-sexed male chicken d) Heart and kidneys
d) Mature male chicken with toughened meat
17. What factor primarily affects the tenderness of poultry meat?
5. Which poultry classification is usually a culled layer? a) Amount of fat
a) Hen b) Age
b) Rooster c) Gender
c) Stag d) Cooking method
d) Jumbo Broiler
18. Which of the following is a step in the preparation of poultry for
6. What type of poultry has coarse skin, toughened meat, and a cooking?
hardened breastbone tip? a) Marinating
a) Broiler b) Roasting
b) Roaster c) Slicing
c) Stag d) Scalding
d) Hen
19. What is the primary method used to remove feathers from
7. What is a jumbo broiler? poultry?
a) A mature female chicken a) Slaughtering
b) A large chicken about 4 kg dressed weight b) Scalding
c) A breed of duck c) De-feathering
d) A young immature pigeon d) Evisceration

8. Peking duck is noted for its tender and flavorful meat and 20. What does a jumbo broiler refer to?
originates from which country? a) A large chicken about 4 kg dressed weight
a) Japan b) A breed of duck
b) China c) A young immature pigeon
c) Thailand d) A mature male chicken
d) India
21. Situation: You're at a poultry market and want to buy a young
9. What is "itik" commonly known as? chicken suitable for frying. Which classification of chicken should
a) Chicken you look for?
b) Duck Options:
c) Turkey a) Roaster
d) Pigeon b) Capon
c) Hen
10. Squab refers to a young immature pigeon of either sex and is d) Broiler or Fryer
noted for its:
a) Tender meat 22. Situation: You're hosting a dinner party and want to serve a large
b) Tough texture chicken for your guests. Which type of chicken should you consider
c) Large size purchasing?
d) Gamey flavor Options:
a) Stag
11. What is the market form of poultry characterized by having the b) Roaster
head, feet, blood, feathers, and internal organs removed? c) Jumbo Broiler
a) Live poultry d) Squab
 understanding of culinary techniques, ingredient functionalities, and
23. Situation: You're planning to prepare a dish using a breed of the principles of flavor balancing.
duck known for its tender meat. Which type of duck should you
choose? Essay Prompts:
Options:
a) Peking duck 1. Situation: You're planning a menu for a dinner party and want to
b) Itik include a dish featuring tender, flavorful poultry. How would you
c) Squab incorporate the knowledge of poultry classification and market
d) Broiler duck forms into your menu planning process?

24. Situation: You're in charge of buying poultry for a catering event 2. Situation: You're shopping at a poultry market and need to select
and need to ensure the poultry is of high quality. Which market a chicken suitable for roasting. How would you apply your
form of poultry should you prioritize? understanding of poultry classification to choose the right chicken
Options: for your recipe?
a) Live poultry
b) Ready-to-cook 3. Situation: You're at a grocery store and considering purchasing
c) Drawn poultry drawn poultry for convenience. What factors would you consider to
d) Dressed poultry ensure the drawn poultry is of high quality?

25. Situation: You're inspecting a dressed chicken at the market. 4. Situation: You're tasked with selecting poultry for a catering
Which characteristic should you check to ensure its freshness? event, where quality is of utmost importance. How would you apply
Options: your knowledge of selecting good-quality poultry to ensure a
a) Yellow skin successful event?
b) Objectionable odor
c) Thin thighs 5. Situation: You're at a butcher's shop and want to purchase poultry
d) Watery skin parts for a recipe that requires dark meat. How would you use your
understanding of poultry anatomy and classification to select the
26. Situation: You're selecting poultry parts for a recipe that requires appropriate parts?
dark meat. Which parts should you choose?
Options: 6. Situation: You're hosting a dinner party and planning to serve
a) Breasts Peking duck as the main course. How would you ensure the
b) Wings authenticity and quality of the Peking duck you purchase?
c) Drumsticks
d) Giblets 7. Situation: You're cooking for a group of health-conscious
individuals and want to highlight the nutritional value of poultry in
27. Situation: You're preparing a dish that requires gizzard and your dishes. How would you incorporate information about the
heart. Which part of the poultry should you use? nutritional content of poultry into your meal planning and
Options: preparation?
a) Liver
b) Breast 8. Situation: You're preparing a dish that requires gizzard and heart,
c) Drumstick but you're unsure about how to properly handle and cook these
d) Giblets poultry parts. How would you apply your knowledge of poultry
anatomy and preparation techniques to ensure a successful dish?
28. Situation: You're cooking for a group of health-conscious
individuals and want to emphasize the nutritional value of poultry. 9. Situation: You're experimenting with different cooking methods
What component of poultry should you highlight? for poultry and want to understand how factors like age and gender
Options: affect tenderness and flavor. How would you design your cooking
a) Fat content experiments to explore these factors?
b) Protein content
c) Vitamin C 10. Situation: You're teaching a cooking class and want to
d) Fiber content demonstrate the proper preparation techniques for poultry. How
would you structure your lesson to cover topics such as slaughter
29. Situation: You're planning to cook a dish that requires tender and bleeding, scalding, de-feathering, evisceration, and deboning?
poultry meat. What factor should you consider when selecting the
poultry?
Options:
a) Age
b) Color of feathers Prepared by:
c) Breed
d) Weight MARIAN O. ABEJAR
Subject Teacher
30. Situation: You're at the butcher's shop and need to choose a
chicken with tender meat for a stew. Which classification of chicken
should you select?
Options:
a) Stag
b) Capon
c) Hen
d) Jumbo Broiler

