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- Q1
It’s where almost all of the bird’s “white meat” is found
Brisket
Thigh
Legs
Breast
45s - Q2
Meat is darker and contains more oil than breast meat, making it a juicier cut that’s much more forgiving when slightly overcooked.
Thigh
Wings
Breast
Drumstick
45s - Q3
Don’t make the meatiest cut, but they can still pack plenty of crunch and flavor.
Breast
Wings
Drumstick
Thigh
45s - Q4
Being an excellent source of calcium, chicken _________ are an awkward piece of meat with plenty of flavor.
Wings
Thigh
Chicken Neck
Legs
45s - Q5
There’s some meat with a lot of bone and other tissues. It’s a staple for home-made chicken broths where it’s boiled down at high temperatures for at least a few hours, and their high fat content adds moisture to a dish.
Back
Wings
Thigh
Necks
45s - Q6
What part of Beef cut is the image?
Chuck
Loin
Sirloin
Flank
45s - Q7
Are cut from the curved portion closer to the spine.
Leg
Spare Ribs
Back Ribs
Belly
45s - Q8
Slicing it into thin strips of bacon is just one of the many ways cook for diners. A roast or barbeque is optimal for getting good flavor and texture out of this piece of meat.
Belly
Tenderloin
Leg
Pork Shoulder
45s - Q9
A very nice cut in Pork.
Belly
Chops
Back Ribs
Tenderloin
45s - Q10
Arguably the toughest, cheapest cut of beef. Located in front of the brisket at the cow’s forearm, this beef cut is notable for its sinewy dryness.
Flank
Chuck
Round
Shank
45s - Q11
In a processing plant is a primary concern of all food processing firms.
Screening
Waste
Gutters
Sanitation
45s - Q12
Known as the National Solid Waste Management Act as issued as part on WOW
RA NO. 9003
RA NO. 9030
RA NO. 903
RA NO. 9300
45s - Q13
Significant likely hazard for this product if not sufficiently controlled.
Gutters
Waste
BFAR
Sanitation
45s - Q14
Provides a certificate of accreditation and a certificate of HACCP implementation to plants.
NFA
BFAR
DENR
DSWD
45s - Q15
Which of the following options is acquired by eating contaminated food?
Skin Disease
Lung Illness
Food Borne Illnes
Air Borne Illness
45s
