Summative Test in Food Processing (Q3)

The following are considered as poultry EXCEPT ______________________.

The following are factors that must be considered when determining the quality of poultry EXCEPT _______.

It is a chicken cut that consists of the entire eviscerated poultry carcass which has been cut into four equal parts, excluding the neck.

It is a chicken cut that is separated from the thigh and hock by cuts through the knee joint (femorotibial and patellar joint) and the hock joint (tarsal joint), respectively.

It is a chicken cut that is separated from the back at the shoulder joint and by a cut running backward and downward from that point along the junction of the vertebral and sternal ribs.

Eggs are graded and labelled as AA, A, and B.

The ideal eggshell is clean, smooth and oval in shape with the one end slightly bigger than other.

Eggs with cracked or broken shells should be discarded.

Grading the interior of the eggs is performed by a method called candling.

The process of candling allows you to examine the air cell, the egg white (called albumen) and the yolk. It also lets you check for spots and cracks.

It is the most common salt that is highly refined and finely ground.

It is crunchy flake salt that dissolves. Used as a finishing salt.

It is the most popular form of red meat that comes from pig or swine and contains a large amount of myoglobin (protein responsible for red color meat).

It is the meat that came from an adult sheep.

It is a vital source of food for people which is important source of high-quality protein.