II. ESSAY:

Instructions:
Below are 10 situational prompts to respond to, and for each
prompt, craft a well-structured essay that addresses the scenario,
provides a solution or course of action, and explains the reasoning
behind your choice. Your responses should demonstrate your
ANSWER KEY: Correct Answer: d) Broiler or Fryer

Here are the correct answers for the questions: 22. Situation: You're hosting a dinner party and want to serve a large
chicken for your guests. Which type of chicken should you consider
1. Which of the following fowls is considered a game bird? purchasing?
Correct Answer: c) Pigeon Options:
a) Stag
2. What defines a broiler or fryer chicken? b) Roaster
Correct Answer: b) Soft, pliable, smooth-textured skin c) Jumbo Broiler
d) Squab
3. At what age is a roaster typically slaughtered? Correct Answer: c) Jumbo Broiler
Correct Answer: c) 5 to 6 months
23. Situation: You're planning to prepare a dish using a breed of
4. What distinguishes a capon? duck known for its tender meat. Which type of duck should you
Correct Answer: c) Surgically de-sexed male chicken choose?
Options:
5. Which poultry classification is usually a culled layer? a) Peking duck
Correct Answer: a) Hen b) Itik
c) Squab
6. What type of poultry has coarse skin, toughened meat, and a d) Broiler duck
hardened breastbone tip? Correct Answer: a) Peking duck
Correct Answer: c) Stag
24. Situation: You're in charge of buying poultry for a catering event
7. What is a jumbo broiler? and need to ensure the poultry is of high quality. Which market
Correct Answer: b) A large chicken about 4 kg dressed weight form of poultry should you prioritize?
Options:
8. Peking duck is noted for its tender and flavorful meat and a) Live poultry
originates from which country? b) Ready-to-cook
Correct Answer: b) China c) Drawn poultry
d) Dressed poultry
9. What is "itik" commonly known as? Correct Answer: d) Dressed poultry
Correct Answer: b) Duck
25. Situation: You're inspecting a dressed chicken at the market.
10. Squab refers to a young immature pigeon of either sex and is Which characteristic should you check to ensure its freshness?
noted for its: Options:
Correct Answer: a) Tender meat a) Yellow skin
b) Objectionable odor
11. What is the market form of poultry characterized by having the c) Thin thighs
head, feet, blood, feathers, and internal organs removed? d) Watery skin
Correct Answer: b) Dressed poultry Correct Answer: b) Objectionable odor

12. Which of the following is a criterion for selecting live poultry? 26. Situation: You're selecting poultry parts for a recipe that requires
Correct Answer: c) Clear eyes dark meat. Which parts should you choose?
Options:
13. What distinguishes drawn poultry from dressed poultry? a) Breasts
Correct Answer: c) Drawn poultry has the head and feet intact b) Wings
c) Drumsticks
14. What are the primary components of poultry meat? d) Giblets
Correct Answer: a) Protein and water Correct Answer: c) Drumsticks

15. Which type of muscle in poultry is richer in fat and connective 27. Situation: You're preparing a dish that requires gizzard and
tissues? heart. Which part of the poultry should you use?
Correct Answer: a) Dark muscles Options:
a) Liver
16. What are variety meats in poultry? b) Breast
Correct Answer: c) Gizzard and liver c) Drumstick
d) Giblets
17. What factor primarily affects the tenderness of poultry meat? Correct Answer: d) Giblets
Correct Answer: b) Age
28. Situation: You're cooking for a group of health-conscious
18. Which of the following is a step in the preparation of poultry for individuals and want to emphasize the nutritional value of poultry.
cooking? What component of poultry should you highlight?
Correct Answer: d) Scalding Options:
a) Fat content
19. What is the primary method used to remove feathers from b) Protein content
poultry? c) Vitamin C
Correct Answer: c) De-feathering d) Fiber content
Correct Answer: b) Protein content
20. What does a jumbo broiler refer to?
Correct Answer: a) A large chicken about 4 kg dressed weight 29. Situation: You're planning to cook a dish that requires tender
21. Situation: You're at a poultry market and want to buy a young poultry meat. What factor should you consider when selecting the
chicken suitable for frying. Which classification of chicken should poultry?
you look for? Options:
Options: a) Age
a) Roaster b) Color of feathers
b) Capon c) Breed
c) Hen d) Weight
d) Broiler or Fryer Correct Answer: a) Age
 recipe, I might marinate or season the gizzard and heart before
30. Situation: You're at the butcher's shop and need to choose a cooking to enhance their flavor and tenderness.
chicken with tender meat for a stew. Which classification of chicken
should you select? 9. To understand how factors like age and gender affect the
Options: tenderness and flavor of poultry meat, I would design cooking
a) Stag experiments that compare different poultry classifications and
b) Capon preparation methods. For example, I might cook samples of broiler
c) Hen or fryer chicken, roaster chicken, and capon using various cooking
d) Jumbo Broiler methods such as roasting, grilling, and braising. By analyzing the
Correct Answer: c) Hen texture, flavor, and juiciness of the cooked poultry, I can draw
conclusions about how age and gender impact the final outcome.

II. ESSAY 10. When teaching a cooking class on poultry preparation

techniques, I would structure my lesson to cover each step
ESSAY ANSWERS: thoroughly, starting with slaughter and bleeding, followed by
scalding, de-feathering, evisceration, and deboning. I would
1. To incorporate the knowledge of poultry classification and market demonstrate each technique using visual aids and hands-on
forms into menu planning for a dinner party, I would first consider activities to ensure that students understand the process and can
the cooking methods and preferences of my guests. If I want to replicate it safely and effectively in their own kitchens.
feature a dish with tender, flavorful poultry, I might opt for a broiler Additionally, I would provide tips and tricks for selecting high-
or fryer chicken for its soft, pliable, and smooth-textured skin, quality poultry and troubleshooting common issues that may arise
ensuring tenderness in the final dish. Additionally, I would consider during preparation.
the market forms available, such as dressed poultry or ready-to-
cook poultry parts, to streamline preparation and ensure
convenience without compromising quality.

2. When selecting a chicken for roasting at a poultry market, I

would apply my understanding of poultry classification by choosing
a roaster, typically 5 to 6 months of age. This age range ensures that
the chicken has developed enough flavor and tenderness for
roasting while still maintaining a desirable texture. I would also
inspect the market forms available, prioritizing dressed poultry to
minimize preparation time and ensure a clean and well-fleshed bird.

3. To ensure the drawn poultry I'm considering at the grocery store

is of high quality, I would carefully inspect its appearance and
freshness. I would look for smooth, yellow skin, plump breast, well-
developed thighs, and a lack of objectionable odor. Additionally, I
would check for any signs of slime, off-odors, or discoloration,
which could indicate poor quality or spoilage.

4. When selecting poultry for a catering event, I would apply my

knowledge of selecting good-quality poultry by prioritizing dressed
poultry that meets specific criteria for freshness and appearance. I
would ensure that the poultry is clean, well-fleshed, and free from
any defects such as bruises, blisters, or broken bones. Additionally, I
would consider the preferences and dietary restrictions of the guests
to ensure a successful and enjoyable event.

5. To select poultry parts for a recipe that requires dark meat, I

would refer to my understanding of poultry anatomy and
classification. I would choose parts such as drumsticks or thighs,
which are darker in color and richer in flavor due to their higher fat
content and connective tissues compared to white meat. By
selecting the appropriate parts, I can ensure that the dish achieves
the desired flavor and texture.

6. When purchasing Peking duck for a dinner party, I would ensure

its authenticity and quality by sourcing it from a reputable supplier
or butcher who specializes in Chinese cuisine. I would look for
specific characteristics such as tender meat, flavorful skin, and
traditional preparation methods, such as air-drying and roasting, to
achieve the authentic Peking duck experience for my guests.

7. To highlight the nutritional value of poultry in dishes for health-

conscious individuals, I would incorporate information about the
protein content and lean nature of poultry meat into my meal
planning and preparation. I might choose recipes that feature lean
cuts of poultry, such as skinless chicken breasts or turkey
tenderloins, and pair them with nutrient-rich ingredients like
vegetables and whole grains to create balanced and nutritious meals.

8. When preparing a dish that requires gizzard and heart, I would

apply my knowledge of poultry anatomy and preparation techniques
to handle and cook these poultry parts properly. I would ensure that
the gizzard and heart are cleaned thoroughly and cooked to the
appropriate temperature to ensure food safety. Depending on the